How to Mince Cilantro with a Napanese Knife 🔪 If you have a thin, harder steel, Japanese knife, you never (or rarely) want to rock chop or pivot chop. These techniques are fine for softer steel German style knives, but the pivoting can create micro chips and torque fractures to a Japanese blade, which will eventually fully chip. So, the best way to mince cilantro and other fresh herbs with a Japanese knife, is to push chop. This “hopper” method with the guide hand allows you to maintain grip on

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