Proper handling of a long combat knife. Working with a knife

If you are new to the kitchen, learning how to use kitchen knives and knowing how to choose the best knife for a particular purpose is essential to improving your cooking skills. After reading this article, you will learn how to choose the right knife, handle it, and keep your kitchen knives in order.

If you are not interested in handling kitchen knives, but, for example, in learning how to throw a knife, you can refer to other wikiHow articles.

Steps

Part 1

Buy a utility kitchen knife. If you have a small kitchen and don't have room for a large set of knives, make a utility knife your main tool. It is well suited for shredding, thin slicing and many other purposes; Being of high quality, such a knife will turn into the most useful and versatile item in your kitchen. Even if your other knives are cheap and dull, a good utility knife will always help you out.

• There is no "best knife" or perfect kitchen knife. If you are choosing a set of kitchen knives, buy one high quality knife, the rest of the knives may be cheaper and not as good quality. This is the main knife you will use most often; It is best if the blade is wedge-shaped, made of stainless steel or other corrosion-resistant material, and about 13 cm (5 inches) in length.

1. Use a basic knife or chef's knife for chopping, chopping, and dicing. Such knives are often referred to simply as “kitchen knives” and have durable, reliable blades. To prepare many dishes, just such a knife is enough; it is suitable for slicing fruit into thin slices, crushing garlic cloves, chopping onions and the like.

   • Kitchen knives are made from ceramic, steel or polycarbonate, and the shape and appearance of the knives can vary. Typically, Western-style knives have a relatively wide blade and are designed primarily for chopping and chopping, while Japanese-style knives have narrower blades and are made from stronger grades of steel.

2. When peeling fruits and vegetables, a special peeling knife is used. These knives are also often used in the kitchen; they are usually quite small and are used for peeling and cutting fruit, but not for chopping or other similar operations.

   • These knives are especially good for peeling fresh fruits, cutting apples, pears, and stone fruits.

3. Cut into slices using a bread knife. These serrated blade knives are especially good for slicing bread. There are few things more annoying than slicing a soft, springy loaf of freshly baked bread with a regular kitchen knife; At the same time, the bread is poorly cut, crumbles badly, and so on. The serrated blade of a bread knife is also well suited for slicing fried meats and other foods, so this knife is often useful.

   Choose well-balanced knives with the right weight for you. In a good kitchen knife, comfortable weight and the correct weight balance between handle and blade are important. The best knives are made from solid steel plate and their weight is well balanced. Check the weight balance by placing the knife on your finger with the handle close to where it meets the blade. The comfort of the handle is also important so that your hand fits tightly around it when working.

   Part 2

   Using kitchen knives

   Learn to use a knife correctly. Hold a kitchen knife by the handle as if you were about to shake someone's hand. In this case, the index finger should be located on the back (flat) side of the blade, and the remaining fingers should tightly clasp the handle near the blade. The knife should be parallel to your body. This is the main grip used for a kitchen knife and it provides maximum control and precision when working. Because your fingers are close to the blade, you have good control over its movements, cutting food where you want.

   • When you hold the knife in your hand, the tip of the blade should be pointing down and away from you throughout the entire operation. Kitchen knives can be extremely sharp, so be careful when using them.
   • Many inexperienced chefs, when handling a kitchen knife, use the so-called “hammer grip,” in which all fingers cover the handle of the knife (that is, the index finger is not placed on the blade), and the blade of the knife is not located down, but at a right angle to the body. Try not to act in such a way as to resemble a maniac with a knife at the ready from some horror film.

4. Learn how to chop properly. Shredding, or chopping, is one of the main operations with a kitchen knife. While there are several different styles of shredding, there are a few basic techniques that beginners should have a firm grasp on. First of all, keeping your fingers away from the bottom edge of the blade is a very important safety precaution.

   • In the apex method, the tip of the knife blade touches the cutting board at all times. Using this point as a reference, you raise and lower the handle, and with it the blade of the knife, sharply pressing it into the product being cut.
   • In the wrist rest method, the cutting board is constantly touched by an area of ​​the blade adjacent to the handle near where your fingers are located; the blade makes pendulum movements up and down. This method is usually used when chopping onions and some other vegetables.
   • Never press too hard on the knife so that it cuts through the vegetables and into the cutting board. This makes no sense, is unsafe, and dulls the knife blade.

5. Learn how to properly feed food under the blade. Holding the knife with your dominant hand, bring the fingers of your other hand together to form a beak. Practice on carrots or onions, holding them on top while chopping. Use the fingertips of your feeding hand to touch the flat side surface of the blade, making cutting movements with the knife. Gradually feed the product under the knife using your beak fingers.

