Limited Edition Collector Blades
How to Clean and Cut Octopus
How do you cut octopus? Clean it first: turn the head inside out and remove the innards, cut out the eyes and the hard beak at the center of the tentacles, and rinse. Cook it (simmered until tender), then separate the tentacles by cutting between them at the base and slice them on an angle for salads or leave them whole for grilling. A thin, sharp blade makes clean slices through the skin. Our pick is the Fillet Knife 6", Shogun Series, ELITE ($139), with an AUS-10V blade at 62+ HRC and an 8–12° edge.
Octopus looks intimidating but only has a few parts to remove. Most cooks buy it frozen and already cleaned, which is fine: freezing also helps tenderize it.
Parts to remove
| Part | Where | How |
|---|---|---|
| Innards | Inside the head (mantle) | Turn the head inside out and pull or cut them away |
| Eyes | Sides of the head | Cut out with the knife tip |
| Beak | Center where the tentacles meet | Push it out from below, or cut around it |
Step by step: cleaning
- Thaw frozen octopus in the fridge overnight.
- Rinse well under cold water, working the suckers to remove grit.
- Clean the head: slit it open or turn it inside out and remove the innards.
- Remove the eyes by cutting around them with the knife tip.
- Remove the beak: turn it over, press the center, and pop the beak out; trim around it if needed.
- Rinse again.
Tenderizing and cooking
Octopus turns tender with gentle, slow cooking. Simmer it in barely bubbling water until a knife tip slides easily into the thickest part of a tentacle, often 45–90 minutes depending on size, then cool it in the liquid. Fresh octopus benefits from freezing first, which breaks down some fibers.
How to cut cooked octopus
- For grilling: cut between the tentacles at the base to separate them, leaving each tentacle whole. Grill over high heat to char.
- For salads: slice tentacles on a bias into ½" pieces.
- For sushi or carpaccio: slice chilled tentacles very thin on a sharp angle in one pulling stroke.
- The head: slice into rings or strips.
Knife tips
- Use a thin, sharp blade; dull knives slip on the skin.
- Pull the knife through the slice rather than pressing down.
- Hone first with a ceramic honing rod, the right choice for hard Japanese edges.
- Wash the knife, board and hands right after handling raw seafood. See FDA seafood safety tips.
Our picks
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A thin blade for clean cuts.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For separating tentacles and the head.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged 420J2 stainless steel, ambidextrous design. Handy for trimming.
FAQ
How do you cut an octopus?
Clean it, remove the eyes and beak, cook it until tender, then separate the tentacles and slice on a bias. A thin blade like the Dalstrong Shogun Series 6" Fillet Knife ($139, AUS-10V, 8–12° edge) slices cleanly through the skin.
Where is the beak on an octopus?
At the center of the underside, where the tentacles meet.
Do you need to tenderize octopus?
Slow simmering makes it tender. Freezing fresh octopus first also helps.
Can you eat the octopus head?
Yes, once cleaned. Slice it into rings or strips.
How long do you boil octopus?
Simmer gently until a knife slides in easily, often 45 to 90 minutes depending on size.
