In stock

Inside Diameter: 152mm

Handle Length: 185mm

Contact Diameter: 145mm

Pan Height: 80mm

Iron Thickness: 2mm

Weight: 984g

Inside Diameter: 200mm

Handle Length: 238mm

Contact Diameter:

Pan Height: 46mm

Iron Thickness: 2.1mm

Weight: 822g

Brand: K Sabatier
Made in: Thiers - France
Line: Old Butcher
Profile: Butcher
Edge Length: 
Blade Height: 
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western (Old Butcher)
Handle Material: Rosewood
Ferrule/Bolster Material: N/A
Total Length: 503mm
Spine Length: 355mm
Thickness of Spine at Handle: 4.0mm
Thickness ½ way: 3.9mm
Thickness ~1cm from Tip: 3.0mm
Handle Length: 150mm
Weight: 350g
Saya/Guard: Sold Separately

About these Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of Sabatier makers around 1950 to 1960. Grinding was done by hand in the traditional method. 

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

Total Length: 285mm
Blade Length: 122mm
Max Opening: 250mm
Weight: 337g

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)
Line: TD
Made in: Sanjo, Niigata - Japan 
Profile: Petty/Utility
Edge Length: 149mm
Blade Height: 35mm 
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad), San Mai
Cladding: Soft Stainless
Finish: Kurouchi (forge finish)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: D-Shape 
Handle Material: Magnolia Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 163mm
Thickness of Spine at Handle: 3.1mm
Thickness ½ way: 2.7mm
Thickness ~1cm from Tip: 1.8mm
Handle Length: 121mm 
Total Length: 285mm
Weight: 91g 
Saya/Guard: Sold Separately

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

Care advisement: Carbon with Stainless Clad
This blade has a stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.

Brand: Okatsune 岡恒 
Made In: Onomichi, Hiroshima - Japan 
Line: Sentei
Hand Orientation: Right Handed
Steel Type: Carbon Steel
Steel: Shirogami #2 (White #2)
Edge Length: 45mm  
Total Length: 180mm  
Handle Length: 114mm   
Blade Thickness: 8.5mm 
Weight: 181g 
Sheath/Cover: 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.

Nagura

Nagura are very helpful in both increasing the efficiency of metal removal by adding grit on top of the stone, but also in creating unique, multi-grit slurry combinations important for polishing purposes. They can also be used to condition the surface of the sharpening stone after using a flattening plate or after extended periods of sharpening to remove particulate.

Brand: Hitohira ひとひら
Producing Area: Kyoto - Japan
Mine: Mizukihara
Length: 70mm
Width: 500mm
Height: 34mm
Weight: 250-300g

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.

Brand: K Sabatier
Line: Proxus 
Made in: Thiers - France
Profile: Paring
Edge Length: 90mm
Blade Height: 20mm
Edge Steel: Z50C13
Steel Type: Stainless
HRC: 54-56
Construction: Zenko (Mono-steel)
Cladding: N/A
Finish: Satin/Brushed
Bevel: Double Bevel
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western (Yo)
Handle Material: POM
Ferrule/Bolster Material: Stainless Steel
Spine Length: 90mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 2.4mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 100mm
Total Length: 195mm
Weight: 53g
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.

Third Culture cooking is American cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents’ homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.

The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs.

Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in.

To complete the collection, Zaynab looked to her primary inspiration, the women who’ve fed her, and meticulously recorded her favorite traditional dishes from each of them.

Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook—one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry.

The book includes sections like "Set Yourself Up for Success," which outlines Zaynab’s essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab’s method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food.

For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so.

Recipes include:

• French Onion Ramen
• Samosas Two Ways
• Chocolate Cake with Chai Buttercream
• Farzana’s Biryani
• Thai-Style Crispy Salmon
• Steak Sandwich with Date Chutney
• Tandoori Tacos
• Baklava Granola
• Banana Cake with Tahini Fudge
• Chicken Kitchri
• and many more!

Hardcover | Harry N. Abrams | 272 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

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

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

This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook.

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

Hardcover | Rizzoli | 224 pages

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Solid Brown / "Beige Grise"
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.