in stock

This knife is vintage and may include slight scratches, tarnish spots, etc. that it may have picked up over the decades. 

Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Brand: Sakai Kikumori 堺菊守
Line: Vintage Swedish Carbon
Profile: Gyuto
Edge Steel: K-121
Steel Type: Carbon
Cladding: N/A (Mono-steel blade)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrious
Handle: Rosewood Western
Total Length: 398mm
Edge Length: 271mm
Spine Length: 273mm
Blade Height: 52mm
Thickness at Spine: 2mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 120mm
Weight: 225g
Saya/Guard: Sold Separately 

Care Advisement: Carbon Steel
This blade is carbon steel 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 (一片)
Line: Togashi White #1
Made in:  Sakai, Osaka - Japan 
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi 憲哉
Profile: Yanagiba
Edge Length: 230mm
Blade Height: 30mm
Edge Steel: Shirogami #1 (White #1)
Steel Type: Carbon
Construction: Awase (Clad); Ni Mai
Cladding: Soft Iron
Finish: Migaki (Standard)
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-handed
Handle Shape: Octagonal
Handle Material: Magnolia (Ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 243mm
Thickness of Spine at Handle: 3.2mm
Thickness ½ way: 2.9mm
Thickness ~1cm from Tip: 1.4mm
Handle Length: 135mm
Total Length: 376mm
Weight: 146g
Saya/Guard: Included

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

Care advisement: Carbon Steel
This blade is carbon steel 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 (一片)
Line: Hiragana
Made in: Seki, Gifu - Japan 
Profile: Cake Knife
Edge Length: 303mm 
Blade Height: 41mm  
Edge Steel: AUS-8 
Steel Type: Stainless
Construction: Zenko (Mono-Steel)
Cladding: N/A (Mono-Steel)
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 40/60
Hand Orientation: Right-Handed
Handle Shape: Western
Handle Material: Pakka
Ferrule/Bolster Material: Stainless
Spine Length: 313mm 
Thickness of Spine at Handle: 2.5mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 132mm 
Total Length: 445mm 
Weight: 240g 
Saya/Guard: Sold Separately

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

Care advisement: Stainless
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Brand: Morihei 森平
Line: INOX
Profile: Honesuki Kaku
Edge Length: 150mm 
Blade Height: 41mm
Edge Steel: SUS-440
Steel Type: Stainless
HRC: 59±1HRC 
Construction: Zenko (Mono-Steel)
Cladding: N/A (Mono-Steel)
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 10/90
Hand Orientation: Right-Handed 
Handle Shape: Western
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 152mm 
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 106mm 
Total Length: 260mm 
Weight: 179g 
Saya/Guard: Sold Separately

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

Care advisement: Stainless
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Brand: Hitohira ひとひら (一片)
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Honesuki Kaku
Edge Length: 149mm
Blade Height: 38mm 
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (Mono-Steel)
Finish: Migaki (Standard)
Bevel: Double (Asymmetric)
Bevel Symmetry: 10/90
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: N/A
Spine Length: 154mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 130mm
Total Length: 281mm
Weight: 129g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless Steel
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally betwxeen preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: TH
Profile: Bunka
Edge Length: 178mm
Blade Height: 46.5mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (Mono-Steel)
Cladding: N/A Mono-Steel
Finish: Migaki (Standard)
Bevel: Double Bevel (Asymmetrical)
Bevel Symmetry: 20/80
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Pakka
Ferrule/Bolster Material: Pakka
Spine Length: 185mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: .3mm
Handle Length: 140mm
Total Length: 325mm
Weight: 121g
Saya/Guard: Sold Separately 

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

Brand:  Hitohira ひとひら (一片)
Made in: Echizen, Fukui - Japan
Line: GR
Profile: Petty
Edge Length: 136mm
Blade Height: 34mm
Edge Steel: Blue #2 (Aogami #2)
Steel Type: Carbon
Construction: Awase (clad)
Cladding: Soft Iron
Finish: Damascus
Bevel: Double 
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Rosewood
Ferrule/Bolster Material: Pakka 
Total Length: 262mm
Spine Length: 148mm
Thickness of Spine at Handle: 1.8mm
Thickness ½ way: 0.8mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 114mm 
Weight: 64g
Saya/Guard: Sold Separately

