Hirazukuri is a type of hikizukuri (basic fish slicing method) with the knife slanted slightly to the right. This is the most common method of slicing red-fleshed fish like tuna, and bonito, but also common when preparing yellowtail, sea bream and salmon in Japanese sushi restaurants. By angling the knife blade, the slices of fish appear slightly larger than when sliced with a perpendicular cut.