Once the daikon (Japanese radish) and kyuri (Japanese cucumber) are assembled (together) and cut into slivers very carefully and slowly. In many ways the opposite to the way we work in the west. In the west you’ll see a chef dazzling his knife at the cutting board chopping at high speeds. This is an exercise that does not happen in Japan.
The reason is; in Japan all mise-en-place is made to perfection. This means, a very sharp knife, slow action for precision and meticulous execution. Chopping is not as random in Japan, it is surgical and in the end, a dish that looks more clean.