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Islas

A Celebration of Tropical Cooking

Author: Von Diaz

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

Recipes include:

• Coco Bread from Jamaica
• Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico
• Masikita (Papaya-Marinated Beef Skewers) from Madagascar
• Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia 
• Lechon Kawali (Crispy Fried Pork Belly) from the Philippines

Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.

Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.

AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. 

DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. 

EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. 

Perfect for:

• Anyone interested in learning more about AAPI cooking and cuisine
• A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world
• An educational and practical resource for sustainable cooking enthusiasts 
• Special occasion, holiday, or birthday present for foodies and cookbook collectors 
• Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

Hardcover | Chronicle Books | 304 pages

Bethlehem

A Celebration of Palestinian Food

Author: Fadi Kattan

Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.   

Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.  

His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavors and the stories of their origins await readers in Bethlehem.  

Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.

Hardcover | Hardie Grant | 240 pages

Sebze

Vegetarian recipes from my Turkish kitchen

Author: Özlem Warren

Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavor in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava Böreği (Easy, Herby Pan Börek), Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap), and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava—Özlem’s take on the much loved classic.   A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to—and can—cook, making Sebze the perfect introduction to Turkish food for the home cook.

Hardcover | Hardie Grant | 256 pages

The Nordic Cookbook

Author: Magnus Nilsson 

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

Hardcover | Phaidon Press | 768 pages

The Book of Pintxos

Discover the Legendary Small Bites of Basque Country

Author: Marti Buckley 

For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley.

Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.

Hardcover | Artisan  | 312 pages

Health Nut

A Feel-good Cookbook

Author: Jess Damuck 

When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food.

These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as:

• Orange-Scented Tahini French Toast
• Black Bean Tostadas with Avocado and Crispy Leeks
• Tuna, Avocado, and Grapefruit with Seed Crackers
• Charred Cabbage with Mushroom Butter
• Peach and Burrata Caprese with Hot Honey
• Charred Broccoli Salad with Almonds and Spicy Green Goddess
• Zucchini and Pistachio Pesto Pizza
• Halibut with Sungolds, Fennel, and Saffron
• Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions
• Mushroom “Carnitas” Tacos with Citrusy Radish Slaw
• Broccoli Pasta with Peas and Pecorino
• Date-Sweetened Carrot Cake
• Oat Bars with Rhubarb Ginger Jam
• Vegan Baklava Ice Cream

Health Nut is the playful, accessible, and irresistible new health-food cookbook that gives the genre a delicious update, amping up the colors, textures, and flavors, and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again.

Hardcover | Harry N. Abrams  | 288 pages

The Authentic Ukrainian Kitchen

Recipes from a Native Chef

Author: Yevhen Klopotenko

Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine’s unique culinary heritage and define the independent spirit of its people.

Inside you’ll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the pleasure of babka, torte, candied fruit, and so much more.

Klopotenko is Ukraine’s most internationally celebrated chef, and these recipes are the result of years of research into regional Ukrainian cooking. He has peeled back layers of propaganda to identify true Ukrainian cuisine, shaped by tradition, geography, and agriculture. Known as the “breadbasket of Europe,” Ukraine’s beloved dishes include:

• Borsch, the national treasure, and its many variations
• Pampushky, easy garlic bread rolls
• Varenyky, dumplings stuffed with sweet or savory fillings
• Deruny, fried potato pancakes
• Sweet and savory breakfasts, simple salads and dips, and hearty braises
• Lviv-style cheesecake, nut torte, and many more desserts

 
But this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack.

Hardcover | Voracious  | 288 pages

Ho Jiak

A Taste of Malaysia

Author: Junda Khoo

Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking.
 
Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine. Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you.
 
Starting with simple, budget-friendly meals to cook in 15 minutes, you’ll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish.
 
Whether you’re a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special. 

Hardcover | Hardie Grant  | 240 pages

Jang

The Soul of Korean Cooking

Author: Mingoo Kang with Joshua David Stein and Nadia Cho 

In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.  

Hardcover | Artisan | 216 pages

Brand: Hitohira ひとひら 
Made in:  Sakai-Osaka/ Japan 
Smith: Kikuchiyo 菊千代 
Sharpener: Mosuke モスケ
Line: Kikuchiyo x Mosuke
Profile: Yanagiba
Edge Length: 233mm
Blade Height: 33mm
Edge Steel: Yasuki Silver #3 (Ginsan)
Steel Type: Stainless Steel
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Stainless 
Finish: Migaki
Bevel: Single 
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed  
Handle Shape: Octagonal 
Handle Material: Ho Wood 
Ferrule/Bolster Material: Buffalo Horn 
Spine Length: 244mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 0.5mm
Handle Length: 133mm
Total Length: 378mm
Weight: 133g
Saya/Guard: Included

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

Brand: Hitohira ひとひら 
Made in: Sakai-Osaka/ Japan 
Smith: Kikuchiyo 菊千代 
Sharpener: Rikichi 利吉
Line: Kikuchiyo x  Rikichi 
Profile: Sakai-Osaka/ Japan
Edge Length: 141mm
Blade Height: 26mm
Edge Steel: Yasuki Blue (Aogami) #2
Steel Type: Carbon
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed 
Handle Shape: Octagonal
Handle Material: Ho Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 154mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 131mm
Total Length: 289mm
Weight: 83g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Morihei 森平 
Made in: Tokyo/ Japan
Line: Kiyomitsu
Profile: Santoku
Edge Length: 139mm
Blade Height: 39mm
Edge Steel: VG-1
Steel Type: Stainless Steel 
Construction: Awase/Clad
Cladding: Soft Stainless
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Western 
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 143mm
Thickness of Spine at Handle: 0.7mm
Thickness ½ way: 0.6mm
Thickness ~1cm from Tip: 0.4mm
Handle Length: 107mm
Total Length: 249mm
Weight: 86g
Saya/Guard: 

