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From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity.
In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.

Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.

 

Hardcover | Knopf | 256 pages

 

Brand: Sakai Kikumori 堺菊守
Line: Gokujyo 極上
Profile: Paring 
Edge Length: 85mm
Blade Height: 26mm
Edge Steel: Shirogami #2 (white #2)
Steel Type: Carbon
Construction: Awase (clad)
Cladding: Soft Iron
Finish: Migaki (standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia (ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 93mm
Thickness of Spine at Handle: 2.5mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1mm
Handle Length: 124mm
Total Length: 216mm
Weight: 54g
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.

Growing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Café, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, Seasoned with Spirit: A Native Cook's Journey, a cross-cultural ambassador for First American cuisine.

Corn Dance: Inspired First American Cuisine tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piñon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta's insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters--corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Café and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant.

Amply illustrated and adapted to bring the taste of Native tradition into the home kitchen, Corn Dance invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America.

 

Hardcover | University of Oklahoma Press  | 247 pages

 

Brand: Hitohira ひとひら
Made in: Sakai, Osaka - Japan
Smith: Togashi 富樫
Sharpener: Kenya Togashi
Profile: Yanagiba
Edge Length: 318mm
Blade Height: 37mm
Edge Steel: Aogami #1 (Blue #1)
Steel Type: Carbon
Construction: Mizu Honyaki (Differentially Hardened)
Cladding: N/A
Finish: Migaki (Standard)
Bevel: Single Bevel
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Taihei Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 335mm
Thickness of Spine at Handle: 4.3mm
Thickness ½ way: 3.3mm
Thickness ~1cm from Tip: 2.0mm
Handle Length: 152mm
Total Length: 482mm
Weight: 285g
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.

This thoughtfully crafted spatula is perfect for smashing burgers and so much more, from flipping French toast to cutting and serving cakes or casseroles. The large metal surface and sharp chiseled edges are designed to easily slide under even the most delicate foods. Plus, we’ve custom fit the neck and edges of this spatula to line up perfectly with the sides of your skillet, to reach every nook and cranny.

Specs:

• Full tang walnut handle
• Varied sharp edge design
• Durable Stainless-Steel Blade
• Optimal Blade Thickness
• Extra Deep Neck to Fit Skillet
• Total length: 12.25”
• Blade width: 4.25”

Whether you are flipping an egg or a delicate piece of fish, this walnut handle spatula is an ideal tool for precise cast iron cooking. It also comes in handy when you need to scrape charred food remnants from your skillet's surface.

Specs:

• Full tang walnut handle
• Thin leading edge to Slide Under Food
• Durable Stainless-Steel Blade
• Total length: 11.25”
• Blade width: 3”

Flattening Stones

Although all NSK stones are very wear resistant, these flattening/dressing stones are specifically formulated to counter the wear resistance and flatten at an impressive speed. They also work very well on natural stones as well, and the higher grit flattening plates will leave a scratch-free surface unlike many other diamond plates. The flattening stones are slotted to eliminate suction when rubbing against the sharpening stone.

If needed, coarser flattening grits can initially be used on higher grit sharpening stones to remove material quickly, as long as you condition the surface of the sharpening stone with a higher grit flattening plate before use in order to prevent overly-aggressive surface. Each grit of the flattening stones can be used on several different grits, so there is no need to get every single flattening grit for each corresponding grits of NSK sharpening stone you may have; see recommended grit ranges for each flattening stone below.

Flattening grits: 200, 400, 600, 1000, 3000, 6000

Recommended Use: Flattening grits from 200-1000 can be used on All NSK sharpening stones up to 1500 grit. All NSK sharpening stones with grits above 1000 should ideally be flattened with a grit as close to the stone's grit as possible. For example, a 3000 grit sharpening stone should be flattened with grits 3000 and above.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 17mm
Weight: 519g
Grit Range: #200

The Connaught Bar

Author: Agostino Perrone, with Giorgio Bargiani and Maura Milia

Recreate the Connaught Bar’s signature cocktails at home, with over 200 recipes for drinks and homemade ingredients

Step inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails – both contemporary and timeless classics – with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.

Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.   

 

Hardcover | Phaidon  | 256 pages

Brand: Hitohira ひとひら
Product Type: Finger Stone
Size: 100g
Mine: Narutaki
Producing Area: Kyoto/ Japan
Soaking Requirement: Not required
Weight: 100g 

Islas

A Celebration of Tropical Cooking

Author: Von Diaz

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

Recipes include:

• Coco Bread from Jamaica
• Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico
• Masikita (Papaya-Marinated Beef Skewers) from Madagascar
• Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia 
• Lechon Kawali (Crispy Fried Pork Belly) from the Philippines

Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.

Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.

AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. 

DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. 

EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. 

Perfect for:

• Anyone interested in learning more about AAPI cooking and cuisine
• A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world
• An educational and practical resource for sustainable cooking enthusiasts 
• Special occasion, holiday, or birthday present for foodies and cookbook collectors 
• Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

 

Hardcover | Chronicle Books | 304 pages

Sebze

Vegetarian recipes from my Turkish kitchen

Author: Özlem Warren

Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavor in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava Böreği (Easy, Herby Pan Börek), Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap), and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava—Özlem’s take on the much loved classic.   A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to—and can—cook, making Sebze the perfect introduction to Turkish food for the home cook.

