Souryurin

This series features a core steel of HAP40 conveniently clad in stainless steel. HAP40 is a semi-stainless high speed powder steel. It is a relatively durable steel with excellent edge retention, and this version has a heat treatment in the ~64 HRC range. This knife will take a very acute edge and hold it for a very long time, but will be slightly more on the brittle side of things due to how thin it is.  HAP40 is not fully stainless steel, attention should be given to oxidation and patina development, and should always be stored clean and dry, as it can rust. They come with ho wood octagon handles and matching saya.

• Knife Type: Gyuto
• Steel Type: HAP40
• Handle Type: Octagonal Ho Wood
• Construction Type: Stainless Clad, Semi-Stainless Core
• Hand Orientation: Ambidextrous

• Handle Length: 133.5mm
• Handle Height: 26.9mm
• Handle Width: 22.0mm
• Handle to Tip Length: 216mm
• Heel to Tip Length: 200mm
• Width of Spine at Handle: 1.8mm
• Width of Spine above Heel: 1.8mm
• Width of Spine at Middle: 1.9mm
• Width of Spine 1cm from the Tip: 1.1mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.3mm
• Blade Height at Heel: 44mm
• Weight: 132g

This series features a core steel of HAP40 conveniently clad in stainless steel. HAP40 is a semi-stainless high speed powder steel. It is a relatively durable steel with excellent edge retention, and this version has a heat treatment in the ~64 HRC range. This knife will take a very acute edge and hold it for a very long time, but will be slightly more on the brittle side of things due to how thin it is.  HAP40 is not fully stainless steel, attention should be given to oxidation and patina development, and should always be stored clean and dry, as it can rust. They come with ho wood octagon handles and matching saya.

• Knife Type: Santoku
• Steel Type: HAP40
• Handle Type: Octagonal Ho Wood
• Construction Type: Stainless Clad, Semi-Stainless Core
• Hand Orientation: Ambidextrous

• Handle Length: 126mm
• Handle Height: 27.0mm
• Handle Width: 22.0mm
• Handle to Tip Length: 185mm
• Heel to Tip Length: 170mm
• Width of Spine at Handle: 1.9mm
• Width of Spine above Heel: 1.9mm
• Width of Spine at Middle: 1.9mm
• Width of Spine 1cm from the Tip: 1.1mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.3mm
• Blade Height at Heel: 46mm
• Weight: 120g

White Bark Workwear's hemp work shirts are born out the same thoughtful design and sustainable ethos as their aprons. L'Ouvrier doubles down on the lauded mobility and breathability of Le Métier for a more casual work shirt, pulling inspiration from heritage French and American workwear.

Modernist Cutlery is the brainchild of Jenner Tomaska and Jake Bensfield.

Elevate your plating with the Quenelle Spoon XL—a culinary essential designed to craft large, flawless quenelles with ease. Whether you’re shaping velvety mashed potatoes, delicate mousses, or smooth ice creams, this spoon ensures precision and consistency every time.

Crafted from high-quality, food-safe chrome, its polished finish not only offers a sleek, modern look but also makes it resistant to tarnishing and easy to clean. The ergonomically designed handle provides a comfortable, secure grip, allowing for complete control as you shape perfect quenelles with minimal effort.

Perfect for chefs and home gourmets alike, the Quenelle Spoon XL is the tool you need to turn every dish into a work of art.

At the beginning of 2020 when White Bark Workwear started making masks, there was a shortage of their stock hemp fabrics. They had to start sourcing some specialty hemp that would normally be cost prohibitive for the dimensions of a full-size apron, but would only be a nominal adjustment for a smaller garment. They stumbled upon a brushed hemp/organic cotton that they used for their first production of natural-colored Masks to the People. Once they realized how durable and luxurious this fabric was, they tried to find some additional applications for it...

And that's how they created these awesome hats.  And, because they are awesome to work with, we now have these black hats with the JKI logo. 

• Locally dyed, brushed hemp fabric has an extra soft texture and feel for even the barest of heads (Even Michael Jordan would be happy.)
• Fit tested and adjustable to fit the largest AND the smallest of brain size.
• Breathable & Moisture Wicking Fabric keeps your head cooler, longer - whether you're outside in the sun or in front of an oven.
• Natural American Vacchetta Leather is untreated and will patina to a rich caramel color with wear. 
• Top-stitched cap to keep shape
• 55% Hemp / 45% Organic Cotton
• Made in USA

*Product description adapted from the White Bark Workwear Website

The Souryurin series features a VG-10W core, clad in stainless hammered Damascus steel. VG10W adds tungsten to VG10 for increased edge retention. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, they have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife-making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well-thought-out processes in place.

