Have you ever wondered why Japanese chefs can slice vegetables and raw fish so thinly, evenly, and beautifully? The secret lies not only in the quality of the knife but also in the cutting technique. Japanese knife cutting is an art that requires precision, safety, and finesse. In this guide from Kasumi Japan, you’ll discover how to cut with a japanese knife correctly, master both basic and advanced cutting techniques, and even learn pro tips for chopping with a Japanese knife just like a professional chef.
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A chef demonstrating Japanese knife cutting, where precision and technique matter as much as the blade itself
1. How to Hold a Japanese Knife Properly
Before diving into cutting techniques, you must first learn how to hold your knife. Proper grip ensures both safety and precision.
Pinch Grip: Hold the blade between your thumb and index finger, just above the bolster, while wrapping your remaining fingers around the handle. This allows better control compared to gripping only the handle.
Relaxed Wrist: Keep your wrist straight but flexible. Avoid locking your hand to prevent fatigue during longer cutting sessions.
Anchor with the Guide Hand: Your non-dominant hand should form a “claw,” with fingertips tucked inward. This prevents accidents and maintains consistent slice thickness. (Source: Wikibooks - A Knife Skill)
Correct holding technique is the foundation of chopping Japanese knife skills. Without it, your cuts will lack precision and consistency.
2. How to Cut with a Japanese Knife: Step-by-Step
Many beginners struggle with how to cut with a Japanese knife effectively. Follow these simple steps:
Prepare the Cutting Surface: Use a wooden or soft plastic cutting board. Hard surfaces like glass can damage the delicate edge.
Stabilize Ingredients: Cut larger items, like carrots or cabbage, into manageable sections before fine slicing.
Position Your Knife: Hold it at a slight angle (10–15°) for thinner, cleaner slices.
Guided Motion: Push forward and down in a smooth motion instead of chopping straight downward. Japanese knives excel at gliding cuts.
Consistency Is Key: Apply even pressure and keep slices uniform. This ensures better cooking results and professional presentation.
Mastering this step-by-step approach builds confidence and helps you use your knife to its full potential.
3. Basic Japanese Knife Cutting Techniques
1. Slicing (Katsuramuki)
What it is & when to use it
A continuous, thin slicing motion used for creating paper-like sheets from vegetables such as cucumbers or daikon radish. This technique improves blade control and ingredient presentation, commonly used in Japanese garnishes and rolls.
Katsuramuki slicing technique creates paper-thin vegetable sheets, a hallmark of Japanese knife precision and presentation
How to (step-by-step)
Trim one end of the vegetable to create a flat edge.
Hold the knife at a shallow angle against the vegetable.
Rotate the vegetable slowly with your non-dominant hand while pulling the knife downward in long, smooth strokes.
Maintain consistent thickness as the sheet unrolls.
Common mistakes & fixes
Uneven sheets: Slow down and keep pressure light.
Tearing: Check that your blade is razor sharp and avoid rushing.
2. Chopping (Kakushi-giri)
What it is & when to use it
A rapid, repetitive cutting motion producing fine pieces, often used for herbs, onions, or other small vegetables. Ideal when uniformity isn’t as critical but speed matters.
Chopping technique delivers quick, fine cuts - perfect for herbs, onions, and small vegetables when speed matters more than uniformity
How to (step-by-step)
Create a flat base by halving or trimming the ingredient.
Use the claw grip with your guide hand.
Raise and lower the knife in short, vertical motions, letting the heel of the blade touch the board.
Keep the rhythm steady while advancing your guide hand backward.
Common mistakes & fixes
Flying ingredients: Keep the tip in light contact with the board to anchor.
Uneven size: Move your guide hand evenly and don’t rush.
3. Rocking Cut
What it is & when to use it
A Western-style motion adapted to Japanese gyuto knives, used for mincing garlic, herbs, or nuts. The blade rocks back and forth with the tip as a pivot point.
The rocking cut uses the knife tip as a pivot, moving back and forth to mince garlic, herbs, or nuts with speed and control
How to (step-by-step)
Place the ingredient in a small pile on the cutting board.
Keep the tip of the knife anchored against the board.
Rock the blade up and down in a seesaw motion while moving it over the pile.
Gather and repeat until finely chopped.
Common mistakes & fixes
Dull edges: Rocking too aggressively can wear the edge, sharpen regularly.
Messy cut: Don’t overload the pile; chop smaller amounts at a time.
