Preparing sashimi is an art of precision, respect for quality, and a celebration of the ingredients. With a razor-sharp knife, premium fillets, and a steady hand, you can transform a simple block of fish into an elegant sashimi platter celebrating the texture, freshness, and flavor of the sea.
Start with the right fish
Use impeccably fresh, sashimi-grade fish and keep it chilled until ready to cut.
Use the right knife and board
Use a long, thin, razor-sharp knife (ideally a Japanese sashimi knife) for clean, single-stroke cuts. Chill your cutting board to help preserve texture and prevent the fish from warming too quickly.
Slice against the grain
Position the fillet so the grain runs parallel to the board, then slice perpendicular to the grain in one smooth pull for standard rectangular slices about 3/8 inch thick.
For lean white fish, angle the knife at about 45 degrees and slice in a single pull for thinner, more delicate pieces.
Keep each cut clean
Wipe your blade with a damp towel between cuts to keep each slice precise. If working with a large fillet, cut it into smaller, block-like portions before slicing.
Plate with care
Arrange slices neatly on a platter with garnishes like shredded daikon, perilla leaves, or fresh herbs.
