Berlin Arms, Armor and Weapons

ABOUT Antique wooden carpentry plane with steel blade used to make trim and moldings. Stamped "E. Avery' on the side. Shown with life size hand mold for scale. CREATOR Unknown...

A hardback book with original dust jacket. Chinoiserie is one of the strongest, mostt consistent strains in western taste. It has affected every area of decor and design from Chippen...

Early to mid 20th century Marbles Gladstone fixed blade hunting / camping / combat knife. 4.5" blade with ridged thumb rest; aluminum pommel, leather wrapped grip. Includes leather s...

19th century Edo-Meiji period samurai Tantō knife/short blade sword and scabbard By: unknown Material: iron, metal, paint, steel, leather, wood, lacquer, metal Technique: forged, ha...

Eat around the world with 650 of the world's best chefs. Wherever you are, you’ll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between. This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack – and everything in-between. With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and armchair foodies in major cities and towns worldwide. Where: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination. Chefs: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. Eat: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion. Joe Warwick is a London-based food writer and critic who started the World's 50 Best...

Antique walking stick with silver handle: may be French, from the early twentieth or late nineteenth century. It's very elegant functional. ref. O/7571

Antique, 18th-19th century mounted in solid 22k gold museum-quality Islamic Middle Eastern - Arabian, Arab sword "Saif" in the form of the Indo-Persian saber shamshir in a characteristic Arab style, with 17th - 18th century Indian Mughal blade with late 18th century Arabian Peninsula gold mounting. The sword, wooden scabbard and hilt are enclosed in solid 22k gold. A hilt comprises a grip with camel bone grip scales, enclosed by solid gold straps and wrapped in a solid gold wire at the base, rising to a solid gold cup-pommel, jeweled with faceted ruby stone. Solid silver cross guard with bud-shaped terminals is embellished with solid gold repousse plaques adorned with arabesques design. The wooden scabbard is clad with solid gold mounts formed from several separate elements, made of 22 karats solid gold sheet, it is embossed and engraved with typical Arabic tribal motifs and mounted with two large bulging solid gold suspension mounts (rings missing). The Damascus steel blade of the sword is made in Mughal Indian Empire in late 17th - early 18th century, in characteristic of this period time Indian sword blades made in the style of the European blades by Genoese and Styrian sword smiths. Those blades were imported to India during the late 16th -early 17th century and known in Mughal India by the name Firangi. FEATURES OF THE BLADE: The blade is made of hand-forged welded mechanical Damascus steel with a watered pattern with a slightly visible welded Damascus pattern with horizontal lines known as the Muhammad’s ladder pattern (see the last two photos in the listing). Long, slightly curved, sturdy, blade is cut on both sides with a broad ,full-length fuller and a short, slender fuller along the back edge. The spine near the cross guard is stamped with pseudo-European makers marks comprising series of Latin alphabet letters: Ɪ o Ɪ o Ɪ o Ɪ o Ɪ o Ɪ o Ɪ o. The ricasso of the blade near the cross guard is bounded in reinforcing steel collar since as valuable old Mughal Damascus steel blade was removed from the old hilt and remounted into the newer gold mounted Arab hilt. This procedure of the remounted old expensive blades and reinforcing the ricasso by collar can be seen in the many Turkish Ottoman swords with old blades mounted with 18th-19th century hilts. These exceptional qualities, gold-mounted Arab swords "Saif " are classified as "Royal Sabers" that belonged to Arab kings, sultans, or sheiks, sometimes they were presented to very important persons (other monarchs). In Muslim culture, the offering of the sword is an act of definite friendship, loyalty, trust, and mutual protection between the giver and beneficiary. Most of these royal swords...

Tapio Wirkkala Puukko Knife by Hackman Finnish Design This vintage Puukko knife, designed by renowned Finnish designer Tapio Wirkkala and produc...

An elegant 19th-century Ottoman Jambiya, richly decorated with intricate silver inlay and highlighted with the deep black sheen of traditional niello work. Both the sheath and the fo...

Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number one place on the World's 50 Best Restaurant list. Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis...

An antique hunting knife manufactured by Marble's This is a great "Ideal" hunting knife created in Gladstone Michigan by the Marble's company. ...

Solid brass ship's searchlight with convex mirror at the back. Clamp-on bezel with glass face. The searchlight has been retrofitted to a polished steel tripod for a strong industrial...