10 years, a photo from Ishikawa, Chubu

Photographer's Note

In Japan it takes a sushi chef 10 years before they are allowed to cut fish. They spend years observing and doing menial tasks around a "tatsujin" or "master"

For more images go to my photo blog at Artsyken.com and look under "February"
Photoshop: curves

chappy77, snowcrazzi oznaczył to zdjęcie jeko użyteczne

Critiques | Translate

MKING (3054) 2004-04-13 19:01

I like your crop- the lack of specific identity forces our attention to the actual fish slicing. The very narrow DOF highlights only the left hand; the hand of the master. Nice work.

Skorj (581) 2004-04-13 19:40

Wow... that's one nice piece of fish, and one great photograph.

The technical aspects of this are just great, as of course is your subject and composition.

A great advertisement for film over digital.

chappy77 (306) 2005-01-18 13:26

There isn't more I can say thenn what Michael said! Perfect. Though I would love some of that sashimi! :-D