Brand: Todai
Made in: Sanjo Japan
Total Length: 300mm
Maximum Opening Distance: 45mm
Weight: 80g

Brand: Komon
Material: Hinoki Wood
Length: 255mm
Width: 75mm 
Weight: 33g

Brand: Hitohira ひとひら
Line: FJ
Made in: Seki, Gifu - Japan 
Profile: Gyuto
Edge Length: 230mm
Blade Height: 50mm
Edge Steel: VG10
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A
Finish: Migaki (standard)
Bevel: Double (Asymmetric) 
Bevel Symmetry: 30/70
Hand Orientation: Right-Handed (Asymmetric) 
Handle Shape: Octagonal
Handle Material: Magnolia (Ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 245mm
Thickness of Spine at Handle: 2.5mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: .6mm
Handle Length: 140mm
Total Length: 384mm
Weight: 150mm
Saya/Guard: Sold Separately 

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

Brand: Nigara 二唐刃物鍛造所
Line: VG Xeos
Made in: Aomori, Japan
Smith: Nigara Homono
Profile: Petty
Edge Length: 150mm
Blade Height: 31.5mm
Edge Steel: VG Xeos
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: Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 164mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .6mm
Handle Length: 115mm
Total Length: 278mm
Weight: 87mm
Saya/Guard: Sold Separately

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

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.

Removes stones and stems simultaneously. Dishwasher safe design.

Total Length: 5.5" (140mm)

Weight: 85g

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

The Okaeri brand comprises award-winning chopsticks crafted by Yamachiku's artisans from sustainably harvested Moso bamboo. Each pair is housed in an elegant case made with recycled materials and topped with two eye-catching red tips that, when viewed together, are designed to symbolize infinity — a nod to Yamachiku's commitment to sustainability. Makes an excellent gift for any occasion.

Materials: Bamboo

Length: 9" (23cm)

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.

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.

Susu Round Bamboo Chopsticks sport a colorful curved top, while the flat planes of their natural wood portions help keep this flatware from rolling out of reach. A shorter length and lightweight construction make these a perfect option for young ones or those with smaller hands. Crafted from Moso bamboo, a sustainable and renewable resource.

Materials: Bamboo, polyurethane, acrylic

Length: 8.25" (21cm)

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.

One of our most trusted sources handpicks these stones from the famed Imanishi in Kyoto for us, spending hours testing dozens and dozens and selecting only the best of the best at a variety of price points. These tennen toishi represent some of the best value you will find on the market for natural stones.

These stones are so impressive that they often make you feel like you are "cheating", so to speak - they provide outstanding results at a speed seemingly found only in stones that cost many times more, all while being fun and easy to use - they make it seem as if you have learned years of polishing in a matter of minutes. Combining these gems with the correct steel, you will come to understand the beautiful harmony skilled polishers sometimes have difficulty describing - working on natural stones with well-made knives truly ties the whole subject together.

We are proud to provide such wonderful pieces to you!

Brand: Komon-picked Imanishi
Producing Area: Kyoto - Japan
Mine: Hideriyama
Appearance: Classic Hideriyama Asagi with faint Kan and red hues visible when wet
Size: 194mm x 69mm x 29mm
Weight: 911g
~Grit Range: 2500-4000

1-5 Scale: 1 = Less, 5 = More
Hardness Level: 2.5
Scratch Depth: 1.5
Speed: 3.5
Wear Rate: 2
Self Slurry: 4
Thirst: 3
Consistency: 4
Feedback: 2
Ease of Use: 4

Notes: A classic representation of quality Hideriyama - mid-grit that you can work the slurry easily into lower high-grits; smooth, very consistent almost silky feedback; fast with dark slurry showing immediately; firm but on the softer side; and easy to use. A very high quality specimen for the cost and an ideal option for those getting into natural stones given its ease of use - just avoid gouging the surface. The lines cannot be felt and are not toxic.

