Beginner’s guide: Push Cut vs. Pull Cut with a Japanese Knife

Learn essential cutting techniques with Japanese knives in this beginner's guide. Explore push cuts, pull cuts, and top recommendations for the best knives for the job!

Table of contents:

1. Why you should learn how to use a Japanese knife
2. Push Cut
3. Pull Cut
4. Recommendations for Japanese knives

Why you should learn how to use a Japanese knife

Learning how to cut food correctly can change how you feel about cooking—it can turn it from a boring task into a fun activity. Good knife skills can help you cook food evenly, improve its flavor, and make your dishes taste great. This is because a good cut helps retain moisture, and when everything is cut evenly, it cooks for the same amount of time. That’s why the first lesson for any culinary student and the first job for a beginner cook focuses on knife skills.

Different knives are used for different cutting techniques; for example, slicing and rocking motions work best with curved Western-style knives, while chopping and back-slicing are better for straight santoku-style knives. It’s especially helpful for first-time buyers who are unsure about which knife to purchase to know how to use all these techniques!

How to position yourself to use your Japanese Knife

• Stand at a 45-degree angle to your cutting surface.

How to hold your Japanese Knife

There are various ways to hold a knife, depending on what you’re cutting and which knife you’re using.

• Pinch Grip: This is the most common way to hold chef knives and is used 90% of the time. To do this, wrap three fingers around the handle, then slide your middle finger toward the heel of the knife. Squeeze the blade with your thumb and forefinger for better control.
• Point Grip: This grip is similar to the pinch grip, but here, your index finger moves to the top of the blade. It provides extra control when cutting delicate ingredients and is often used by sushi chefs when slicing sashimi. This grip is also effective for longer knives.

How to cut with your Japanese Knife

When preparing to cut an ingredient, follow these steps:

1. Prepare the Ingredient: Ensure it is cut to a manageable size and has a flat side to prevent rolling.
2. Form Your Hand: Turn your fingers inward to create an open fist.
3. Use Your Knuckles: The first knuckle of your index finger should guide the knife’s blade, helping you avoid lifting the knife too high.
4. Stabilize the Ingredient: Use your thumb to push down on the ingredient, keeping it steady while you cut.

Push Cut

This technique is most commonly used in Japanese kitchens, especially for basic ingredients like vegetables. Generally, Western knives are designed to work well with this technique, while Japanese knives, with their slightly flatter cutting surface, are also particularly well-suited for this method. 

How to do the push cut with a Japanese knife

To perform a push cut, place the knife's edge at the center of the ingredient and push the knife forward and downward. This technique starts the cutting motion with the thinnest part of the blade, near the tip, allowing for a high degree of precision. It's commonly used for making thin slices and strips of cooked meats, fruits, vegetables, and tofu.

Using the weight of the knife, push your ingredient forward while applying force from one cutting edge to the other. Vegetables naturally have hard fibers, so when cutting root vegetables and leafy greens together, you can apply more force to effectively push through them. For finer cuts, it’s best to angle the blade downward gradually as you cut. This method is also recommended for cutting meat that contains bones or tougher chunks. 

This cut is easiest to do with a blade that has a flat profile along its edge, such as a Santoku or Nakiri. In contrast, using a Western-style knife like a Gyuto, which has a curved blade profile, may require a more forward rolling motion to execute the cut properly.

Pull Cut

This technique is primarily used for slicing raw fish and is the opposite of push cutting. To execute a pull cut, begin by placing the heel of the blade on the ingredient, then make a long, pulling motion towards yourself, finishing the cut at the tip of the knife for accuracy.

Pull cutting is also beneficial for reducing bruising on delicate vegetables and herbs, like chives and scallions. Furthermore, it works well for cutting soft, wet ingredients that tend to stick to the blade, such as meat.

This method is frequently used for cuts of meat and leafy herbs.

How to do the pull cut with a Japanese knife

When cutting, start by positioning your non-dominant hand over the ingredient and forming your fingers into a claw. Use your knuckles as a guide and place the heel of the blade on the ingredient. As you press down, pull the blade towards you while sliding it, using the entire length of the blade to complete the cut. Anchoring the tip of the blade on the cutting board allows you to do most of the slicing towards the heel.

