Craig Maher works from a shed behind his home at Branxton in the Hunter Valley, forging Japanese-influenced kitchen and culinary blades one at a time. His gyuto and steak knives lean on laminated san-mai construction and Damascus cladding, with handles in antler and natural timber, and a single chef's knife can take the better part of a day. Commissions reach collectors and cooks internationally, and the work is documented on his active Instagram.
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