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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

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Additional Photos by Ken Lee (kentokyo) Gold Star Critiquer/Silver Note Writer [C: 58 W: 5 N: 12] (559)
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