Sogi-giri (angled slicing)

A way of cutting with the knife held low at an angle. It turns thick meat or vegetables into thin, wide slices.

👀 At a glance

🔪HowThin, at an angle

🍗Often forChicken breast, cabbage stems

🔥Good forCooks faster

Put the food on the cutting board and hold it lightly from above with your other hand

Tilt the knife so it lies low, close to the board

Pull the blade toward you and shave off a thin slice

Keep going, making each slice the same thickness

The cut surface is wider, so it cooks faster
The wide surface helps sauce and batter stick
Thick parts, like chicken breast or the white stems of napa cabbage, can be cut to an even thickness

Curl the fingertips of your holding hand a little and keep them away from the blade
After cutting raw meat or fish, wash your hands, knife and board with dish soap before cutting anything else