Knives & Sake - Andrew Cornell
Australian Financial Review Magazine, Feb 2014
"Cut-throat knives and copious amounts of sake sound like a brilliant combination, or so Leigh Hudson's business model would suggest. At his Chef's Armoury shop in Melbourne’s Richmond, one wall is full of the most exotic Japanese kitchen weaponry, the other a range of sakes, beers and Japanese condiments. Japanese BBQs and imported charcoal are also on offer for good measure. There’s method in this apparent madness."
“My thinking is I’ll stock the sakes from the regions where the knives are made,” he explains. “These are the sakes the smithies, sharpeners and merchants would drink – these are the ones I drink with them when I’m in Japan.”