Sale-able

Brand: Windmuehlenmesser
Profile: Large Chef
Steel Type: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Plumwood
Total Length: 303mm
Edge Length: 173mm
Spine Length: 180mm
Blade Height: 44mm
Thickness at Spine: 2.3mm
Thickness ½ way: 1.9mm
Thickness ~1 cm from Tip: 0.4mm
Handle Length: 124mm
Weight: 137g

Brand: Sakai Kikumori 堺菊守
Line: Nihonko 日本鋼
Profile: Gyuto
Edge Steel: SK Carbon
Steel Type: Carbon
Cladding: N/A
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrious
Handle: Pakka Western
Total Length: 333mm
Edge Length: 211mm
Spine Length: 212mm
Blade Height: 47mm
Thickness at Spine: 1.6mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: 0.5mm 
Handle Length: 120mm
Weight: 160g

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

Total Length: 200mm

Handle Length: 130mm

Head Width: 40mm

Bristle Length: 35mm

Weight: 51g

The Food of Sichuan

by Fuchsia Dunlop

An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.

Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

Hardcover | W. W. Norton & Company | 480 Pages

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

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique - 1834
Profile: Chef
Edge Length: 148mm
Blade Height: 33mm
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
Handle Material: POM
Ferrule/Bolster Material: Stainless
Total Length: 260mm
Spine Length: 147mm
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 107mm
Weight: 121g
Saya/Guard: Leather Sheath

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 skewers

• Find all types of seafood, such as eel, sea urchins, tuna, etc.
• Marinate fish with kombu seaweed.
• Cure fish with vinegar and sugar.
• Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
• Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
• Shuck and prepare clams, such as the Mirugai Clam.
• Identify vinegar varieties and soy sauces.
• Prepare wasabi as well as grate, boil, and pickle ginger.
• Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
• Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
• Recipes for 23 different types of sushi.

Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.



Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.

Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.

Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.

Hardcover | Tuttle | 224 pages

Brand: Kanaya カナヤブラシ
Made In: Tokyo - Japan
Total Length: 228mm
Handle Length: 211mm
Bristle Length: 17mm
Width: 34mm
Weight: 12g

Nothing Fancy

Unfussy Food for Having People Over.

by Alison Roman.
Published by Clarkson Potter.
Cover: Hardcover
Pages: 320

Brand: Windmühlenmesser
Profile: Cheese and Meat
Steel Type: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Cherry Wood
Total Length: 225mm
Edge Length: 103mm
Spine Length: 125mm
Blade Height: 17mm
Thickness at Spine: 1.5mm
Thickness ½ way: 1mm
Thickness ~1 cm from Tip: 0.5mm
Handle Length: 105mm
Weight: 32g

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

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique - 1834
Profile: Boning
Edge Length: 127mm
Blade Height: 27mm
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
Handle Material: POM
Ferrule/Bolster Material: Stainless
Total Length:  237mm
Spine Length: 126mm
Thickness of Spine at Handle: 2.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 104mm
Weight: 96g
Saya/Guard: Leather Sheath

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

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

The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home.

“I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.”

In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

Hardcover | Random House Group | 304 pages

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)
Producing Area: Seki, Gifu - Japan
Profile: Petty
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 257mm
Edge Length: 151mm
Spine Length: 155mm
Blade Height: 32mm
Thickness of Spine at Handle: 1.8mm
Thickness of Spine Half Way: 1.6mm
Thickness of Spine ~1cm from Tip: 1.1mm
Handle Length: 100mm
Weight: 96g
Saya/Guard: Purchased Separately

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

The Wok

Recipes & Techniques

Author: J. Kenji López-Alt

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Hardcover | W. W. Norton & Company | 672 Pages

Jerusalem

A Cookbook

by Yotam Ottolenghi and Sami Tammi

From the publisher:

Bestia

Italian Recipes Created in the Hearth of LA.

by Ori Menashe & Genevieve Gergis w/ Lesley Suter
Published by Ten Speed Press.
Cover: Hardcover
Pages: 327