Japanese cuisine places special emphasis on the pleasing form and color of the raw materials. When making sashimi, if you use unsuitable knives or knives that are not sharp, then the cutting will destroy the form and fibrous tissue of the raw material, causing the lipids to fester and destroying the special flavor of the raw material itself. Knives for handling sashimi are quite important, and makers generally have five to six specialized knives, which can be divided into knives for handling fish, shellfish, and crustaceans, and knives for use in scaling, transverse dissection, longitudinal dissection, and bone cutting. Sashimi chopsticks are also used for sashimi. Sashimi chopsticks are long, thin, and pointed at one end, and are used for placing cut slices of sashimi on a plate. When sashimi is processed, it is always cut at the top, i.e. the knife should be at a 90° angle to the grain of the fish. This results in a short ribbed fillet that is easy to chew and has a good texture. Do not cut along the grain of the fish, because this cut tendons too long, the taste is also not good. The thickness of the sashimi should be easy to chew and tasty. Here, "delicious" has two meanings: one is easy to enter, the second is the thickness of the fish can fully reflect the best flavor of the raw material. Generally, fish fillets are about 0.5 centimeters thick, such as salmon, tuna, anchovies, swordfish and so on. With this thickness, you will neither feel greasy when eating it, nor will you feel that there is no material. However, some fish have to be sliced thinner, such as snapper, because the flesh of this fish is dense and hard, so it has to be sliced thinly to be tasty. A special reminder is that the fish must be picked clean of the bones to prevent it from getting stuck in the throat of the diners and becoming dangerous.