The Souryurin series is relatively thin (not quite a laser, but close), with a medium/lightweight. While they aren’t super lightweight in hand, they aren’t heavy, and despite is western handle appearance, the in-hand feel (along with the weight and balance) is much more similar to that of a Japanese-style handle. The hammered damascus finish is beautifully done, with a very high polish and exceptional fit and finish. Though it is primarily aesthetic, the hammered texture does help in food release. The blade profile, choil shape, and handle design mirror that of similar series they make, focusing on comfort in hand. The choil shape sweeps away from the handle and the spine and choil are very nicely rounded and polished. The blue resin handle has the appearance of dragon scales just under the surface, drawing upon the imagery of Seiryu- the legendary blue dragon. The tapered shape of the handle makes the pinch grip extremely comfortable. No detail has gone unnoticed. The VG10W core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. This series also comes with a black wood saya.

The Souryurin series features a VG-10W core, clad in stainless hammered Damascus steel. VG10W adds tungsten to VG10 for increased edge retention. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, they have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife-making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well-thought-out processes in place.

The Souryurin series is relatively thin (not quite a laser, but close), with a medium/lightweight. While they aren’t super lightweight in hand, they aren’t heavy, and despite is western handle appearance, the in-hand feel (along with the weight and balance) is much more similar to that of a Japanese-style handle. The hammered damascus finish is beautifully done, with a very high polish and exceptional fit and finish. Though it is primarily aesthetic, the hammered texture does help in food release. The blade profile, choil shape, and handle design mirror that of similar series they make, focusing on comfort in hand. The choil shape sweeps away from the handle and the spine and choil are very nicely rounded and polished. The blue resin handle has the appearance of dragon scales just under the surface, drawing upon the imagery of Seiryu- the legendary blue dragon. The tapered shape of the handle makes the pinch grip extremely comfortable. No detail has gone unnoticed. The VG10W core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. This series also comes with a black wood saya.

It is a knife born of steel, sweat, and the salt of the sea. Hand-forged in the hills of the Noto Peninsula, Japan, it has known the fire of the forge and the steady hands of men who understand that craft is a matter of life and death. A good knife makes the work easy, and this one is made to work.

The blade is stainless steel. Strong, sharp, unyielding. It does not rust, does not dull, does not bend. It is made for oysters, but it will not care what it opens. The edge of it is thin, true, and it slides through the toughest shells like a blade through the heart of a great fish. You feel the weight of it in your hand, a balance, a quiet confidence that tells you this is the right tool for the job.

The handle is wood—no fancy carving, no nonsense. Just the grain of the earth, shaped to fit your grip, your palm, your fingers. The wood is from the peninsula, the same land that gives the blade its shape and strength. There’s nothing in this knife that doesn’t belong. It’s simple. It’s honest.

It doesn’t matter if you’ve shucked a thousand oysters or none at all. This knife does the work, and it does it right. You only need to hold it once to know it was made for men who understand the worth of a thing done well. It is not for show. It is for the work.

And when you sink it into an oyster, and the shell gives way with a clean snap, you will know what it is to have a tool that does what it was made to do.

This knife is a piece of the world that remains, a world where things are made to last. Where hands know how to shape steel, how to craft wood, and how to honor the sea. A world where the work is done, and done right.

It is a knife made to open oysters. And when you hold it, you will know it is good for anything else.

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.

Makiri knives have a strong maritime history, particularly with the Ainu fishermen of the Noto Peninsula, Northern Ishikawa Prefecture. The seafaring men counted on this austere-looking knife for a number of tasks while on boat: rope cutting, cutting nets to proper sizes, and, of course, butchering fish. However, it played a more central role in day-to-day life. It was, in essence, their EDC. Whatever needed cutting was dealt with using a makiri.

This knife can be used for a wide variety of tasks in an outdoor and camping context. Its robust geometry permits so. It is capable of preparing fruits and vegetables and is particularly well-suited to fish and game. This is technically a single bevel knife with an ura (hollow ground backside) so deba butchery techniques transfer over quite well. Removing sinew on game and livestock meats is an easy task akin to using a hankotsu. The bevel is aggressively convexed and therefore has a toughness not common to single bevel knives. You can count on this knife for light woodwork and bushcraft tasks like whittling and feathersticking as well.

