Did you know that holding a kitchen knife correctly can completely transform your cooking experience? A proper grip ensures precise and elegant cuts, prevents injuries, and saves you from unnecessary fatigue. It’s a true chef’s secret, accessible to anyone who wants to cook with confidence and ease.

At KOTAI, we celebrate the harmony of two worlds: Japanese techniques, renowned for their precision and finesse, and Western methods, known for their versatility and robustness. Our Japanese knives, like the Gyuto, embody this union, offering unmatched comfort and efficiency. So, are you ready to master the art of the knife?

Still hesitant to handle large kitchen knives? This hesitation is common but disappears as soon as you learn how to hold a kitchen knife. The pinch grip, used by chefs around the world, offers total control over the knife.

By placing your thumb and index finger on either side of the blade’s base, the knife becomes an extension of your hand. It can be guided with incredible precision, without the risk of slipping or losing control.

🔎 Pro Tip: Pair this grip with a high-quality cutting board and a well-sharpened blade for impeccable results right from the start.

Less popular than the pinch grip, the hammer grip is nonetheless a valuable technique. It involves wrapping all your fingers firmly around the handle of the kitchen knife, much like holding a hammer. This method is often instinctively adopted by beginners, and it proves useful for specific tasks.

The hammer grip is particularly effective for cutting hard foods, such as squash or thick carrots, where greater force is needed. It’s also ideal for handling heavy knives, such as butcher knives or cleavers like the one from our Pakka collection.

🔒 Safety Tip: To avoid any risk, use a non-slip cutting board and ensure your kitchen knife blade is well-sharpened. A sharp knife requires less pressure and greatly improves stability.

Properly holding a kitchen knife also requires careful attention to finger positioning. Each hand has a key role in ensuring precision, fluidity, and safety during cutting.

🔎 Pro Tip: Practice this posture by starting with simple cuts on long vegetables, such as cucumbers or carrots.

To fully unlock the potential of your knives, it’s essential to adapt your movements to the type of blade and the nature of the cut. Here are the key techniques to master, along with their applications:

The Rock-Chop

Primarily used with curved-blade knives, such as a chef’s knife or a Gyuto. This movement involves placing the tip of the blade on the cutting board and performing a back-and-forth rocking motion. It’s ideal for quickly chopping fresh herbs, creating a chiffonade of basil, or slicing tender vegetables like onions.

The Straight Motion (Chopping)

Perfect for Japanese knives with straight blades, such as the Nakiri or Santoku. The technique involves lifting the blade and bringing it down vertically for a clean cut. This motion works particularly well for firm vegetables like carrots or turnips, as well as for rustic cuts where uniform pieces are needed.

The Pull Cut

Typical of Japanese knives like the Gyuto, this fluid movement involves pulling the blade toward you for a smooth cut. It’s ideal for precise cuts, such as julienne, brunoise, or sifflets. This motion is also perfect for slicing fish or meat fillets delicately.

The Push Cut

A variation of the straight motion, often practiced with lightweight knives like the Petty or even a Gyuto. This technique involves pushing the blade slightly forward as you bring it down, preserving the texture of delicate foods like soft vegetables or juicy fruits.

By mastering these techniques, you not only maximize the precision and efficiency of your cuts but also get the best performance out of your kitchen knives.

Japanese and Western knives don’t have exactly the same characteristics. Knowing how to use them properly will allow you to cut like a chef while preserving the quality of your blades.

Some knives have a cutting angle of 20° to 25°. In contrast, our knives, designed with a cutting angle of 15°, feature thinner blades that are perfect for precise cuts. They support straight or pull movements, making them ideal for finely slicing vegetables, fish, or other delicate foods. The Gyuto, with its slightly curved blade, also excels in rocking motions, suitable for meat, herbs, and fish.

🔒 Practical Tip: To ensure precise and long-lasting cuts, a 15° angle guide is included in our 180/800 and 2000/6000 sharpening stone sets.

Learning how to handle a kitchen knife is more than just mastering a simple technique—it’s about adopting safe, precise, and task-appropriate movements. By combining a proper grip, secure finger positioning, well-maintained tools, and the right techniques, you’ll turn your cuts into a true art form.

With practice and the right guidance, every stroke of the blade becomes fluid and natural. You’ll gain confidence, efficiency, and a greater enjoyment of cooking. And most importantly, you’ll discover that handling a kitchen knife like a pro means adapting, caring for your tools, and building self-assurance. Now, it’s your turn to create clean, quick, and chef-worthy cuts!