How to Cut Even Size Slices【Sushi Chef Eye View】

Slicing fish is an essential technique required in working as a chef, along with the skills to break down a fillet. It seems quick and simple, but you will find how difficult it is in reality. This video gives you some guidelines on how to practice, what to look for, and what to keep in mind.
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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
■A Visual Guide to Sushi-Making at Home, Sone Hiro & Doumani Lissa, Chronicle Books, 2014
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BGM Source:
夏祭り(oto-no-sono.com)

[@RORO-yk2vs]

Thank you for yhe explanation for us left cursed people!

[@SUSHIANDDESSERTS]

Thank you for the good explanation chef !!! You are the best!

[@Darfail]

Hahaha I'm so happy with this channel and this series, showing diagrams of forces and talking about blind spots is just the depth of info I'm looking for

[@cvillejin]

the only video that explained what the "grain" was... thanks! also your previous video showing the different variations of cuts/angles to achieve different length/thickness of fish was very helpful

[@harrisonjones1087]

This is great! Really useful. Thank you!

[@saintbrandonlewis2292]

Thanks chef am going to school this fall for my training