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Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Nishikagi Pruning Shear
- The blade uses hard chrome plating that is resistant to tar and rust.
- It has excellent surface strength and is easy to remove dirt.
- The cutting edge has a mirror finish to achieve a smooth cutting edge with good bite.
- The handle uses a lightweight aluminum handle.
- The textured anti-slip effect and exquisite weight balance make it comfortable to use.
- For pruning fruit trees and plants (general pruning)
United Tastes of America
Mushrooms Cook Book
All Day Baking
This compact reference explains the basic terms, processes, classifications, tools, materials and techniques of Japanese potters. Everyone interested in pottery and crafts will find this practical guide a valuable addition to both bookshelf and workshop.
Specifications:
- Format: Hardback
- Author: Michael James
- Dimensions:- 24cm x 19cm
- Weight:- 970g
- Pages:- 224
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Murato Classic Utility
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Marunao Wakizashi Set Ebony
Inspired by Japanese sword, it is the steak knife of one of a kind. Feel the craftsmanship from beautifully finished double bevel Damascus blade. Unique esteemed woods are curved and finished by our excellent partner wood curving factory MARUNAO. This set product consists of a knife and a fork of the series WAKIZASHI and a WAKIZASHI rest.
Specifications:-
- Blade Grind: Double-edged Blade (50/50 Grind)
- Blade Material:- VG10 Stainless Steel
- Hardness: 60-61 HRC
- Handle Shape: Hachikaku (Octagonal)
- Handle Material: Ebony
Herb by Mark Diacono
Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen.
Specifications:
- Format: Hardback
- Author: Mark Diacono
- Dimensions:- 270x180x31mm
- Weight:- 1.160kgs
- Pages:- 272 pages
Easy Vegan Bible
ANIMAL ORIGAMI
The Japanese Pottery Handbook
This compact reference explains the basic terms, processes, classifications, tools, materials and techniques of Japanese potters. Everyone interested in pottery and crafts will find this practical guide a valuable addition to both bookshelf and workshop.
Specifications:
- Format: Hardback
- Author: Penny Simpson
- Dimensions:- 178x266x11mm
- Weight:- 236g
- Pages:- 128
Practical Japanese Cooking Cook Book
SIGNATURE COCKTAILS
Mayumi’s Kitchen Cook Book
In Mayumi's Kitchen, Mayumi Nishimura, a leading figure in the macrobiotics world and Madonna's private macrobiotic chef, shares her recipes for delicious food that nourishes the body and the soul. Macrobiotics is a healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans.
- Format: Hardback
- Author: Mayumi Nishimura
- Height:- 259mm
- Width:- 202mm
- Weight:- 718g
- Pages:- 160
Secret Teaching In Art Of Japanese Gardens Cook Book
The Japanese garden, an ancient landscape design practice spanning 1,500 years, remains dynamic and instructional. "Secret Teachings in the Art of Japanese Gardens" elucidates the core principles of this tradition and illustrates how these principles can be adapted to a broader array of settings beyond Japan.
Drawing on the author's personal apprenticeship with a master gardener in Kyoto and extensive knowledge of classical Japanese texts, the first section delves into the garden design process, elucidating three primary aesthetic principles.
- Format: Hardback
- Author: David A. Slawson
- Height:- 255mm
- Width:- 178mm
- Weight:- 502g
- Pages:- 220