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Thread: Brandon's junk in the trunk

  1. #81
    Join Date
    Aug 2008
    Location
    Berlin, CT
    Posts
    234

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    How about a Harvey Ellis single door with leaded glass in solid Mahogany? Finishing up my capitals on Monday and then all I need to do is finish it. I may make another one or something simple, lol....

  2. #82
    Join Date
    Jan 2005
    Location
    Seattle
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    3,639

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    Aritsugu A series 270mm gyuto customized with Macasar Ebony, Afzekia lay and blond buffalo horn handle by Daniel O'Malley of Epicurean Edge.



    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

  3. #83
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    Jan 2005
    Location
    Seattle
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    Aritsugu 330mm Shiroko Yanagi


    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

  4. #84
    Join Date
    Jan 2005
    Location
    Seattle
    Posts
    3,639

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    Some fun photos. I figure what the heck I had everything set up.

    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

  5. #85
    Join Date
    Sep 2008
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    436

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    Remember, kids: always store your stones in a bowl of warm pilaf for best results.

    edit: er, which is not meant to suggest that your collection is anything but awesome.

  6. #86
    Join Date
    May 2007
    Posts
    11,558

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    hehe, i see you've picked up the Takenoko how do you like that new 8k stone? have you retired the kitiyama now that you have both takenoko and 12k SS?

  7. #87

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    That Aritsugu with custom handle is beautiful. Absolutely beautiful.
    "What started as a desire to please the chef turned into a drive to challenge myself" - Grant Achatz


    "If you're thinking this sounds more like a weapon than a kitchen knife, then you're on to something" - Masaharu Morimoto

  8. #88
    Join Date
    Mar 2005
    Location
    Venice, CA
    Posts
    1,330

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    wowee! and in the hands of the master, I'd love to see them in action.
    AMR . . . therapy . . . ahead of it's time. http://www.labackandbody.com

  9. #89
    Join Date
    Jan 2005
    Location
    Seattle
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    Toshiyuki 270mm kurouchi mioroshi deba

    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

  10. #90
    Join Date
    Jan 2005
    Location
    Seattle
    Posts
    3,639

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    Single bevel group photo!

    Top to bottom
    Aritsugu 330mm Shiroko Yanagi
    Toshiyuki 270mm Kigami Kurouchi Mioroshi Deba
    Suisin/Korin Ginsanko 270mm Kiritsuke
    Watanabe 210mm Shiroko Kurocuhi Mioroshi Deba
    Hon Kasumi/ Tadafusa 180mm deba
    Hon Kasumi/ Tadafusa 180mm Usuba
    ...on the side
    Watanabe 120mm Shiroko Kurocuhi Ajikiri
    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

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