Cut Styles using Japanese Knives

Japanese knives have a wide range of cutting styles and techniques, each suited to specific types of food and cutting tasks. In addition, they are typically made with harder and thinner blades than Western-style knives, allowing for greater cutting sharpness and precision.

What is push cut, and what are other cut styles?

Push cut is a cutting technique where the knife blade is pushed straight down through the food being cut rather than being pulled or rocked back and forth. This technique is commonly used with Japanese knives, known for their thin, sharp blades and precise cutting abilities.

Other common cut styles in Japanese knives include:

Pull cut (Hiki)

This is the opposite of a push cut, where the blade is pulled back towards the user to make the cut. This technique is commonly used with the Japanese-style Yanagiba knife, a long, thin blade for slicing raw fish for sushi or sashimi.
Slice cut (Kiriotoshi)

This involves moving the blade in a slicing motion through the food, using a back-and-forth or rocking motion. This technique is commonly used with the Japanese-style Nakiri knife, a vegetable knife that can be used to make thin, even slices of vegetables or meat.
Chop cut

This involves using a chopping motion to cut through harder or denser foods, such as bone or tough root vegetables. This technique is commonly used with the Japanese-style Deba knife, a heavy-duty knife used for filleting fish or cutting through bones.
Circular cut (Marugiri)

A circular cut is a cutting technique used with the Japanese-style Usuba knife, a vegetable knife with a straight blade. The circular motion is used to make precise and even cuts on vegetables or fruits.
Hirauchi cut

This is a circular cutting motion used with a Japanese-style deba knife, typically used for filleting fish. The Hirauchi cut involves a rolling motion of the blade along the fish to create a clean and even cut.
Diagonal cut (Sakimaru Takohiki)

A diagonal cut involves slicing at a diagonal angle through the food, which can help to create larger slices or portions. This technique is commonly used with the Japanese-style Takohiki knife, a long, thin blade for slicing fish or other delicate foods.

Japanese Cut Styles on Foods

Vegetables

A slice cut (Kiriotoshi) or circular cut (Marugiri) with a Japanese-style nakiri knife can be very effective. A slice cut involves moving the blade in a slicing motion through the vegetable, using a back-and-forth or rocking motion. In contrast, a circular cut involves using a circular motion to make precise, even cuts on vegetables or fruits.
Meat

A pull cut (Hiki) with a Japanese-style Ujihiki or Yanagiba knife is typically used for slicing raw or cooked meat. A pull cut involves pulling the blade back towards the user to make the cut, which can help to create thin, even slices of meat.
Fish

When slicing raw fish for sushi or sashimi, a pull cut with a Japanese-style Yanagiba knife is commonly used. The thin, sharp blade of the Yanagiba allows for precise, clean cuts through the fish, essential for creating beautiful and delicious sushi or sashimi.
Fruit

A slice cut with a Japanese-style nakiri knife and a circular cut with an Usuba knife can be effective. The Usuba knife has a straight blade that can be used to create precisely, even cuts on fruits and vegetables.
Hard vegetables and bone

A chop cut with a Japanese-style Deba knife can be effective when cutting through harder vegetables or bone. The Deba knife has a thick, heavy blade designed for filleting fish and cutting through bone.

Each cutting technique is suited to different types of food and tasks, and mastering them can get the most value out of your Japanese knife. By learning these cutting techniques, you can achieve precise and efficient cuts in their food, resulting in beautiful and delicious dishes.

Cut Styles using Japanese Knives — Frequently Asked Questions

Which cutting motion is best for which knife shape?

Match the motion to the edge geometry. Push cut: straight knives like nakiri, bunka, and santoku — the flat edge contacts the board cleanly. Rock cut: curved knives like gyuto and Western chef's — the belly of the blade rocks over the food. Pull cut (hiki): single-bevel slicers like yanagiba — long draw stroke for sashimi. Tap chop: nakiri or any Japanese vegetable knife — the blade drops straight down through soft produce. Using the wrong motion (rocking a flat-edged nakiri, push-cutting a curved gyuto) leaves uncut spots and is inefficient. Browse our Japanese knife collection.

How do I get clean julienne cuts at home?

Three steps: square the food first (cut a flat side so the vegetable doesn't roll), slice into thin planks, then stack the planks and slice down through the stack. Keep your fingers in a "claw" grip with knuckles forward and the knife resting against the knuckles as a guide. The thinner the planks, the thinner the final julienne — for matchstick julienne aim for 2 mm planks. A sharp Japanese vegetable knife (nakiri or santoku) makes this much easier than a dull or curved blade because the flat edge cuts through the whole stack in one push.

What's the right way to chop herbs without bruising them?

Push-cut once, don't rock-chop repeatedly. Bunch the herbs tightly into a small pile, hold them in place with your non-knife hand in a claw grip, and bring the blade straight down through them in a single motion. Repeated rock-chopping bruises the herbs (you can see them turn dark within minutes), releases bitter compounds, and crushes the cells that hold the bright flavor. One sharp push-cut leaves the herbs vivid and the cut clean. A nakiri or santoku is ideal for this; see our nakiri.

Why does my knife seem to slip on round vegetables like onions or potatoes?

Two causes. One: the cutting board is slippery (any vegetable juice between the food and board lets the food roll). Two: you're trying to push down on a perfectly round surface. The fix for both: cut a flat surface on the food first — even a small slice off one side gives you a stable base. Tomatoes, onions, potatoes, lemons, oranges — all of them get safer to cut after you make one initial flat cut to create a stable face. Sharp knife also helps because it bites the surface immediately rather than sliding off.

What is "katsuramuki" and can a home cook learn it?

Katsuramuki (桂剥き) is a traditional Japanese decorative cut where you peel a daikon, cucumber, or carrot into a long continuous thin scroll, like unspooling paper. A skilled chef produces a sheet several feet long without breaking it. It's done with an usuba (single-bevel vegetable knife) using a turning motion of the food against the blade. Home cooks can learn the basic technique in a few weeks of practice with patience, though restaurant-grade katsuramuki takes years. Most home cooks practice on cucumbers (forgiving) before trying daikon (less forgiving).

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About the author

Kei Nishida

Author, CEO Dream of Japan

info@japanesegreenteain.com

Certifications: PMP, BS in Computer Science

Education: Western Washington University

Kei Nishida is a passionate Japanese green tea connoisseur, writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company.

Driven by a deep desire to share the rich flavors of his homeland, he established the only company that sources premium tea grown in nutrient-rich sugarcane soil—earning multiple Global Tea Champion awards.

Expanding his mission of introducing Japan’s finest to the world, Kei pioneered the launch of the first-ever Sumiyaki charcoal-roasted coffee through Japanese Coffee Co. He also brought the artistry of traditional Japanese craftsmanship to the global market by making katana-style handmade knives—crafted by a renowned katana maker—available outside Japan for the first time through Japanese Knife Co.

Kei’s journey continues as he uncovers and shares Japan’s hidden treasures with the world.

Learn more about Kei