Until yesterday, I've just used a regular slicing knife, and it has generally been "ok enough." Then yesterday, I bought a real sashimi knife. Emblazoned with Japanese characters stating "your fish has never tasted this good" and sharp enough to use as the "painless mohel," I now have this knife. (A right-handed version)

I noticed that when I sliced the fish at the knife-holding angle I thought would be appropriate, that it ended up curving down near the bottom of the fish, with an overall "partially-reclined lounge-chair" type of slice.

Any FT tips on the "perfect slicing technique and angle" would be appreciated.