A meter-long knife carefully selected the position of the cut, then with both hands pressing down, the blade naturally and smoothly sliced into the fish meat and quickly plunged into the fish bone at the center.
Suzuki Jiro felt the resistance and exerted a slight force, the blade following the spine's gap, quickly cutting off about a seventy-centimeter-long segment of the fish tail.
With the next few cuts, Suzuki Jiro followed the same technique and quickly divided the big fish into different segments.
From Lin Yang's angle, he could clearly see the round, red cross-section; just this skill of smoothly avoiding the spine and slicing through the fish revealed great expertise!
However, he didn't know yet, the more spectacular part was yet to come.
After cutting the fish into many segments, Suzuki Jiro purposely kept the best parts: the big belly and the middle belly sections.
