Yanagiba Japanese knife from Sakai City.

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

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.

      Related websites
      Single vs. Double-Edged Japanese Knives: A Comparative Guide | KIREAJI
      Japanese Knife vs. Western Knife: Features and Differences | KIREAJI

      Back to blog

      Leave a comment

      KIREAJI's Three Promises to You

      • japanese_knife_made_in_Sakai

        1. Forged in the Legacy of Sakai

        From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

      • 2. Thoughtful Care for Everyday Use

        Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

      • 3. A Partnership for a Lifetime

        A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.