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2028 products
Ceramics Information
Made in Japan
6.5 x 8.2cm
200ml
Ceramics Information
Made in Japan
8cm diameter
9.5m height
490ml capacity
Specifications
| Style: | Gyuto |
| Blade Length: | 210mm |
| Overall Length: | 391mm |
| Height @ Heel: | 48.5mm |
| Spine Thickness @ Mid: | 2.5mm |
| Weight: | 225g |
| Blade Material: | House Blend Blue Super Core, Stainless Clad |
| Handle Material: | Yo Western |
| HRC: | ~65-66 |
Specifications
| Style: | Kiritsuke |
| Blade Length: | 200mm |
| Overall Length: | 340mm |
| Weight: | 169g |
| Blade Height @ Heel: | 46mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.8mm |
| Spine Thickness @ Mid: | 1.8mm |
| Blade Material: | Blue 2 Core, Carbon Kasumi Clad |
| HRC: | 63 |
| Handle Material: | African Blackwood - Blonde Horn |
Specifications
| Style: | Kiritsuke |
| Blade Length: | 210mm |
| Overall Length: | 345mm |
| Weight: | 183g |
| Blade Height @ Heel: | 47mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.8mm |
| Spine Thickness @ Mid: | 2mm |
| Blade Material: | Blue 2 Core, Carbon Kasumi Clad |
| HRC: | 63 |
| Handle Material: | Octagon Birch w/White G10 Spacer |
Specifications
| Style: | Kiritsuke |
| Blade Length: | 210mm |
| Overall Length: | 345mm |
| Weight: | 183g |
| Blade Height @ Heel: | 47mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.8mm |
| Spine Thickness @ Mid: | 2mm |
| Blade Material: | Blue 2 Core, Carbon Kasumi Clad |
| HRC: | 63 |
| Handle Material: | Octagon Ebony |
Tetsujin Hamono Blue 2 Kasumi Petty 165mm - African Blackwood
Tetsujin Hamono Blue 2 Kasumi Petty 165mm - African Blackwood
Specifications
| Style: | Petty |
| Blade Length: | 165mm |
| Overall Length: | 285mm |
| Weight: | 96g |
| Blade Height @ Heel: | 32mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2mm |
| Blade Material: |
Blue 2 Core, Carbon Kasumi Clad |
| HRC: | 62 |
| Handle Material: | Octagon African Blackwood w/Blonde Buffalo |
Specifications
| Style: | |
| Blade Length: | |
| Overall Length: | |
| Weight: | |
| Blade Height @ Heel: | |
| Bevel: | |
| Spine Thickness @ Heel: | |
| Spine Thickness @ Mid: | |
| Blade Material: | |
| HRC: | |
| Handle Material: |
Specifications
| Style: | Gyuto |
| Blade Length: | 205mm |
| Overall Length: | 345mm |
| Weight: | 165g |
| Blade Height @ Heel: | 46mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2.2mm |
| Blade Material: | Ginsan Core, Stainless Kasumi Clad |
| HRC: | 63 |
| Handle Material: | Octagon Ebony w/Blonde |
Specifications
| Style: | Gyuto |
| Blade Length: | 205mm |
| Overall Length: | 345mm |
| Weight: | 165g |
| Blade Height @ Heel: | 46mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2.2mm |
| Blade Material: | Ginsan Core, Stainless Kasumi Clad |
| HRC: | 63 |
| Handle Material: | Octagon Dark Maple |
Specifications
| Style: | Gyuto |
| Blade Length: | 235mm |
| Overall Length: | 385mm |
| Weight: | 189g |
| Blade Height @ Heel: | 49mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2.2mm |
| Blade Material: | Ginsan Core, Stainless Kasumi Clad |
| HRC: | 61 |
| Handle Material: | Octagon Ebony w/Blonde |
Specifications
| Style: | Gyuto |
| Blade Length: | 235mm |
| Overall Length: | 385mm |
| Weight: | 189g |
| Blade Height @ Heel: | 49mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2.2mm |
| Blade Material: | Ginsan Core, Stainless Kasumi Clad |
| HRC: | 61 |
| Handle Material: | Octagon Dark Maple |
Specifications
| Style: | Kiritsuke |
| Blade Length: | 235mm |
| Overall Length: | 380mm |
| Weight: | 211g |
| Blade Height @ Heel: | 49mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Heel: | 2.5mm |
