Ingredients:

• Fresh king salmon saku (sashimi quality)
• Chef sashimi knife

Instructions:

1. If the saku includes both the back and belly portions of the fish, slice it in half lengthwise along the center tendon, where bones are typically located. 
   *Skip this step if the saku is only back or belly.
2. Place the sashimi saku at the front of the cutting board to ensure smooth knife movement.
3. Position the taller side of the saku furthest away from you.
4. Choose the cutting style based on your dish:
   [Cutting Style A: Sogi-Zukuri]
   Use the entire blade of the knife, cutting diagonally into the saku in one smooth, gliding motion. Best for sushi or sashimi with thin slices.
   [Cutting Style B: Hira-Zukuri]
   Hold the knife vertically, using the entire blade to make a single clean cut by pulling the knife straight back.  Best sashimi with thick cuts.
5. Pro Tip: A sharp and long knife is essential for clean cuts and preserving the delicate texture of sashimi