How to Hold a Japanese Knife

  • We'll introduce our customers to the proper way of gripping and holding a knife. Our aim is to provide a safe and efficient cooking experience. By mastering the correct grip and hold, cooking tasks can be performed more smoothly and with greater ease. We hope our customers will find joy and confidence in using knives for their culinary endeavors.

  • Basic Posture

  • Stand with your body at an angle of 45 degrees to the cooking table and lean forward.

  • Stand with your body about a fistful of distance away from the cooking table. Lower your dominant leg half a step and turn your body at a 45-degree angle. Both feet should be shoulder-width apart and the upper half of the body should be tilted forward. This is the basic posture when using a Japanese knife. This posture makes it easier to move the knife. If you hold the knife directly in front of you, it will be difficult to cut with a long blade, especially with a knife with a long blade like a willow blade. The left hand should be held lightly so that the fingers do not stick out, and the index and middle fingers should be placed against the belly of the knife.
How to Hold a Usuba

How to Hold a Usuba

The index finger and thumb hold the base of the blade between the index finger and thumb, and the remaining three fingers firmly grip the handle. Usuba is basically in this position for all kinds of food.

To use this knife correctly, grip the handle with your middle, ring, and pinky fingers, place your forefinger on the back of the blade, and rest your thumb against the blade's edge. Use your forefinger to control the knife's movement and pressure. It's important to use the correct grip for each type of knife, depending on the food you're cutting.

How to Hold a Deba or Yanagiba

To use this knife correctly, grip the handle with your middle, ring, and pinky fingers, place your forefinger on the back of the blade, and rest your thumb against the blade's edge. Use your forefinger to control the knife's movement and pressure. It's important to use the correct grip for each type of knife, depending on the food you're cutting.

  • Advice from a Traditional Craftsman on Using a Japanese Knife

  • When using a knife, rather than simply pressing down to cut, it’s essential to make large sliding motions. This technique not only reduces the strain on the blade but also allows for smoother cuts, preserving the sharpness of your knife for longer.

  • Japanese knives, in particular, are known for their razor-sharp edges and delicate craftsmanship. By mastering the sliding motion, you can unlock the full potential of your knife, ensuring optimal performance while minimizing the need for frequent sharpening. This approach is especially valuable for professionals who rely on their tools day in and day out.

  • A knife’s lifespan and usability depend greatly on how it’s handled. Treat your blade with care, and it will elevate your cooking experience, bringing more precision and joy to every dish.
japanese chef

Can a Chef's Skill Be Judged by Their Knife?

A chef's skill can indeed be gauged by observing their knife, especially one that has been well-used over time. A knife's condition and shape, altered by habitual use, can reflect the chef's personality, care, and approach to their craft. A well-maintained knife, sharpened with precision, speaks volumes about a chef's dedication and attitude towards their work.

Can a Chef's Skill Be Judged by Their Knife?

How to Cut Vegetables and Fruits

Unlock the secrets of artistic culinary presentation with KIREAJI's cutting techniques, designed to bring precision and beauty to every dish.

How to Cut Vegetables and Fruits

How to Cut Fish

Elevate your seafood dishes to a professional level with KIREAJI's comprehensive fish cutting techniques, designed for precision and presentation.

How to Cut Fish

How to Hold a Japanese Knife

Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

The Origin of Craftsmanship

  • A knife is not just a tool; it is a mirror that reflects the soul of the chef.

    A knife embodies the chef's mindset, the sensitivity of their hands, and even their mood on a given day. The meticulously sharpened edge carries the chef's dedication, which is revealed in every dish they create. Cooking is not merely a task; it is a moment to connect with ingredients and engage in a dialogue with oneself. In this process, the knife becomes the chef's most essential companion, bridging the gap between them and the ingredients.

  • As traditional artisans, we pour our hearts into crafting each knife, striving to create something that resonates with the soul of its user. We hope that our work will empower chefs to bring forth dishes that truly embody their essence.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.