The cutting method used in the final shaping of this food is the oblique cutting method.

In the process of making sashimi, knife shaping is a very critical link. The oblique knife method is commonly used for the final shaping of sashimi. This knife technique requires the angle between the blade and the cutting board to be 45 degrees, and the blade to be tilted, thereby forming shallow scratches on the surface of the fish, which not only gives the sashimi a unique texture, but also increases the richness of the taste.