Our Gesshin Magomitsu makiri come with robust and very well made vegetable-tanned leather sheaths. Double-stitched, riveted, and thick, it can withstand the rigors of an outdoor lifestyle. No doubt, it will patina and look better over time. It also has an interesting design for the belt loop; it doubles as the locking mechanism for the knife. The belt loop swivels over the top of the handle to lock it in place while the knife is worn on-belt. To access the knife, rotate the sheath and pull the knife out.

Made from a medium-to-light weight 55% Hemp / 45% Organic Cotton Canvas, this apron is environmentally friendly, anti-microbial, and ergonomically designed. Organic cotton is grown without the use of harmful chemical herbicides and pesticides that would otherwise create run-off and contaminate the water supply for our oceans, our drinking water, and our food. Organically grown cotton combined with the anti-microbial, sustainable, and fortifying properties of hemp create a health-conscious and extremely durable apron. In addition, by committing to only using a dual cross-back strap design, our apron keeps your shoulders back and your back straight to keep you comfortable and pain-free throughout your workday, night or anytime in between.

*Please note that the color of stitching may vary from apron to apron

This Gesshin Ittetsu 270mm Blue #2 Hon-Kasumi Hamokiri is a special order from the talented craftsmen responsible for our Ittetsu series. Expertly forged and precisely ground, the overall fit and finish and performance of this knife are second to none. The size and weighty nature of this blade give it a really nice presence and in-hand feel. The hamokiri knife is used for making very fine cuts along the fillet of a hamo, aka conger eel, in order to break the small bones that run throughout it.

These glasses are made near the lake Tokurako in Obanazawa, Yamagata, Japan. This glass studio is located in Japanese "snow country" in the North - in winter when you look outside, it's all silvery-white snow outside, and nothing else is visible.  The summers are bright and very hot. This beautifully rich scenery, and the surrounding nature, inspire the craftsman. Ito-san hopes to reflect this nature and the kind, thoughtful people of the area in his art pieces, while preserving the "snow silver" pattern technique, for which he is known, in his hand-blown glass.

These glasses were designed to fit an entire 12oz can of beer.  The blue glass has silver flecks and swirls of gold color throughout.  The base is a wide hexagon, transitioning up to a round shape with a slight flair at the top.

*these glass pieces are NOT dishwasher safe.

The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, spectacular grinds, some of the most beautiful handles and saya we've seen on Japanese knives, and amazing geometry. These Ko Yanagiba were originally a special request from our friend Liwei Liao at The Joint Eatery in Los Angeles.  He uses them for tsukibiki and other fish-related cleaning tasks, but we just think they are a fun small single bevel shape.

Nigiri basami are often used for sewing and general craft/household tasks. They are unique in that they have the spring action built into the handle. In use, they are held near the top area (where the blade is) and operated like tweezers. The craftsman for this line of nigiri basami is one of the very few in the world who still handcraft nigiri basami with traditional Japanese methods by hand. This includes welding the soft and hard steels by hand (he does not use pre-clad steel sheets) and free-hand forging the shape of the blades and handles without the use of large-scale/automatic machinery. This handcrafting allows very small but important adjustments to the shape, positioning of blades, and bounciness/tightness of the grip. Katamaru features one round-shaped blade (bottom blade) and one narrow/pointy blade (top blade). These differently shaped blades are designed for delicate fabrics like silk. The round bottom blade is designed to prevent damaging the fabric near or under the bottom receiving blade.

These scissors are made with high carbon steel. Like all carbon steel tools/knives, they can rust if not cared for properly. Please make sure to wipe them clean and dry after use. If you're planning on storing them for an extended period of time, we recommend oiling them with Tsubaki (camelila) oil or mineral oil.  If you see rust or if you prefer to not have patina, you can remove it with something like Flitz.

Nigiri basami are often used for sewing and general craft/household tasks. They are unique in that they have the spring action built into the handle. In use, they are held near the top area (where the blade is) and operated like tweezers. The craftsman for this line of nigiri basami is one of the very few in the world who still handcraft nigiri basami with traditional Japanese methods by hand. This includes welding the soft and hard steels by hand (he does not use pre-clad steel sheets) and free-hand forging the shape of the blades and handles without the use of large-scale/automatic machinery. This handcrafting allows very small but important adjustments to the shape, positioning of blades, and bounciness/tightness of the grip.

These scissors are made with high carbon steel. Like all carbon steel tools/knives, they can rust if not cared for properly. Please make sure to wipe them clean and dry after use. If you're planning on storing them for an extended period of time, we recommend oiling them with Tsubaki (camelila) oil or mineral oil.  If you see rust or if you prefer to not have patina, you can remove it with something like Flitz.

