In stock

Hakuto 2

Medium hardness (harder than Hakuto 3, softer than Hakuto 1), it is ideal for blending in smooth transitions on bevels or grinding in full convex grinds (as opposed to crisp lines like a Shinogi). Ideal for advanced users.

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

Brand: NSK Kogyo Ltd.
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #6000 S (Soft)

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

Jacques Pépin Cooking My Way

Recipes and Techniques for Economical Cooking

Author: Jacques Pépin

Master chef Jacques Pépin shares his expert insights on cooking economically at home—how to save money, time, and effort—in Jacques Pépin Cooking My Way, with over 150 recipes.

All great chefs know not to waste ingredients, time, or effort—and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on cooking economically at home, with techniques that save money, time, and cleanup effort, without sacrificing taste.

Shop for ingredients seasonally when they’re the most affordable, flavorful, and full of nutrition. Don’t overlook inexpensive cuts of meat and poultry. Use up as much of your ingredients up as possible, like saving your meat and vegetable trimmings for a stock, soup, or eventually, a sauce. Transform leftovers into an entirely new, pleasurable meal.

With more than 150 recipes, along with an illustrated menu for each season, Jacques Pépin Cooking My Way equips you with everything you need to cook the way Jacques Pépin does. Recipes include:

• Garlicky Romaine with Croutons
• Grits and Cheese Soufflé
• Black-Eyed Peas and Kale Ragout
• Skillet Butternut Squash
• Zucchini-Tomato Gratin
• Baked Salmon with Pesto Butter
• Clam Fritters
• Scaloppine of Turkey Breast in Mushroom Cream Sauce
• Strawberries with Sour Cream and Brown Sugar

This beautifully revised, updated, and completely repackaged edition of Pépin Economique is an instant classic and a necessity for any home cook looking to make high-quality dishes with minimal time, effort, and money, now with full-color photographs and Jacques’ celebrated paintings.

Hardcover | Harvest | 288 Pages

A set of four champagne/cocktail saucers with fine walls, a modern shape and casual stems. For serving champagne, prosecco and cocktails.

• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

Set of four contemporary wine glasses with tall stems. The angular bowl tapers towards a fine rim.

• 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 balloon glasses with large, spherical bowls and fine straight stems.

• 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 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)

Design and technology combine to complement and simulate handmade processes resulting in stemware featuring cold-cut and fire-polished rims, with finely drawn stems, produced from environmentally friendly lead-free crystalline glass. The quality of the glass guarantees a high level of flex and durability, brilliance and clarity.

Set of four cocktail saucers with wide, flared bowls and fine straight stems. Designed for martini cocktails or champagne.

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

Design and technology combine to complement and simulate handmade processes resulting in stemware featuring cold-cut and fire-polished rims, with finely drawn stems, produced from environmentally friendly lead-free crystalline glass. The quality of the glass guarantees a high level of flex and durability, brilliance and clarity.

Set of four beer glasses with large bowls and fine stems. Made from lead-free crystalline glass for clarity and strength.

The Bar Culture cognac balloon glass is mouth blown by master glassblowers. The very fine stem is attached and drawn down from the bowl of the glass while the glass is still malleable. With precision, the foot is shaped and applied by hand using a wooden tool. The rim of the glass is fire-polished to achieve a smooth finish.

Mouth blown by master glassblowers, contemporary cocktail glasses with fine bowls and hand-drawn stems.

A set of two of mouth-blown wine glasses with cylindrical bowls and an angular, geometric profile.

A mouth-blown glass carafe with wide base, narrowing at the neck and flaring towards the rim. The carafe's wide base allows maximum surface area for the aeration of wine. The rim is cut and polished to achieve a flat smooth edge.

A set of four low, modern tumblers with fine walls and a stackable design. A versatile glass for water, juice and wine, or use as a serving bowl for olives, nuts and desserts.

A set of four low, modern tumblers with fine walls and a stackable design. A versatile glass for water, juice and wine, or use as a serving bowl for olives, nuts and desserts.

Brand: Hitohira ひとひら (一片)
Made in: Echizen, Japan
Line: Super Blue Migaki
Profile: Sujihiki
Edge Length: 272mm
Blade Height: 32mm
Edge Steel: Super Blue
Steel Type: Carbon
Grind: Convex
Construction: Awase/Clad, San-Mai
Cladding: Stainless
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry
Ferrule/Bolster Material: Ebony
Total Length: 433mm
Spine Length: 281mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 145mm
Weight: 135g
Saya/Guard: Purchased Separatley

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

Brand: Hitohira
Line: Hinode
Profile: Sujihiki
Edge Steel: White #2
Steel Type: Carbon
Cladding: Soft Iron
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Ho Wood Wa
Total Length: 425mm
Edge Length: 276mm
Spine Length: 292mm
Blade Height: 38mm
Thickness at Spine: 4.7mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 0.9mm 
Handle Length: 132mm
Weight: 159g
Saya/Guard: No

 

The long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.

*As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home*

Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients:

• Caldo de Pollo (Mexican chicken soup)
• Tacos de Bistec (steak tacos)
• Carnitas (tender, crispy pork)
• Albondigas (Mexican meatballs)
• Tamales (both savory and sweet)
• Enchiladas (both red and green sauces)
• Mole Poblano (one of the most classic and popular moles)
• Nopales (recipes made with cactus paddles)
• Empanadas (beef and cheese filled)
• Chiles Rellenos (stuffed and fried poblano peppers)
• Pozole (both red and green versions)
• Camarones en Chipotle (deviled shrimp)
• Salsa Taquera (salsa for tacos)
• Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite)
• Buñuelos (crispy dough fritters coated in sugar)
• Aguas Frescas (horchata, hibiscus, and tamarind flavors)
• and much more!

Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.
 

Hardcover | Rock Point | 192 pages

 

 

A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’”

A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond.

Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes.

A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.

 

Hardcover | W.W. Nortan & Company | 336 pages

 

 

An exciting and unexpected collection of 100 recipes that re-examines Chinese American food

Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.

Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.

In Kung Food, he breaks the boundaries of flavors in chapters such as:

• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)

Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages