A Japanese chef has displayed his superb filleting skills in a traditional ritual that dates back more than a thousand years.The annual knife ceremony was held on Sunday at a Shinto shrine in Chichibu City, north of Tokyo. The aims of the ritual are to offer thanks for culinary tools and to pray for an increase in cooking proficiency.During the event, a chef filleted a 40-centimeter-long carp without touching it. This technique is a feature of the Shijo school of culinary art. Some believe the Shijo school began early in the 9th century. The technique was once used to prepare the cuisine that was served to guests at imperial courts.The chef used a 30-centimeter knife and a pair of chopsticks in accordance with the ancient practice, as court music played.A visitor said the chef's movements were excellent, and that she was impressed by the traditional technique.