I'm self taught. Ordered fresh Ahi tuna from the Marshall Islands and gave it my best shot lol. What yall think? Feedback is always appreciated

by ElMexicansushiguy

4 Comments

  1. JesseVykar

    You did great, better skills than I’ve got and I’ve done this a lot

  2. John-the-cool-guy

    That’s a beautiful piece of fish. Can you share the source? I might want to order some. How was it delivered?

  3. Primary-Potential-55

    You did not wet your knife before cutting. You need to make sure your knife is wet enough to cut. Your knife was sticking to the meat a lot during your cuts. Your knife also needs to be sharper.

    Lastly, when you cut for a saku block, your cuts need to be more deliberate. You hesitated a lot during these cuts. Try to make more quick slices and commit to your cutting. If you go slow and push like you did, instead of slice, they will turn out messier.

  4. You need to sharpen your knife more often, too many jagged edges. Also, when cutting maguro, try to cut the saku block in one clean slice movement instead of sawing it go from the heel of the knife to the tip in one swoop. It will give you cleaner lines and look more uniform.

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