I walked into the kitchen.
“Here, this is a yuk sashimi knife. It’s thinner and sharper than a regular kitchen knife.”
It looked much sleeker than an ordinary butcher’s knife.
The gleaming blade was impressive.
The blade was longer and slimmer than a butcher’s knife.
It was also much lighter.
The blade sparkled under the fluorescent light.
“It’s a double-edged knife, sharpened on both sides. Fish sashimi knives are usually single-edged, but for meat, because of all the fascia, I find double-edged blades work better. But a lot of people still use single-edged ones.”
Uncle held up the knife.
He raised it and tilted it into the light; the blade was smooth and honed to a thin edge.
“Sharp, right? But with a knife like this, if you hit bone, it’ll get damaged right away, so only use it for delicate work.”
It was fascinating.
In 2157, we used laser cutters to slice at the molecular level, but even 132 years ago, there was precise technique in its own way.
“And look at this blade angle. One side is 15 degrees. Most household knives are 20-25 degrees, so this one’s much sharper.”
“Oh, so it cuts even better?”
“Right. But the blade is fragile, so you can’t use it on bones or frozen meat.”
Uncle pulled out a slab of meat.
“Now, let me show you the real deal. You have to pay attention to the grain. Here, see? In this direction…”
Shwack, shwack—
“Wow… How do you get it so thin…?”
The knife moved like it was dancing.
Thin, uniform yuk sashimi was made.
Uncle’s finger placement was precise.
It looked as if his hand and the knife were one.
“And when you cut, you don’t push, you pull. Like this, swoosh, swoosh.”
“Why can’t you push?”
“If you push, the meat gets mashed. The cells burst, the juices run out, and the texture gets mushy. If you pull, you slice cleanly through the cell membranes.”
“Aha!”
“And the final secret!”
He pulled out a damp dishcloth.
“Keep the knife moist!”
“Why?”
“Dry knives make the meat stick like glue. A damp knife slices through like butter!”
‘Hoo… This is science too!’
Looking at the yuk sashimi, it was truly art.
The thickness was even, and the grain was perfectly cut.
It was like finely sliced red flower petals.
“Wow… Uncle, this is a real piece of art.”
“Haha! That’s thirty years of martial arts cultivation for you.”
He shrugged his shoulders.
‘So this is what a true master looks like…’
A laser cutter, 132 years in the future.
Yet even without such things, this level of artistry was possible.
Dad watched with a proud look on his face.
“You saw that, right? If you practice, you can do it too.”
“Of course! But everyone starts off making thick beef jerky at first!”
Uncle Sungjin laughed and added,
“I can’t tell you how many cutting boards I ruined the first time I tried to cut meat!”
“With the knife? Come on… That’s a lie.”
“Back then, I couldn’t even tell the difference between a knife and an axe!”
“Uncle, what grade of meat do you use for yuk sashimi? 2-plus?”
Uncle smirked.
“Yuk sashimi doesn’t have a grade. I’ve seen places advertise ‘same-day slaughtered 2-plus yuk sashimi’ and all that… That’s a ridiculous claim. Nonsense, really.”
“Huh? There’s no grade?”
I was surprised. It was a top-quality dish, but there was no grading?
“Junho, do you know when grading happens?”
Dad continued the explanation.
“They judge the grade after a day or two post-slaughter. Once the meat has settled, only then can you properly see the marbling and color.”
“Ah… then what about yuk sashimi?”
Uncle wiped the knife as he spoke.
“Right after slaughter! You cut it when it’s still warm.”
“Right away?”
“Yeah. Within a few hours at most. So grading is impossible.”
It was shocking.
“Then how do you know if it’s good meat?”
“That’s where skill comes in!”
Uncle said proudly.
“If you want to do it properly, you have to check the condition while the animal’s alive, and see the muscle grain and fat color right after slaughter.”
“Wow… Is that possible?”
“After thirty years, you can tell. You know what kind of meat this cow has.”
Dad added,
“That’s why there aren’t many places that do real yuk sashimi. You have to deal directly with the slaughterhouse, and you need an expert’s eye.”
“Wait, then how do you get meat on the day of slaughter? Isn’t it illegal without a grade?”
Uncle nodded.
“Technically, yes. All beef needs to be pre-chilled and graded before it can leave the facility.”
“Then…?”
“But the round and chuck parts are exceptions.”
Dad explained further.
