Sashimi Cutting Styles — Hira-Zukuri and Variations

Japan — sashimi cutting traditions codified through the Edo period professional sushi and kaiseki traditions

The art of sashimi cutting encompasses a range of specific named cuts, each designed for specific fish types and textures to produce the optimal bite experience. The primary cuts in Japanese sashimi tradition: hira-zukuri (flat slice, the standard cut for most fish) — pulling the yanagiba in a single smooth motion to create slices 7–8mm thick with a clean, cell-intact surface; usu-zukuri (thin slice) — pulling the blade at a flatter angle to create translucent, almost paper-thin slices particularly suited to flounder (hirame) and delicate white fish where the thinness allows folding and textural play; kaku-zukuri (cube/dice cut) for fatty tuna or salmon, where small cubes are preferred over slices for texture; sogi-zukuri (angled slice, taken at a diagonal) producing broad, flat pieces from narrow fillets like shad or swordfish; bo-zukuri (rod/stick cut) for squid — creating slices of consistent width for visual uniformity; and ito-zukuri (thread cut) — very fine julienne used for squid garnish. Each cut serves a specific purpose: the thickness determines how quickly the ingredient releases its flavour on the palate; the angle determines the perception of tenderness (cutting perpendicular to muscle fibres creates the most tender result). The yanagiba knife's single-bevel, long blade is specifically designed for the hira-zukuri pull-cut — the asymmetric grind creates lateral force that pulls the cut piece away from the knife, minimising compression and cellular damage.

The cutting technique directly affects flavour perception — a single clean hira-zukuri pull creates intact cells that release flavour gradually on the palate; a sawed cut creates ruptured cells that release all flavour immediately. The ideal sashimi cut creates a measured, complete flavour experience from first contact to swallow.