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

Brand: Hitohira ひとひら
Made in: Sakai-Osaka/ Japan 
Smith: Togashi Blacksmith 富樫打刃物製作所 
Sharpener: Kenya Togashi 憲哉
Line: Togashi Honyaki
Profile: Gyuto
Edge Length: 228mm
Blade Height: 53mm
Edge Steel: Yasuki White (Shirogami) #1
Steel Type: Carbon Steel 
Construction: Mizu Honyaki
Cladding: N/A
Finish: Notaremon
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal 
Handle Material: Taihei Ebony
Ferrule/Bolster Material: Buffalo Horn 
Spine Length: 246mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.1mm
Handle Length: 146mm
Total Length: 391mm
Weight: 220g
Saya/Guard: Included

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Tetsujin 鉄人刃物 
Made in: Kochi/ Japan
Smith: Toru Tamura 田村 徹 
Sharpener: Naohito Myojin 明神 直人
Line: Ukiba 浮刃
Profile: Kiritsuke Gyuto
Edge Length: 230mm
Blade Height: 50mm
Edge Steel: Yasuki Silver #3 (Ginsan)
Steel Type: Stainless Steel   
Construction: Awase/San Mai
Cladding: Soft Stainless 
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal 
Handle Material: Taihei Tagayasan
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 248mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 146mm
Total Length: 392mm
Weight: 193g
Saya/Guard: Sold Separately

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

Brand: Tetsujin 鉄人刃物 
Made in: Kochi/ Japan
Smith: Toru Tamura 田村 徹 
Sharpener: Naohito Myojin 明神 直人
Line: Ukiba 浮刃
Profile: Gyuto
Edge Length: 232mm
Blade Height: 50mm
Edge Steel: Yasuki Silver #3 (Ginsan)
Steel Type: Stainless Steel   
Construction: Awase/San Mai
Cladding: Soft Stainless 
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal 
Handle Material: Lacewood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 249mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 0.2mm
Handle Length: 146mm
Total Length: 394mm
Weight: 187g
Saya/Guard: Sold Separately

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

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi
Profile: Sujihiki
Edge Length: 265mm
Blade Height: 40mm
Edge Steel: White #2
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry Bark with Oak Core 
Ferrule/Bolster Material: N/A
Total Length: 417mm
Spine Length: 276mm
Thickness of Spine at Handle: 3.3mm
Thickness ½ way: 2.7mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 141mm
Weight: 188g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi
Profile: Gyuto
Edge Length: 231mm
Blade Height: 52mm
Edge Steel: White #2
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry Bark with Oak Core 
Ferrule/Bolster Material: N/A
Total Length: 389mm
Spine Length: 245mm
Thickness of Spine at Handle: 3.2mm
Thickness ½ way: 3.0mm
Thickness ~1cm from Tip: 0.6 mm
Handle Length: 144mm
Weight: 207g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi
Profile: Ko Bunka
Edge Length: 127mm
Blade Height: 47mm
Edge Steel: White #2
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry Bark with Oak Core 
Ferrule/Bolster Material: N/A
Total Length: 268mm
Spine Length: 143mm
Thickness of Spine at Handle: 3.4mm
Thickness ½ way: 2.5mm
Thickness ~1cm from Tip: 1.4mm
Handle Length: 128mm
Weight: 134g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi
Profile: Bunka
Edge Length: 170mm
Blade Height: 50mm
Edge Steel: White #2
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry Bark with Oak Core 
Ferrule/Bolster Material: N/A
Total Length: 321mm
Spine Length: 188mm
Thickness of Spine at Handle: 3.3mm
Thickness ½ way: 2.4mm
Thickness ~1cm from Tip: 1.0mm
Handle Length: 133mm
Weight: 168g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi Blue #1 Damascus
Profile: Bunka
Edge Length: 169mm
Blade Height: 52mm
Edge Steel: Blue #1
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron Damascus
Finish: Kurouchi, Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Oak, Cherry Bark (2 sides) 
Ferrule/Bolster Material: N/A
Total Length: 319mm
Spine Length: 188mm
Thickness of Spine at Handle: 3.0mm
Thickness ½ way: 2.5mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 139mm
Weight: 163g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: HADO
Smith: Yoshikazu Tanaka  田中
Sharpener: Tadataka Maruyama
Made in: Sakai, Osaka, Japan
Line: Sumi Blue #1 Damascus
Profile: Sujihiki
Edge Length: 232mm
Blade Height: 35mm
Edge Steel: Blue #1
Steel Type: Carbon
Construction: Awase/Clad, San-Mai
Cladding: Soft Iron Damascus
Finish: Kurouchi, Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Oak, Cherry Bark (2 sides) 
Ferrule/Bolster Material: N/A
Total Length: 383mm
Spine Length: 244mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 0.2mm
Handle Length: 140mm
Weight: 169g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.