“There’s a special clause in the Livestock Act. For raw consumption, the round, sirloin, and chuck are exempt from grading. You can take them out the same day they’re slaughtered.”
“Aha! So that’s why yuk sashimi only uses those cuts!”
“Correct!”
Uncle gave a thumbs up.
“It’s a special rule created because we have yukhoe and yuk sashimi culture. No other country does this.”
‘I see…’
“But why use meat right after slaughter?”
“It’s before rigor mortis sets in. The muscle is still soft and elastic.”
“Aha!”
“Once rigor starts, it gets tough. That’s why you age meat.”
Uncle held up a piece of red meat.
“See this elasticity? It still looks alive, doesn’t it?”
“It really does…”
“Only in this state can you get that special texture. Chewy yet tender.”
It was amazing.
A dish made with ungraded meat could be considered the finest cuisine.
“So you could fail sometimes, right? What if the meat turns out bad?”
“Of course! That’s why it’s expensive.”
Uncle laughed.
“If you slaughter a cow and can’t use it for yuk sashimi, it’s a big loss. You just have to sell it as regular meat.”
“That’s a big risk.”
“But the reward is just as great. If you get it right, you can ask the highest price.”
The night deepened as the talk of meat went on.
Empty bottles piled up on the table.
“Hyungnim, I think it’s time to head out.”
Dad got up first.
“Already? Stay a bit longer.”
“I have to go to the market at dawn… Junho, did you learn a lot?”
“Yes! Thank you so much.”
“Next time, let’s go to the slaughterhouse together. I’ll teach you how to check live cattle.”
“Really? Thank you!”
Uncle saw us off.
“Take care. Should I call you a taxi?”
“Come on, no need. Let’s walk and sober up on the way.”
Dad waved as he stepped outside.
I came home, washed up, and collapsed onto the bed.
‘Ah… My arms are about to fall off.’
Cutting, packing, handling calculations all day…
And then drinking on top of it all—I was completely exhausted.
‘Time for a good night’s sleep…’
For a moment before I fell asleep, I was a little scared.
Afraid I’d have that nightmare again.
But the worry didn’t last.
As soon as my head hit the pillow, I passed out cold.
‘Working at the butcher shop is better than a sleeping pill.’
And sure enough.
The dream came as always, without fail.
“Kim Junhooo!”
‘Ah, damn… here we go again.’
The same nightmare for the umpteenth time.
The 42nd floor VIP-only elevator.
And that guy.
“You said it was kindergarten level!”
The man in a security uniform ground his teeth.
‘Ha… what a persistent guy.’
Three years ago, the Meat Design Survival competition.
The comment I made as a judge.
“This is at the level of a kindergarten kid.”
That one line was broadcast nationwide on live TV.
He said that ruined his life.
‘But still, murder’s a bit much, isn’t it?’
Bzzzzt—
“Aaargh!”
A taser ran through my body.
The elevator jolted and stopped.
Screeech—
The doors began to close.
Right on my neck.
“Please… Save me…”
Up to this point, it was always the same.
The moment of death, repeated every night.
But tonight…
‘Wait, what’s that?’
Something moved at the edge of my vision.
Another person in a black suit.
‘What the…? There was an accomplice?’
Even as the elevator doors closed on my neck, I focused all my senses.
“Hey… Yamada-senpai…”
The killer’s voice trembled.
‘Yamada?’
A name I’d never heard before.
I thought he was alone, but there was someone else.
“Do we really have to go this far?”
He looked back and asked.
“…….”
Only a deep sigh answered.
“The Tanaka family’s…”
Kkgh—
My throat was being crushed, I could barely breathe.
But I strained to hear more.
‘Tanaka family? What’s that about?’
“It’s a matter of honor.”
A low, calm voice.
Mechanical, without a hint of emotion.
“But this is murder…”
“Shut up. Just do as you’re told.”
A cold order.
He nodded, trembling.
My consciousness was fading.
But in the last moment, I saw it faintly.
A middle-aged man in a gray suit.
Slicked-back hair.
Expressionless face.
And a gleaming watch on his left wrist.
‘That watch… I’ve seen it somewhere…’
For an instant, I almost remembered something.
But it was too late.
Crack—
The sound of my neck breaking…
“Gasp!”
I shot upright.
My whole body was drenched in sweat.
“Ha… ha…”
I caught my breath and touched my neck.
It was fine. Of course.
