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

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Japan — sashimi knife cutting styles codified in professional Edo period kitchen practice
Sashimi Cutting Techniques Hira Zukuri Usu Zukuri
Japan — sashimi knife cutting styles codified in professional Edo period kitchen practice
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.
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