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First you want to clean away any remaining skin and silver connective tissue. You should now have a nice clean loin that is long, round, and tapered. Start at the thickest end and measure 1 to 1.5 inches to cut. The thicker you cut it, the easier it will be to keep the center rare, if that is desired. Use a long sharp knife to cut, in a single motion across the loin, and against the grain. Done properly, you should see rings, almost like a section of wood cut from a tree trunk.
There is a great live demo on Youtube at a Japanese fish market.