Nigiri basami are often used for sewing and general craft/household tasks. They are unique in that they have the spring action built into the handle. In use, they are held near the top area (where the scissor blade is) and operated like tweezers. The craftsman for this line of nigiri basami is one of the very few in the world who still handcraft nigiri basami with traditional Japanese methods by hand. This includes welding the soft and hard steels by hand (he does not use pre-clad steel sheets) and free-hand forging the shape of the blades and handles without the use of large-scale/automatic machinery. This handcrafting allows very small but important adjustments to the shape, positioning of blades, and bounciness/tightness of the grip. The tips of this "Narrow Tip" model are pointier and thinner for more intricate works. This shape is often preferred by hand sewers, traditional Japanese sweets (wagashi) makers, and decorative candy makers.

These scissors are made with high carbon steel. Like all carbon steel tools/knives, they can rust if not cared for properly. Please make sure to wipe them clean and dry after use. If you're planning on storing them for an extended period of time, we recommend oiling them with Tsubaki (camelila) oil or mineral oil.  If you see rust or if you prefer to not have patina, you can remove it with something like Flitz.

Nigiri basami are often used for sewing and general craft/household tasks. They are unique in that they have the spring action built into the handle. In use, they are held near the top area (where the blade is) and operated like tweezers. The craftsman for this line of nigiri basami is one of the very few in the world who still handcraft nigiri basami with traditional Japanese methods by hand. This includes welding the soft and hard steels by hand (he does not use pre-clad steel sheets) and free-hand forging the shape of the blades and handles without the use of large-scale/automatic machinery. This handcrafting allows very small but important adjustments to the shape, positioning of blades, and bounciness/tightness of the grip. This is one of the most standard models of Japanese traditional nigiri basami (or in-hand grip scissors) suitable for cutting threads and small fabric pieces from general hand sewing works.

These scissors are made with high carbon steel. Like all carbon steel tools/knives, they can rust if not cared for properly. Please make sure to wipe them clean and dry after use. If you're planning on storing them for an extended period of time, we recommend oiling them with Tsubaki (camelila) oil or mineral oil.  If you see rust or if you prefer to not have patina, you can remove it with something like Flitz.

Nigiri basami are often used for sewing and general craft/household tasks. They are unique in that they have the spring action built into the handle. In use, they are held near the top area (where the scissor blade is) and operated like tweezers. The craftsman for this line of nigiri basami is one of the very few in the world who still handcraft nigiri basami with traditional Japanese methods by hand. This includes welding the soft and hard steels by hand (he does not use pre-clad steel sheets) and free-hand forging the shape of the blades and handles without the use of large-scale/automatic machinery. This handcrafting allows very small but important adjustments to the shape, positioning of blades, and bounciness/tightness of the grip. This shape has a very short set of blades, thus it is very nimble and easy to use. The shape of the tip (named after the shape of fingernails) is designed to minimize catching on fabric.

These scissors are made with high carbon steel. Like all carbon steel tools/knives, they can rust if not cared for properly. Please make sure to wipe them clean and dry after use. If you're planning on storing them for an extended period of time, we recommend oiling them with Tsubaki (camelila) oil or mineral oil.  If you see rust or if you prefer to not have patina, you can remove it with something like Flitz.

This 4-Pack includes one of each of the JKI Sticker Designs.

There is an unspoken code of preservation of artwork amongst street artists. This respect is given to the artists simply by giving ample time for the casual passerby to enjoy its colorful existence on various surfaces. This ritual has persevered and dominated the streets since the 1970's. 

These sticker designs are a culmination of years of studying the graffiti culture of Los Angeles throughout the decades. While some see graffiti art as a nuisance, I see it as a celebration of culture through color and design. The vibrant colors and 3D images can be found throughout the city, often in hidden and understated spaces.

To see more of my work in art, design, and video production, please visit www.stevesieboldart.com or find me on Instagram @threevus

• Sticker Type: White vinyl stickers with glossy lamination finish
• Notes: Waterproof material safe for cups and thermal cups
• Notes: Outdoor and Indoor use.

• Height: ~1.5-2 inches depending on design
• Width: ~3 inches

There is an unspoken code of preservation of artwork amongst street artists. This respect is given to the artists simply by giving ample time for the casual passerby to enjoy its colorful existence on various surfaces. This ritual has persevered and dominated the streets since the 1970's. 

These sticker designs are a culmination of years of studying the graffiti culture of Los Angeles throughout the decades. While some see graffiti art as a nuisance, I see it as a celebration of culture through color and design. The vibrant colors and 3D images can be found throughout the city, often in hidden and understated spaces.

