Chef Sho Kamio Shows Us How to Slice Sashimi

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Chef Shotaro 'Sho' Kamio, executive chef at Yoshi's San Francisco and a renowned sushi chef in his native Japan, has been cutting up fish for a very long time — so long, in fact, that his favorite sushi knife, after twenty-five years of sharpening, is half the size it once was.

Watch as Chef Sho shows Grub Street how to fillet, debone and slice both hirame (fluke) and salmon for a sashimi platter.

Earlier: Fifth Floor’s Jennie Lorenzo Puts a Spring Twist on Foie Gras [Grub Street]