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 raw inside. Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as "gyuunotataki)" or horse (known as "basashi)". Chicken "sashimi" (known as "toriwasa)" is considered by some to be a delicacy; the Nagoya kōchin, French "poulet de Bresse" and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of "Salmonella". Chicken sashimi is sometimes slightly braised on the outside. As a raw food, consuming sashimi can result in foodborne illness