Japanese cuisine places deep importance on how food is sliced. It’s not just about aesthetics — proper slicing preserves texture, maximizes flavor release, and respects the ingredient. With a well-sharpened Japanese knife, precise technique makes all the difference.
This is the hallmark of Japanese slicing. Instead of pushing down or rocking like Western chefs, Japanese technique emphasizes pulling the knife toward you in one smooth motion. This results in: - Minimal tearing - Clean cell walls (especially in fish and vegetables) - Preserved flavor and structure
This technique is used with sujihiki, yanagiba, and usuba knives for tasks like sashimi, vegetable sheets, or boneless meat.
Less common but still important. The blade is pushed forward in a straight, gliding motion. This is often used for firm vegetables or tasks requiring extra control. Proper technique avoids crushing and keeps pressure distributed across the full edge.
A more forceful vertical cut — used sparingly in Japanese technique, but necessary for harder items like daikon or root vegetables. Requires a knife with some heft (e.g., deba or gyuto). Always use the heel of the blade for these.
This is an advanced technique used to thinly peel vegetables like daikon into continuous sheets. The vegetable is rotated while the knife peels in a spiral. It demands high blade sharpness and excellent coordination — often practiced for years by sushi chefs.
Some traditional dishes require horizontal slicing, such as butterflying a fish or prepping stuffed items. This is done with long, narrow knives to avoid sawing. The cut is done in one fluid motion to avoid jagged edges.
Used especially with green onions, carrots, or leeks, this angled cut increases surface area and presentation. It also improves flavor absorption in broths and marinades.
In Japanese cuisine, slicing isn’t only about looks — it’s part of the flavor strategy. Rough cuts can damage cellular walls, leaking moisture and dulling taste. Precise slicing maintains integrity and chew, which matters in dishes like sashimi, sushi, and pickled vegetables.
By understanding and practicing these techniques, you elevate the quality of both prep and final presentation — honoring the Japanese principle that preparation is as much a craft as cooking itself.
日本料理において、「切る」という行為は単なる下ごしらえではなく、料理そのものの品質を左右する重要な工程です。素材の形状、食感、味わいを最大限に引き出すためには、適切な包丁技術が求められます。
日本料理の代表的な切り方で、包丁を手前に引いて一息で切るのが特徴です。西洋のような押し切りやロッキング動作とは異なります。 - 食材の細胞を潰さず、断面が滑らか - 鮮度と風味を保つ - 切り口の見た目が美しい
主に柳刃包丁、筋引き（スジヒキ）、薄刃包丁などで刺身、野菜のかつらむき、肉のスライスなどに使われます。
包丁を前に滑らせるように押して切る方法。硬めの野菜や、力の必要な場面で使われます。刃を立てず、全体を滑らせるように動かすのがコツです。
真上から力を加えて切る方法。あまり多用はされませんが、大根やごぼうなどの根菜類に使われます。包丁の根元（ヒール部分）を使うのが基本です。
高難度の技術で、大根などを薄く帯状に剥く技術。野菜を回しながら包丁で連続的に切っていきます。刃の鋭さと手の連携が求められ、寿司職人が長年かけて習得する技術です。
魚の開きや、具材を挟む料理の下処理で使われる。長くて細い包丁で、一息で横に切る技術。のこぎりのように動かすと、断面が荒れます。
ねぎ、にんじん、長ねぎなどによく使われ、表面積が増えることで味が染み込みやすく、見た目も美しくなります。
切り方によって、食材の水分保持や香りの立ち方、食感が大きく変わります。雑な切り方では繊維が潰れ、味がぼやけてしまいます。美しく正確な切り口こそが、和食の真髄なのです。
包丁さばきは、調理の前に始まる芸術。繊細な技術の積み重ねが、料理全体の格を引き上げてくれます。