Slicing Techniques for Sashimi
Sashimi is less about preparation and more about respect for the fish. When the fish is handled properly, the cut dictates how the fat coats your tongue.
A sharp knife is your only tool.
If your knife cannot slice through a piece of paper without snagging, it is not sharp enough for sashimi. You must use a straight-edged blade, ideally a single-bevel yanagiba, to keep the flesh clean.
- Yanagiba or high-carbon steel slicer
- Whetstone (for honing)
- Bamboo cutting board
- Lint-free kitchen towel
What goes in.
- 1 lbsushi-grade salmon or tuna loin, skin removed
- 1 smalldaikon radish
One stroke, no sawing
Place the heel of your knife at the edge of the fish. Pull the blade toward yourself in a single, long, continuous motion using the entire length of the blade, letting the weight of the knife do the work.
The method.
Stabilize the loin
Place the fish on the board with the grain running parallel to the edge of the board. Pat the surface completely dry with a towel to prevent slipping.
Square the edges
Slice off the uneven ends of the loin to create a uniform rectangular block. Save these scraps for tartare.
The Hira-zukuri (Rectangular Cut)
Hold the knife at a slight angle. Slice across the grain, pulling the knife back toward you. Each slice should be about 1/4 inch thick.
The Ito-zukuri (Thread Cut)
For firmer white fish, slice the loin into extremely thin, matchstick-sized strips using the same pulling motion.
When it doesn't go to plan.
Keep your fish cold until the exact moment you are ready to slice.
Wipe the blade clean with a damp towel between every single slice to ensure the next cut remains clean.
Always pull the knife toward your body; never push away.
The ones that keep coming up.
Does it matter which way the grain goes?
Yes. You want to slice against the grain to shorten the muscle fibers, which makes the fish tender rather than chewy.
Can I use a serrated bread knife?
Never. A serrated edge will tear the delicate flesh and create ragged edges that look unprofessional and feel unpleasant.
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