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Scott Finkelstein comments
Posted in: In Japan, would-be sushi chefs suffer for their art See in context
As someone who has cut raw fish on a moving boat, I say quite confidently that cutting raw fish really isn't that hard to cut. Hell, the Japanese taste for tuna makes it even easier, as you're basically cutting giant slabs into smaller slabs. For more evidence, look at the fact that not one person insisting here that high-grade sushi is unmistakable has even considered doing a blind tasting.
I've also found the connoisseurship is rarely, if ever, based on anything that makes something any better objectively, instead going for what makes something rarer or more difficult.
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