Knife Work 101: Slicing Sashimi Cleanly

Sashimi is where knife skills show most clearly, because there is nothing to hide behind. The goal is a slice with glossy, smooth faces, not torn edges.

Sharpness matters more than the type of knife. A long single-bevel yanagiba is traditional, but a freshly sharpened chef knife works well. Hone the edge before you start and keep a damp towel nearby to wipe the blade between slices.

Chill the fish block well and pat it dry. Place the heel of the blade at the far edge of the fish and draw the knife toward you in one long, smooth motion, letting the weight of the blade do the work. Do not saw back and forth. At the end of the stroke, use the blade to move the slice to the side.

For tuna and salmon, slices about a third of an inch thick feel generous. For firm white fish, cut much thinner, almost translucent, and fan the slices out on the plate.

Practice on a less expensive fish first, and do not worry about perfection. Even imperfect slices of great fish taste wonderful.