The kiritsuke starts from the ground up. Set your feet first, since the cut comes from the body as much as the arm, and then take the pinch grip, which is the standard hold for this knife. The top kiritsuke knife comparison covers handle and bolster shapes, so check it if the grip feels awkward on a model you are considering.
Use case
How to Use a Kiritsuke Knife: Techniques and Tasks
Learn how to hold and cut with a kiritsuke knife: stance, pinch grip, push-cut motion, and tip work for fish and vegetables.
A kiritsuke rewards a different hand than the Western chef's knife most people learn on. The grip and the motion change first, and the cuts follow once those are right.
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Three steps to a stable stance and grip
- Keep one foot back and to the side, which gives your arm more room to move.
- Rest your index finger and thumb on the bolster, the thick junction where the blade meets the handle.
- Wrap your remaining fingers around the handle for control.
Four steps for the push-cut
The stroke is a push cut, not the rock most cooks learned on a Western knife. Because the blade is straight, the work happens on the forward push, and the return is a light lift toward you.
- Set the blade on the food before you apply any pressure.
- Push the knife down and away from your body in one smooth stroke.
- Lift the blade back toward you along an upward path.
- Leave out the rocking motion, since the straight edge does not need it.
Use the tip for the finest work
Many Japanese chefs rely on the tip for detail work, a habit that is less common among Western cooks. It pays off when a cut needs to be exact. Keep the tip down on the board as you cut, and let the special shape of the tip do the work on thin slices.
Match the cut to the food
The profile suits a handful of jobs well, and these are the ones the shape was built around:
- Thin, clean slices of raw fish, the job a yanagiba is known for
- Vegetable chopping in the tradition of the usuba
- Decorative cuts for dishes where plating matters
Practice slowly and keep the board steady
This is an incredibly sharp blade, so the first rule is to slow down. New users often speed up as their confidence grows, and a sharp blade punishes haste. Take extra care and do not rush your practice.
Use a firm, sturdy board that stays put while you cut. If the blade's shape is still unfamiliar, the piece on understanding kiritsuke blades covers where its profile comes from.