Sharpening to the ideal angle. Very sharp knives sharpen at about 10 dps (degrees per side) (which implies that the knife's edge has an included angle of 20-degrees). Generally speaking, razors, paring knives, and fillet knives should be the sharpest knives at an angle of 12° – 18°. Most kitchen knives, like utility/slicing knives, chef’s knives, boning knives, carving knives, should be sharpened to 15° – 25°. The exceptions are Japanese style knives that are usually sharpened to 14° – 16° depending on the knife maker. Japanese style knives utilize a much harder steel, and are therefore more brittle than their
Sashimi is cut into small, thick cubes that are on each side. The ito-zukuri cut, which translates into "thread slice," is the style in which the fish is cut into thin sheets, less than thick. The fish typically cut with the ito-zukuri style include garfish and squid. The most popular main ingredients for sashimi includes: Some sashimi ingredients, such as octopus, are sometimes served cooked given its chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw. "Tataki" (たたき or 叩き, "pounded") is a type of sashimi. It is quickly and lightly seared on the outside, leaving it