Hikizukiri is the most basic method of slicing fish for sashimi, where the knife is inserted into the saku (block of fish) perpendicularly and pulled straight through. Hikizukuri is suitable for tuna, yellowtail, sea bream and salmon. The saku is held with the left hand and slices of 8-10mm thickness are made with precision by steadying the knife with the fingers on the left hand.