HOW TO SLICE SASHIMI

Slicing sashimi is an artform. Can you do it the pro way?

How to Prepare Sashimi Like a Pro (with the Right Knife in Hand)

There’s a reason sashimi is considered an art form. It’s not just about freshness—it’s about finesse. When it comes to slicing raw fish into silky, uniform sashimi, technique and tools make all the difference. So, let’s dive into the how—and more importantly, the with what—so your sashimi game is as sharp as your blade.

Precision Starts with the Right Knife

Not all knives are created equal, especially when you're aiming for that perfect melt-in-your-mouth sashimi slice. A Carving Knife 20cm/8in is your ultimate ally here—long, lean, and engineered for precision. It glides through delicate proteins like tuna and salmon in clean strokes, preserving texture and flavour. Forget sawing—this is slicing with intention.

Pro Tip: Always cut across the grain at a 45° angle. This not only enhances presentation but also ensures each slice is buttery soft, without those unpleasant stringy bits that ruin texture.

Why the Angle Matters

Think of muscle fibres in fish like tiny ropes. Cutting against the grain at an angle shortens these fibres, making the sashimi tender and easier to chew. The 45° technique also gives the fish more surface area—key for flavour absorption if you're serving with a dipping sauce or dressing.

This is where a carving knife shines. The blade length gives you full control for long, even strokes, while the narrow tip lets you make ultra-thin slices that are practically transparent. That’s not just technique—that’s a knife doing what it was designed to do.

Set Yourself Up for Success

Before you even pick up your knife, here’s what you’ll need:

• High-quality sashimi-grade fish

• A clean, non-slip chopping board

• A carving knife that’s freshly honed

• Ice water and a cloth to keep the blade clean between cuts

Use your non-dominant hand to gently press down on the fish fillet while your carving knife, held at a consistent angle, does all the slicing in one smooth motion. No pushing, no tearing—just one intuitive, confident glide.

Small Moves. Big Impact.

Here’s what makes your sashimi preparation stand out: it’s not just about getting it done—it’s about doing it smart. The carving knife isn’t bulky. It’s not flashy. It’s precise, clean-cutting, and built for moments that call for more than average. Whether you're prepping a dinner for two or plating up for a crowd, it helps you perform with calm, collected ease.

And in a world where people are searching "how to cut sashimi," "which knife to use for sushi," or even "are carving knives good for fish?"—you’re already one step ahead. Because you've got the right tool in hand. And you know exactly how to use it.

Ready to Slice Like a Sashimi Master?

Grab your carving knife and step into your chef era. Because real precision isn’t about guessing—it’s about knowing. And now, you do.