How To Hold Your Japanese Knife And Use It Like A Pro

Fancy Gyuto knives are things of beauty. There is a shortlist of things that are better than using a sharp and well-balanced kitchen knife, but without the know-how, you might cut yourself. We are more than happy to help you learn how to use a Gyuto kitchen knife.

Holding your knife

When holding your knife, don’t hold it like any other equipment. Holding a sharp knife partially by the blade will give you more control and make it safer to use. You should start by finding the balance point of the knife. Pinch the blade of the knife between your thumb and index finger, just below the spine close to the handle. Try to find the point on the table where the knife’s tip does not teeter forward and the handle does not totter backwards. Once you master this technique when using the best Gyuto knife Australia, you will easily locate the balance point.

Why locate the balance point?

Your knife’s balance point is there for a reason. Having your index finger and thumb on either side of the blade brings your dominant hand closer to where you cut. This puts you in control of where the edge of the knife goes. It is also going to make things easier for you to keep the knife perpendicular to the cutting board.

Holding your food

Now that you know how to hold Gyuto knives, it is time to learn how to hold your food. When holding your food, use the claw method. Curl your fingertips into a kitty-claw shape. Put the rest of the hand down on your end-grain wooden board. Use the middle finger as a guide for the knife. The fingertips should be curled behind the knuckle and the face of the knife should make contact with the first knuckle of your middle finger.