Where are you sending this gift?

Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.

How to Slice Sashimi: Precision Meets Presentation

Much like cooking a perfect filet mignon, 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.
Play YouTube Video

Ingredients

  • 1 lb+ Sushi-Grade Fish – Choose from the freshest fillets like, like Ahi Tuna, Kanpachi, Hawaiian Ono (Wahoo), or King Salmon.
  • A Sharp Sashimi Knife – A long, thin blade like a yanagiba ensures smooth, single-stroke cuts without tearing the fish.
  • A Chilled Cutting Board – Keeps the fish cool and firm while slicing.
  • Optional Garnishes – Shredded daikon, perilla leaves, or fresh herbs for plating.

Instructions

  1. Start with impeccably fresh, sashimi-grade fish and keep it chilled until ready to cut.
  2. Use a long, thin, razor-sharp knife—ideally a Japanese sashimi knife—for clean, single-stroke cuts.
  3. Chill your cutting board to help preserve texture and prevent the fish from warming too quickly.
  4. 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).
  5. For lean white fish, angle the knife at about 45° and slice in a single pull for thinner, delicate pieces.
  6. Wipe your blade with a damp towel between cuts to keep each slice clean and precise.
  7. If working with a large fillet, cut it into smaller, block-like portions before slicing.
  8. Arrange slices neatly on a platter with garnishes like shredded daikon, perilla leaves, or fresh herbs for presentation.