Practical doesn’t always mean pretty.
We already know how to cut up cucumbers when we want to add it to a meal. It’s tedious and doesn’t require much talent from the person wielding the knife (just don’t cut yourself), but it gets the job done. Of course, if you’re a sushi chef like Sato Harujin, you have another technique up your sleeve when it comes to chopping and slicing the vegetable.
Those dull-looking circular pieces won’t do it. For Harujin, no slice is too thin and nothing is too complex if you’ve got a decent enough knife to use.
Actually, maybe you don’t want to try this—at least not until you’ve mastered the art of slicing.