Handling Sashimi-Grade Fish
The difference between an average slice and a professional one lies in the knife's ability to glide without resistance. By keeping the fish cold and the blade clean, you preserve the texture and sheen of the flesh.
Temperature is your primary tool
Keep the fish in the coldest part of your refrigerator until the very second you are ready to slice. If the fish reaches room temperature, the fats soften and the flesh becomes difficult to cut cleanly.
- Yanagiba or high-carbon steel slicer
- Large wooden cutting board
- Clean lint-free towel
- Very sharp whetstone
What goes in.
- 1 lbsashimi-grade tuna or salmon loin
- 1wasabi root or high-grade paste
- 2 tbspaged soy sauce
One Draw, One Cut
Never saw back and forth through the fish. Place the heel of your knife at the edge of the loin and draw the blade toward you in one smooth, long motion, letting the weight of the knife do the work.
The method.
Prep the workspace
Wipe your cutting board with a damp cloth. Ensure it is dry enough that the fish does not slide, but clean enough to prevent contamination.
Check the grain
Identify the direction of the muscle fibers. You want to slice perpendicular to these lines to ensure each piece has a clean, tender bite.
Steady the loin
Hold the fish firmly with your non-cutting hand, fingers curled inward. Keep your thumb tucked behind the knuckles.
Execute the slice
Using the full length of the blade, pull back in a continuous motion. If the blade drags, lift it entirely and wipe it clean with your damp towel before the next cut.
Other turns to take.
Thin Slices (Usu-zukuri)
Used for leaner white fish, slice at a sharp angle to create translucent, wide sheets.
Block Cut (Hira-zukuri)
The standard rectangle slice, typically 1/4 inch thick, used for nigiri or sashimi.
When it doesn't go to plan.
Hone your knife on a fine-grit stone before every session; a dull blade bruises the fish flesh.
Wipe the blade with a damp towel between every single slice to remove protein buildup.
Serve on a chilled plate to keep the fish at a stable temperature while eating.
The ones that keep coming up.
How do I know if the fish is safe?
Purchase only from reputable fishmongers who specifically label their stock for raw consumption; never use standard supermarket fish.
Why does my fish look dull?
Usually, the knife was dull or the fish was handled too much with warm hands. Keep your movements fast and deliberate.
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