 

Hardcover | Hardie Grant | 256 pages

The Nordic Cookbook

Author: Magnus Nilsson 

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

 

Hardcover | Phaidon Press | 768 pages

The Book of Pintxos

Discover the Legendary Small Bites of Basque Country

Author: Marti Buckley 

For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley.

Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.

 

Hardcover | Artisan  | 312 pages

Health Nut

A Feel-good Cookbook

Author: Jess Damuck 

When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food.

These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as:

• Orange-Scented Tahini French Toast
• Black Bean Tostadas with Avocado and Crispy Leeks
• Tuna, Avocado, and Grapefruit with Seed Crackers
• Charred Cabbage with Mushroom Butter
• Peach and Burrata Caprese with Hot Honey
• Charred Broccoli Salad with Almonds and Spicy Green Goddess
• Zucchini and Pistachio Pesto Pizza
• Halibut with Sungolds, Fennel, and Saffron
• Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions
• Mushroom “Carnitas” Tacos with Citrusy Radish Slaw
• Broccoli Pasta with Peas and Pecorino
• Date-Sweetened Carrot Cake
• Oat Bars with Rhubarb Ginger Jam
• Vegan Baklava Ice Cream

Health Nut is the playful, accessible, and irresistible new health-food cookbook that gives the genre a delicious update, amping up the colors, textures, and flavors, and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again.

 

Hardcover | Harry N. Abrams  | 288 pages

The Authentic Ukrainian Kitchen

Recipes from a Native Chef

Author: Yevhen Klopotenko

Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine’s unique culinary heritage and define the independent spirit of its people.

Inside you’ll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the pleasure of babka, torte, candied fruit, and so much more.

Klopotenko is Ukraine’s most internationally celebrated chef, and these recipes are the result of years of research into regional Ukrainian cooking. He has peeled back layers of propaganda to identify true Ukrainian cuisine, shaped by tradition, geography, and agriculture. Known as the “breadbasket of Europe,” Ukraine’s beloved dishes include:

• Borsch, the national treasure, and its many variations
• Pampushky, easy garlic bread rolls
• Varenyky, dumplings stuffed with sweet or savory fillings
• Deruny, fried potato pancakes
• Sweet and savory breakfasts, simple salads and dips, and hearty braises
• Lviv-style cheesecake, nut torte, and many more desserts

 
But this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack.

 

Hardcover | Voracious  | 288 pages

Ho Jiak

A Taste of Malaysia

Author: Junda Khoo

Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking.
 
Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine. Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you.
 
Starting with simple, budget-friendly meals to cook in 15 minutes, you’ll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish.
 
Whether you’re a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special. 

 

Hardcover | Hardie Grant  | 240 pages

Jang

The Soul of Korean Cooking

Author: Mingoo Kang with Joshua David Stein and Nadia Cho 

In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.  

 

Hardcover | Artisan | 216 pages

Total Internal Length:
Height at Opening:
Width of Opening at Spine:
Width of Opening at Edge:

Saya do not come with a pre-drilled hole for the fastening pin. If you would like your saya fitted to your knife, please leave a message at checkout or call/email us. We need the EXACT knife you want the pin fastened to, NOT even an identical version we may have in backstock (handmade products vary slightly from one another). If you have questions please contact us.

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら 
Made in:  Sakai-Osaka/ Japan 
Smith: Kikuchiyo 菊千代 
Sharpener: Mosuke モスケ
Line: Kikuchiyo x Mosuke
Profile: Yanagiba
Edge Length: 233mm
Blade Height: 33mm
Edge Steel: Yasuki Silver #3 (Ginsan)
Steel Type: Stainless Steel
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Stainless 
Finish: Migaki
Bevel: Single 
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed  
Handle Shape: Octagonal 
Handle Material: Ho Wood 
Ferrule/Bolster Material: Buffalo Horn 
Spine Length: 244mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 0.5mm
Handle Length: 133mm
Total Length: 378mm
Weight: 133g
Saya/Guard: Included

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

Total Internal Length:
Height at Opening:
Width of Opening at Spine:
Width of Opening at Edge:

Saya do not come with a pre-drilled hole for the fastening pin. If you would like your saya fitted to your knife, please leave a message at checkout or call/email us. We need the EXACT knife you want the pin fastened to, NOT even an identical version we may have in backstock (handmade products vary slightly from one another). If you have questions please contact us.

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら (一片)
Made in: Sakai, Osaka - Japan
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi 憲哉
Line: Togashi Mizu Honyaki
Profile: Yanagiba
Edge Length: 287mm
Blade Height: 36mm
Edge Steel: Aogami #1/Blue #1
Steel Type: Carbon
Construction: Honyaki/Mono-Steel
Cladding: N/A
Finish: Etched Tanryumon
Bevel: Single, Ni-Mai
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: Oval Octagonal
Handle Material: Kurokaki Persimmon
Ferrule/Bolster Material: Black Buffalo Horn
Spine Length: 305mm
Thickness of Spine at Handle: 3.6mm
Thickness ½ way: 3.1mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 146mm
Total Length: 450mm
Weight: 224g
Saya/Guard: Saya

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.