HOW TO FINELY CUT HERBS

The secret is in the rolling.

How to Finely Cut Herbs Like a Pro with the East/West™ Santoku Knife

Fresh herbs are the final flourish of a dish — but only when prepped right. Whether you're topping pasta with basil, finishing a roast with rosemary, or sprinkling chives over eggs, finely chopped herbs don’t just add flavour, they add finesse. And if you’re going to cut with confidence, you need a knife designed for the job: the East/West™ Santoku Knife 17cm.

This isn’t just slicing. It’s smart prep with intuitive tools.

Why Finely Chopped Herbs Matter

You wouldn’t drop whole cloves of garlic into your pasta sauce, so why treat herbs any differently? Finely chopped herbs unlock more oils and aroma, ensuring that every bite delivers bold, balanced flavour.

But here’s the thing: bruised, mushy leaves are a no-go. Precision matters. That’s where the Santoku knife’s razor-sharp edge and ergonomic grip come into their own.

Step-by-Step: How to Cut Herbs Like a Chef

1. Roll Your Herbs

Start with clean, dry leaves. Stack them, then roll them tightly into a small cylinder (think cigar-style). This simple step gives you control and sets you up for uniform slicing.

Pro Tip: Rolling helps avoid bruising delicate herbs like basil and mint.

2. Slice with Precision

Now for the magic. Hold your rolled herbs steady and use a chopping motion, not a sawing one. The East/West™ Santoku Knife is engineered for this — its straight edge and broad blade glide cleanly, reducing friction and tearing.

Pro Tip: For best results, let the knife do the work. Use your guiding knuckles for even, safe slicing.

3. Chop in Small Batches

Tempted to chop the whole bunch at once? Don’t. Smaller amounts mean better control, cleaner cuts, and less mess on your board.

Pro Tip: Finely chopped herbs should feel dry, not wet. If they’re sticking to your blade, you’re either cutting too much at once or using a dull knife.

The Knife Behind the Craft

At 17cm, the East/West™ Santoku Knife is compact yet powerful — ideal for herbs, veggies, and everything in between. Its thin, sharp blade offers laser-like accuracy, while the balanced handle gives you control without fatigue. It’s smart, bold, and built for cooks who don’t compromise.

From chiffonade basil to finely diced parsley, this knife turns everyday chopping into an intuitive, elegant experience.

Wrap-Up

Perfect herb prep doesn’t have to be a chore. With the right technique and the right knife, you can elevate your meals with a flourish of freshness. So next time you reach for parsley, grab your East/West™ Santoku Knife and cut like you mean it — sharp, slick, and totally in control.