Shinzo Knife Techniques

Ever wonder how pro chefs chop vegetables so fast? It’s all about your technique. Below you will find directions on how to use the “claw technique” pro chefs use to chop safely, quickly, and efficiently. 

Step 1: Hold The Knife Properly

Grip the knife with your dominant hand. 

Your index finger and thumb should be just in front of the thick part of the blade where the handle starts. This will give you more control of the blade as you chop. 

Your index finger and thumb should look like they’re pinching the sides of the blade. 

Step 2: Make A CLAW With Your Other Hand!

With your other hand, make a claw to hold your food. 

Use this hand to hold the food steady. 

To prevent the knife from cutting you, curve your fingertips in towards your palm, so your hand forms a claw. 

Set your claw hand on the food so it can’t move or slide. 

Tuck your thumb into your hand - this way, your knife should just bump against your knuckles instead of going anywhere near your fingertips. 

This might not feel natural the first time, but it’s the best way to prevent accidents. 

Step 3: Tap Or Rock

We recommend two methods for cutting…

You can tap your knife straight up and down.

Or you can rock your knife back and forth. 

If you’re mincing fresh herbs or small items like garlic, you can gather the food together and rock chop across the pile. 

Give this method a try, and soon you’ll be chopping like a pro in no time!