In stock

Inside Diameter: 200mm

Handle Length: 238mm

Contact Diameter:

Pan Height: 46mm

Iron Thickness: 2.1mm

Weight: 822g

Total Length: 150mm

Handle Length: 110mm

"Blade" Length: 35mm

"Blade" Width: 20mm

Weight: 32g

Brand: Hitohira ひとひら (一片)
Product Type: Moribashi
Handle Material: Ebony
Size: (Full Length): 307mm
Handle Length: 120mm
Weight: 76g

 

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

Stone Length: 210mm
Stone Width: 70mm
Stone Height: 15.6mm
Stone Weight: 555g

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

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Gyuto

Total Length: mm

Internal Length: mm 

Total Width: mm

Internal Width: mm

Total Thickness: mm

Internal Thickness: mm

Weight: g

 

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

Total Length: 195mm
Handle Length: 95mm
Blade Length: 85mm
Max Opening: 125mm
Weight: 127g
Steel Type: Stainless

Brand: Benriner
Total Length: 320mm
Maximum Food Width Size: 64mm
Weight: 505g

Includes 3 cross cutting blades and a catch tray.

This can be used in place of a knife to cut things into thin slices. There is an  adjustable depth to the cuts so you can choose the thickness of your product. There is a protective hand cover to hold the food with during use. There are three blades that can be installed to dual cut the product into thin matchsticks. Please be careful when using this product.

 

Hardcover | Phaidon  | 256 pages

 

Brand: Sekishin 関進工業
Producing Area: Seki-Gifu/ Japan
Product Type: Spatula
Size: 273 x 30 x 14mm
Weight: 52g
Handle: Polypropylene
Steel: 420J2 

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

From the chef behind the groundbreaking Brooklyn restaurant Bonnie’s comes a cookbook featuring over 85 recipes that showcase his unique style of Chinese home cooking, a mashup of Americana and Cantonese classics, inspired by the flavors of his childhood.

As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his unique upbringing as a primary source of inspiration in his cooking. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook.

Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother’s cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it.

Written with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.

 

Hardcover | Clarkson Potter/Ten Speed | 272 pages

 

Brand: MOKI
Made In: Seki, Gifu - Japan
Style: Folding knife
Blade Profile: Drop point
Grind: Flat Ground
Blade Steel: AUS-8
Steel Type: Stainless
Blade Length: 55mm
Blade Height: 8mm
Blade Thickness: 2.2mm
Blade Construction: Zenko (mono-steel)
Opening Mechanism: Thumb Stud
Locking Mechanism: Back Lock
Handle/Scale Material: Grilon
Handle/Scale Color: Sand Beige
Blade Finish: Migaki (standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 90mm
Total Length Open: 152mm
Total Length Closed: 92mm
Total Thickness: 12.5mm
Weight: 37g
Sheath/Clip: None 
Lanyard Hole: Yes

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

In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.
 
In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture. 

 

Hardcover | Artisan | 368 pages

 

A collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations of phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp Bánh Mì—from Top Chef contestant and acclaimed chef Nini Nguyen

In Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.

Dac Biet includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. Here are recipes for:

*Charbroiled Oysters in Chili Butter * Viet-Cajun Seafood Boil * Phở with Everything * Crispy Fish Sauce–Caramel Chicken Wings * Broken Rice with Pork Chops and Eggs * Crispy Noodles Covered in a Saucy Stir-Fry * BBQ Pork Ribs Glazed with Roasted Nước Mắm Sauce *Coconut Crispy Rice Crepes * and many more

 

Hardcover | Knopf | 368 pages

 

 

Hardcover | Hardie Grant  | 320 pages

 

The Real Japanese Izakaya Cookbook

120 Classic Bar Bites from Japan

Author: Wataru Yokota

Bring the party home with this Japanese pub-inspired cookbook

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes--and even how to quickly grill and smoke meat to give it that authentic izakaya taste!

Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers. 

 

Hardcover |  Tuttle  | 128 pages

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.

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

As beautiful as it is practical, this collection of crowd-pleasing recipes from one of the pioneers of New Nordic cuisine shows how to make delicious, seasonal, stress-free food for the people you love.

In his book Nordic Family Kitchen Mikkel Karstad applied his culinary skills to easy family meals. Now he offers the same impeccable flavors, practiced techniques, and laid-back style in a guide to effortless entertaining.

Divided into six occasion-based menus, the book sets the stage for a summer barbecue, a formal Christmas dinner, a relaxed family lunch, a children’s birthday picnic, weeknight supper for friends, and Sunday brunch. Each setting is captured in elegant photographs that reflect an atmosphere of togetherness, friendship, and joyful community.

Karstad’s menus are packed with mouth-watering, vegetable- forward recipes using fresh, seasonal ingredients: grilled zucchini halves with ricotta and tarragon; lettuce wraps with squid, papaya, lime, and chili; vegetable chickpea tagine with coconut milk and mint; buttermilk focaccia with wild herbs and mozzarella; rice pudding with cherry sauce; apricot cake with mascarpone; raspberry lemonade; and a blackberry juice gin and tonic.

In a time when gathering with loved ones is more important than ever, this book helps readers create valuable memories with a minimum amount of fuss and a maximum helping of pleasure.

 

Hardcover | Prestel Publishing | 240 pages

 

Brand: Morihei 森平
Size: 105mm
Steel Type: Carbon Steel
Steel: Unclassified (Carbon Steel)
Total Length: 106mm
Edge Length: 36mm
Blade Thickness: 2mm
Handle Length: 62mm
Weight: 37g
Hand Orientation: Right-Handed

Comes in a kiri wood box

 

 

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. 

Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

• Miso Mushroom Ragu with Baked Polenta
• Carrot and Vermicelli Buns
• Crispy Potato Tacos
• Kale, Ginger and Green Onion Noodles
• Broccoli Wontons with Umami Crisp
• Soy–Butter Bok Choy Pasta
• Sweet Potato and Black Sesame Marble Bundt

Hardcover | Knopf | 528 pages