Hitohira TD Blue #2 Stainless Clad Kurouchi Petty 135mm Walnut Handle

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 240mm Taihei Ebony Handle (Extra Height)

Konosuke HD2 Gyuto 225mm Khii Laurel Handle (with Sheath)

Konosuke HD2 Gyuto 225mm Khii Mono Ebony Handle (with Sheath)

Konosuke HD2 Gyuto 240mm Khii Laurel Handle (with Sheath)

Konosuke HD2 Gyuto 240mm Khii Mono Ebony Handle (with Sheath)

Morihei Hishiboshi Whetstone #1000

Nigara VG XEOS Gyuto 210mm Ebony Handle

Nigara VG XEOS Santoku 170mm Ebony Handle

The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods (English)

The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)

The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)

The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English)

The Japanese Culinary Academy YAKIBA, Grilling Techniques: Shio-yaki, Furishio-yaki,Yuan-yaki, Tare-yaki, and Yakitori (English)