Recommended Usage: Frosty Kasumi; mid+ step in polishing sequence; general wide bevel work, just firm enough for push cut tools; refined edges with the slightest bit of bite.

Disclaimer: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities. All stone sales are final.

One of our most trusted sources handpicks these stones from the famed Imanishi in Kyoto for us, spending hours testing dozens and dozens and selecting only the best of the best at a variety of price points. These tennen toishi represent some of the best value you will find on the market for natural stones.

These stones are so impressive that they often make you feel like you are "cheating", so to speak - they provide outstanding results at a speed seemingly found only in stones that cost many times more, all while being fun and easy to use - they make it seem as if you have learned years of polishing in a matter of minutes. Combining these gems with the correct steel, you will come to understand the beautiful harmony skilled polishers sometimes have difficulty describing - working on natural stones with well-made knives truly ties the whole subject together.

We are proud to provide such wonderful pieces to you!

Brand: Komon-picked Imanishi
Producing Area: Kyoto - Japan
Mine: Monzen
Appearance: A mix of Asagi and Yake, peppered with Aka Renge and subtle Iromono at play when wet
Size: 227mm x 87mm x 35mm
Weight: 1728g
~Grit Range: 3000-5000

1-5 Scale: 1 = Less, 5 = More
Hardness Level: 3.5
Scratch Depth: 1.5
Speed: 5
Wear Rate: 1.5
Self Slurry: 3.5
Thirst: 2
Consistency: 5
Feedback: 2.5
Ease of Use: 5

Notes: Wow, this is an INCREDIBLE stone! Not only does it have a larger than usual surface area (and will last many years), it is extremely fast, easy to use, and gives stellar results. It will awesome for knives, but it is perfect for push cut tools thanks to its firmness, fineness, and size. It is extremely consistent in feedback and its entire surface. This is a "true" Monzen and very difficult to find vs. others that are much coarser and very soft and muddy which typically come from higher, easier to access strata. Perfect for both beginners and high level professionals.

Recommended Usage: General wide bevel work; frosty Kasumi; mid sequence polisher; crisp edges; push cut tools.

Disclaimer: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities. All stone sales are final.

One of our most trusted sources handpicks these stones from the famed Imanishi in Kyoto for us, spending hours testing dozens and dozens and selecting only the best of the best at a variety of price points. These tennen toishi represent some of the best value you will find on the market for natural stones.

These stones are so impressive that they often make you feel like you are "cheating", so to speak - they provide outstanding results at a speed seemingly found only in stones that cost many times more, all while being fun and easy to use - they make it seem as if you have learned years of polishing in a matter of minutes. Combining these gems with the correct steel, you will come to understand the beautiful harmony skilled polishers sometimes have difficulty describing - working on natural stones with well-made knives truly ties the whole subject together.

We are proud to provide such wonderful pieces to you!

Brand: Komon-picked Imanishi
Producing Area: Kyoto - Japan
Strata: Suita
Appearance: Stunning white and light-gray surface with some small Aka Renge. A large number of visible Su. Some, only one can be very faintly felt but has no negative effects.
Size: 212mm x 80mm x 40mm
Weight: 1614g
~Grit Range: 2500-4000

1-5 Scale: 1 = Less, 5 = More
Hardness Level: 2.5
Scratch Depth: 2
Speed: 4
Wear Rate: 2
Self Slurry: 3.5
Thirst: 2.5
Consistency: 4
Feedback: 2
Ease of Use: 4

Notes: A beautiful stone both aesthetically and for polishing results - great coloring effects, leaves a soft transition at the cladding line. A very consistent, easy to use, and very, very fast stone. A very fine black slurry forms pretty much immediately, and a gray slurry when working the whitter spots, and working the slurry further creates an incredibly smooth feedback. Scratches are incredibly uniform and pretty shallow. You could finish on this for a frosty kasumi, or has a really fast pre polisher for something brighter. Pretty much an ideal stone for wide bevels. It feels almost pillowy-soft and has a slightly chalky feedback almost akin to working a Nagura, in fact you could largely substitute one for another. Given its ease of use intermediate users could quickly benefit, but you would certainly find this in a professional polishers arsenal.

