Vol 02 | Connective Tissue

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Accessories Garments Gastronomy Print

PREVIEW I at Aoyama Farmer's Market

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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 $265.00
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
Traditional fire welded hatchet made by Jim Austin. Handle made from burnt evergreen oak by Kurtis Major. Made to order, 6-8 weeks turn around. Cutting Edge: 4 inches Axe Head: 6 inches GastronomyHatchet $750.00
A hand forged grill set made by Jorgen Harle in Oakland. Includes tongs, spoon, and spatula. Care for as you would your cast iron pans. GastronomyGrill Set $700.00
Two piece construction spatula. Handle is forged by Jorgen Harle and riveted to 1095 carbon steel with just the right amount of flex. Care for as you would your cast iron pans. GastronomyGrill Spatula (riveted) $245.00
A robust yet lightweight grill set, with a riveted construction spoon and spatula. Includes tongs, spoon, and spatula. Care for as you would your cast iron pans. GastronomyGrill Set (riveted) $700.00
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 #2 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 $340.00
Ceviche by Kurtis Major, Pickled Lamb's Tongue by Greg Kuzia-Carmel, and Matsutake Gohan.　 Edition of 250. Made in Fall of 2017. Print"See the Hand" Zine $14.00
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
A coffee spoon made by Jorgen Harle and Locust House. Hand forged handle and raised bowl with silver rivets. Bowl holds approximately 16g of ground coffee. GastronomyCoffee Spoon $200.00
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
Tin plated cup by Tokyo based artist Shinta Nakajima, perfect for any refreshing beverage. Tin has a feature that has great sterilization and the retention of freshness by its high ion effect, softening the taste of alcohol. GastronomyDimple Cups $75.00 - $90.00