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Japanese · IV The Method · Hōchō — Knife Discipline

Sashimi Cutting Techniques Hira Zukuri Usu Zukuri

‹ Hōchō — Knife Discipline

I

Origin

Japan — sashimi knife cutting styles codified in professional Edo period kitchen practice

II

Description

Professional sashimi knife technique involves multiple cutting styles (zukuri) appropriate to different fish textures and aesthetics. Hira-zukuri (flat cut): the standard cut for most fish — knife angled at 45°, pulled toward you in single smooth motion, 7-8mm thickness. Usu-zukuri (thin cut): paper-thin slices of firm white fish (hirame, fugu) fanned across the plate — requires yanagi-ba at very shallow angle. Kaku-zukuri (square cut): thick 1.5cm cubes for fatty tuna (otoro) — preserves texture. Ito-zukuri (thread cut): extremely fine julienne for decorative presentations. Each cut style communicates the chef's assessment of the fish's ideal texture expression.

III

The Thread

—Both require extremely sharp blades and single smooth strokes for paper-thin raw presentations French
—Italian raw fish dishes use thin-cut techniques — less codified than Japanese zukuri system but similar knife principles Italian
IV

Flavour Context

Same fish, radically different eating experience based on thickness and cut angle

Pillars V — VII
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