Recommended Usage: Pre-polishing, final polish, super refined edges. Could be used for push cuts if used with light pressure. 

Disclaimer: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities. All stone sales are final.

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

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.

Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites:

• Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.
• Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of.
• Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping.
• And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. 

With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.

MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.

DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!

FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.

A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.

Perfect for:

• Home cooks of all skill levels interested in learning more about Korean American cooking
• Korean food enthusiasts
• First-generation cooks
• Shoppers who frequent H-Mart and other popular Asian markets
• Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

Hardcover | Chronicle Books  | 208 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

A visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals.

A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.
 
The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh, bright, vegetable-based recipes include:

• Breakfast and Dim Sum 點心: Sampan Congee, Lotus Leaf Rice, “Egg” Tarts
  
• Cha Chaan Teng 茶餐廳 and Lunchbox Favorites: Baked Tempeh Chop Rice, Black-Pink
• Pepper Cabbage Steak, Jackfruit Brisket Noodles
• Family-Style Dinners, from Festival Foods to Dai Pai Dongs 大牌檔: “Fish Fragrant”
• Eggplant, Sweet & Sour Cauliflower, Snow Skin Mooncakes
• Siu Yeh 宵夜 (Late-Night Snacks) and Sweets: Curry “Fishballs,” Three Treasures, Hong Kong Sweet Buns 
  

"Hong Kong Highlights," included throughout, showcase cultural customs such as balancing yin and yang and sharing food family-style. And Mama Wong’s tips for using ingredients like lotus root, taro, and salted oranges, offer an immersive experience of Hong Kong’s culinary and societal traditions. With beautiful imagery, intimate storytelling, and easy-to-follow instructions, The Vibrant Hong Kong Table is a treasury of fresh and inspiring vegan meals straight from the heart of this magnificent city to your home.

UNIQUE VEGAN COOKBOOK: Born out of hardship, hard work, and diverse cultural influences, Hong Kong’s food culture is an integral part of its history. Author Christine Wong taps into her culinary heritage to offer a window into this incredible city through vibrant memories and colorful, flavorful, plant-based spins on classic dishes like Crystal Dumplings, Salt & Pepper "Squid," Laughing Sesame Cookies, and of course, Hong Kong Milk Tea. 

GOOD FOR THE PLANET AND YOU: These easy vegan recipes offer a way to move toward a sustainable plant-based diet without sacrificing flavor. Based on time-tested Hong Kong cooking techniques and flavors, these recipes are designed to be easy to follow and sharable, offering nourishing meals for weeknight dinners and work-from-home lunches.

A TOUR OF HONG KONG: Filled with beautiful and evocative photography, The Vibrant Hong Kong Table captures all the intoxicating sights, sounds, and smells that Hong Kong is famous for.

Perfect for:

• Chinese cookbook fans looking for East Asian or Hong Kong–specific recipes
• Home cooks seeking delicious plant-based and vegan recipes
• People interested in ways to eat more sustainably
• Travel-inspired gift for birthday, anniversary, holiday, housewarming, and more 

Hardcover | Hardie Grant | 288 pages

Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce.

Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine. 

Hardcover | Hardie Grant | 256 pages

In Singapore, cooking the agak agak way is cooking with intent and intuition.

‘Agak agak’ is a colloquial term rooted in the Malay word for ‘somewhat’. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas.

Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things ‘to taste’. In Agak Agak, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavors to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes.

Try classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum’s Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others.

With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking. 

Hardcover | Hardie Grant | 224 pages

Award-winning author of Mosquito Supper Club, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments *Named one of the Best Books of 2024 by Publishers Weekly and one of the Best Cookbooks of Fall 2024 by Food & Wine, Eater, and The Week.

People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion.

Hardcover | Artisan | 368 pages