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2. Hōchōdō - Wikipedia

   en.wikipedia.org/wiki/Hōchōdō

   Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...

3. Unagisaki hōchō - Wikipedia

   en.wikipedia.org/wiki/Unagisaki_hōchō

   Unagisaki hōchō. An unagisakihōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. [1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2] Besides the standard version as shown in the picture, there are ...

4. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...

5. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.

6. Maguro bōchō - Wikipedia

   en.wikipedia.org/wiki/Maguro_bōchō

   Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.

7. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.