How to Use a Santoku Knife for Slicing and Dicing

By Viking Culinary Products | Published: 2026-10-27

Category: How-to Guides

Learn the proper grip, stance, and cutting motion to slice and dice efficiently with a Santoku knife. Avoid common mistakes like rocking or chopping too hard.

Quick answer

Use a Santoku knife with a pinch grip, a flat blade push-cut for slicing, and a straight up-and-down chop for dicing. Avoid rocking the blade like a chef knife.

Why the Santoku Knife Is Different

A Santoku knife has a flatter blade profile and a thinner edge than a Western chef knife. This design favors a push-cut motion rather than a rocking chop. If you try to rock the blade, you risk uneven cuts and dulling the edge faster.

Choosing the Right Grip

A pinch grip gives you the most control. Pinch the blade just above the handle between your thumb and index finger, then wrap the other three fingers around the handle. This keeps the knife balanced and prevents your hand from slipping.

How to Slice and Dice with a Santoku Knife

Grip the Knife with a Pinch Grip: Pinch the blade just above the handle between your thumb and index finger. Wrap your remaining fingers around the handle. Keep your wrist straight. A loose grip leads to slipping; a death grip causes fatigue.
Position Your Guide Hand: Form a claw with your non-knife hand: curl your fingertips inward and rest your knuckles against the food. Keep your thumb tucked behind the knuckles. Never splay your fingers flat; the claw protects your fingertips.
Slice with a Push-Cut Motion: Place the heel of the blade at the food. Push forward and slightly downward in one smooth stroke, letting the blade's weight do the work. Do not rock or saw. A rocking motion will wedge the flat blade and produce ragged edges.
Dice with a Straight Chop: For small dice, use a straight up-and-down chop. Keep the blade perpendicular to the board. For larger items, first slice into planks, then stack and chop. Chopping at an angle can cause the blade to skate across the board.
Clean and Store Immediately: Hand wash the blade with mild soap and dry it right away. Store it in a knife block or on a magnetic strip to protect the edge. A dishwasher can dull the edge and damage the handle over time.

What You'll Need

Viking Professional 7-Inch Santoku Knife: X50CrMOV15 German steel with HRC 55-60 hardness, full-tang design, limited lifetime warranty, made in Germany. The steel holds a sharp edge for push-cuts, and the full tang provides the balance needed for precise dicing without wrist fatigue.
Viking Professional 7-Inch Santoku Knife