Brand: MOKI
Made In: Seki, Gifu - Japan
Line: Priant
Style: Folding
Blade Profile: Drop Point
Grind: Flat w/ Edge Bevel
Blade Steel: AUS-8
Steel Type: Stainless
Blade Length: 70mm
Blade Height: 16.5mm
Blade Thickness: 2.5mm
Blade Construction: Mono-Steel
Frame Construction: Scaled
Opening Mechanism: Nail Nick
Locking Mechanism: Lock Back
Bolster: Stainless Steel
Pommel: N/A
Spacer/Spring: Stainless Steel
Handle/Scale Material: Quince Burl
Handle/Scale Color: Natural Wood
Blade Finish/Color: Mirror Polish
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 99.5mm
Total Length Open: 180mm
Total Length Closed: 99.5mm
Total Thickness: 8.5mm
Weight: 83g
Sheath/Clip: Included
Lanyard Hole: Yes

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Have fun preparing Garganelli, Cavatelli and all Gnocchi types with Marcato's Gnocchi Board!

The Gnocchi Board comes with a rod, made of solid wood, for preparing Garganelli.

Whether you prefer traditional Sardinian Gnocchi, Squash or Ricotta Gnocchi, classic potato Gnocchi, or Cavatelli, thanks to its robust teeth and ergonomic grip, light pressure will be enough to scrape any type of Gnocchi!

• 100% made and assembled in Italy
• Made of solid wood that has been treated to guarantee high resistance to surface wear and ensure no harmful particles are released onto the pasta, even after many uses.
• To clean: simply leave it to dry for a minimum of 30 minutes, then clean using a dry brush or cloth.
• Guaranteed against manufacturing defects under 2-year warranty (from date of purchase) & does not cover damage caused by improper use.
  

or lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Design, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. You can choose from the chrome or copper steel versions or any of the 6 anodized aluminum colors. The smallest details of each part are designed to enhance its elegance, ensure product durability and simplicity. 

We have chosen aluminum to guarantee a top quality, colored product that is also food safe. An important feature, which makes the Atlas 150 Design the only fully anodized machine that can be used in contact with food.

• 100% made & assembled in Italy
• Food safe anodized aluminum
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

For lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Classic, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. This machine is made with high quality chrome steel. 

The smallest details of each part are designed to enhance it's elegance, ensure product durability and simplicity. 

• 100% made & assembled in Italy
• Food safe chrome steel
• Atlas Classic has a handle and clamp made of chrome steel & ABS
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

Material: 18-8 Stainless Steel
Producing Area: Sanjo, Niigata, Japan
Diameter: 2-2.5mm
Length: 240mm - 360mm

Pack of 20 skweres

Brand: Higonokami かね駒 肥後守
Made In: Miki, Hyogo - Japan
Smith: Mitsuo Nagao 永尾 光雄
Line: Motosuke
Style: Folding
Blade Profile: Kiritsuke
Grind: Flat
Blade Steel: Aogami #2/Blue #2
Steel Type: Carbon
Blade Length: 
Blade Height: 
Blade Thickness: 
Blade Construction: Awase, San-Mai
Frame Construction: Unibody 
Opening Mechanism: Thumb Pad
Locking Mechanism: N/A, Friction
Washers/Pivot System: N/A
Bolster: N/A
Pommel: N/A
Spacer/Spring: N/A
Handle/Scale Material: Brass
Handle/Scale Color: Brass
Blade Finish/Color: Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 120mm
Total Length Open: 210mm
Total Length Closed: 142mm
Total Thickness: 4mm
Weight: 105g
Sheath/Clip: Sold Separately
Lanyard Hole: Yes

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Perfect for creating ventilation slits in baguettes and a number of other baked goods. Double edged stainless steel blade with hygeinic, ergonomic plastic handle, and easily stored in its cover.

Total Length: 6"

Weight: 8g

Custom fitted STEELPORT sheath for multiple different Steelport knife sizes. Made out of Oregon Maple and featuring an internal recessed magnet along the spine. 

Whether you're entertaining guests or cooking a big meal, a few extra pairs of chopsticks can really save the day. These Susu Bamboo Chopsticks come in a pack of 10 pairs — that's 20 individual chopsticks — each crafted from lengths of moso bamboo that were set to be discarded. Instead, Yamachiku's craftspeople opted to repurpose this lightweight and durable wood into sets of affordable flatware perfectly suited to large gatherings.

Materials: Bamboo, polyurethane

Dimensions: Chopsticks: 9" L; Package: 9.25" L x 2.55" W x 0.5" H

Care: Hand wash gently and air dry. Do not put in dishwasher.

Made in: Kumamoto, Japan

Yamachiku

Founded in 1963 in Kumamoto Prefecture, Yamachiku is known throughout Japan for their thoughtfully designed chopsticks. At every stage of the production process — from forestry to packaging — Yamachiku relies on the expertise of skilled artisans who turn locally harvested Moso bamboo into colorful tableware. In addition to its role as a traditional material for chopsticks, this bamboo is a sustainable and renewable resource, owing to its fast growth and abundance in the Kumamoto region.

