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How to hold a knife

We'd like to introduce you to the 'correct' way to hold the bulk of our knives. Once you've learned the 'pinch grip' we hope you'll become a convert like us and start educating your friends and family to how it's done.

When you see all these lovely handles on some of our knives you might imagine what it would be like to hold them. If you are used to western handled knives then the Japanese ones might appear "funny looking" but only if you hold your knives in the traditional style we all think of...the hammer grip.

The hammer grip
The classic hammer grip

This is a fine and dandy way to hold a knife but it does has some limitations:

So, enter the 'pinch grip'. Rather than holding on to the handle instead you simply grip the blade of the knife between thumb and index finger just in front of the bolster. You can use your middle finger too if you like up to you, find what is comfy. Now holding out infront of you try moving it around.

The pinch grip
The pinch grip in action

Using this method give you much more control. You have more movement as your fingers and hand can move the blade as well as your wrist. The blade feels part of your hand which gives you amazing control and confidence over the knife. It also makes the most of your knife blade, long knives become managable and usable using this grip too. There is no way it can spin in wet hands either, that grip on the blade makes sure of that.

This grip really comes into its own with a sharp knife, luckily you are in the right place for finding those.

Give it a whirl and see what you think. It can take a little getting used to so feel free to revert to the hammer grip when no one is looking until you get the hang of it.

Pinch grip is perfect to use with Chef, Santuko and Nakiri knives. Stick to the hammer grip for Carving knifes and simply free style when using a paring knife using whatever is right for the job at hand.

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