‘Tanaka family…’
I grabbed my phone from beside the bed.
‘Should I look it up?’
I searched ‘Tanaka family’ on Google.
Dozens of results popped up.
[Tanaka is the 4th most common surname in Japan…]
[Famous people named Tanaka…]
‘Nothing but basic info…’
There was nothing else.
No useful results.
“Ah, forget it.”
I put my phone down.
But it felt strange.
‘Why can I see things in more detail now?’
Before, I always thought the killer was alone.
But tonight, I saw an accomplice.
It was like putting together a puzzle, piece by piece.
‘Maybe… as time passes, I’ll see more and more?’
If so, maybe one day I’d learn the truth.
Why I was killed.
What the Tanaka family was.
And…
‘Who the hell is this Yamada guy?’
I was too wide awake to fall back asleep.
I went to the kitchen for a glass of water.
The cold liquid ran down my throat.
I really felt alive.
‘Whether it’s 2157 or 2025 or whatever, I’m alive, and that’s what matters.’
I looked out the window.
1 a.m. in Seoul, 2025.
Streetlights dimly illuminated the street.
In the distance, I could hear a dog barking at someone’s house.
It was peaceful.
‘Yeah, it’s all in the past now.’
But I still felt uneasy deep down.
The name ‘Tanaka family’ kept echoing in my mind.
I went back to bed.
I wished for a dreamless sleep this time.
Or at least…
‘Let it be a dream about meat.’
“Junho, wake up.”
A hand shook my shoulder and I opened my eyes.
It was still pitch dark outside.
“Uh… Dad… What time is it?”
“Three o’clock. Let’s go to Majang-dong with me today.”
“Majang-dong? At this hour?”
“To pick up the meat. You need to see it at least once.”
I rubbed my sleepy eyes and got up.
In 2157, cultured meat was delivered automatically, but here, you had to go pick it up yourself.
I got in the old truck.
When Dad started the engine, the rattling vibration ran through my whole body.
“Why do you go at dawn?”
“Fresh meat comes out in the early morning. Slaughter usually happens in the evening or at night. That way, the cows are less stressed, and the meat is fresher.”
The truck rolled down the quiet roads of dawn.
The streetlights flickered by in rhythm.
“Dad, do you go at this hour every time?”
“Once or twice a week. I used to go every day, but now I have reliable people.”
After about 30 minutes, more and more trucks started appearing.
One-ton trucks, refrigerated vans, even massive trailers.
“Are they all here for meat?”
“Of course. Butcher shops, restaurants, supermarkets… All the meat for Seoul comes here.”
Huge buildings started to appear in the distance.
Even at dawn, the windows blazed with light.
“That’s Majang-dong market. Sixty to seventy percent of the meat consumed in the capital area is distributed here.”
Majang Livestock Market at dawn.
Even at the parking lot entrance, it was bustling.
A security guard gestured us to a spot.
“Boss Jung, long time no see! Park in section B!”
“Thanks!”
Getting out of the truck, the air filled my lungs with that unique market smell.
Cold, damp pre-dawn air mixed with a distinct odor.
Meat, disinfectant, and cigarette smoke all at once.
“Ugh… the smell…”
“You’ll get used to it. Everyone feels that way at first.”
The market entrance was already a battlefield.
People running with handcarts.
People rushing along while talking on the phone.
Laborers unloading meat from trucks.
“Hey! Be careful! If you drop it, it’s a disaster!”
“I got it! Stop yelling!”
Dad walked ahead with a confident stride.
“Let’s go to the meat sales hall first. We’ll check today’s shipments there.”
Inside the building, an even more amazing scene unfolded.
A space the size of a soccer field.
Ceiling lights blazed everywhere.
Stalls lined up endlessly.
“Wow… it’s so big!”
“And this is just part of it. There are several buildings.”
On both sides of the aisle, wholesale meat sellers were lined up.
Every stall had a big sign.
[Hanwoo Specialist – Sincere Livestock]
[Imported Meat Wholesale – Global Meat]
[Pork Specialist – Pork Master]
“Boss Jung! Up early and working hard!”
A big man at one of the stalls waved.
“Boss Kim! Got anything good today?”
“Twenty Hanwoo heads from Anseong came in. Good quality!”
Then a voice called from the next stall.
“Hey, our Hoengseong Hanwoo is better than that! Boss Jung, come over here!”
Boss Kim frowned.