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AnxiousCowboy

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Just found out about here while reading some threads at knifeforums. I am currently a chef di partie at the oldest french restaurant in Manhattan. And I am currently building a set of handles and sayas for my main work knives which include:
Masamoto yanagi
suisin usuba
and masamoto 240mm gyuto

I <3 white steel!
 

sudsy9977

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good to have u here....what restaurant?.....ryan
 

AnxiousCowboy

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good to have u here....what restaurant?.....ryan
la (G)renou ille

Worded it weird to avoid google searches. The Frog in French... Going to be celebrating 50 years soon which is almost unheard of in NY
 

mattrud

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welcome aboard! always nice to have another NYC industry person around.
 

Eamon Burke

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Wow, I just realized your restaurant was on Mad Men. That place looks extremely high class.
 

ThEoRy

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You are amongst friends here. BTW which station do you work on the line?
 

AnxiousCowboy

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Rotissier/poissonier -- I butcher the meat myself, but we have a fish guy. Cut the meat during the day, cook it at night; love it
 

tk59

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Hey, congratulations! How long did it take?
 

Jay

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That's a very famous restaurant.
 
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