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 are netted and transported to the farms, mostly in the Mediterranean; however, Japanese scientists have found a way to successfully breed and raise the fish entirely in captivity. Despite this technical accomplishment, this may not lead to a viable solution to maintain a sustainable bluefin population, because chefs and consumers see wild bluefin to be more appetizing, and look down upon farmed bluefin. Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word "sashimi" means "pierced body", i.e. "刺身" = "sashimi",