To see more of my artistic work in abstract art, design, and video production, please visit www.stevesieboldart.com or find me on Instagram @threevus

Made from a medium-to-light weight 55% Hemp / 45% Organic Cotton Canvas, this apron is environmentally friendly, anti-microbial, and ergonomically designed. Organic cotton is grown without the use of harmful chemical herbicides and pesticides that would otherwise create run-off and contaminate the water supply for our oceans, our drinking water, and our food. Organically grown cotton combined with the anti-microbial, sustainable, and fortifying properties of hemp create a health-conscious and extremely durable apron. In addition, by committing to only using a dual cross-back strap design, our apron keeps your shoulders back and your back straight to keep you comfortable and pain-free throughout your workday, night or anytime in between.

*Please note that the color of stitching may vary from apron to apron and this is Josh's favorite

Tweezers like these are used to compose plates with small and delicate ingredients. Place and manipulate small garnishes with precision through the well balanced tines. These plating tweezers are manufactured in Tsubame Sanjo, Niigata Prefecture.

*Note that we cannot ship these tweezers to New York.

Tweezers like these are used to compose plates with small and delicate ingredients. Place and manipulate small garnishes with precision through the well balanced tines. These plating tweezers are manufactured in Tsubame Sanjo, Niigata Prefecture.

*Note that we cannot ship these tweezers to New York.

Tweezers like these are used to compose plates with small and delicate ingredients. Place and manipulate small garnishes with precision through the well balanced tines. These plating tweezers are manufactured in Tsubame Sanjo, Niigata Prefecture.

*Note that we cannot ship these tweezers to New York.

Tweezers like these are used to compose plates with small and delicate ingredients. Place and manipulate small garnishes with precision through the well balanced tines. These plating tweezers are manufactured in Tsubame Sanjo, Niigata Prefecture.

*Note that we cannot ship these tweezers to New York.

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.

The funayuki is a single-bevel knife, similar in function and shape to the deba, but notably thinner. Because of this thinness, the fish cutting ability of this kind of knife is more graceful and agile. It is also, consequently, more delicate. Furthermore, the fishermen of the Noto Peninsula would bring these on board to prepare meals for themselves to sustain their energy while fishing all day. They would use funayuki to cut fruits and vegetables.

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.

The ikasaki is a squid butchery knife. Small, but quite robust with an "s" wide bevel grind, it is a decently tough little knife. In the case of the Ainu people in the Peninsula, these ikasaki were used in home kitchens and not strictly limited to processing squid. They would be used for general food prep; squid, fish, and vegetables were cut equally.

Fukin are a type of Japanese towel made from "kaya", or a style of mosquito netting.  They are extremely soft and absorbent, and therefore make great dish towels.  Over time, with proper care, they become even softer.  These are some of our favorite towels, both in the kitchen and around the house. This fukin features a strawberry design.

When preparing to use these for the first time, they should be soaked in hot water until the water runs clear.  This initial soaking removes some of the natural glue used to hold the fibers together, helps soften the fukin, and prepares it for initial use.  Following the soaking, rinse the fukin and air dry them.  They can be washed in a washing machine with cold water and a delicate setting, but should always be air dried (never use the dryer for them).

Fukin work well for a wide variety of tasks, but are especially good at drying things like glassware, due to their absorbent nature.  We hope you enjoy them as much as we do.

Fukin are a type of Japanese towel made from "kaya", or a style of mosquito netting.  They are extremely soft and absorbent, and therefore make great dish towels.  Over time, with proper care, they become even softer.  These are some of our favorite towels, both in the kitchen and around the house. This fukin features a strawberry design.

When preparing to use these for the first time, they should be soaked in hot water until the water runs clear.  This initial soaking removes some of the natural glue used to hold the fibers together, helps soften the fukin, and prepares it for initial use.  Following the soaking, rinse the fukin and air dry them.  They can be washed in a washing machine with cold water and a delicate setting, but should always be air dried (never use the dryer for them).

Fukin work well for a wide variety of tasks, but are especially good at drying things like glassware, due to their absorbent nature.  We hope you enjoy them as much as we do.

Fukin are a type of Japanese towel made from "kaya", or a style of mosquito netting.  They are extremely soft and absorbent, and therefore make great dish towels.  Over time, with proper care, they become even softer.  These are some of our favorite towels, both in the kitchen and around the house. This fukin features a strawberry design.

