Sogigiri is a slicing technique obtained by laying the knife at a shallow angle against the fish fillet and drawing it through, producing angled slices with a wide surface. This cut is preferred for thin, delicate-textured fish to yield larger-looking slices. It is used in sashimi and carpaccio-style presentations.
Where It's Used
“Holding the knife at an angle, cut the sole fillet into wide, thin slices.”