This technique enables you to cut at a sharper angle than the knife itself, resulting in a cleaner and more attractive finish. When slicing soft foods like fish, be sure to pull the knife to minimize damage to the tissue and create a beautiful cut for sashimi.

The best knife for this pulling technique is a Japanese style knife that has a long blade. This length allows for smoother, more elegant cuts when handling fish, as you can use the full blade for a more refined motion.

Recommendations for Japanese Knives 

Santoku

What is the Santoku used for? The Santoku knife is known as an all-purpose chef's knife, making it perfect for a wide variety of tasks. Its versatility allows it to excel at chopping vegetables, fruits, and herbs with its wide blade and flat edge, while also slicing meats, fish, and poultry with precision. Additionally, it's great for dicing and mincing garlic and onions. The Santoku handles both soft and hard ingredients, combining the best features of a meat and vegetable knife, making it essential in any kitchen."

Recommendations for Santoku:

1. Santoku ZDP-189
   
   Point: ZDP-189 steel is a powder steel used for making knives in Japan, known for its strength for everyday use. Knives like this one are popular because they are made using a special process which mixes high amounts of chromium and carbon to create a strong and long-lasting steel.

1. Santoku Blue Steel #2
   
   Point: The Kurouchi finish on this knife is the black, unprocessed part of the knife blade that has developed a dark patina over time. This finish not only protects the blade but also gives it a classic Japanese appearance.

1. Santoku AUS-10
   
   Point: Urushi is a natural lacquer on this knife's handle that, with use, develops a distinct refined luster and texture which cannot be reproduced with chemically developed coating materials.

Nakiri

What is the Nakiri used for? The nakiri knife is a traditional Japanese kitchen knife that’s perfect for cutting vegetables. Its straight edge makes it great for quickly chopping and dicing, while also providing clean slices for fruits and herbs. The wide blade is useful for mincing garlic, onions, and other aromatics, and it excels at making julienne cuts for salads or stir-fries.

Recommendations for Nakiri:

1. Kiritsuke Nakiri SG-2
   
   Point: This Japanese kitchen knife benefits from the powder steel, SG-2, which is known for its ability to keep a sharp edge over a long time. They are also easy to sharpen. With proper care, you can expect to use these knives for many years in your kitchen.
   

1. Nakiri White Steel #2
   
   Point: White Steel #2 is a carbon steel that helps a knife hold its edge, as well as making it easy to sharpen when needed. It’s a great choice for people who are using traditional Japanese knives for the first time.
   

1. Nakiri Sweden Stainless Steel, JPY 23,800
   
   Point: Swedish steel is well-known for its high quality and purity. Today’s Swedish stainless steel not only keeps these standards, but is also resistant to rust. Japanese knife makers favor this steel because it has a fine structure that is reliable after heat treatment.

Gyuto

What is the Gyuto used for? The Gyuto is a versatile Japanese chef's knife perfect for various kitchen tasks. It excels at slicing and dicing meat, chopping vegetables, and mincing herbs and garlic. Additionally, it’s great for slicing fish for sushi and sashimi. Overall, the Gyuto combines Western chef's knife features with traditional Japanese design, making it an essential tool in any kitchen.

Recommendations for Gyuto:

1. Gyuto SKD 11, JPY 95,800
   
   Point: Originally made for cutting metal, SKD-11 powder steel is perfect for knives because it resists wear and keeps a sharp edge well.
   

1. Gyuto White Steel #2, JPY 41,800
   
   Point: With a hardness of 63-65 HRC, this knife is exceptionally sharp and maintains its edge for a longtime, making it ideal for precise tasks in the kitchen.
   

1. Gyuto Silver Steel #3, JPY 129,600
   
   Point: One reason professional chefs choose Silver Steel #3 is its excellent compatibility with whetstones, making it easy to re-sharpen. The stainless outer layer also helps to enhance the process of sharpening this knife.

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