When preparing to use these for the first time, they should be soaked in hot water until the water runs clear.  This initial soaking removes some of the natural glue used to hold the fibers together, helps soften the fukin, and prepares it for initial use.  Following the soaking, rinse the fukin and air dry them.  They can be washed in a washing machine with cold water and a delicate setting, but should always be air dried (never use the dryer for them).

Fukin work well for a wide variety of tasks, but are especially good at drying things like glassware, due to their absorbent nature.  We hope you enjoy them as much as we do.

Fukin are a type of Japanese towel made from "kaya", or a style of mosquito netting.  They are extremely soft and absorbent, and therefore make great dish towels.  Over time, with proper care, they become even softer.  These are some of our favorite towels, both in the kitchen and around the house. This fukin features a strawberry design.

When preparing to use these for the first time, they should be soaked in hot water until the water runs clear.  This initial soaking removes some of the natural glue used to hold the fibers together, helps soften the fukin, and prepares it for initial use.  Following the soaking, rinse the fukin and air dry them.  They can be washed in a washing machine with cold water and a delicate setting, but should always be air dried (never use the dryer for them).

Fukin work well for a wide variety of tasks, but are especially good at drying things like glassware, due to their absorbent nature.  We hope you enjoy them as much as we do.

Yaki Sugi is a process of roasting the wood on knife handles to create a darker and more water-resistant finish (but not waterproof), often with better grip.  This service can be offered on ho wood, ichii, and cherry Japanese style handles and creates a look and finish similar to the burnt chestnut handles featured on some knives we carry.  We can not provide this service for western style handles, ebony handles, pakkawood handles, or burnt chestnut handles.

*Products with this add-on are not eligible for returns under any circumstances... all sales are final.

Rounding the spine and choil of knives can have a significant impact on the in-hand feel.  While many of the knives we carry do have some easing or rounding already, some do not.  However, even for the ones that already do, we can improve upon the comfort by further rounding and polishing those areas.

For this process, we use a belt grinder and buffer.  If the knife has a kurouchi finish, that finish will be removed in the polished areas.  The area closest to the handle (the closest 1-2mm may not be possible to reach, though we will do our best to do the most complete job possible.

If ordering multiple knives, please email us with which ones you want this service for. If there are any issues that would prevent us from offering this service for the knife or knives you've requested, we will reach out via email or phone.

*Products utilizing this service are not eligible for returns under any circumstances... all sales are final

Say hello to Stando's smaller sibling - Petite Stando. Light and quick, Petite Stando is our answer to the offset plating tweezer. At 8 inches it's comfortable nestled on the front of your apron, and ready to help plate on the pass. You'll find sharpened tips and a balanced tension between the tongs, allowing for precise placement and a strong grip.                                                                     (Description from gesturautensils.com)

Tokeido - The six families of the Bizen Kilns

Bizen pottery is one of the six traditional types of pottery coming from the kilns of medieval Japan (Bizen, Echizen, Seto, Shigaraki, Tanba, and Tokoname). Tokeido has kept the traditional Bizen pottery-making techniques that originated in the Heian Era (roughly a 1000-year period beginning in 794 AD). The traditional approach excludes glazing and utilizes a 2-week-long firing process relying solely on red pine as fuel. The clay is dug up from the soil of the rice fields in the nearby area. The Tokeido kiln has been passed down within Kimura family for 18 generations. This pottery is made by the Kimura family- one of the original "Six Families" who were exclusively permitted to create Bizen style pottery in the Muromachi Era by the master of Tea Ceremony (or local lord). Furthermore, the Kimura family has been a purveyor to the Imperial Household Ministry, and the Ceremonial Agency. At JKI, we carry art pieces by Tozan Kimura (the 17th generation) as well as work by his son, Hideaki Kimura (the 18th generation).

We handpicked pieces that exhibit a beautiful natural ash glaze. The gradual color differences are a function of the placement of each pieces within the kiln- determined by their distance to from and exposure to the fire. You can also see the shadows from other pieces surrounding it. As such, each piece is unique and features one-of-a-kind patterns and colors.

NOT DISHWASHER SAFE

*The photos are indicative of the general look of these, but, as there are many samples, there may be a slight variation from product to product

Cork District is a company founded by two of our friends here in Los Angeles and one of the first lines of aprons we carry.

These aprons are lightweight and reversible. with one side geared towards prep, and features a large top pocket. The other side has two slanted top pockets for pens and tweezers and a kangaroo-style large pocket at the waist. The neck height is also adjustable on all of them.

These aprons are machine washable and need to be air-dried.

