HOW TO DICE AN ONION

Master the art of dicing an onion with the experts at Furi.

There’s one simple trick to stop the onion slipping around...

How to Dice an Onion Like a Pro (Without the Tears or the Mess)

Let’s face it—onions are the foundation of great flavour, but dicing them? That’s where things can go off the rails. Slippery skins, runaway layers, and uneven chunks can turn a simple task into a kitchen headache. But with the right technique—and the right knife in your hand—you’ll cut through the chaos with precision.

Enter the 17cm East/West™ Santoku Knife: a smart fusion of East Asian finesse and Western power. Designed to give you unmatched control and razor-sharp results, this knife turns onion prep from chore to flex. It’s not just efficient—it’s ingenious.

Why the East/West™ Santoku Wins at Onion Duty

When people ask, what knife should I use to dice an onion? —this is it. The Santoku’s flat edge and slightly curved tip make it ideal for push-cutting and rock-chopping alike, while the 17cm length is the perfect size to handle an onion in one go.

What makes this knife different? Its balance. Its confidence. Its ability to adapt to your hand and your style, giving you control where it matters most.

Step-by-Step: Dicing an Onion Like a Chef

1. Slice and Peel

Start by slicing the onion in half through the root—then peel the outer skin. Keep the root intact—this holds the layers together while you dice and keeps everything neat and efficient.

2. Master the Pinch Grip

This is your power move. Pinch the blade firmly between your thumb and index finger just in front of the handle. It gives you better control, accuracy, and a more intuitive feel with every slice.

3. Make Horizontal and Vertical Cuts

Using your Santoku, make 2–3 horizontal cuts into the onion, stopping just before the root. Then make vertical cuts from top to root. Your knife’s ultra-sharp edge and broad blade let you do this quickly, cleanly, and safely.

4. Slice Down for the Dice

Now slice down across the onion. With every cut, perfect little onion cubes fall away—uniform, even, and ready for whatever you're cooking.

Sharp Thinking Starts with a Sharp Tool

The East/West™ Santoku Knife isn’t just a slicing tool—it’s an extension of your kitchen instinct. Designed for versatility and made for speed, it gives you more control, more precision, and less fuss. From onions to herbs to proteins, this knife adapts and delivers.

So if you’re still wrestling with a blunt blade or wiping away onion tears from messy cuts, it’s time to level up. Get smart. Get slicing. And get it done like you mean it.