Hira-zukuri (flat): skin side up, head to the right. Blade inclined to the left, start at the right, cut against the grain. Odd number of pieces. Use the knife to lay each slice; set it flat against the board so the angle looks beautiful. Score the skin side to beautify and reduce chewiness. → salmon
Sogi-zukuri (thin, angled): skin side down, uwami side top right. Slice thin, fold on itself, pile up. → amberjack
Usu-zukuri: shitami belly, skin side up, very straight spine line, 45°, stretch the slice with knife tip and fingers, rotate the plate as you go; thinner is better. → hirame
Tuna: fatty part away from you when slicing.
Preservation
Fridge: wrap in paper towel + plastic film, lid on, no air.video 8-1
Freeze fast (to −30 °C as quickly as possible), defrost slowly in the fridge. Never refreeze. Frozen tuna needs −40 °C.video 8-1
Room-temperature defrosting: bacteria on the outside before the inside has thawed, especially in summer.video 8-1
Salmon blocks: light salt ~10 min, wash, wipe, lay in a container under paper towel, lid, fridge.video 8-1
Sujime (salt then vinegar) fish is better 2–3 days after than the same day.video 8-1
Sushi rice: use within 2 h. Osaka box sushi: up to 2 nights. Gari: 1 month in water, 1 year in vinegar. Ponzu: months. Ni-shiitake: freeze in portions.