How to Properly Hold a Knife: Tips For Japanese Cutlery

The way you grip your knife sets the foundation for every cut you make in the kitchen. A proper grip gives you control over the blade and keeps your hand comfortable. It also prevents possible hand injuries and fatigue during long prep sessions. If you find yourself needing to learn knife skills, this guide can give you some genuine help.

The Essential Knife Grip Every Cook Should Know

The pinch grip is your starting point for proper knife control. Place your thumb and index finger on opposite sides of the blade near the handle. 

Your remaining fingers should wrap around the handle. This creates a stable foundation for any cutting task.

For the safest grip, keep your wrist aligned with your forearm. Your grip should feel secure but not tense. This basic position works for all knives, but Japanese knives need some adjustments for their unique designs.

When you’re holding your knife, your arm and the tip of the blade should align to a straight line. 

If you want to change the angles of the cut, it should be your shoulder, not your wrist, that’s rotating and doing the work.

Properly holding the knife like this would be ergonomically a lot more comfortable. It would make you much more efficient during your kitchen preps and saves you from extra hand fatigue.

Understanding Japanese Knife Grips

Japanese knives are lighter and thinner than Western knives. Their precise design means you'll need to adjust your grip technique. Each type of Japanese knife has specific grip requirements that help you get the most from its design.

Mastering the Gyuto Grip

Gyuto is your Japanese chef's knife. 

1. Find the balance point where the blade meets the handle. 

2. Place your thumb and index finger on opposite sides of the blade, just in front of the bolster. 

3. Let your other fingers wrap naturally around the handle.

Your grip should be firm but gentle. The Gyuto's lighter weight means you don't need to grip tightly. Keep your wrist straight and aligned with your arm. This lets you pivot smoothly for precise slicing while maintaining stability for chopping.

How To Hold a Santoku Knife

The Santoku knife needs a slightly different approach:

1. Place your thumb and index finger about an inch in front of the bolster. This forward position gives you better control for up-and-down chopping.

2. Curve your remaining fingers around the handle for stability. 

3. Keep your wrist straight and aligned with the blade. This helps with the push-cutting motion that Santoku knives do best.
   

Nakiri Grip for Vegetables

The Nakiri's rectangular blade needs specific handling for vegetable prep. 

1. Keep your pinch grip at the bolster - not in front like other knives. This position supports the straight up-and-down cutting style that makes the Nakiri so effective.

2. Your remaining fingers should grip the handle firmly. This extra stability helps guide the blade straight down through vegetables. 

3. Keep your wrist firm and let the knife's weight do the work. A straight wrist helps you maintain even, consistent slices.

Boning Knife Control

Precise boning work requires a modified grip. 

For a boning knife, you would want to move your thumb and index finger up near the blade's heel. This forward position lets you feel exactly how the blade moves through meat.

Your other fingers need a firmer grip on the handle than usual. Boning involves careful movements around joints and bones. This combination of forward control and firm grip gives you the precision needed for clean deboning.

Cleaver Grip Basics

A Japanese cleaver balances power with precision. 

1. Start with your pinch grip slightly behind the bolster. 

2. Your other fingers should wrap securely around the handle for stability during heavy cutting.

3. Keep your grip relaxed but firm. This lets you guide the cleaver's natural weight through ingredients. 

4. For detailed work, you can move your grip forward, but always maintain that stable hand position.

Testing Your Grip

Your grip is correct when:

• The knife feels like an extension of your arm

• You can control the blade with minimal pressure

• Your wrist stays aligned with your forearm

• Your cuts are clean and precise

This guide focuses on proper grip technique for every major Japanese knife type. Practice these positions to improve your cutting precision and kitchen safety.

Common Grip Mistakes

Avoid these common errors:

• Gripping too tightly, which causes hand fatigue

• Placing fingers too far from the blade, reducing control

• Letting your wrist bend, which reduces power and precision

• Using too much force instead of letting the blade work

Protecting Your Hands

Watch for signs of grip strain. If your hand feels tense, take a short break. Stretch your fingers between prep tasks.

Keep your knife sharp. Dull blades need more force, which strains your hands. Regular knife maintenance protects both your blade and your grip strength.

Here at Kyoku, we design our Japanese Kitchen knives with G10 handles to give the professional and home chef a consistent grip when they are holding the knives through hours of prep work. 

We draw from the samurai’s legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.