Cuts

Japanese Fish & Sashimi Cuts

Kaku-zukuri (Block-Cut Sashimi)

Also: kaku-zukuri, kakuzukuri, cube cut, block cut, kakugiri

Uniform cubes of firm fish — tuna, yellowtail, or salmon — cut for sashimi that delivers a satisfying, chewy bite and bold visual presence.

Kaku-zukuri (角造り, 'square or angular presentation') produces neat cubes or rectangular blocks of fish, typically 15–20 mm on each side. Unlike the long pulling stroke of hiki-zukuri, kaku-zukuri uses a short, precise downward draw to section a saku into equal segments in two or three cuts. The resulting pieces hold their geometry on the plate and are eaten in a single full bite.

In photos

Kaku-zukuri (Block-Cut Sashimi) in its raw whole-cut form on a butcher's board — Kaku-zukuri (角造り, 'square or angular presentation') produces neat cubes or rectangular blocks of fish, typically 15–20 mm on each side. Identifying traits: Uniform cube or rectangular block, 15–20 mm per side, Six clean, flat faces with no ragged edges or compression marks, Visible muscle grain on the cut faces — directionality is part of the aesthetic.
Kaku-zukuri (Block-Cut Sashimi) in its raw whole-cut form on a butcher's board — Kaku-zukuri (角造り, 'square or angular presentation') produces neat cubes or rectangular blocks of fish, typically 15–20 mm on each side. Identifying traits: Uniform cube or rectangular block, 15–20 mm per side, Six clean, flat faces with no ragged edges or compression marks, Visible muscle grain on the cut faces — directionality is part of the aesthetic.
Where the kaku-zukuri (block-cut sashimi) lives on the source. Executed on the saku (portioned block) of large, firm-fleshed fish — most classically maguro (tuna) in its akami form, hamachi (yellowtail), and buri (amberjack).
Where the kaku-zukuri (block-cut sashimi) lives on the source. Executed on the saku (portioned block) of large, firm-fleshed fish — most classically maguro (tuna) in its akami form, hamachi (yellowtail), and buri (amberjack).
Kaku-zukuri (Block-Cut Sashimi) prepared the canonical way — Maguro sashimi (block style). Start with a squared, chilled saku on a clean dry board; the block must be a perfect rectangle to produce uniform cubes
Kaku-zukuri (Block-Cut Sashimi) prepared the canonical way — Maguro sashimi (block style). Start with a squared, chilled saku on a clean dry board; the block must be a perfect rectangle to produce uniform cubes

Where it comes from

Executed on the saku (portioned block) of large, firm-fleshed fish — most classically maguro (tuna) in its akami form, hamachi (yellowtail), and buri (amberjack). Salmon and firm white fish such as hirame can be used when the texture suits the format.

Uniform cube or rectangular block, 15–20 mm per sideSix clean, flat faces with no ragged edges or compression marksVisible muscle grain on the cut faces — directionality is part of the aestheticBold, substantial visual presence suitable for minimalist plate compositionsHolds shape during chopstick transfer and single-bite consumption

Best for

Sashimi plates where texture contrast and geometric presentation are desiredTekka donburi (tuna rice bowls) and chirashi where bite-sized pieces are practicalSashimi salads requiring cubes that hold their shape under dressingYukhoe-style tuna tartare preparations where clean cube is the starting point before light chopping

How to cook it

  1. 1Start with a squared, chilled saku on a clean dry board; the block must be a perfect rectangle to produce uniform cubes
  2. 2Slice the saku lengthwise into batons of the target cube width (15–20 mm) using a single pulling draw per baton
  3. 3Rotate each baton 90 degrees and cross-cut at identical intervals to form the cubes — each cross-cut is a short drawing stroke, not a push
  4. 4Cubes should be identical; trim any irregulars and reserve for tartare
  5. 5Plate with the cleanest face up; align cubes in a geometric arrangement for visual impact
  6. 6Serve immediately or hold refrigerated for up to 20 minutes on a chilled plate

Prep & butchery

  • Square the saku precisely — any taper produces unequal cubes and complicates plating
  • A yanagiba or, for cross-cuts, a deba can be used; the key is a sharp blade and dry fish surface
  • Measure the first batons with a finger-width guide before cutting if training; experienced itamae judge by eye
  • Remove any sinew lines (suji) that run along certain tuna muscles — they resist the blade and cause tearing

Substitutes

  • Hiki-zukuri

    Produces rectangular slices from the same saku — use when a softer bite or nigiri format is preferred

  • Ito-zukuri

    Fine thread cuts — the opposite end of the size spectrum, for delicate presentation of the same fish

Related cuts

  • Hiki-zukuri

    The long-slice counterpart from the same saku, producing rectangular slices rather than cubes

  • Sogi-zukuri

    Angled slice producing thin, wide pieces — contrasts with kaku's thick, compact geometry

  • Tataki-zukuri

    Rough chop that breaks down the cube further into irregular pieces for mixed preparations

Appears in

Maguro sashimi (block style)Tekka donburiChirashi-zushiHamachi sashimiTuna tartare (kakucut starting point)

References

  1. 1.Sushi and the Art of the Japanese Knife — Hiromitsu Nozaki
  2. 2.The Japanese Kitchen — Hiroko Shimbo
  3. 3.Japanese Farm Food — Nancy Singleton Hachisu
  4. 4.On Food and Cooking — Harold McGee

Confidence: high

Notes

Dimension standards

Traditional kaku-zukuri for sashimi runs 15–20 mm per side — large enough to chew meaningfully but small enough to eat whole. Restaurant practice often favors a slight rectangle (15 × 20 mm) over a perfect cube, as the rectangular form stacks more elegantly on the plate and reveals the muscle grain direction on the long face.

Why firm fish only

Soft-textured fish (mackerel, sardine, raw squid in some forms) tend to compress and deform during the cross-cutting stage. Kaku-zukuri is therefore reserved for fish with a dense, coherent muscle structure — tuna and yellowtail being the canonical examples. With softer fish, hiki-zukuri's single long stroke is safer and produces better surface quality.