The Cook's Edge

06/18/2026

Now Available “limited edition” 10 Year Anniversary Daruma doll shop shirts🥳

06/16/2026

Something fun is coming to The Cooks Edge. Be on the lookout for our new “pantry” items…coming soon👀

06/09/2026

We are so excited to introduce Newfoundland Salt Company to our customers. After a couple of years waiting to become a retailer of some of the tastiest salt on the market, we are proud to finally stock this premium product on our shelves.

“Peter and Robin were both born and raised in Newfoundland, but spent most of their 20s and 30s away. Funnily enough, they dated when they were both in high school only to reconnect 20 years later, after each felt the call of home. Peter and Robin began making sea salt in 2011 and incorporated their business in early 2012. Peter perfected his method of salt making at a restaurant in St. John’s where he was working as a chef at the time. Robin, who has a background in fashion and customer service, has shaped the company and brand into what it is today. Peter and Robin began selling their first batches of sea salt at a local farmers market, specialty shops and chefs before relocating to Bonavista in 2017 to make sea salt full time. On any given day, you will find both Peter and Robin busily working away at their production facility on Church Street.” - newfoundlandsaltcompany.com

06/05/2026

💥Murray Carter knives are here💥

Born in Halifax, Nova Scotia, Murray Carter is a 17th generation Yoshimoto Blacksmith. A trip to Japan in his late teens, led to a unique apprenticeship under a master swordsmith. 18 years later, Murray left Japan and started his company in the United States.

With over 30,000 knives forged to date, Murray is widely known for his incredible attention to detail with not only his steel treatment, but also the sharpening and finishing of his blades.

Last year, Murray decided to relocate back to Nova Scotia to be close to his family.

We could not be any more excited to welcome Murray back to the Maritimes and feature some of his top-end blades here at The Cooks Edge. Check out our stories today as we feature Murray’s Knives, as well as some photos Andrew snapped during our visit to his new workshop in rural Nova Scotia!

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05/29/2026

Throwback!!!

Sharp knives and hot pies.
A huge Borden-Carleton welcome to Adam Sweet of The Cooks Edge in Charlottetown.

05/29/2026

Tomorrow from 12-2pm, come say hi and pick up some weekend treeeaattss!! 🥧🍫

A reminder that something sweet is coming to Charlottetown this Saturday from noon to 2pm!!

We're bringing a huge variety of freshly baked sweet handpies to Adam's downtown shop The Cook's Edge, and Jane and Sue Chocolate are bringing the best chocolates you've ever had.

Stop by to see what three chefs can do when the stars truly align (aka. Starting their own businesses). ❤️

05/12/2026

We’ve got some pretty rad things happening this year🍁Can’t wait to show y’all our newest collaboration project.

05/09/2026

This is the last remaining copy of the Sakai Kikumori ATS-34 MINAMO on the market (that we are aware of). Impeccable fit and finish and easy to sharpen core steel, this knife surely won’t last too much longer in our display case.
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We have been using one of the petty and can vouch for the ruggedness of the cladding and core steel. After weeks of testing there remain no scratches from general use and cleaning, and the core ATS-34 steel is quick to raise a burr!
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Knife specs:
Steel: ATS-34
HRC: 61~62
Edge Length: 205mm
Height at heel: 47mm
Distal Taper Heel: 2.66mm
Distal Taper Mid: 2.4mm
Distal Taper Tip: 0.56mm
Weight: 167g
Handle: Ebony w/ marble horn collar
Shape: Gyuto
Finish: Damascus
Cladding: Stainless
Edge bevel: 50/50
Construction: San Mai
Knife Line: Minamo
Maker: Sakai Kikumori
Blacksmith: N/A
Sharpener/Grinder:
Origin: Sakai, Japan