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

Care Advisement: Carbon Steel
This blade is carbon steel 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 (一片)
Line: Futana
Made in: Tosa, Kochi - Japan 
Profile: Gyuto/Chef
Edge Length: 215mm 
Blade Height: 46mm 
Edge Steel: SLD
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Nashiji (Textured)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambitextrous
Handle Shape: Octagonal
Handle Material: Oak
Ferrule/Bolster Material: N/A
Spine Length:  224mm 
Thickness of Spine at Handle: 
Thickness ½ way: 
Thickness ~1cm from Tip: 
Handle Length: 140mm 
Total Length: 365mm 
Weight: 
Saya/Guard: Sole Separately

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

Care advisement: Semi-Stainless
This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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 (一片)
Line: HG Damascus
Made in: Seki, Gifu - Japan 
Profile: Gyuto/Chef
Edge Length: 218mm 
Blade Height: 46mm 
Edge Steel: Unclassified
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Pakka
Spine Length: 224mm 
Thickness of Spine at Handle: 
Thickness ½ way: 
Thickness ~1cm from Tip: 
Handle Length: 146mm 
Total Length: 370mm
Weight: 128g 
Saya/Guard: Sold separately

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

Care advisement: Stainless
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

David Tanis Market Cooking

Author: Tom Saunders, Helen Symonds 

David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.

Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.

A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.

Hardcover | Artisan | 480 pages

Canal House: Cook Something

Author: Christopher Hirsheimer, Melissa Hamilton 

Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple recipes to rely on for the rest of your life.

Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.

Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings, sauces, braises, roasts, meatballs, vegetables, and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find:

• Poached salmon with lemon-butter sauce
• Fettucine with ragu bolognese
• Oven-braised chicken with gnocchi
• French onion soup
• Canal House's classic vinaigrette
• Classic Italian meatballs
• Caramelized apple galette
• And so much more. 

Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.

Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.

Hardcover | Voracious  | 448 pages

The Anatomy of a Japanese Knife

Author: Tom Saunders, Helen Symonds 

The Anatomy of a Japanese Knife is the definitive introduction to the best knives in the business.

The craftsmanship of Japanese knives is unparalleled and much coveted across the globe; to own a blade forged in Japan is to know quality, respect history and love food.

The Anatomy of a Japanese Knife walks us through the principles of knifemaking, from blade shapes, materials, handles and finishes to showcase the very best that Japan has to offer. It also tells the story of iconic blades and world-renowned forges, and it is packed with need-to-know information about everything from how to select the right tool for the job to care guides that will keep your knives sharp.

With location photography of incredible, multi-generational forges, stunning images of the knives themselves, diagrams to showcase the intricate workings of their design and step-by-step images to show you how best to care for and sharpen your knives, this book is the ultimate guide to the home cook’s most covetable piece of equipment, and a must-have for any knife nerd in the making. 

Hardcover | Quadrille | 256 pages

Brand: Yoshida Hamono 吉田刃物株式会社
Made in: Taku City, Saga - Japan
Line: Damascus ZDP189
Profile: Santoku
Edge Length: 181mm
Blade Height: 47mm
Edge Steel: ZDP189
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Rosewood
Ferrule/Bolster Material: Pakka
Total Length: 322mm
Spine Length: 195mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 128mm
Weight: 150g
Saya/Guard:  Purchased Separately

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

Care Advisement: Semi-Stainless

This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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.

This set includes 4 round stainless steel cutters:

Height: 1.75"
Diameters: 1.5", 2.5", 3.5", and 4.5"

Brand:  Yoshida Hamono
Made in: Taku City, Saga - Japan
Line: ZDP189 Black(Kurouchi)
Profile: Santoku
Edge Length: 180mm
Blade Height: 46mm
Edge Steel: ZDP189
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Kurouchi
Bevel: Double Bevel 
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Rosewood
Ferrule/Bolster Material: Pakka
Spine Length: 198mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1mm
Handle Length: 128mm
Total Length: 150g
Weight: 150g
Saya/Guard: Sold Separately

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

Care Advisement: Semi-Stainless

This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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.

New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city.

Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. So, bring a taste of today’s Athenian table to your home with Athens: Food, Stories, Love.

Hardcover | St. Martin's Griffin | 400 pages

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL

In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

Hardcover | Ten Speed Press | 240 pages

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Purple + Beige Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Everything you need to know to make better-than-restaurant ramen at home.

Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.

Recipes include:

Classic shoyu ramen • Shio tanmen with clam stock • Miso ramen • Spicy tantanmen • Pork rib tsukemen • Soupless ramen (mazemen) • Vegan chickpea ramen

With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.

Hardcover | W. W. Norton & Company | 320 pages