How to cut with a chef knife: push, pull and rock

Start with the grip and the claw

Hold the handle with your middle, ring and little fingers, and pinch the blade just ahead of the handle between your thumb and the side of your index finger. This pinch grip gives far more control than wrapping your whole hand around the handle or pointing your index finger along the spine. Our how to hold a chef knife page covers it with more detail.

Your other hand is the guide. Curl the fingertips under so your knuckles touch the flat of the blade, and keep your thumb tucked behind your fingers. The knuckles set the slice thickness. Move the claw back a little after each cut, and never lift the edge higher than your knuckles.

The push cut

The push cut is the main motion for Japanese knives and works with any profile. The knife moves forward and down at the same time, so the edge slices through the food instead of crushing it.

1. 1

   Rest the tip area of the edge on the food, with the heel slightly raised.

2. 2

   Push the knife forward and down in one smooth stroke.

3. 3

   Finish with the middle or heel of the edge touching the board.

4. 4

   Lift the blade straight back up just past the food, move the claw back, and repeat.

5. 5

   Keep the pressure light. A sharp edge should do the work.

Note.Good for onions, carrots, celery, peppers, potatoes, cucumbers and most daily vegetable prep.

The pull cut

The pull cut draws the blade back toward you. It is gentle on soft and delicate foods because the edge slices with almost no downward force.

1. 1

   Place the heel or middle of the edge on the far side of the food with the tip angled down toward the board.

2. 2

   Draw the knife back toward you and down in one long stroke, using as much of the edge as possible.

3. 3

   Let the tip finish on the board.

4. 4

   For raw fish or a roast, slice in a single pull without sawing back and forth.

• Raw fish for sashimi or crudo
• Herbs that bruise easily, such as basil
• Thin slices of boneless meat
• Scallions and chives

The rock chop

The rock chop keeps the tip on the board while the heel rises and falls. It needs a blade with a curved belly, such as a Western chef knife or a gyuto with a fair amount of curve. It is fast for mincing herbs and garlic.

To rock chop, keep the tip down, raise and lower the handle while moving the blade across the food, and use your guiding hand flat on the spine near the tip for fine mincing. Do not lift the tip and slam it back down. With a hard Japanese edge, a forceful rock that pounds the edge into the board can cause tiny chips. Keep it light.

Which motion suits which knife

If your knife has a flat edge, rocking feels choppy and leaves accordion cuts that are still attached. Switch to push cuts. See santoku vs chef knife and what is a nakiri knife used for for more on flat profiles.

How to avoid chipping a Japanese edge

Japanese knives are often hardened to around HRC 60 or more, with a thin edge. That keeps them sharp longer, but it makes the edge less tolerant of sideways force. Most chips come from technique, not defects. Our HRC explainer explains why.

• Do not twist the blade to split hard vegetables like squash. Cut straight through or use a heavier knife.
• Never scrape food across the board with the edge. Flip the knife and use the spine.
• Avoid bones, frozen food, pits and hard cheese rinds.
• Cut on end-grain or edge-grain wood, or soft plastic. Never glass, stone or ceramic.
• Do not pry or lever food apart with the knife.

Note.If you already have a chip, see chipped Japanese knife for how to grind it out.

Keep the knife sharp so these motions work

Every motion here depends on a sharp edge. A dull knife makes you push harder, which crushes food and makes slips more likely. Touch up on a fine whetstone when the knife starts to skid on tomato skin or onion. Our whetstone sharpening guide walks through it, and the best whetstone sets guide lists good starter stones. A good board also helps; see best cutting board for Japanese knives.

Find a gyuto that suits your cutting style →

Frequently asked questions

Should you push or pull when cutting? Both work. Push cuts are the everyday motion for vegetables. Pull cuts are better for fish, roasts and delicate herbs.

Why does my knife leave slices stuck together? Usually the edge is not reaching the board along its full length, often from rocking a flat blade. Use push cuts that finish flat on the board.

Can you rock chop with a Japanese knife? You can rock gently with a curved gyuto. Avoid hard, slamming rocks, and do not rock a flat santoku or nakiri.

How do professional chefs cut so fast? Consistent claw grip, light pressure, a sharp knife and lots of repetition. Speed comes after accuracy.