External Links Mark Roberts My Customer and Fishing Writer and Amateur Photographer in New Zealand Dragonfly forge Don Fogg Custom Knives ML Knives Farid Knives Fer forge Presence Forge French Artist Blacksmith presents his traditionnal iron work for functional and decorative metal products. Cooking External Links Japanese Cuisine Basic Techniques Cutting Tai (Sea Bream) with Deba 210mm Cutting Yari ika (squid) with Mioroshi Deba 165mm and Yanagiba 240mm Cutting Hutomaki (Sushi roll) with Yanagiba 270mm Cutting Kanpachi Hamachi (Japanese Amberjack, Yellowtail) with Deba 180mm and Yanagi 240mm Cutting Aji (jack) with Mioroshi Deba 165mm and Yanagiba 270mm Cutting Hamo (pike conger) 1 with Kiridashi knife Cutting Hamo (pike conger) 2 with Deba 165mm and Hamokiri 270mm Cutting Hirame (flatfish) 1 with Deba 180mm Cutting Hirame (flatfish) 2 with Deba 180mm and Yanagi 210mm Cutting Unagi (eel) 1 with Unagisaki 210mm Cutting Unagi (eel) 2 Caution: Globefish has a poison. You must have the licence for cooking. Cutting Fugu (Globefish) 1 with Deba 180mm Cutting Fugu (Globefish) 2 with Deba 180mm Cutting Fugu (Globefish) 3 with Fuguhiki 300mm and Deba 180mm Cutting Fugu (Globefish) 4 with Fuguhiki 300mm and Deba 180mm Our banner

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