4. Push Cut
What it is & when to use it
A straight forward-and-down slicing motion, producing clean, even cuts. Perfect for meat, fish, and vegetables when uniformity is important.
The push cut technique moves the blade forward and down in one stroke, delivering clean, even cuts for meat, fish, and vegetables
How to (step-by-step)
Secure the ingredient with your claw grip.
Place the blade slightly forward of the guide knuckles.
Push the knife forward and down in one smooth stroke.
Lift and reset without dragging the blade backward.
Common mistakes & fixes
Crushed slices: Add more forward motion instead of pressing straight down.
Tearing fibers: Ensure the knife is sharp and avoid sawing.
5. Pull Cut
What it is & when to use it
The opposite of the push cut—here, the knife slices backward toward you. This creates extremely fine, precise cuts, especially useful for delicate foods like fish, soft vegetables, or herbs that bruise easily.
The pull cut slices backward toward you, creating ultra-fine, precise cuts—ideal for sashimi, soft vegetables, and delicate herbs.
How to (step-by-step)
Place the ingredient securely on the cutting board.
Set the tip of the knife just ahead of the guide knuckles.
Pull the blade gently toward you while keeping even pressure.
Let the sharpness of the knife do the work—avoid pressing downward.
Common mistakes & fixes
Jagged edges: Slow down and use a smooth, full pull stroke.
Excess force: If pulling feels hard, sharpen your knife—don’t force it.
4. Advanced Japanese Knife Cutting Styles
Once you’ve mastered the basics, try these advanced styles to elevate your skills:
Sogigiri (Slanted Slice): Slice at an angle for thin, diagonal cuts—perfect for fish or chicken.
Katsuramuki (Rotary Peeling): Create a paper-thin sheet by peeling vegetables while rotating them. Used for garnishes and presentation.
Hirazukuri: Rectangular slicing method often used for sashimi to ensure even thickness.
Senkogiri: Matchstick cutting style for making julienned vegetables.
These techniques are not only functional but also add artistry to your food presentation.
5. Common Mistakes to Avoid
Even with the sharpest blade, mistakes can reduce efficiency and increase risk. Here are the most common errors beginners make when learning how to cut with Japanese knife:
Using Excessive Force: Japanese knives are designed for precision. Let the sharp edge do the work.
Cutting on Hard Surfaces: Avoid stone or glass cutting boards—they dull and chip blades quickly.
Incorrect Grip: Holding only the handle reduces control and can cause uneven cuts.
Neglecting Knife Maintenance: A dull blade is more dangerous than a sharp one. Regular honing and proper storage are essential.
You can check out our practical guide on how to maintain a Japanese knife to keep your blade performing at its best.
Wrong Technique for the Knife Type: Don’t use a Yanagiba (sashimi knife) for chopping vegetables; match your technique to the blade’s purpose.
Each knife has a purpose, and using it incorrectly shortens its lifespan. To choose and use the right blade for every task, explore our detailed overview of Japanese knife types.
Avoiding these mistakes ensures your knife stays sharp longer and your skills improve faster.
6. Conclusion
Japanese knife cutting is an art of precision, tradition, and respect for ingredients. By learning the right grip, practicing essential cuts, and avoiding mistakes, you’ll unlock the true potential of your blade. Whether slicing sashimi or chopping herbs, mastering chopping Japanese knife techniques will elevate your cooking. At Kasumi Japan, we believe the right knife and proper skills bring authentic Japanese craftsmanship into your kitchen.
7. FAQs
A Japanese slicing knife is called a Yanagiba, traditionally used for sashimi; the double-bevel alternative is the Sujihiki. Yanagiba is long and single-beveled, allowing smooth pull cuts that leave fish slices clean and unbruised.
Do not cut bones, frozen foods, or hard pits with Japanese knives. Avoid glass or stone cutting boards and never pry or twist the blade, as these actions chip or crack the fine edge. Heavy cleavers are better for tough tasks.
Yes, but only if you choose the right knife for the task. A gyuto or santoku works well for most daily cutting, a nakiri is ideal for vegetables, and a yanagiba is best for sashimi. Avoid using them for bone chopping or very heavy cuts.
Yes, chopping with a Japanese knife is safe for beginners when proper technique is used. Keep the knife sharp, use a soft wooden or plastic board, and maintain the claw grip for safety. Start with slow, controlled push or pull cuts and let the blade do the work.