HOW TO JULIENNE VEGETABLES

Trim twice. Cut once.

How to Julienne Vegetables Like a Pro

Precision meets performance with the East/West™ Santoku Knife 17cm / 7in.

Want to elevate your stir-fries, slaws, or salads? Then it’s time to master the julienne cut—those thin, uniform matchsticks that chefs make look easy. Spoiler: the trick isn’t just in the technique—it’s in the blade you choose. Say hello to your new secret weapon: the East/West™ Santoku Knife 17cm / 7in.

This isn’t your everyday knife. The Santoku—meaning "three virtues"—excels at slicing, dicing, and chopping. But what sets the East/West™ Santoku apart is its clever hybrid design: the power of a Western chef’s knife meets the finesse of a Japanese blade. It’s sharp, agile, and made to move confidently through veg prep with zero fuss and maximum control.

Step 1: Thin Slices Are the Foundation

Pro Tip: Cut vegetables in thin slices.

Whether you’re working with carrots, capsicum, zucchini, or even daikon, start by cutting them into clean, even slices. The East/West™ Santoku’s razor-sharp edge glides through each piece, while the Granton edge (those little hollows along the blade) helps prevent sticking—so you keep your momentum, not your frustration.

Step 2: Flatten for Control

Pro Tip: Take the inner layers and flatten.

Once your veg is sliced, take those inner layers and press them flat on your chopping board. This gives you more control and stability—a crucial move when you’re aiming for fine, uniform matchsticks. The flat spine and balanced feel of the Santoku knife let you work with confidence, not hesitation.

Step 3: Guide with Your Knuckles

Pro Tip: Use knuckles to guide fine slicing.

Here’s where your inner chef shines. Curl your fingers slightly and rest the side of the blade against your knuckles as you slice. This not only protects your fingertips, but ensures straight, even cuts. The shorter blade and lower profile of the 17cm Santoku gives you ultimate visibility and control—ideal for detailed cuts like julienne.

Why the Right Knife Matters

Searches for how to julienne vegetables, what knife to use for julienne, and best Santoku knife for slicing are growing for good reason. Home cooks are becoming more adventurous—and more discerning. They’re looking for tools that feel professional but intuitive, stylish yet efficient.

The East/West™ Santoku Knife 17cm is your shortcut to chef-level results—no culinary school required. Its versatile design makes it perfect for everyday prep and precision tasks alike. So, whether you’re slicing for speed, aesthetics, or both, this knife gets it done—boldly, smoothly, and effortlessly.

Ready to turn simple veg into a showstopper? Grab your Santoku and julienne like you mean it.