Mastering the Art of Slicing Fish and Meat

Slicing fish and meat is a skill that blends precision, technique, and an understanding of the anatomy of each cut. Mastery begins with selecting the right knife—sharp, balanced, and suited to the specific task. With fish, it’s about delicate, smooth strokes that preserve the integrity of the flesh, creating even, translucent slices perfect for sushi or sashimi. For meat, it’s a balance of power and finesse, cutting against the grain to maximize tenderness. Each slice is a testament to the chef’s control, experience, and respect for the ingredients, transforming raw products into works of culinary art.