I practiced slicing of sashimi as soon as I came back from the lessons in Osaka. It's difficult to find fish for sashimi in Singapore, so I bought a small size of flounder. In order to make a good sashimi, the fish has to be alive for this type of fish or at least you cannot let the fish die naturally but need to kill it in certain way; "Ikejime" to preserve the flesh in good condition. Sashimi knife at home was not sharp enough to fillet. I need to buy stone the next time.