How to cut vegetables with a Japanese knife?

Japanese knives are more than just kitchen tools. They represent a true fusion of art and functionality, crafted with precision to enhance every ingredient, including vegetables. Their unique design, combining tradition and modernity, offers an unparalleled cutting experience for both professional chefs and cooking enthusiasts. In this article, we will explore the different ways to cut vegetables using Japanese knives, highlighting the specific techniques and knives that make each cut possible.

Why choose a Japanese knife for cutting vegetables?

Japanese knives are renowned for their exceptional sharpness, lightness, and ergonomics. Made with high-quality steel, often very hard, these knives allow extremely precise cuts. Their blade is generally thinner than that of Western knives, which reduces resistance when cutting and allows for very fine slices. In addition, each Japanese knife is designed for a specific use, which allows the tool to be adapted to the type of cut desired.

Types of Japanese knives for cutting vegetables

Before looking at cutting techniques, it is essential to know the main Japanese knives used for cutting vegetables.

• Nakiri : This knife is specially designed for cutting vegetables. Its rectangular and flat blade allows easy vertical slicing without tilting. It is perfect for fine and precise cuts.

• Usuba : Similar to the Nakiri but generally heavier and with a thinner blade, the Usuba is used by chefs for more complex and precise cuts, especially for decorations.

• Santoku : A versatile knife, ideal for vegetables, meat and fish. It has a slightly curved blade that allows a rocking motion for quick and efficient cuts.

• Gyuto : The Japanese equivalent of the Western chef's knife, the Gyuto is another versatile knife, used for a wide variety of tasks, including cutting vegetables.

Vegetable Cutting Techniques with Japanese Knives

Now let's review some popular cutting techniques, made more efficient with Japanese knives.

Julienne

Julienne cutting is one of the most common techniques. It involves cutting vegetables into thin strips, about 2-3 mm wide and 4-5 cm long. This technique is ideal for carrots, zucchini and peppers, which can then be incorporated into salads, stir-fries or as a garnish.

How to make it with a Nakiri : The Nakiri, with its straight blade, allows you to make regular cuts. For a julienne, start by cutting the vegetables into 4-5 cm sections, then cut these sections into slices about 2-3 mm thick. Then overlap the slices and cut them into thin strips.

Brunoise

The brunoise is a cut into small cubes, generally used for aromatic vegetables such as carrots, celery, or onions. The cubes generally measure 1 to 2 mm on each side.

How to make it with an Usuba : After making a julienne, use an Usuba to cut the strips into small cubes. The Usuba, with its thin and sharp blade, allows you to make extremely precise and regular cuts.

Chiffonade

Chiffonade is a cutting technique used for leafy vegetables such as basil, lettuce, or cabbage. It involves rolling up the leaves and slicing them into thin strips.

How to make it with a Santoku : Thanks to the curve of its blade, the Santoku allows for a rocking motion that is ideal for chiffonade. Stack several leaves, roll them into a tight tube, then slice them thinly with a gentle back-and-forth motion.

Mirepoix

Mirepoix is ​​a coarse cut, used as an aromatic base for soups, stews, and sauces. The vegetables are cut into cubes of about 1 cm on each side.

How to make it with a Gyuto : The Gyuto, thanks to its versatility, is perfect for this cut. Start by slicing the vegetables into 1 cm sticks, then cut these sticks into cubes. The weight of the Gyuto helps to slice harder vegetables like carrots or onions without too much effort.

Peasant woman

The peasant cut is a rustic cut, where vegetables are cut into thin but wide slices, often irregular in shape. This cut is ideal for stews or casseroles.

How to do it with a Nakiri or Santoku : The Nakiri, with its straight blade, allows you to slice vegetables into even slices, while the Santoku can be used for a more relaxed cut, thanks to its slightly curved blade.

Washers

Slicing involves slicing vegetables into circular slices of varying thicknesses. It is often used for carrots, cucumbers, and zucchini.

How to do it with a Santoku or Gyuto : The Santoku's slight curvature is ideal for cutting thin rounds with a rocking motion, while the Gyuto allows you to cut thicker rounds, with added stability.

Filming

Turning is a sophisticated technique where vegetables are shaped into small oval shapes, with smooth, even faces. This cut is often used for potatoes or carrots, and requires great precision.

How to make it with an Usuba : The Usuba, with its thin blade, is perfect for turning. After cutting the vegetable into sections, use the Usuba to shape the faces, turning the vegetable against the blade with precise movements.

Tips for using Japanese knives properly

• Regular Sharpening : Japanese knives, due to their hard steel, require regular sharpening to maintain their sharpness. Use a Japanese whetstone to achieve optimum sharpness.

• Caution for use : Avoid cutting very hard foods such as bones or frozen foods with Japanese knives as this may damage the blade.

• Grip : Hold the knife by the handle with one firm but relaxed hand, and guide the blade with the other hand for precise cuts.

Conclusion

Cutting vegetables with Japanese knives is not only about functionality, but also about art and precision . Each knife, whether it is the Nakiri, Usuba, Santoku or Gyuto, is designed to meet specific needs and allow for perfect cuts. By mastering the proper cutting techniques, you can not only improve your culinary skills, but also enhance the presentation and taste of your dishes. Investing in a good Japanese knife is therefore a wise choice for any cooking enthusiast who wants to enhance their preparations, especially those based on vegetables.