HOW TO MAKE HASSELBACK POTATOES

Slicing hasselback potatoes: the best way to do it involves...chopsticks!

How to Make Hasselback Potatoes with Precision

Elevate your knife skills (and your spuds) with the East/West™ Santoku Knife 17cm / 7in

Looking to take your potatoes from every day to extraordinary? Enter: the Hasselback potato. This crowd-pleasing side dish isn't just a visual stunner—it delivers the perfect combo of crispy edges and creamy centres. But here’s the secret: getting those fine, even slices without cutting all the way through is only possible with the right blade in your hand.

This is where the East/West™ Santoku Knife 17cm / 7in steps in. Combining precision Japanese blade engineering with robust Western-style strength, this hybrid knife is designed to deliver slick, consistent slicing with next-level control.

Step 1: Set Yourself Up for Slice Success

Pro Tip: Place each potato between 2 chopsticks to avoid cutting all the way through.

Here’s the game-changing hack to perfect Hasselback slicing position your potato between two chopsticks. They act like bumpers, stopping your knife just before it slices all the way through. And with the Santoku’s fine-tuned edge, you’ll glide through each cut with surgical precision—no sawing, no guesswork.

Step 2: Keep the Skin On

Pro Tip: Keeping the skin on makes potatoes crispier.

Think of the skin as your built-in crisping agent. It helps the slices fan out during cooking and catches all that glorious flavour from garlic, butter, and herbs. The East/West™ Santoku is engineered with a slightly curved blade profile, perfect for cutting through firm skins cleanly—no tearing, no splitting.

Step 3: Guide with Confidence

Pro Tip: Use knuckles to guide fine slicing.

Just like in any fine knife work, your knuckles are your best friend. Hold the potato steady, curl your fingers under, and let your knuckles guide each downward cut. Thanks to the Santoku’s ergonomic grip and balanced weight, you’ll feel confident and in control with every slice.

Why the Knife Matters

Searches like best knife for Hasselback potatoes, how to slice potatoes evenly, and Santoku vs chef knife for slicing are popping up more and more. Why? Because home cooks are demanding more from their kitchen tools. They want efficiency without compromise—and they want performance that looks as good as it feels.

The East/West™ Santoku Knife 17cm doesn’t just meet those expectations—it slices right through them. With its innovative design, non-stick granton edge, and smart styling, it’s the go-to blade for the curious cook who’s ready to level up their technique.

So, next time you reach for a potato, do it with precision. Your Santoku isn’t just a knife—it’s the key to culinary confidence. Slice bold. Serve smart.