Hirazukuri is one of the basic slicing techniques used for preparing sashimi.
It is commonly used for sashimi made from fish like bonito (”katsuo”), tuna (”maguro”), and sea bream (”tai”). When preparing dishes on large platters, neatly aligning the slices like characters in a row enhances the overall visual appeal.
To perform the cut, you put the fillet (saku) on the left side of the cutting board, begin slicing from the right end of the fillet, and place each piece in a straight line on the right side of the cutting board.
For clean cuts, use the entire length of the blade, from base to tip, and slice only by pulling the knife toward yourself—never by pushing. When done correctly, the sliced piece will stick to the blade, which is a sign of a successful cut. By slicing gently without applying pressure, the knife moves more steadily and creates a beautifully smooth cut surface.
