Cutting techniques like a pro – with Damascus knives from MISAKI
Cutting techniques with Damascus knives are the foundation for clean, precise, and safe cuts in the kitchen. With a high-quality MISAKI Damascus knife and a sturdy solid wood cutting board, you can achieve professional results—if you master the right technique.
The claw grip – a secure basis for every cutting technique
Before picking up the knife, position your leading hand correctly. The so-called claw grip protects your fingers and provides a clear guide line for the blade.
- The fingertips point inwards and hold the cut material firmly
- The knuckles serve as a safe guide
- Thumb and little finger stabilize from behind
- The blade glides smoothly along the finger line
This technology is indispensable in professional kitchens and forms the basis for speed, control and safety.
The six most important cutting techniques in professional kitchens
Each technique influences the cut, cooking behavior, and appearance. Mastering it allows you to cut more efficiently and consciously—and get more out of high-quality ingredients.
1. Rock Chop
Typical for: herbs, onions, garlic
The tip of the knife remains on the board while the blade moves in a fluid rocking motion. Ideal with a well-balanced chef's knife.
2. Push Cut
Typical for: vegetables, fillets, soft meat
Guide the blade forward through the material in a controlled manner. This technique maximizes the sharpness of your blade and ensures smooth cuts.
3. Pull Cut
Typical for: tomatoes, soft fruit, fish fillets
Especially with delicate foods, the blade is guided backward with a slight pull. The result: clean cuts without pressure marks.
4. Chop
Typical for: Root vegetables, nuts, herb bundles
Using short, vertical movements, you can efficiently cut up solid foods. Sturdy knives like the chef's knife or the nakiri are particularly suitable.
5. Cut into julienne
Typical for: Carrots, leeks, celery sticks
Cut even strips for garnishes, Asian dishes, or soup garnishes. This technique requires precision and concentration.
6. Cut the brunoise
Typical for: Vegetable cubes for sauces, soups, garnishes
Julienne strips are cut into precise mini cubes. This technique requires precision and patience and is standard in fine dining.
Recommended knives for every technique
| Technology | Recommended MISAKI knife |
|---|---|
| Claw grip | All (safety-relevant) |
| Weigh | chef's knife |
| Push | Chef's knife, Santoku, Nakiri |
| Pull | All-purpose knife, paring knife |
| Chop | Chef's knife, Nakiri |
| Julienne / Brunoise | Santoku, all-purpose knife |
Conclusion
Good cutting begins with respect—for the blade, for the ingredient, and for the craft. When you wield a MISAKI Damascus knife , use a solid cutting board, and apply the right technique, every ingredient will yield a precise result with character.
