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la2tokyo
07-16-2012, 05:01 PM
https://dl.dropbox.com/u/28428060/Picture%201.png

In the Masamoto catalog this says Gishiki Yo Bocho, meaning ceremonial knife. Do people actually use this for cooking or is it just for something else? If it's for a ceremony, what kind of ceremony is it for? Seems like a lot to spend on something that doesn't do any work!

la2tokyo
07-16-2012, 05:06 PM
http://blogs.yahoo.co.jp/mm_2825/GALLERY/show_image_v2.html?id=http%3A%2F%2Fimg5.blogs.yaho o.co.jp%2Fybi%2F1%2Fb2%2Fd4%2Fmm_2825%2Ffolder%2F8 50133%2Fimg_850133_24916854_0%3F1269756266

Never mind, I found a picture of it. I guess it really is a ceremonial knife. For some reason I still want one, and I don't even know what the ceremony is for.

JBroida
07-16-2012, 05:10 PM
http://www.youtube.com/watch?v=3Na7bD7q-W0

its a ceremonial knife (儀式 包丁)... thats it

GlassEye
07-16-2012, 05:10 PM
Nevermind. Of course, Jon has the video.

la2tokyo
07-16-2012, 05:14 PM
its a ceremonial knife (儀式 包丁)... thats it

Wow. And those are some big moribashi!

Justin0505
07-16-2012, 06:17 PM
its a ceremonial knife (儀式 包丁)... thats it

Very cool! Thanks for sharing. Breaking down a fish without touching it with you hands is a pretty neat ceremony. What's it called? I've had a tough time finding more info about it.

Oh yeah, for those that missed it, there's THIS: (http://www.kitchenknifeforums.com/showthread.php/3904-one-of-the-craziest-knives-i-ve-ever-made)
http://www.kitchenknifeforums.com/showthread.php/3904-one-of-the-craziest-knives-i-ve-ever-made

bieniek
07-16-2012, 06:23 PM
Im quite shure you could find good use for that in more, uhm, regular kitchen.

ThEoRy
07-16-2012, 06:23 PM
I dunno guys, it took him like 4 minutes to even cut the fish. Not very efficient if you ask me. Not to mention, he ha a lot of waste on the tail piece too. Just sayin. :wink:

Justin0505
07-16-2012, 06:27 PM
I dunno guys, it took him like 4 minutes to even cut the fish. Not very efficient if you ask me. Not to mention, he ha a lot of waste on the tail piece too. Just sayin. :wink:

LOL your pal "the chef" could do it faster with his serrated global and chain mail glove.

knyfeknerd
07-16-2012, 06:42 PM
If you're wearing a chainmail glove, it doesn't count as touching the fish. So I am also the master of Japanese ceremony as well.-Master Chef Giovanni

JBroida
07-16-2012, 06:43 PM
Very cool! Thanks for sharing. Breaking down a fish without touching it with you hands is a pretty neat ceremony. What's it called? I've had a tough time finding more info about it.

Oh yeah, for those that missed it, there's THIS: (http://www.kitchenknifeforums.com/showthread.php/3904-one-of-the-craziest-knives-i-ve-ever-made)
http://www.kitchenknifeforums.com/showthread.php/3904-one-of-the-craziest-knives-i-ve-ever-made

its called gishiki and the knife is gishiki bocho

Crothcipt
07-16-2012, 08:49 PM
That was a really cool ceremony.

On another note, was anyone else wondering when they will start flying around to cut the fish?:cookoo:

Now off to do some reading to see how far I put my foot in my mouth.