Stocking Fillers
Cranked Plating Tweezers 15cm
Double Edge Peeler Black
- Double Edge Peeler- Carrots, cucumbers, potatoes, apples, pears, cheese and even chocolate.........and no more blanching tomatoes!
- Sharp- Advanced ceramic blade stays ultra sharp 10 times longer than metal-based blades.
- Pure- Rust-free! Will never corrode or transfer a metallic taste or smell. Dishwasher safe.
- Lightweight- Ceramic is typically half the weight of steel. Ergonomic design for a comfortable grip.
Vegetable Brush Fish Shape
Fruit Brush
Plating Tweezers Double Cranked 14cm
Straight Plating Tweezers 15cm
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Japanese Kitchen Knives: Essential Techniques
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.
In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding the blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on the location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Gyuto / Chefs Knife