I am looking for the proper way to execute the usu-zukuri cut. I am referencing Shizuo Tsuji's, Japanese Cooking - A Simple Art. The text states. Place fillet skin side up and thick flesh side away from you. Hold the knife so that the top is inclined to the right and the beveled edge of the blade is almost horizontal. Slice off a paper-thin slice, from the left of the fillet. However, the illustration show the top of the knife is inclined to the right and the slice being performed from the right of the fillet. Which is correct?

I haven't a clue. But if the end results are the same, would it make a difference? CF:)

not quite sure. I think the issue is whether or not the usu-zukuri method, like cutting sashimi in general, entails cutting across the grain of the fish.

If it is specified skin side up and thick flesh side away from you, then this implies the direction of the cut is important.

The hand written illustration in the book shows faint lines representing the grain on the fish. In fact, the illustration shows cutting with the grain of the fish. This is contrary to my current understanding of a basic tenet of how to prepare sashimi.

Therefore, is the illustration a mistake or is the text a mistake?

why not search out Japanese sites for your info?

or are you just spamming your product? if so - C-Ya