Flitz Ceramic Sealant is a very effective solution for long term storage of carbon steel knives. It protects against oxidation from the elements, whether in storage or on display.

Spray onto an applicator, such as a cotton round, and wipe in long, sweeping motions along the length of the blade. Before the sealant dries, buff with a clean microfiber towel to blend into a smooth finish. It dries completely transparent. 

• Length: 135mm
• Height: 20mm
• Width: 45mm
• Weight: 68g
• Volume: 50ml/1.7 fl oz

Flitz is a metal polish we enjoy for patina and rust removal.  What is great about metal polishes like this is that they can be used on mirror-finished knives, damascus knives, kurouchi knives, etc. without having a significant impact on the overall look unlike rust erasers, BKF, sandpaper, etc.  While they are not as aggressive as abrasive means, they work quite well, are easy to use, and are faster than you would expect.  They can even be used for daily maintenance of carbon steel blades.  In addition to your knives (both stainless and carbon), they can be used on pots, pans, other metal objects (silverware, jewelry), and even things like fiberglass. 

To use this, apply a tiny bit to a cotton pad, soft towel, or similar, spread over the surface you intend to clean, and, with a bit of elbow grease, rub until you start to see the patina or rust come off.  Once it's mostly off, switch to a new pad or clean section of your towel, and continue to buff until the surface looks clean and shiny.  You can apply this multiple times if necessary. For easy cleanup, it helps to do this with the object on a paper towel.  Also, when working near the edge, rotate the edge into the paper towel a bit, so as not to risk cutting yourself.  Prior to using the knife with food, please make sure to clean it well with soap and water.

Flitz is a metal polish we enjoy for patina and rust removal.  What is great about metal polishes like this is that they can be used on mirror-finished knives, damascus knives, kurouchi knives, etc. without having a significant impact on the overall look unlike rust erasers, BKF, sandpaper, etc.  While they are not as aggressive as abrasive means, they work quite well, are easy to use, and are faster than you would expect.  They can even be used for daily maintenance of carbon steel blades.  In addition to your knives (both stainless and carbon), they can be used on pots, pans, other metal objects (silverware, jewelry), and even things like fiberglass. 

To use this, apply a tiny bit to a cotton pad, soft towel, or similar, spread over the surface you intend to clean, and, with a bit of elbow grease, rub until you start to see the patina or rust come off.  Once it's mostly off, switch to a new pad or clean section of your towel, and continue to buff until the surface looks clean and shiny.  You can apply this multiple times if necessary. For easy cleanup, it helps to do this with the object on a paper towel.  Also, when working near the edge, rotate the edge into the paper towel a bit, so as not to risk cutting yourself.  Prior to using the knife with food, please make sure to clean it well with soap and water.

Tokeido - The six families of the Bizen Kilns

Bizen pottery is one of the six traditional types of pottery coming from the kilns of medieval Japan (Bizen, Echizen, Seto, Shigaraki, Tanba, and Tokoname). Tokeido has kept the traditional Bizen pottery-making techniques that originated in the Heian Era (roughly a 1000-year period beginning in 794 AD). The traditional approach excludes glazing and utilizes a 2-week-long firing process relying solely on red pine as fuel. The clay is dug up from the soil of the rice fields in the nearby area. The Tokeido kiln has been passed down for 18 generations within the Kimura family, one of the original "Six Families" who were exclusively permitted to create Bizen style pottery in the Muromachi Era by the master of Tea Ceremony (or local lord). Furthermore, the Kimura family has been a purveyor to the Imperial Household Ministry and the Ceremonial Agency. At JKI, we carry art pieces by Tozan Kimura (the 17th generation) as well as work by his son, Hideaki Kimura (the 18th generation).

This pour over set comes with four pieces: the stand, dripper, mug, and ramekin. It displays the traditional Bizen beauty, a pattern developed by the natural ash that falls on the clay pieces and the direction of the flames and shadows inside the kiln during the firing process. This piece is designed for brewing and holding hot coffee and the thickness of the clay walls helps retain heat and be manageable to hold. The stand is made out of solid, well-joined and oiled walnut slabs in a contemporary design. The dripper uses paper filters and it is recommended to crease the filters in a way to better fit within the walls. The ramekin can be used to catch the final drips after the coffee is brewed or as a dish for milk and cream.

