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 appearance, the chef cuts it into different thicknesses. The hira-zukuri cut, which translates into "rectangular slice", is the standard cut for most sashimi. Typically this style of cut is the size of a domino and thick. Tuna, salmon, and kingfish are most commonly cut in this style. The usu-zukuri cut, which translates to "thin slice", is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this fish is usually long and wide. The kaku-zukuri cut, which translates to "square slice", is the style in which sashimi