Gorgeous!
damn this is pretty much the perfect knife...Teaser for here as well.
220x51. Deep etch, integral, low bevel, san mai gyuto. 52100 and wrought iron, desert ironwood burl scales.
Planning on posting it in bst tomorrow after testing it tonight for dinner prep.
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I think they are first restaurant in South America to make the number 1 spot too. It's well deserved, I've been following Central for a while now and the lyrics are consistently turning out very thoughtful and well executed dishes. Hopefully I'll make it down there to eat one day.Also, in non knife related news, the restaurant that I used to cook at (and cooked at their pop up last year) got awarded Number 1 in the world today by the World 50 Best Restaurants.
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These all got bought in under 20 seconds…which is faster than it takes to do a normal payout with Apple Pay….Three kiris going live on ATT in 15 minutes, which is the last batch for at least until at least q2 of next year.
https://tennentoishi.com/collections/knives-other-edges-tools
52100 and wrought iron. Rounded the edges a bit more and smoothed the ku finish, so they're a touch more comfortable in hand/during polishing.
Happy holidays, everyone!
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These all got bought in under 20 seconds…which is faster than it takes to do a normal payout with Apple Pay….
Where will they be available?I got some forge time in for the first time in a few months and managed to forge out some substantially larger nashiji kiridashis, longer san mai gyutos (think 260-280x56), as well as some titanium offset spatulas.
Some finished pictures and videos of them coming soon - (with the kiris and spatulas will be available on Sunday!)
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I was just going to ask the same question. Those spatulas are killer!Where will they be available?
Where will they be available?
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