Techniques How-To Chef Morimoto’s Knife Techniques Published May 8, 2008 8:00 AM Techniques SHARE Chef Morimoto shows off his traditional yanagi, the knife used for slicing fish fillets in the preparation of sushi and sashimi. André Baranowski Chef Morimoto begins to remove the red snapper’s head by scoring the fish behind its gills. André Baranowski Chef Morimoto removes the red snapper’s head by cutting behind its pectoral fin. André Baranowski Chef Morimoto begins to split the red snapper’s head in two by inserting the tip of the deba, or pointed carving knife, into its mouth. André Baranowski Chef Moritmoto breaks through the red snapper’s skull. André Baranowski Chef Morimoto splits the red snapper’s head in half. André Baranowski A look inside the head of the red snapper. André Baranowski To remove the whole fillet, Chef Morimoto begins cutting at the tail-end of the red snapper. André Baranowski Chef Morimoto carefully extracts the whole red snapper fillet. André Baranowski The cleaned red snapper after fillets are removed. André Baranowski Chef Morimoto trims bone and cartilage from fillet. André Baranowski Chef Morimoto cleans the fillet by removing the belly lining. André Baranowski Chef Morimoto’s deba knife and fish parts: The head, two fillets, and cleaned backbone. André Baranowski How-To Food MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.