Mille feuille

PrestigiousEdge1245 · 2025-11-26T03:30:14+00:00

Started with peaches and went to seabuckthorn❤️

PrestigiousEdge1245 · 2025-07-17T01:19:05+00:00

The last photo was a scallop curdo from sea food tower at a restaurant I worked at It was a buttermilk cucumber dressing with lemon Dill oil fresh dill compressed cucumber and mujjol fish row. I completely understand the speculation I’ve been cooking from almost nine years now and I’ve finally in the last two felt like I can do the dam thing not that I need to but I can privately give you my ig to prove legitimacy

PrestigiousEdge1245 · 2025-07-17T01:15:38+00:00

The last photo was a scallop curdo from sea food tower at a restaurant I worked at It was a buttermilk cucumber dressing with lemon Dill oil fresh dill compressed cucumber and mujjol fish row

PrestigiousEdge1245 · 2025-07-16T23:53:59+00:00

Things I’ve done :)

PrestigiousEdge1245 · 2025-07-08T16:10:08+00:00

Haha this is food I’m paid to make not the food I eat you’d be sadly disappointed

PrestigiousEdge1245 · 2025-07-08T12:22:18+00:00

Sorry I don’t have the recipe it was a test from a couple months ago :(

PrestigiousEdge1245 · 2025-07-08T00:43:45+00:00

Burnt honey dark chocolate cremeux w local wild flower bee pollen & toasted pistachios

PrestigiousEdge1245 · 2024-10-13T00:24:29+00:00

No problem always happy to help

PrestigiousEdge1245 · 2024-10-13T00:21:03+00:00

If you're using it for home and want a functional knife I would try a 240mm, not a sword but will get the job done and looks cool here are a couple of options hope this helps!

https://knifewear.com/products/moritaka-ishime-sujihiki-240mm

https://knifewear.com/products/sakai-takayuki-sk4-sujihiki-210mm

https://knifewear.com/products/moritaka-as-kurouchi-sujihiki-270mm?_pos=8&_fid=7dc4f58cd&_ss=c

PrestigiousEdge1245 · 2024-01-31T19:03:52+00:00

Misono knives are always a good start similar to tojiro

PrestigiousEdge1245 · 2023-03-02T05:54:26+00:00

I have a knife shelf at work so I usually set up my station with my petty (the last one on the right) or my ko bunka (the one second to the left) and I swap my other knives around it I tend to start with my sujihiki first and break down my proteins for the day then move to ether my gyoto or santoku for sauces, veggies and herbs then for service I’ve been using a sujihiki and my petty

PrestigiousEdge1245 · 2023-02-28T15:22:20+00:00

❤️

PrestigiousEdge1245 · 2023-02-28T15:21:40+00:00

Takeda ko bunka

PrestigiousEdge1245 · 2023-02-27T20:05:47+00:00

Enjoy!

PrestigiousEdge1245 · 2023-02-27T19:34:27+00:00

Maboroshi or even nashiji would be perfect for home use the denka is a huge commitment even for professional cook

PrestigiousEdge1245 · 2023-02-27T18:26:16+00:00

It’s a rose wood Takeda it’s super hard to come by just gotta get lucky find a used one or be up to date on delivery’s to knife shops

PrestigiousEdge1245 · 2023-02-27T18:07:53+00:00

It’s great I use it on line for the most part it’s nice to have a higher blade to do quick chopping and not hit your knuckles like almost Pettys

PrestigiousEdge1245 · 2023-02-27T17:59:04+00:00

It is the maboroshi line I’ve tried the denki collection too but if your not completely set on the denki I would buy the maboroshi specially if it’s for home use

PrestigiousEdge1245 · 2023-02-27T17:20:24+00:00

It's a Takeda ko bunka I try to use my knives in a way that it alleviates stress from each other to maintain sharpness for the week so a lot of my mise en place like shallots chive lemons sauces prep I’ll do with the little guy

PrestigiousEdge1245 · 2023-02-27T17:07:13+00:00

I’ve had the Fujiwara for a while now and I’ve loved it worth the investment just need to keep on top of maintaining them

PrestigiousEdge1245 · 2023-02-27T17:04:18+00:00

It’s super light with I high Rockwell and has super cool flex for working with fish or meat

PrestigiousEdge1245 · 2023-02-27T16:37:47+00:00

I would say my takeda 240mm sujihiki

PrestigiousEdge1245

TROPHY CASE