| Spine Thickness @ Mid: | 2.2mm |
| Blade Material: | Ginsan Core, Stainless Kasumi Clad |
| HRC: | 63 |
| Handle Material: | Octagon Ebony |
Tetsujin Hamono Ginsan Kasumi Sujihiki 270mm - Ebony & Blonde
Tetsujin Hamono Ginsan Kasumi Sujihiki 270mm - Ebony & Blonde
Specifications
| Style: | Sujihiki |
| Blade Length: | 265mm |
| Overall Length: | 410mm |
| Weight: | 174g |
| Blade Height @ Heel: | 37mm |
| Bevel: | Double Bevel |
| Spine Thickness @ Mid: | 2.3mm |
| Blade Material: | Ginsan Stainless Steel |
| Handle Material: | Octagon Ebony w/Blonde |
| HRC: | ~62 |
Sink your teeth into the ultimate celebration of Texas barbecue—a captivating collection of essays, stunning photography and rich storytelling that brings this legendary culinary tradition to life.
Whether you’re a seasoned pitmaster, a backyard brisket aficionado or a smoke-chasing barbecue pilgrim, this keepsake coffee table book will be a standout centerpiece for your own collection— or an excellent gift. Texas BBQ: The Art of Low and Slow takes you deep in the heart of Texas barbecue through in-depth profiles and striking images.
Whether it’s Houston, Dallas, or Austin travel across the Lone Star State to meet the pitmasters, explore the tools and learn the time-honored techniques that define this beloved craft. Every page is steeped in the flavors, culture and spirit of Texas barbecue—from Texan small-town gems to big-city smokehouses. *Please note this is not a recipe book.
Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.
Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat–from veggies and greens to meat and fish–with a smoky nuance.
Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.
The ultimate curation of all of our bets selling chef tools.
Bundle Includes:
- Black Quenelle Spoon (Large + Small)
- Plating Spoon
- Saucing Spoon
- Offset Tweezers (15cm & 20cm)
- Curved Tip Tweezers (20cm)
- Solid Plating Spatula
- Slotted Spatula
- 30cm Plating Tweezers
- Stainless Steel Zester
- Large Spatula
- Hatsukokoro Kitchen Scissors
- Suncraft Ever Peeler (Right Handed)
- Large Fish Scalers
- Fishbone Tweezers
- Sakai Takayuki Fishbone Pliers
- Oyster Knife
- Flexible Spatula (Small)
- PVC Chef Tool Pouch
The ultimate curation of all of our bets selling chef tools.
Bundle Includes:
- Silver Quenelle Spoon (Large + Small)
- Plating Spoon
- Saucing Spoon
- Offset Tweezers (15cm & 20cm)
- Curved Tip Tweezers (20cm)
- Solid Plating Spatula
- Slotted Spatula
- 30cm Plating Tweezers
- Stainless Steel Zester
- Large Spatula
- Hatsukokoro Kitchen Scissors
- Suncraft Ever Peeler (Right Handed)
- Large Fish Scalers
- Fishbone Tweezers
- Sakai Takayuki Fishbone Pliers
- Oyster Knife
- Flexible Spatula (Small)
- PVC Chef Tool Pouch
These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.
Sushi isn’t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you’ll be making sumptuous sushi that will wow family and friends.
This incredible book provides all the information needed to get started–from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more. With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.
You’ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he’s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai). Sushi, maki, sashimi, nigiri, oshizushi–it’s all here. From the California and Dragon Rolls we’re all familiar with, to tantalizing clam and sea urchin recipes.
Chef's Edge
We pride ourselves on offering an unparalleled selection of Japanese knives. From the versatile Gyuto and the precise Santoku to specialized knives like the Nakiri and Yanagiba, each knife is handpicked for its quality and performance.