If you want a kitchen knife that does it all, then the Kai PRO 8-in. Chef’s Knife should be an essential part of your collection. The all-purpose knife offers a large blade with plenty of cutting length so you can easily cut through many foods — even larger ones. The belly allows for simple rocking cuts for processing smaller foods quickly. This versatility will have you reaching for the 8-in. Chef’s Knife time and time again.

• THE must-have knife for every kitchen
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge; resharpens easily
• Hand-sharpened 16° double-bevel blade (32° comprehensive) for razor-sharp performance; hammered finish helps food release from blade
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens

The name of this knife explains exactly what it’s for — boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from the bone. It’s also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blade’s 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin. 

• Rigid boning/fillet gets in close to the bone, cuts easily
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge; resharpens easily
• Hand-sharpened 16° double-bevel blade (32° comprehensive) for razor-sharp cutting performance; hammered finish helps food release from blade
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens

After your chef's, paring, and utility knives, the next must-have on your list should be a bread knife. Whether your bread is thick and crusty or delicately tender, this knife will slice through with minimal tearing and crumbling. Its wide serrations are slightly angled, front and back, to ensure an effective slice on both the push and pull of your cut. It also works on bagels, pastries, and even fruits with tough exteriors like pineapples.

• Push-pull serrations for maximum cutting efficiency
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge
• Hand-sharpened 16° single-bevel blade for razor-sharp performance
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens

There are so many uses for our Multi-Function Kitchen Shears. Use them to snip herbs, trim asparagus, cut up tortillas, trim beans, open food packages, cut cheesecloth or waxed paper, and trim flowers. They’re also handy in other areas of the house for cutting the cord, twine, or rope, opening packages or envelopes, and lots more. There’s also a built-in nutcracker, a jar opener, a bone notch (also great for trimming flower stems), a lid lifter, and even two screwdriver tips, one in each handle.

• A must-have kitchen tool
• Blades separate for easy cleaning
• Multi-functional—includes nutcracker, screwdriver tips, bone notch, lid lifter
• High-quality stainless steel construction
• Non-slip over-mold on the handle makes them comfortable to use

This custom engraved Maple Cutting Board will serve you well both while butchering your wild game and when serving game to your loved ones. 

15" X 20" X 1 1/4"

Deep Juice Grooves 

Comes plastic wrapped to protect the board with care instructions. 

The wood used for these boards is all sourced within the United States or Canada.

Hank Shaw's cookbook covering all things venison. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.

Buck, Buck, Moose will take you around the world, from nose to tail. It features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal.  It also includes a lengthy section on curing venison and sausage-making.

Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Since we released the book in 2016, it has received several awards and rave reviews from outlets including Realtree to Field & Stream. The book currently has more than 280 five-star reviews on Amazon.

Hank Shaw's latest cookbook, this book covers all sorts of birds, from pheasant and wild turkey to quail, doves, grouse of all species, partridges, woodcock and even lesser-known birds such as snipe and rails. It also has an extensive section on small game animals such as rabbits, hares, and squirrels.

Not a hunter? This book covers the domesticated cousins of these game animals throughout.

Pheasant, Quail, Cottontail is lushly illustrated, with nearly 200 full-color photos as well as line drawings throughout, and contains more than 125 recipes ranging from basics such as Roast Pheasant and Buttermilk Fried Rabbit to international classics like Tuscan Hare Ragu and General Tso’s Pheasant to unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

You’ll also find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds.

Game On, A Bird Hunter’s Table Reloaded continues in the same tradition of friendship, a love of the land, dogs, and creating memorable meals begun by A Bird Hunter’s Table.  Game On features our favorite gamebird, and big game and fish recipes. The book is not just a cookbook though. Game On shares stories of our favorite hunts, and the rewards of bringing wild food to the table. It’s photos give a glimpse into the wonderful landscapes we are fortunate to travel, as well as the dogs, the game, and fellow travelers.  The essays within these pages connect the tradition of hunting and fishing with the history of the land and natural resource conservation, particularly the protection, restoration, and enhancement of the habitats on which fish and wildlife depend.

A portion of all book sales will be donated to wildlife conservation through the Theodore Roosevelt Conservation Partnership and the Montana Master Hunter Program. We hope the recipes, stories, and essays in Game On will provide encouragement to get out in the land, enjoy it, and kick-ass to conserve it. This is a book to read, view, and enjoy – and hopefully, you’ll try a few recipes.

No matter how you choose to Hunt To Eat, for every hunter, a field knife and a chef knife are crucial tools to bring wild food to the table. Join us in building community, celebrating wild food, and supporting conservation efforts nationally. 

Made in America

Fabric: 7.5oz 65/35 Poly/Cotton Twill

Features: 

Soil Release Finish: DayStar's soil release finish helps this garment to release any stains that may incur through normal use.

Crease Resistant Finish

Extra Long Finished Ties

Reinforced Stress Points

Two Piece Slide Adjustment Neck

Specs: 

Length:

34"

Width:

24"

Number of pockets:

1

Pocket sizes:

Pocket 1 :

8"L x 9"W

Pocket Position:

RIGHT SIDE AS WEARING

This is your guide to cooking wild foods that you can hunt, fish, or forage or buy from a growing number of wild foods vendors in the Upper Midwest. You'll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy's Plum Lake Bluegill. You ll also discover a wealth of dishes reflecting the region s ethnic riches from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry.

Wild Rice Goose and Other Dishes of the Upper Midwest also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing.

Motoviloff shares more than 100 recipes for wild foods from asparagus to venison, sidebars on regional foods, specialty preparations, and folk history tips on finding and cleaning game, fish, and wild edibles advice on freezing and drying a list of Upper Midwest wild foods vendors. This book shares a breadth of knowledge that is essential for hunters and outdoorsmen and women alike to have at their side.

So many of us tense up when faced with a piece of fish or a bag of shrimp. It’s understandable. Whether we wake up before dawn to catch our fish or bring it home from the store, we all know that fish aren’t cheap, in time or money -- and we just don’t want to mess things up. Hook, Line, and Supper aims to banish that fear forever by breaking down the essence of fish and seafood cookery allowing cooks of all stripes to bring out the best in whatever comes home from the market, or the water.

Hook, Line, and Supper zeroes in on broad categories of fish, both freshwater and saltwater, that can substitute for each other, and provides clear techniques and carefully developed master recipes that will help you become a more competent and complete fish and seafood cook.

Shaw will give you all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You'll find detailed information about how best to treat various species from the moment they emerge from the water, how to select them in the market, and how to prep, cut, and store them.

Shaw's approachable recipes include tried-and-true standards like fish and chips and smoked salmon, international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry, and deeply personal dishes like Maine-style clam chowder, which has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy fish-skin chips to terrines and even homemade fish sauce.

The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line, and Supper will become an indispensable resource for anglers bringing home their catch and home cooks looking for new ways to cook whatever fish or seafood strikes their fancy at the market.