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....
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....
Aritsugu A series 270mm gyuto customized with Macasar Ebony, Afzekia lay and blond buffalo horn handle by Daniel O'Malley of Epicurean Edge.
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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
Aritsugu 330mm Shiroko Yanagi
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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
Some fun photos. I figure what the heck I had everything set up.
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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
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.
hehe, i see you've picked up the Takenokohow do you like that new 8k stone? have you retired the kitiyama now that you have both takenoko and 12k SS?
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
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
Toshiyuki 270mm kurouchi mioroshi deba
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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
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