How to Slice Sashimi at Home

Good sashimi depends on three things: fish sold for raw eating, a very sharp knife and one long, smooth pull per slice. Sawing tears the flesh; a single stroke leaves a glossy surface.

The method. Fish: buy fish sold for raw consumption, kept cold. Knife: long and very sharp — a yanagiba is ideal, a sharp chef's knife works. Cut: across the grain, in one pulling stroke, heel to tip. Thickness: about 1cm for tuna and salmon, thinner for white fish.

Before you cut

Keep the fish in the fridge until the last moment. Pat it dry with kitchen paper. Remove skin and any bloodline (the dark strip), and check for pin bones with tweezers. Wipe the board and knife with a damp cloth.

Three basic cuts

Hira-zukuri (flat cut) — the standard cut for tuna, salmon and yellowtail. Place the block on the board, angle the knife slightly, and pull toward you in one stroke to make slices about 1cm thick. Sogi-zukuri (angled cut) — for thin, wide slices of white fish; hold the knife at about 45°. Usu-zukuri (paper-thin) — for firm white fish such as flounder; it takes practice.

Reading the grain

Look for the lines of connective tissue in the fish. Cutting across them gives tender slices; cutting along them makes chewy, stringy pieces. With salmon, the white fat lines show the direction clearly.

Pull, don't push. Start with the heel of the knife and draw the full length of the blade toward you. Don't press down or saw back and forth.

Serve well: arrange slices overlapping, with shredded daikon, shiso and a small mound of wasabi. Serve immediately.

Only use fish meant for raw eating. Hong Kong's Centre for Food Safety says freezing is one of the most effective ways to kill parasites. Keep sashimi at or below 4°C and eat the same day. See is it safe to eat raw fish.

Common questions

What knife is best for sashimi?

A yanagiba, or any very sharp long knife.

How thick should sashimi be?

About 1cm for tuna and salmon.

Where else can I look?

See sushi tools and knives.

Compiled by our editorial team from established Japanese culinary references, food safety guidance and Hong Kong restaurant and retailer information, retrieved September 2026. General information only. No brand or retailer paid for inclusion.