Cuts

Japanese Fish & Sashimi Cuts

Hiki-zukuri (Pulled Tuna Slice)

Also: hiki-zukuri, hikizukuri, pulled cut, drawing cut

A long, single pulling stroke through tuna loin that yields thick, rectangular sashimi slices with a clean, unbroken face.

Hiki-zukuri is the foundational large-fish sashimi cut, performed by placing the blade near the heel of a yanagiba knife and drawing it the full length of the blade toward the body in one uninterrupted stroke. The result is a thick rectangular slice — typically 8–10 mm — with a smooth, gleaming face that reflects light and holds its shape on the plate.

In photos

Hiki-zukuri (Pulled Tuna Slice) in its raw whole-cut form on a butcher's board — Hiki-zukuri is the foundational large-fish sashimi cut, performed by placing the blade near the heel of a yanagiba knife and drawing it the full length of the blade toward the body in one uninterrupt… Identifying traits: Long, rectangular cross-section with parallel top and bottom faces, Smooth cut surface — no saw marks, drag lines, or fiber damage, Thickness of 8–10 mm for standard presentation; up to 15 mm for otoro.
Hiki-zukuri (Pulled Tuna Slice) in its raw whole-cut form on a butcher's board — Hiki-zukuri is the foundational large-fish sashimi cut, performed by placing the blade near the heel of a yanagiba knife and drawing it the full length of the blade toward the body in one uninterrupt… Identifying traits: Long, rectangular cross-section with parallel top and bottom faces, Smooth cut surface — no saw marks, drag lines, or fiber damage, Thickness of 8–10 mm for standard presentation; up to 15 mm for otoro.
Where the hiki-zukuri (pulled tuna slice) lives on the source. Applied to the block (saku) of akami (lean), chutoro (medium-fatty), or otoro (fatty belly) sections of bluefin or bigeye tuna loin after it has been portioned and trimmed to a clean rectangle.
Where the hiki-zukuri (pulled tuna slice) lives on the source. Applied to the block (saku) of akami (lean), chutoro (medium-fatty), or otoro (fatty belly) sections of bluefin or bigeye tuna loin after it has been portioned and trimmed to a clean rectangle.
Hiki-zukuri (Pulled Tuna Slice) prepared the canonical way — Maguro sashimi. Begin with a chilled, dry saku block placed on a damp cutting board; chill the yanagiba blade if possible
Hiki-zukuri (Pulled Tuna Slice) prepared the canonical way — Maguro sashimi. Begin with a chilled, dry saku block placed on a damp cutting board; chill the yanagiba blade if possible

Where it comes from

Applied to the block (saku) of akami (lean), chutoro (medium-fatty), or otoro (fatty belly) sections of bluefin or bigeye tuna loin after it has been portioned and trimmed to a clean rectangle. The cut travels perpendicular to the grain of the muscle fibers.

Long, rectangular cross-section with parallel top and bottom facesSmooth cut surface — no saw marks, drag lines, or fiber damageThickness of 8–10 mm for standard presentation; up to 15 mm for otoroGrain runs lengthwise through the slice, creating a coherent biteGlossy, jewel-like surface ideal for nigiri and sashimi plates

Best for

Sashimi presentation — single slices fanned or stackedNigiri sushi — the slice drapes naturally over shariTataki preparations where the saku is briefly seared then slicedKaiseki courses requiring refined visual plating

How to cook it

  1. 1Begin with a chilled, dry saku block placed on a damp cutting board; chill the yanagiba blade if possible
  2. 2Position the knife heel at the far edge of the block, blade angled slightly downward toward the board
  3. 3Apply light forward pressure and draw the entire blade length toward you in one fluid, uninterrupted stroke — never push or saw
  4. 4Lift the slice away with the flat of the blade or the non-cutting fingers, never with tongs
  5. 5Plate immediately; do not stack slices without parchment — the cut face is the presentation surface
  6. 6For otoro, allow the slice to rest 30 seconds at room temperature before serving to soften intramuscular fat slightly

Prep & butchery

  • Skin and pin-bone the loin before blocking; any remaining membrane will cause the blade to drag and tear
  • Square the saku to a uniform rectangular block with a single trim cut on each face
  • Pat completely dry — surface moisture causes the knife to skate and ruins the cut face
  • A yanagiba (single-bevel, 270–330 mm) is the canonical blade; a takohiki can substitute

Substitutes

  • Sogi-zukuri

    Angled diagonal cut — produces thinner, wider slices; use when the saku is narrow or for white fish

  • Kaku-zukuri

    Block cut — appropriate when a chewier, more substantial bite is desired or for firm fish like yellowtail

Related cuts

  • Sogi-zukuri

    Diagonal variant of the pulling stroke for thinner slices of white fish

  • Kaku-zukuri

    Block cut used for the same tuna species but yields a cube rather than a rectangle

  • Usu-zukuri

    Paper-thin extreme of the pulling technique, used for fugu and flounder

Appears in

Maguro sashimiOtoro nigiriChutoro tatakiKaiseki sashimi courseChirashi-zushi

References

  1. 1.Sushi and the Art of the Japanese Knife — Hiromitsu Nozaki
  2. 2.Washoku: Recipes from the Japanese Home Kitchen — Elizabeth Andoh
  3. 3.The Japanese Kitchen — Hiroko Shimbo
  4. 4.Knife Skills for Sashimi — Masaharu Morimoto (lecture notes, ICE)

Confidence: high

Notes

The one-pass rule

Hiki-zukuri is named for the hiku (引く) — the drawing, pulling action. Any interruption mid-stroke drags the knife across already-cut flesh, leaving a visible ridge and a roughened surface that absorbs soy sauce unevenly. Professional itamae train this stroke for months before cutting service-quality tuna.

Knife angle and thickness control

A steeper downward angle at the heel of the stroke produces a thicker slice; flattening the blade at the start yields a thinner result. Consistency requires fixing the wrist angle and letting the weight of the blade do the work — forced pressure creates compression and fiber damage.