Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba singleedged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef's knife, and the YoDeba. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks and sashimi like toro, chutoro, sinews, sankaku, akami, tuna tartare, and aburi.

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How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit