Yanagiba Japanese knife from Sakai City.

How to cut evenly with a single-edged blade that tends to deviate

May 1, 2023

Learn effective techniques to ensure your single-edged blade slices straight, avoiding unwanted veering, for consistent cuts in your cooking.

The Challenge of Cutting Straight

Single-edged blades, synonymous with Japanese kitchen knives, present a unique challenge: achieving a straight cut. Unlike their double-edged counterparts, single-edged knives tend to veer to one side during cutting—left for right-handed users and vice versa for those who are left-handed. This inherent characteristic demands a nuanced approach to handling and grip.

Adjusting Your Grip for Accuracy

Understanding the Tendency to Slide: When using a single-edged knife, it's common for the blade to slide away from the intended cutting line. This can result in imprecise cuts, particularly noticeable when slicing through items like pumpkins or fish heads.
The Role of the Thumb: A crucial technique for counteracting the blade's tendency to slide is the strategic use of your thumb. Placing it on the back of the blade and applying pressure can help guide the knife along a straight path.

Visual Alignment for Precision

Shifting Your Perspective: To enhance precision, it's advised to adjust your viewpoint. By focusing your gaze on the right side of the blade, you gain a clearer perspective of the cutting path.
The Importance of Positioning: Positioning your face slightly to the upper left of the knife and then shifting your focus to the blade's right side allows for better alignment and accuracy.

Ingraining the Technique

For professional chefs, these adjustments are second nature, a result of daily practice and muscle memory. However, for those still on the journey to becoming proficient with a knife, these tips are invaluable. By consciously applying thumb pressure and adjusting your viewpoint, you can achieve the precision and straight cuts characteristic of expert knife work.

Remember, mastering a single-edged blade takes time and practice. Keep these techniques in mind, and with patience, your cuts will become more accurate and your confidence with the knife will grow.

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Blog Author: Toru

-Professional background-
・Graduated from Tokyo Sushi Academy
・Sushi lesson instructor at Tsukiji Tokyo
・Making sushi at RC Show, one of Canada's largest Toronto food shows

Traditional Japanese knives, like those from Sakai City, are globally prized for their sharpness and elegance. Yet, Sakai's dwindling artisans pose a challenge to preserving this craft. To combat this, I'm dedicated to spreading the brilliance of Japanese knives worldwide. My dream is to sustain Sakai's legacy while meeting global demand.