Chef Morimoto’s Knife Techniques

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Chef Morimoto shows off his traditional yanagi, the knife used for slicing fish fillets in the preparation of sushi and sashimi. André Baranowski
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Chef Morimoto begins to remove the red snapper’s head by scoring the fish behind its gills. André Baranowski
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Chef Morimoto removes the red snapper’s head by cutting behind its pectoral fin. André Baranowski
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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
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Chef Moritmoto breaks through the red snapper’s skull. André Baranowski
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Chef Morimoto splits the red snapper’s head in half. André Baranowski
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A look inside the head of the red snapper. André Baranowski
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To remove the whole fillet, Chef Morimoto begins cutting at the tail-end of the red snapper. André Baranowski
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Chef Morimoto carefully extracts the whole red snapper fillet. André Baranowski
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The cleaned red snapper after fillets are removed. André Baranowski
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Chef Morimoto trims bone and cartilage from fillet. André Baranowski
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Chef Morimoto cleans the fillet by removing the belly lining. André Baranowski
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Chef Morimoto’s deba knife and fish parts: The head, two fillets, and cleaned backbone. André Baranowski