In stock

Hakuto 2

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 2 stones are best left for use after initial, coarser work has been completed.

Recommended for advanced users.

Hakuto 2 grits: 3000, 3000S, 6000, 6000S, 10,000

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #3000

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing. I

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Kyokuha grits: 200, 300, 400, ~500 to ~600, 800, 1000, 1500, 2000, 3000, 4000, 8000, 10,000, and 16,000

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #800

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and are effective on a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and are ideal for beginners and seasoned users.

Kyokuha grits are: 200, 300, 400, ~500 to ~600, 800, 1000, 1500, 2000, 3000, 4000, 8000, 10,000, and 16,000

Brand: NSK Kogyo Ltd.
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #200

Set of four contemporary coupe glasses with tall, elegant stems. The generous angular bowl tapers towards a fine rim. Made from lead-free crystalline glass for clarity and strength.

• Made from lead-free crystalline glass for clarity and strength
• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

Set of four large wine glasses with tall stems. Fine bowls with straight sides which curve towards a flat base.

• Made from lead-free crystalline glass for clarity and strength.
• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

 

The classic, landmark cookbook of seasonal Southern recipes, from Edna Lewis, the beloved, James Beard Award-winning "first lady of Southern cooking" (NPR).

Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after Emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra to Pan-Braised Spareribs to Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

 

Hardcover | Knopf | 336 pages

 

Xi'an Famous Foods

The Cuisine of Western China, from New York's Favorite Noodle Shop

Author: Jason Wang

 Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include:

• Tiger Vegetables Salad
• Lamb Meat Soup
• Liang Pi “Cold Skin Noodles”
• Spicy Cumin Lamb
• XFF Spicy and Sour Dumplings
• Beef and Ginkgo Congee
• Herbal Hot Pot Broth
• Spicy Cumin Whole Fish
• Spicy and Tingly Beef
• And more!

Wang writes in his introduction, “Here it is, the never-been-told version of how the XFF empire came to be—the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.”

This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

 

Hardcover | Abrams Books  | 304 pages

The acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.

On New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman's, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.

Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner's opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find:

• recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino
• recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle
• recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes
• recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme

In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

"Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” — Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking

Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.

In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

 

Hardcover | Flat Iron Books | 384 pages

 

From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods.

The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice.

From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.

 

Hardcover | Flat Iron Books | 352 pages

 

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook, The Gefilte Manifesto.

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

 

Hardcover | Flat Iron Books | 352 pages

 

 

Hardcover | Amistad | 464 pages

 

Saya Pin Included with each Saya

 

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Kiritsuke Gyuto

Total Length: 290mm

Internal Length: 260mm

Total Width: 71mm

Internal Width at Opening: 61mm

Weight:62g

Saya Pin Included with each Saya

 

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Saber Yanagiba

Total Length: 370mm

Internal Length: 340mm

Total Width: 51mm

Internal Width at Opening: 38mm

Weight: 58g

Through 80 spice-infused recipes, spectacular images, and a mouthwatering culinary journey along the ancient spice trail, award-winning author Eleanor Ford's luscious new volume reveals how centuries of spice trading and cultural diffusion changed the world's cuisine and how to best stock and enjoy spices in your own home.

From humankind's earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas.

In this richly illustrated volume, Eleanor Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices--from cardamom to cinnamon, ginger to sumac--and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all.

This unparalleled volume provides 80 flavorful recipes for entrees, appetizers, sides dishes, and more, enabling you to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, as well as staple spice pastes and mixtures to have on-hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.

 

Hardcover | Apollo Publishers | 256 pages

 

The samurai sword: a symbol of the spirit of old Japan, it embodies the samurai's steel discipline, unswerving devotion and peerless skill. With its creation, a feat of craftsmanship passed down by generations of artisans; the samurai sword is considered by most to be superior even to the famed blades of Western Damascus and Toledo.

The Samurai Sword Handbook is a precise exploration of the samurai sword designed for sword collectors as well as anyone intrigued by these ancient blades. Detailing the origins and development of the samurai sword, its historical background, styles, prestigious schools and differences in construction, this revised edition of the classic reference outlines methods of identifying and researching the sword, as well as caring for it properly. This must-have for sword lovers is sure to be a bestseller.

Topics of this Samurai book include:

• Japanese History and the Samurai Sword
• Types of swords
• Parts of the sword
• Blade shape, construction, and grain
• The making of the sword
• Inscriptions and their readings
• Care and maintenance
• Appraisal and value
• Relative point values

John M. Yumoto is perhaps the foremost authority on the samurai sword outside of Japan. A native of California, he began his study of Japanese swordcraft during his early childhood in Japan. While in Japan he studied under many masters from different schools and learned the art of sword polishing and identification and evaluation. He has held membership in a several sword clubs and at present is an active member of the Japan Society for the Preservation of the Samurai Sword and the Northern California Sword Club. He has also been requested to serve as an advisor to the Japanese Sword Society of the United States, presently being organized.

 

Paperback | Tuttle | 192 pages

 

Learn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen.

In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including: 

• Arepitas
• Chulitos
• Chimi burgers
• Plátanos fritos
• Sancocho
• Pollo guisado
• Empaguetadas
• Flan de coco
• Morir soñando
• and more

Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.

 

Hardcover | Quarto |  208 pages

 

In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.

“Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let's eat!”-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind.

Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing.

 

Hardcover | Bloomsbury |  368 pages

 

The Bread Baker's Apprentice, 15th Anniversary Edition

Mastering the Art of Extraordinary Bread [A Baking Book]

Authors: Peter Reinhart

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
 
In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
 
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Hardcover | Ten Speed Press | 336 Pages

Brand: Sakai Kikumori 堺菊守
Smith: Yoshikazu Tanaka  田中
Sharpener: Ajioka-san 味岡
Made in: Sakai, Osaka, Japan
Line: Kikuzuki Rin
Profile: Kiritsuke Petty
Edge Length: 125mm
Blade Height: 29mm
Edge Steel: Shirogami #2/White #2
Steel Type: Carbon
Grind: Wide Double Bevel 
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron
Finish: Nashiji (pear skin)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Oval Octagonal
Handle Material: Magnolia Wood
Ferrule/Bolster Material: Buffalo Horn
Total Length: 262mm
Spine Length: 140mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.2mm
Thickness ~1cm from Tip: 1.4mm
Handle Length: 122mm
Weight: 75g
Saya/Guard: Sold Seperately 

Brand: Goyon Chazeau
Made In: France
Line: Styl'ver
# In Set: 6
Blade Steel: X46Cr13 
Steel type: Stainless
Blade Length: 115mm
Blade Height: 19mm 
Blade Construction: Mono-Steel
Bolster: Stainless
Pommel: N/A
Handle Material: Snakewood
Handle Color: Dark Brown
Blade Finish/Color: Mirror Polsihed
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 120mm 
Total Length: 240mm 
Spine Thickness: 1.9mm
Weight: 135g/Each
Storage: Wooden Box

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