Comment Couper le Sashimi Correctement | Technique Japonaise Professionnelle (Hirazukuri & Sogigiri)

Learn how to cut sashimi properly using fundamental Japanese knife techniques. In this video, I demonstrate two essential sashimi cutting styles — Hirazukuri and Sogigiri — and explain why Japanese chefs change the cutting method depending on the fish. Pull-cutting instead of sawing preserves clean fibers, improves texture, and enhances how the flavor spreads in your mouth. Knife angle, slice thickness, and presentation all affect the final result. Although demonstrated with Aji (horse mackerel), these techniques apply to tuna, sea bream, yellowtail, and other sashimi fish. Mastering these basics will elevate both taste and presentation. #Sashimi #KnifeSkills #JapaneseCuisine