How to Use Japanese Knives
- 1). Assemble the food you want to cut. Place it horizontally on the cutting board in front of you.
- 2). Put the blade of the knife at the end of the food (the right tip of the food, or--if you're left-handed--the left side).
- 3). Hold the food with the pinky and ring finger on the hand not holding the blade. Place the knuckles of your index and middle finger against the wide, flat area of the blade. Which knuckle will depend on the size of the blade and the thickness of the food. Experiment until you find the way that works best for you, but be sure the cutting edge of the blade never moves above the level of your knuckles to avoid cuts.
- 4). Lift the blade up and bring it down on the food. Use your fingers as a guide to limit the size of the cut and the movement of the knife. If you're cutting soft food like fish or meat, draw the knife edge across the food to cut. A properly sharpened knife can cut crisp foods like fruit and vegetables with a single chopping motion.
- 5). Move the knife and your fingers down the food on the cutting board to act as a cutting guide. Cut your food to the desired size.
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