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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 cutting just like a professional chef.
A chef demonstrating Japanese knife cutting, where precision and technique matter as much as the blade itself
General Guide: How to Cut with a Japanese Knife
Many beginners struggle with how to cut with a Japanese knife effectively. Follow these simple steps:
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Prepare the Cutting Surface: Use a wooden or soft plastic cutting board. Hard surfaces like glass can damage the delicate edge.
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Stabilize Ingredients: Cut larger items, like carrots or cabbage, into manageable sections before fine slicing.
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Position Your Knife: Hold it at a slight angle (about 45°) for thinner, cleaner slices.
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Guided Motion: Push forward and down in a smooth motion instead of chopping straight downward.
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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.
Basic Japanese Cutting Techniques
1. Rotary Peeling (Katsuramuki かつらむき)
What it is & when to use it
A continuous peeling-and-slicing method that creates one long, paper-thin sheet from cylindrical vegetables (most famously daikon). It builds blade control and produces beautiful garnishes, wraps, and decorative cuts when cutting vegetables.
Katsuramuki rotary peeling creates paper-thin vegetable sheets.
How to (step-by-step)
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Trim one end to create a stable flat base.
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Hold the knife at a shallow angle; keep the edge close to the vegetable’s surface.
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Rotate the vegetable slowly with your non-dominant hand while drawing the knife downward in long, smooth strokes.
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Aim for a continuous sheet with consistent thickness as it unrolls.
Types of food: daikon, cucumber, carrot (practice), burdock (with care).
Uses (Japanese dishes): daikon sheets for garnishes, thin wraps for salads, decorative rolls (e.g., as a neat garnish for sashimi platters).
Cut outcome (target size): sheet thickness about 0.5–1.5 mm; aim for smooth, even translucency without tearing.
Pro tips: keep the blade razor sharp, lighten pressure, and let the edge glide—speed comes after uniformity.
Common mistakes & fixes
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Uneven sheets: Slow down and keep pressure light; rotate the vegetable more steadily.
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Tearing: Sharpen the knife and reduce force; tearing usually means you’re pushing, not gliding.
2. Chopping / Mincing (Kizami 刻み)
What it is & when to use it
A fast, controlled chop that turns herbs and aromatics into fine pieces. This is your go-to for scallions, shiso, herbs, garlic, and onion when you want quick, even mince.
Kizami chopping delivers quick, fine cuts for herbs, scallions, and aromatics
How to (step-by-step)
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Create a flat base by halving or trimming the ingredient.
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Use the claw grip with your guide hand; keep knuckles forward as a blade “rail.”
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Lift and lower the knife in short, controlled motions while advancing the ingredient under the blade.
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Keep strokes smooth—avoid slamming straight down with force.
Types of food: scallions (negi), shiso, parsley, garlic, onion.
Uses (Japanese dishes): toppings for ramen/udon, yakitori garnish, miso soup finish, okonomiyaki topping.
Cut outcome (target size): fine mince around 1–3 mm; for sliced scallions, thin rounds about 1–2 mm.
Pro tips: keep the pile small; reset often; wipe the blade occasionally so wet aromatics don’t stick and drag.
Common mistakes & fixes
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Flying ingredients: Don’t overload; keep your guide hand controlling the ingredient and keep strokes compact.
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Uneven size: Move your guide hand evenly and don’t rush; consistency beats speed.
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. (Tip: this works best with knives that have more belly; very flat profiles prefer push/pull cutting motions.)
The rocking cut uses the knife tip as a pivot, moving back and forth.
How to (step-by-step)
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Place the ingredient in a small pile on the cutting board.
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Keep the tip of the knife anchored against the board.
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Rock the blade in a controlled seesaw motion while moving it across the pile.
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Gather and repeat until evenly minced.
Types of food: garlic, herbs, nuts.
Uses (Japanese dishes): garlic mince for stir-fries, herb finishes, aromatics for sauces and marinades.
Cut outcome (target size): mince around 1–3 mm (or finer, depending on the dish).
Pro tips: rock gently—aggressive rocking can stress very hard, thin edges; use smaller batches for cleaner results.
Common mistakes & fixes
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Dull edges: Rocking too aggressively can wear the edge; lighten pressure and sharpen regularly.
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Messy cut: Don’t overload the pile; chop smaller amounts at a time.
4. Push Cut
What it is & when to use it
A forward-and-down slicing motion that produces clean, even cuts. Great for vegetables and proteins when uniformity matters and you want minimal crushing.
The push cut technique moves the blade forward and down in one stroke.
How to (step-by-step)
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Secure the ingredient with your claw grip; knuckles forward as a guide.
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Set the blade slightly forward of your guide knuckles.
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Push the knife forward and down in one smooth stroke (think: glide, not stamp).
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Lift and reset—avoid dragging the edge backward along the board.
Types of food: carrots, cucumber, daikon, onions, boneless meat.
Uses (Japanese dishes): vegetable prep for nimono, stir-fries, donburi toppings, katsu cabbage shred (as a base motion).
Cut outcome (target size): common slice thickness 2–5 mm; for baton-style pieces, aim for sticks about 3–6 mm thick.
Pro tips: push cuts pair especially well with flatter edge profiles (many santoku/bunka/nakiri styles) because the edge stays in contact and tracks straight.
Common mistakes & fixes
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Crushed slices: Add more forward glide instead of pressing straight down.
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Tearing fibers: Ensure the knife is sharp and avoid sawing.
5. Pull Cut
What it is & when to use it
A backward slicing motion that creates ultra-clean surfaces—especially useful for delicate foods like fish and soft vegetables where you want minimal bruising.
The pull cut slices backward toward you, creating ultra-fine, precise cuts.
