Limited Edition Collector Blades
How to Cut Kabocha Squash Safely
How do you cut kabocha squash? Pierce the skin a few times and microwave the whole squash for 2 to 4 minutes to soften it slightly. Then set it on a stable board, cut out the stem area, halve it from top to bottom, scoop the seeds, and cut the halves into wedges or cubes. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Kabocha has one of the hardest skins of any squash, and a robust German-steel chef knife has the toughness to push through it without chipping.
Kabocha, sometimes called Japanese pumpkin, has dense, sweet, fluffy flesh. Its hard green skin is edible once cooked but makes cutting a challenge.
Cuts and uses
| Cut | Best for |
|---|---|
| Wedges, skin on | Roasting, simmering (nimono) |
| Thin slices | Tempura |
| Cubes | Soups, curries, stews |
| Halves | Steaming, stuffing |
Step by step
1. Soften. Pierce in a few places and microwave 2 to 4 minutes. Let it cool enough to handle.
2. Stabilize. Set the board on a damp towel. Cut a thin slice off the bottom if it wobbles.
3. Remove the stem area. Cut around the stem at an angle and lift it out, or cut beside it.
4. Halve. Insert the knife tip and press down firmly with your palm flat on the spine. Rotate and repeat.
5. Seed and cut. Scoop the seeds, then lay halves flat and cut into wedges or cubes.
Cutting hard squash safely
- Make it stable. Slice a thin piece off one side so the squash sits flat, and set your board on a damp towel.
- Use a sturdy knife. Tougher German steel handles dense squash well; avoid twisting thin, hard Japanese blades in it.
- Soften if needed. Microwaving the whole squash for 2 to 3 minutes (pierce the skin first) makes it easier to cut.
- Press, don't saw. Insert the tip, then push the blade down with your other palm flat on the spine, fingers clear.
To peel or not
Kabocha skin is edible and softens when cooked, so many recipes leave it on. For a smooth soup or puree, roast it skin on, then scoop the flesh out. If you need raw peeled cubes, cut wedges first and slice the skin off each wedge as it lies flat.
More squash: butternut squash and delicata squash.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting kabocha squash?
A sturdy chef's knife in tough steel. The Dalstrong Gladiator 8" Chef Knife ($79) pushes through kabocha's hard skin safely.
How do you soften kabocha before cutting?
Pierce it and microwave the whole squash for 2 to 4 minutes.
Can you eat kabocha skin?
Yes. It softens when cooked.
Should I use a Japanese knife on kabocha?
Avoid twisting thin, hard blades in dense squash; a tougher blade is safer.
How do you cut kabocha for tempura?
Cut thin wedges or slices about 1/4" thick.
