Sashimi Cut

Sashimi cut is a refined technique of Japanese cuisine, the masterful slicing of impeccably fresh raw fish or seafood for the dish sashimi. Here the knife is not merely a tool but an extension of the cook's hand, and the cutting itself is regarded as a distinct art honed over years.

Special long single-bevelled knives (yanagiba) are used, extremely sharp, so as to cut the fish in one smooth pulling stroke without tearing the delicate fibres. Different fish and textures demand different techniques: hira-zukuri — even rectangular slices, usu-zukuri — ultra-thin translucent petals for firm white fish, kaku-zukuri — cubes. A correct cut reveals the texture, sheen, and flavour of the fish, since no heat treatment can hide flaws here. The mastery of the itamae (chef) is judged precisely by the cleanness of the cut, the accuracy of the angle, and respect for the product. It embodies the Japanese philosophy of reverence for an ingredient's natural quality.