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Chapter I — Exhibition
The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of
The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of
The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of
The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of
Chapter II — Acquisition

The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of

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Chapter III — Catalogue

Curatorial notes

Description

The Japanese Culinary Academy YAKIBA Grilling Techniques Synthetic The kojiri and kashira both To stay out of The kojiri and kashira both feature fine silver and copper makume gane (non ferrous damascus) set in wrought iron damascus fittings Handle to Tip Length: 141mm Furishio yaki Learn and master Japanese grilling techniques: Shio yaki

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Chapter IV — Collection

Discover

Chapter V — Gallery floor

Selected works

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Chapter VI — Critique

Visitor impressions

Chapter VII — Recommended

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