Brand: Pellegrino Cutlery
Made in: Philadelphia, Pennsylvania - USA
Smith: Steve Pellegrino
Sharpener: Steve Pellegrino
Line: Mono-Steel Satin
Profile: Brisket/Bread
Edge Length: 305mm
Blade Height: 52.5mm
Edge Steel: AEB-L
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A, Mono-Steel
Finish: Satin
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Custom Western
Handle Material: Black and White Ebony
Ferrule/Bolster Material: N/A
Spine Length: 310mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 2.6mm
Thickness ~1cm from Tip: 2.4mm
Handle Length: 123mm
Total Length: 445mm
Weight: 301g
Saya/Guard: Custom Fit Saya

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

French Charcuterie at Home

Terrines, Rillettes, Saucisses, & Patés En Croûte

Author: Gilles Vérot and Nicolas Vérot

From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.

Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot.

Detailed line drawings illustrate step-by-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma’s pate, or vegetable press, there’s no need for special tools or hard-to-find ingredients— just simple techniques that bring the art of charcuterie to your kitchen with ease.

Hardcover | Tra Publishing | 232 pages

The Oldest Kitchen in the World

4,000 Years of Middle Eastern Cooking Passed Down through Generations

Author: Matay de Mayee

Discover one of the oldest and most authentic cuisines in the world with this unique cookbook, which explores the foundations of Middle Eastern cooking.

From the world's oldest recorded cuneiform recipes, some 4,000 years ago, there is a straight line to the kitchen of Smuni Turan. Her recipes have been collected by her son in this cookbook.

The Oldest Kitchen in the World describes both the cuisine and the culture of the Assyrians, also known as Arameans or Suryoye. Now scattered all over the world, they all still speak dialects of Aramaic, and more importantly: they still cook the dishes that all Middle Eastern kitchens are indebted to.

Hardcover | Tra Publishing | 224 pages

In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.

Explore this diverse and expansive region of cuisine with recipes including everything from Aubergine in Walnut Sauce and Leek, Lemon, and Olive Salad to Easter Roast Lamb and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans. 

With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come. 

Hardcover | Hardie Grant | 272 pages

Brand: Miyazaki Kaijya
Line: Hineri Damascus
Made in: Goto Islands, Nagasaki - Japan
Smith: Haruo Miyazaki 宮崎 春生
Sharpener: Haruo Miyazaki 宮崎 春生
Profile: Gyuto/Chef
Edge Length: 245mm
Blade Height: 55.4mm
Edge Steel: Aogami #2/Blue #2
Steel Type: Carbon
Construction: Awase, Warikomi
Cladding: Soft Iron Damascus 
Finish: Forced Patina
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Oval Octagonal
Handle Material: Magnolia (Ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length:  260mm
Thickness of Spine at Handle: 2.9mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: .9mm
Handle Length: 148mm
Total Length: 406mm
Weight: 245mm
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Hitohira ひとひら 
Made in: Japan
Line: Futana
Profile: Gyuto
Edge Length:
Blade Height:
Edge Steel: Super Aogami (Super Blue)
Steel Type: Carbon
Construction: Awase (clad), San Mai
Cladding: Soft Stainless
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Jindai Elm
Ferrule/Bolster Material: Ebony
Spine Length:
Thickness of Spine at Handle:
Thickness ½ way:
Thickness ~1cm from Tip:
Handle Length:
Total Length:
Weight:
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Hardcover |  ‎University of California Press | 256 pages

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.

Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

Hardcover | Harvest | 240 pages

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award–winning chef and celebrated ambassador of Thai food in the U.S.

Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is.

Kalaya's Southern Thai Kitchen is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters—Nok is there with you every step of the way in mastering Thai cooking at home.

Nok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. From fragrant lemongrass and pungent shrimp paste to simple curry pastes, this is the fiery, refined cuisine of her homeland. Through over 100 recipes, you'll find new favorites such as Som Tom (Papaya Salad with Tamarind Paste and Dry Chili), Gaeng Ghai (Southern Style Chicken Curry), Nua Yang (Grilled Beef with Thai Chili Dipping Sauce), and Khao Niew Ma Muang (Mango Sticky Rice). With easy-to-follow visuals, beginner-friendly tips, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows cooks of all experience to bring a piece of Thailand into their homes and kitchens.

Hardcover | Clarkson Potter/Ten Speed | 272 pages

A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. 

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.

Hardcover | Ten Speed Press | 272 pages

The definitive book on Japan’s national drink, this visually stunning celebration of the culture, craft, and history of sake pairs perfectly with the growing boom in its consumption across the globe.

Sake is more than just a beverage—it is an art form deeply embedded in the fabric of Japanese heritage. Expertly researched and written by one of the few women to be awarded the prestigious Master of Sake Tasting qualification, this sumptuous, wide-ranging volume features lavishly illustrated chapters that explore the beverage’s role in Japanese history and tradition; its production, key ingredients, and sourcing; aroma and taste profiles; and pairing it with food.

Filled with beautiful full-page photographs, this book showcases the rituals and customs of sake drinking and profiles prominent rice farmers and brewers. It illustrates the different varieties of rice and the fundamental production processes from rice-polishing to aging. Readers will learn about sake tasting; various types of drinking vessels; and the fundamental flavors and styles of Japanese cuisine. Breathtaking in its sweep and allure, this uniquely comprehensive book invites enthusiasts and connoisseurs alike to immerse themselves in the history, culture, and craftsmanship behind every glass of Japan’s famed rice wine.

Hardcover | Prestel | 304 pages

A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes—from the author of Japanese Home Cooking

In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.

Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.

A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Hardcover | Knopf | 352 pages