This only applies to Western style knives. I was taught to choke up on the blade by a Western chef as well. Then I went to Japan and was told to only hold the

This only applies to Western style knives. I was taught to choke up on the blade by a Western chef as well. Then I went to Japan and was told to only hold the handle for their style of knives. Apparently, they balance the weight of the blade and handle differently there. I tried to choke up on the blade at a very professional knife store in a market and was immediately corrected by one of the Japanese chefs there. Then, the following evening, we went to a Michelin star rated kaiseki, all of the chefs were holding the knives by only the handle, no choking. I realized I probably looked very foreign choking up on the blade in that store earlier. Humbling moment!