Japanese Sashimi Knife Cuts and Their Effect on Texture

Japan — the systematisation of sashimi knife cuts developed in parallel with the yanagiba knife during the Edo period as sashimi culture formalised in Edo and Osaka food traditions

The relationship between sashimi knife cut and eating texture is one of the most nuanced technical areas in Japanese raw fish preparation. Different species require different cuts because their muscle fibre orientation, fat content, and density vary significantly. The primary cuts are: (1) Hira-zukuri (flat cut) — the standard sashimi cut; 8–10mm thick slices drawn toward the body with a single pulling motion; appropriate for most firm white fish and tuna; (2) Usu-zukuri (thin cut) — translucently thin slices (2–3mm) for flounder, sea bream, and other delicate white fish where the paper-thinness creates a different textural register; (3) Kaku-zukuri (square cut) — thick cubes (15–20mm) for tuna, yellowtail, and other fatty fish where the larger surface area holds more wasabi-soy; (4) Ito-zukuri (thread cut) — extremely fine julienne for squid and other dense proteins where the thin strips create a different mouthfeel; (5) Tataki — a surface-seared preparation with visible flame markings; (6) Sogi-zukuri (angled cut) — the blade held at 45 degrees for broad, thin slices of salmon or other thick-fleshed fish. Each cut affects how the fish breaks apart in the mouth, how the wasabi and soy sauce interact with the flesh surface, and how the cooking finishes on the palate.

The cut is not itself a flavour — it is a texture-management decision that directly affects how flavour is perceived: thin cuts (usu-zukuri) allow quick, full flavour release; thick cuts (kaku-zukuri) hold flavour longer in the mouth; all cuts preserve the fish's natural flavour through non-thermal preparation