How Japan Cuts Yellowtail (Buri) Sashimi | Precision Pull-Cut Technique скачать в хорошем качестве

How Japan Cuts Yellowtail (Buri) Sashimi | Precision Pull-Cut Technique

Learn how Japanese chefs slice yellowtail (Buri) sashimi using the traditional pull-cut technique. This video demonstrates how to achieve clean edges, uniform thickness, and sharp structure — known in Japan as “kado ga tatsu” (well-defined edges). Using a long yanagiba knife, the fish is cut in a single smooth motion to preserve texture and flavor. You’ll see: 1️⃣ Why the knife must be longer than the fish block 2️⃣ Why the fish is placed at the front of the cutting board 3️⃣ How consistent rhythm improves precision When sashimi edges are sharp and fibers remain intact, the texture feels firmer and the taste is often cleaner. If you want to improve your sashimi presentation and knife control, this is the fundamental technique. #Sashimi #Yellowtail #JapaneseKnife