Page 8: - Sanji identifies himself as former sous-chef of a floating East Blue restaurant. - Sanji volunteers to fillet the dragon salmon. - Ruibe is addressed directly as 'Monsieur Ruibe'. Page 9: - Sanji changes into a striped shirt before starting. - Ruibe challenges Sanji's ability to handle dragon salmon. Page 10: - Sanji performs rapid precise cuts on the dragon salmon. - Ruibe observes Sanji's technique as exceptionally fluid. Page 11: - A young woman enters the scene concerned about an explosion sound. - Ruibe identifies the current step as the hardest part of filleting. Page 12: - Dragon salmon stomach is shown as particularly sensitive to knife blade. - Successful cut requires perfectly straight singular motion without deviation. Page 13: - Yanagiba knife is depicted as long-bladed tool for fish slicing. - Technique shown emphasizes cutting fibers without crushing or releasing juices. Page 14: - Sanji has attempted the dragon salmon cut multiple times resulting in explosions. - Observers watch Sanji's kitchen efforts through circular window. Page 15: - Short-haired girl is identified as Sanji's daughter in dialogue. - Sanji continues attempting the cut despite repeated failures and external pleas to stop.