Vol 02 | Connective Tissue
PREVIEW I at Aoyama Farmer's Market
On the occasion of Terasu’s fifth year, we present Terasu Vol 1.5 Field Materials, a previously unpublished collection of thoughts, images, tools, and conversations gathered from ‘the field’ prior to, during, and in the aftermath of creating Vol 01 Early Hues and Vol 02 Connective Tissue.
Softcover, saddle stitch bound, edition of 1000. Comes in a slipcase.
Photography by Yoshiki Hase, Jörgen Axelvall, Kanoa Zimmerman, Alex Yoder, Margaux Arramon-Tucoo, Rob Schanz, Yusuke Sakamoto, Natalie Jurrjens, Max Houtzager
Illustrations by Rosanna Tasker
Recipes by Lee Desrosiers, Kurtis Major
Essays by Kotaro Anzai, Shinobu Namae, Kotaro Anzai, Kanako Teshigawara, Junko Schwesig, Koji Shibata, Max Houtzager
Additional thanks to Val M Cantú, Otsuka Hamono Kaji, Hironori Yasuda, Aaron Koseba, MO3
Japan Stockists On Sundays, Aoyama Book Center, Tsutaya Daikanyama, Ride Surf, Gentem Niseko, Ken Nakahashi
US Stockists Park Life, Poet and the Bench, The Human Condition, Heath Newsstand
PrintField Materials
$40.00
A new bread knife made in collaboration with Otsuka Hamono from Tottori, Japan.
Yoshida Shoya is famous for this blade design which comes from the Tottori region, and now only two smiths are still making it, one of which is Otsuka San.
While Sakai City near Osaka is well known for having a high concentration of skilled bladesmiths, Tottori is located in the region in Western Japan, formerly known as Inaba, famous for the iron rich sand which is used to make high quality Japanese blade steels. The few remaining bladesmiths in this sparsely populated region are deep with their craft. Tottori in particular has a strong history of the mingei (craft) movement led by Yanagi Soetsu's follower Yoshida Shoya. Otsuka San is a 4th generation bladesmith. The waiting list for his knives is 1-2 years long, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, namely a few restaurants in Tokyo, Paris, and Milan.
The Terasu Aogami Bread Knife by Otsuka Hamono will change your perception of slicing bread. The curve of the blade extends the cutting edge, providing the extra length needed to slice cleanly through the bottom crust. This knife will excel slicing the toughest sourdough and the most delicate pullman loaves.
Aogami #1 blade steel has excellent edge retention, yet still shows exceptional hardness when made using skilled hand-forging and heat treatments.
Keep them nice and dry when not in use to avoid rust, which can be cleaned off with a light abrasive.
GastronomyAogami Bread Knife
$265.00Sold Out
Volume 02 focuses on the relationship between humans and water across the work of 4 photographers and a microbiologist.
Edition of 1000.
4 Cover variations.
Photographers - Eric Wolfinger, Taro Tamai, Amado Stachefeld, Max Houtzager, and Frances Tran
Written supplement (Japanese + English) of 5 essays by Shinobu Namae, Frances Tran, Katina Connaughton and Aaron Koseba, Max Houtzager, and Dan Crockett.
PrintVol 02 | Connective Tissue
$56.00
A new gyuto knife made in collaboration with Otsuka Hamono from Tottori, Japan.
While Sakai City near Osaka is well known for having a high concentration of skilled bladesmiths, Tottori is located in the region in Western Japan, formerly known as Inaba, famous for the iron rich sand which is used to make high quality Japanese blade steels. The few remaining bladesmiths in this sparsely populated region are deep with their craft. Tottori in particular has a strong history of the mingei (craft) movement led by Yanagi Soetsu's follower Yoshida Shoya. Otsuka San is a 4th generation bladesmith. The waiting list for his knives is 1-2 years long, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, namely a few restaurants in Tokyo, Paris, and Milan.
The Terasu gyuto knife by Otsuka Hamono is a great everyday workhouse, with the long edge retention of Aogami #1 blade steel, yet still having exceptional hardness thanks to skilled hand-forging and heat treatments. Can be ordered with or without the copper ferrule.
Blade steel (knife edge) will patina black over time.
GastronomyTottori Gyuto
$340.00Sold Out
Cutting boards made in Sausalito with local Monterey Cypress sourced from Arborica. Currently selling numbers 1-8 which came from the same slab.
The wood is naturally anti-bacterial and slightly softer than other woods which is easier on knives made from high carbon steel.
GastronomyCypress Cutting Board
$120.00Sold Out
Hinoki bowl by wood turner Nakaya Yoshitaka.
Nakaya studied furniture making for over 10 years in Takayama before moving to Mt. Fuji and deciding to focus on working exclusively with raw wood as a wood turner. Manipulating this ‘green’ wood that develops a second life upon reaching his hands is like a never ending study of the forest around him. He highlights a variety of woods, sourced from trees that are too deformed for industry distribution, or windfall trees in his area.
GastronomyHinoki Bowl
$37.00Sold Out