NOT DISHWASHER SAFE

*The photos are indicative of the general look of these, but, as there are many samples, there may be a slight variation from product to product

Tokeido - The six families of the Bizen Kilns

Bizen pottery is one of the six traditional types of pottery coming from the kilns of medieval Japan (Bizen, Echizen, Seto, Shigaraki, Tanba, and Tokoname). Tokeido has kept the traditional Bizen pottery-making techniques that originated in the Heian Era (roughly a 1000-year period beginning in 794 AD). The traditional approach excludes glazing and utilizes a 2-week-long firing process relying solely on red pine as fuel. The clay is dug up from the soil of the rice fields in the nearby area. The Tokeido kiln has been passed down within Kimura family for 18 generations. This pottery is made by the Kimura family- one of the original "Six Families" who were exclusively permitted to create Bizen style pottery in the Muromachi Era by the master of Tea Ceremony (or local lord). Furthermore, the Kimura family has been a purveyor to the Imperial Household Ministry, and the Ceremonial Agency. At JKI, we carry art pieces by Tozan Kimura (the 17th generation) as well as work by his son, Hideaki Kimura (the 18th generation).

These plates show the traditional Bizen beauty- unglazed when placed in a kiln but acquiring a natural ash glaze and surface pattern during the firing. These square plates are sized slightly larger than the meimeizara, and work well for small appetizers or similar.

NOT DISHWASHER SAFE... DO NOT USE WITH METAL UTENSILS (FORK, KNIFE, ETC.)

*The photos are indicative of the general look of these, but, as there are many samples, there may be a slight variation from product to product

Tokeido - The six families of the Bizen Kilns

Bizen pottery is one of the six traditional types of pottery coming from the kilns of medieval Japan (Bizen, Echizen, Seto, Shigaraki, Tanba, and Tokoname). Tokeido has kept the traditional Bizen pottery-making techniques that originated in the Heian Era (roughly a 1000-year period beginning in 794 AD). The traditional approach excludes glazing and utilizes a 2-week-long firing process relying solely on red pine as fuel. The clay is dug up from the soil of the rice fields in the nearby area. The Tokeido kiln has been passed down within Kimura family for 18 generations. This pottery is made by the Kimura family- one of the original "Six Families" who were exclusively permitted to create Bizen style pottery in the Muromachi Era by the master of Tea Ceremony (or local lord). Furthermore, the Kimura family has been a purveyor to the Imperial Household Ministry, and the Ceremonial Agency. At JKI, we carry art pieces by Tozan Kimura (the 17th generation) as well as work by his son, Hideaki Kimura (the 18th generation).

These plates show the traditional Bizen beauty- unglazed when placed in a kiln but acquiring a natural ash glaze and surface pattern during the firing. These "meimeizara" sharing plates are designed to work well with wagashi (traditional Japanese sweets) that go along with matcha.

NOT DISHWASHER SAFE

*The photos are indicative of the general look of these, but, as there are many samples, there may be a slight variation from product to product

Tokeido - The six families of the Bizen Kilns

Bizen pottery is one of the six traditional types of pottery coming from the kilns of medieval Japan (Bizen, Echizen, Seto, Shigaraki, Tanba, and Tokoname). Tokeido has kept the traditional Bizen pottery-making techniques that originated in the Heian Era (roughly a 1000-year period beginning in 794 AD). The traditional approach excludes glazing and utilizes a 2-week-long firing process relying solely on red pine as fuel. The clay is dug up from the soil of the rice fields in the nearby area. The Tokeido kiln has been passed down within Kimura family for 18 generations. This pottery is made by the Kimura family- one of the original "Six Families" who were exclusively permitted to create Bizen style pottery in the Muromachi Era by the master of Tea Ceremony (or local lord). Furthermore, the Kimura family has been a purveyor to the Imperial Household Ministry, and the Ceremonial Agency. At JKI, we carry art pieces by Tozan Kimura (the 17th generation) as well as work by his son, Hideaki Kimura (the 18th generation).

These plates show the traditional Bizen beauty- unglazed when placed in a kiln but acquiring a natural ash glaze and surface pattern during the firing. These "meimeizara" sharing plates are designed to work well with wagashi (traditional Japanese sweets) that go along with matcha.

NOT DISHWASHER SAFE... DO NOT USE WITH METAL UTENSILS (FORK, KNIFE, ETC.)

*The photos are indicative of the general look of these, but, as there are many samples, there may be a slight variation from product to product

Say hello to Stando's smaller sibling - Petite Stando. Light and quick, Petite Stando is our answer to the offset plating tweezer. At 8 inches it's comfortable nestled on the front of your apron, and ready to help plate on the pass. You'll find sharpened tips and a balanced tension between the tongs, allowing for precise placement and a strong grip.                                                                     (Description from gesturautensils.com)

See video for detailed description