The Right Way To Use A Chinese Chef’s Knife

The Right Way To Use A Chinese Chef’s Knife

Many chefs agree that you really only need three knives in your kitchen: chef’s, paring and bread. You may want to add the Chinese chef’s knife to that list. In this video chef Martin Yan shows you the right way to use a Chinese chef’s knife.

Simply put: place your thumb and index finger against the blade on either side of the handle, then wrap your other fingers around the knife handle. Cut with a rocking back and forwards motion. Besides this instruction, Martin Yan also has specific video tutorials which you can use to master the Chinese chef’s knife:

Besides developing your knife skills with these videos, you can also learn how to use an entirely new type of knife.

How to Use a Chinese Chef’s Knife [Sunset]


  • Very helpful. I’d agree about the three knives, not that I’m a chef; I’d also say that a good knife can replace some machines: I’ve gotten by without a food processor for years (big Swedish one broke!) on the basis of ‘good sharp knife does job’. But the knife has to be sharp. There’s nothing worse than a blunt knife.

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