How to (step-by-step)
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Place the ingredient securely on the cutting board.
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Set the tip of the knife just ahead of your guide knuckles.
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Draw the blade gently toward you in a smooth, continuous stroke.
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Let sharpness do the work—keep downward force light to avoid crushing.
Types of food: sashimi-grade fish, soft tofu (carefully), mushrooms, soft herbs.
Uses (Japanese dishes): sashimi slices, clean-cut vegetables for salads and delicate plating.
Cut outcome (target size): for delicate slices, aim around 2–4 mm; for sashimi-style slices, aim for 5–10 mm depending on the fish and presentation.
Pro tips: pull cuts pair especially well with longer blades (e.g., gyuto, sujihiki, yanagiba) because a longer draw makes one clean pass instead of multiple short strokes.
Common mistakes & fixes
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Jagged edges: Slow down and use a smooth, full-length pull stroke.
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Excess force: If pulling feels hard, sharpen your knife—don’t force it.
Advanced Japanese Knife Cutting Styles
Once you’ve mastered the basics, try these advanced styles to elevate your skills. Each one is about cleaner texture, better cooking, and more intentional presentation.
1. Slanted Slice (Sogigiri そぎ切り)
What it is & when to use it
A diagonal slice that increases surface area. It helps proteins cook evenly and helps sauces cling better, while also making pieces look more refined.
How to (step-by-step)
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Angle the ingredient (or the blade) so the edge meets the surface diagonally.
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Use a smooth push or pull stroke—avoid sawing.
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Repeat with the same angle to keep sizes consistent.
Types of food: chicken breast, fish fillets, negi (long onion), cucumber.
Uses (Japanese dishes): simmered dishes (nimono), stir-fries, plated fish where you want clean, even portions.
Cut outcome (target size): aim for slices about 5–10 mm thick with a consistent diagonal face.
Pro tips: keep the angle consistent—uneven angles cook unevenly and look messy on the plate.
Common mistakes & fixes
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Ragged surface: Use one confident stroke; sharpen the edge and reduce pressure.
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Uneven cooking: Standardize thickness (measure once, then match by eye).
2. Rectangular Sashimi Slice (Hirazukuri 平造り)
What it is & when to use it
A classic rectangular sashimi slice designed for even thickness and a clean, glossy surface. The goal is a single, uninterrupted cut that preserves texture.
How to (step-by-step)
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Chill fish slightly for cleaner slicing (cold fish is firmer and tears less).
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Set the edge at the far end of the portion.
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Use a long pull cut in one smooth pass. Do not “saw.”
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Reset the blade fully each time for consistent slices.
Types of food: salmon, tuna, hamachi (and other sashimi-grade fish).
Uses (Japanese dishes): sashimi platters, chirashi toppings, clean slices for nigiri prep.
Cut outcome (target size): commonly 8–12 mm thick (adjust based on fish and style), with a neat rectangular face.
Pro tips: a longer blade makes this easier—one stroke equals one clean surface.
Common mistakes & fixes
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Shredded texture: Blade isn’t sharp enough or stroke is too short—sharpen and use a longer draw.
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Uneven thickness: Mark the first slice thickness visually, then match every slice to it.
3. Matchstick Cut (Senkogiri 千切り)
What it is & when to use it
Thin matchsticks that cook quickly and look elegant. It’s essential for salads, quick stir-fries, and crisp garnishes.
How to (step-by-step)
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Create flat planks first: slice the ingredient into sheets.
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Stack sheets neatly (don’t stack too high).
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Use push cuts to slice into uniform matchsticks.
Types of food: carrot, daikon, cucumber, ginger.
Uses (Japanese dishes): salads, katsu sides (fine cabbage-style prep logic), garnish for cold noodles.
Cut outcome (target size): matchsticks about 1–3 mm thick and 3–6 cm long.
Pro tips: square your ingredient first—good senkogiri is mostly “prep geometry.”
Common mistakes & fixes
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Uneven sticks: Make planks even before stacking; uneven planks create uneven sticks.
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Slipping stacks: Lower the stack height and dry wet vegetables before stacking.
4. Hidden Cuts (Kakushi-giri 隠し切り)
What it is & when to use it
Small, “hidden” slits that don’t fully separate the ingredient. They help flavors absorb, improve tenderness, and help thick pieces cook more evenly—without changing the outside shape too much.
How to (step-by-step)
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Lay the ingredient flat and stable (never cut in the air).
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Make shallow, evenly spaced slits—stop before cutting all the way through.
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Keep spacing consistent to avoid weak points that tear.
Types of food: shiitake caps, thick cucumber, eggplant skin side, squid (carefully), thicker cuts of meat (surface scoring).
Uses (Japanese dishes): simmered dishes where flavor penetration matters, scored surfaces for better sauce cling and faster cooking.
Cut outcome (target size): slit depth about 2–5 mm (ingredient-dependent), spacing about 5–10 mm.
Pro tips: keep the blade angle shallow so the slits open slightly; deeper isn’t always better—uniformity is.
Common mistakes & fixes
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Cutting through: Reduce depth and stabilize the ingredient better.
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Uneven absorption: Standardize slit spacing and depth.
These techniques are not only functional but also add artistry to your food presentation.
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:
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Using Excessive Force: Japanese knives are designed for precision. Let the sharp edge do the work.
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Cutting on Hard Surfaces: Avoid stone or glass cutting boards—they dull and chip sharp knife blades quickly.
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Incorrect Grip: Holding only the handle reduces control and can cause uneven cuts.
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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.
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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.
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 knife blade. Whether slicing sashimi or chopping herbs, mastering Japanese knife cutting 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.