式包丁(京都の有職料理の老舗 萬亀楼さん)

京都 萬亀楼さんの式包丁です。まったく素材(魚)に触らずにさばいて、最後には見事な二見浦の景色となります

Sie zerstören eure Heimat! (Salim Samatou)
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Sie zerstören eure Heimat! (Salim Samatou)

螺鈿【京都 嵯峨野】漆黒に散りばめらた七色の貝!艶やかに光る1300年の美| artisan|Rainbow-colored shells scattered across jet black
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螺鈿【京都 嵯峨野】漆黒に散りばめらた七色の貝!艶やかに光る1300年の美| artisan|Rainbow-colored shells scattered across jet black

和食の聖地 食材の宝庫 南房総 高家神社 庖丁式 「龍門之鯉」長編
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和食の聖地 食材の宝庫 南房総 高家神社 庖丁式 「龍門之鯉」長編

The Youngest Master of a Rare Japanese Knife Technique
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The Youngest Master of a Rare Japanese Knife Technique

有職料理って何? 有職料理と式包丁❸(全3編) 有職料理萬亀楼
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有職料理って何? 有職料理と式包丁❸(全3編) 有職料理萬亀楼

Polishing and maintenance of Japanese swords (Hon'ami style)
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Polishing and maintenance of Japanese swords (Hon'ami style)

俎 開き式 だいこく祭り 四條流包丁儀式 神田明神平成25年 by picua.
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俎 開き式 だいこく祭り 四條流包丁儀式 神田明神平成25年 by picua.

Insane Cutting Skills Net Garnish FROM JAPAN
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Insane Cutting Skills Net Garnish FROM JAPAN

MOST CHEAP STREET FOOD IN AFGHANISTAN | KABULI PULAO | ROAS CHICKEN | BIRYANI RECIPE | STREET FOOD
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MOST CHEAP STREET FOOD IN AFGHANISTAN | KABULI PULAO | ROAS CHICKEN | BIRYANI RECIPE | STREET FOOD

【Extinction】 This traditional skill is dying out soon | How Japanese Knives are Made
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【Extinction】 This traditional skill is dying out soon | How Japanese Knives are Made

包丁売り(佐賀県)
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包丁売り(佐賀県)

Making Japanese carbide kitchen knife. Cutting with diamond wire in Japan!
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Making Japanese carbide kitchen knife. Cutting with diamond wire in Japan!

78 Year Old Blacksmith Makes Knives that Almost NEVER wear out
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78 Year Old Blacksmith Makes Knives that Almost NEVER wear out

式包丁 家元 一條流庖勝兼道「菊と大根」
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式包丁 家元 一條流庖勝兼道「菊と大根」

寿司職人によるコハダの仕込みから握りまで〜How To Make Sushi Series〜
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寿司職人によるコハダの仕込みから握りまで〜How To Make Sushi Series〜

290 Years Old Restaurant 2 Michelin Stars Ikama School of Culinary Arts Kaiseki Mankamerou Kyoto
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290 Years Old Restaurant 2 Michelin Stars Ikama School of Culinary Arts Kaiseki Mankamerou Kyoto

Master’s Action – Crafting Japanese Kyudo Arrows | The Art of  Sone, 3rd Generation Master part1
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Master’s Action – Crafting Japanese Kyudo Arrows | The Art of Sone, 3rd Generation Master part1

日本料理 龍吟 泳がし鮎の炭火焼2011
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日本料理 龍吟 泳がし鮎の炭火焼2011

日本刀鍛錬所 兼工房
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日本刀鍛錬所 兼工房

Knife Sharpening ☆ 包丁研ぎ
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Knife Sharpening ☆ 包丁研ぎ