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Chapter 517 - 235: Top-notch Sashimi
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... he 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, ...
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