Basic Info :

• Serves:  2-3 people
• Total Time:  Approx. 30 minutes (20 min prep & handling + 10 min slicing & plating)
• Difficulty:  Medium-Hard

Ingredients :

• Sushi-grade salmon: 150g
• Sushi-grade tuna: 100g
• Sushi-grade sea bream: 100g
• Daikon radish:  1 small piece
• Shiso leaves:  6 leaves
• Wasabi:  To taste
• Japanese soy sauce:  To taste
• Lemon:  ¼ piece
• Crushed ice: To taste（for bed to keep fresh）

Instructions :

Prep ingredients：

Ensure all fish is sushi-grade and fresh. Remove from refrigerator and let rest at room temperature 3-5 minutes — overly cold fish dulls the flavor. Peel daikon, cut into ultra-fine shreds with your DRGSKL chef knife, soak in ice water 10 minutes for crunch, then drain.

Prep knife & board：

Wipe your DRGSKL chef knife and cutting board with a damp cloth to ensure no off-flavors. Sashimi requires an absolutely sharp blade — a dull knife crushes fish fibers, causing juice loss and rough cuts.

Slice salmon：

Skin the salmon block. Hold your DRGSKL chef knife at a 30° angle to the fish, pull the blade from the far end toward you in one smooth stroke. Each slice should be 3-5mm thick. Keep the blade on the fish surface throughout, gliding with the full edge length — never saw back and forth.

Slice tuna：

Tuna has firmer texture, so cut slightly thicker (8-10mm). Cut vertically, letting the knife's own weight press down evenly for a clean, pink cross-section. Wipe the blade with a damp cloth between fish types to prevent flavor transfer.

Slice sea bream：

Sea bream is delicate and translucent — cut the thinnest (2-3mm) at a steeper 15° angle, gliding gently. Thin slices may curl slightly, showing a translucent, melt-in-the-mouth quality.

Plate：

Line a deep plate with crushed ice, cover with plastic wrap. Arrange shiso leaves on top, place daikon shreds in a small mound. Arrange the three sashimi types by color and texture — pink salmon, deep red tuna, translucent sea bream — for visual contrast.

Garnish & serve：

Place small wasabi mounds beside the fish, add lemon wedge and a small dish of soy sauce. To eat, dab wasabi on the fish, dip lightly in soy sauce, and enjoy in one bite — savor the natural sweetness preserved by ultra-thin cutting.

Knife Matching :

Recommended knife:

DRGSKL Chef Knife (Yanagiba style preferred)

Why it fits: 

Sashimi is the ultimate test of knife sharpness. The DRGSKL chef knife features ATS-34 high-hardness steel with a hand-ground 15° edge — ultra-thin and razor-sharp. It severs fish fibers in one gliding stroke without crushing or tearing, delivering a smooth, clean cut that preserves natural seafood juice and sweetness. The ample blade length handles continuous thin slicing of large fish blocks — ideal for Japanese sashimi technique.