Sogizukuri is the most common method of slicing the firmer flesh of white fish, such as sea bream and flatfish, and irregularly shaped seafood such as squid. Similar to hirazukuri, the knife is inclined to the right. Slices of sashimi should be about 5cm long and 2-3mm thick. The slices are shorter than those for sushi toppings (neta) and easier to eat.