Ultimate list of Japanese Vegetable Cutting Techniques | The Chef Dojo
Chef Goku’s guide compiles common Japanese vegetable cutting methods, explaining basic, intermediate, and advanced cuts and when to use them. It walks through rounds like [[wa-giri]] and [[hangetsu-giri]], sticks such as [[hyoushigi-kiri]], cubes (kakugiri, sainome-kiri, [[arare-kiri]]), strips like [[tanzaku-kiri]] and julienne (hoso-giri, sen-giri), and specialty techniques including [[katsura-muki]], sasagaki, and decorative kazari-kiri. The article emphasizes combining these named cuts with fundamental [[knife]] safety and handling, gives examples of common ingredients ([[carrots]], [[daikon]], [[cucumber]], [[green onion]], [[cabbage]]), and suggests using the list as a reference rather than memorizing everything. Practical how‑tos, typical uses, and tips for achieving uniform pieces make it useful for home cooks progressing from simple slices to professional decorative work. Links to external resources and short how-to videos are provided to help practice specific cuts and to reinforce tempo and technique.