Cutting Techniques of Santoku Knife: How to Master Them?

Key takeaways: Master Santoku cutting techniques by using proper pinch grip, straight-down push cuts, and rocking motions for different ingredients. Focus on safety, blade control, and matching technique to food type for clean, efficient cuts every time.

Many home cooks struggle with knife technique, leading to uneven cuts and wasted ingredients. The Santoku knife offers a solution with its flat edge and balanced design. This versatile Japanese blade excels at slicing, dicing, and chopping when you understand its unique cutting methods. Mastering these techniques will transform your kitchen efficiency and food presentation.

1. Basic Cutting Techniques of Santoku Knife

The Santoku knife works best with three core cutting methods. Each technique serves different purposes and ingredients.

1.1. Push Cut (Signature Santoku Move)

The push cut is a straight, efficient drop-through cut. Place the tip or front third of the blade close to the board, then press the edge down and slightly forward through the ingredient. Lift the entire blade, reset, repeat. No big rocking arc.

• Best for: onions, carrots, cucumbers, peppers, potatoes, firm fruit.
• Why it works: The Santoku’s flatter edge makes clean vertical slices that don’t “accordion” or crush. You get tidy, even pieces that cook evenly and look consistent in stir-fries, soups, and salads.

1.2. Pull Cut (For Gentle Foods)

For delicate textures, use a pull cut. Set the edge on top of the ingredient at a slight forward angle, then draw the knife back toward you in one smooth motion. You’re slicing, not pressing.

• Best for: tomatoes, ripe stone fruit, cooked meats, boneless fish.
• Why it works: You avoid smashing soft flesh or tearing fragile skin. In 2026, a lot of Santoku blades come with granton (hollow) edges; those shallow dimples plus a pull cut help keep moist foods from sticking to the side of the blade, giving you cleaner presentation for tomatoes and sashimi-style slices.

1.3. Tap / Chop Cut (Fast Repetition)

For quick chopping, anchor the tip near the board and use a light up-and-down tapping motion with a tiny forward/back rock. Your wrist becomes the hinge while your guiding hand feeds ingredients into the blade.

• Best for: garlic, ginger, chilies, scallions, fresh herbs.
• Why it works: You can generate a fine mince quickly while keeping the blade mostly in contact with the board, so it’s stable and predictable.

2. Application by Food Type

Different ingredients require specific approaches to achieve the best results with your Santoku knife.

Vegetables

Hard vegetables (carrots, potatoes, daikon) respond best to the push cut. You get clean walls instead of crushed edges, which helps them caramelize evenly when roasted.

Softer vegetables (tomatoes, zucchini, mushrooms) benefit from the pull cut. You glide through instead of pressing down, which prevents tearing and keeps slices juicy and intact.

Pro tip for 2026 home cooks: For round veggies, first create a flat “stabilizing face” by trimming a thin slice off one side so it doesn’t roll on the board. Stable ingredient = safer cutting and fewer accidental slips.

Proteins

Boneless meats like chicken breast, pork tenderloin, and beef steak tips slice beautifully under a pull cut, especially if they’re slightly chilled. Cooler meat is firmer, which helps you get even strips for stir-fry or thin medallions for pan searing.

Fish fillets also benefit from slow, angled pull cuts. A sharp Santoku can portion salmon or tuna for sashimi-style plating, but always avoid bones—Santoku knives are not meant to cut through bone.

Herbs and Aromatics

Fresh herbs bruise easily, which can make them look gray and taste bitter. For leafy herbs (basil, mint), stack and roll the leaves into a tight bundle, then use smooth push cuts to create thin ribbons (this is the classic chiffonade technique).

For garlic, ginger, and shallots, use tap cuts followed by quick, controlled mincing. The Santoku’s wide blade makes it easy to scoop and gather everything in one place so nothing scatters off the board.

3. Expert Tips for Mastery

After you’re steady with grip and the three core motions, these refinements help you work faster and more confidently—without sacrificing safety. They also reflect how most people are actually using Santoku knives at home in 2026: high volume, fast weekday meals, social-friendly presentation.

Modified Rocking Cut (High-Volume Chopping)

Unlike a Western chef’s knife, a Santoku has a flatter belly. But you can still “mini-rock.” Keep the tip/front of the blade in light contact with the board and rock the heel up and down in a short arc. This is useful when you need to chop a large pile of vegetables or herbs quickly.

Key difference: You’re rocking in a shallow angle, not swinging in a big rainbow. That protects both the edge of the blade and your guide hand.

If you are curious about differences in blade shape, cutting motion, and everyday use, explore our blog Santoku vs Chef Knife: What Are the Differences? to choose the knife that best fits your cooking style.

Precision Mincing

For ultra-fine mince (garlic paste, chili paste, ginger paste), anchor the tip of the Santoku and tap/rock the heel in tight, short strokes. Use the flat side of the blade to press and smear the aromatics, then keep mincing. This releases flavor oils quickly—perfect for sauces, marinades, and stir-fry bases.

Consistent Julienne & Matchsticks

To julienne (thin matchstick strips):

1. Slice the ingredient into even planks using a push cut.
2. Stack 2–3 planks.
3. Slice those stacks into narrow strips of equal width.

Use this approach for carrots in stir-fry, bell peppers for fajitas, or cucumber sticks for sushi rolls. Consistent size = consistent cook time and cleaner presentation on the plate.

4. Conclusion

These cutting techniques transform your Santoku knife into a precision tool. Practice the basic grips, master push and pull cuts, and gradually add advanced techniques to your skills.

Quality matters in knife performance. Brands like Kasumi Japan combine traditional craftsmanship with modern materials to create blades that respond beautifully to proper technique. With consistent practice and proper maintenance, your Santoku knife will serve you for years of efficient, enjoyable cooking.