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.
All cuts should be completed in a single, continuous motion — stopping and restarting creates a saw-mark that damages cells and creates a ragged surface. The knife must be sharp enough to glide through the fish with the weight of the blade alone — resistance indicates a dull blade requiring honing. The direction of the muscle fibres must be identified before cutting — cutting perpendicular to the fibres produces tenderness; parallel to them produces chewiness. Working temperature: fish should be very cold (just above freezing) but not frozen for optimal cutting.
Before cutting any fish, identify the direction of the muscle fibres (visible as lines or striations) and orient the fish so your cuts will be perpendicular. For hirame usu-zukuri: chill the fillet to just above freezing, then draw the yanagiba at a very shallow angle (almost parallel to the cutting board surface) for translucent slices — the angle should be approximately 20–30 degrees rather than the 45 degrees of hira-zukuri. Display hira-zukuri slices slightly fanned or overlapping in a line — each piece should be visible as a separate, distinct cut rather than a block. For serving: arrange on a very cold plate (briefly chilled in the freezer) to maintain freshness.
Sawing back-and-forth rather than a single pull stroke — this tears cells and creates rough surfaces that oxidise faster. Cutting warm or room-temperature fish — the fat oxidises rapidly once cut and the texture softens unpleasantly. Cutting parallel to muscle fibres in firm fish like tuna — perpendicular cuts separate the fibres cleanly and produce the characteristic clean break on the palate.
The Japanese Culinary Academy's Complete Japanese Cuisine Series