Hira-zukuri (flat): skin side up, head to the right. Blade inclined to the left, start at the right, cut against the grain. Odd number of pieces. Use the knife to lay each slice; set it flat against the board so the angle looks beautiful. Score the skin side to beautify and reduce chewiness. → salmon
Sogi-zukuri (thin, angled): skin side down, uwami side top right. Slice thin, fold on itself, pile up. → amberjack
Usu-zukuri: shitami belly, skin side up, very straight spine line, 45°, stretch the slice with knife tip and fingers, rotate the plate as you go; thinner is better. → hirame