   • Many experienced chefs like to boast about the speed of shredding. This show looks very dangerous and amazes the imagination. Although it uses the "proper" shredding method, the close proximity of the serving hand's fingers to the sharp blade seems intimidating to newbies. This method takes a little practice, but is actually safer than keeping your fingers away from the blade and not touching it.

6. Learn to cut off unnecessary things. Trying to cut a product into oblong or rounded pieces slows down the work and can be dangerous, so in most cases, vegetables or fruits are first cut into slices of the correct shape with flat edges, which are then easy to finally chop, chop, and so on. In this case, the “tops and roots” are usually cut off, that is, the upper and lower edges, which are often thin and dried out.

   • Potatoes, tomatoes, onions and other round vegetables have their “tops and roots” removed before cutting. Holding the vegetable or fruit firmly by one side, cut off any excess sections and discard them. However, some vegetables, such as tomatoes, are often cut in half and then trimmed off the excess from each half.

7. Cut vegetables into small cubes of approximately the same size. In randomly chopped vegetables, large pieces are found, while when chopping into cubes, homogeneous pieces with an area of ​​​​several centimeters are obtained. With this type of chopping, you can cut the vegetable or fruit lengthwise several times, and then cut it into small cubes perpendicular to these longitudinal cuts.

   • Cut the vegetables first in one direction at equal intervals, then chop it into small cubes in a second direction perpendicular to the first.

8. To dissolve vegetables, chop them. Chopping involves chopping small fruits and vegetables so finely that when they are subsequently cooked, they practically dissolve in the pan or pan. As a rule, garlic is crushed this way. To chop any product, first cut it into cubes, and then run a knife back and forth over the pile of these cubes several times, cutting them into as small pieces as possible. As a result, you will get a homogeneous mass that is much more dispersed than the original cubes, approaching the consistency of a paste.

9. Chop leaves and other greens. This process involves cutting leaves and fresh herbs into uniform, small pieces, and is often used in the final stages of preparing a variety of soups, salads, stir-fries, and spaghetti containing fresh herbs. For example, dill, parsley, spinach and basil are often chopped. It's a pretty simple process.

   • To chop greens, roll the leaves of the plants tightly together and cut them with a knife at regular intervals. As a result, you will get a mass of homogeneous small fragments with which you can decorate the dish before serving.

10. Learn to cut vegetables into thin strips. This is one of the most effective methods of cutting vegetables to decorate a dish or subsequently boil and fry them. If you're looking to improve, learn how to cut vegetables into thin strips. Carrots, beets, cucumbers and many root vegetables are suitable for this. It is important that the vegetables you cut are relatively firm; You probably won't be able to cut a tomato this way.

    • Cut the product into slices about 3-4 mm thick of equal length, then stack them one on top of the other and cut into thin strips. The thickness of the straw should be approximately the same as the thickness of your knife blade.

    Part 3

    Knife storage

    After use, wash knives with warm water and dishwashing detergent. Immediately after use, wipe the knife with a clean towel to remove any food residue or other dirt from the blade. The longer the knife remains wet and dirty, the faster its blade will become unusable. Knives should be clean and dry between uses.

    • Wash each knife individually using soapy water, being careful. Don't dump all your knives at once into the bottom of a kitchen sink filled with water so you don't have to fish them out later. Knives should not be in water for too long, becoming soaked with it.
    • Do not wash knives in a dishwasher, especially if the handle of the knives is made of wood or other material that absorbs moisture well.

1. Lesson. Exercise, stabbing blows.

In stabbing, one of the important points is the grip of the knife. Pay attention to its position in your hand. Another important point is the angle at which the hand moves, i.e. trajectory. It is worth paying attention to the movement of the elbow. You will see everything else for yourself.

2. Lesson. Basic stance and fan technique.

An important component is the stand. When training, start with the general position of the whole body, and in the process, focus on the position of the legs, hips, body, arms and head. When you move, try to catch yourself in moments, stop and look at how you stand, then adjust and continue further.

3. Bonuses section

What problem do trainees face when developing forms?

Types of knife grip.

Knife injection technique (folder).

Thanks to this exercise, the speed of the strike is developed. It is also important to note that when performing a series of movements, ease of execution is acquired, otherwise the leaf will not be pierced.

Knife cutting technique (folder).

With the ability to cut a paper cylinder, the quality of concentration of the whole body is developed, the body works as a single organism, the hand cuts, the hips twist, the body weight is invested in the blow. Speed ​​qualities increase 3 times if the hand moves correctly, the hips twist and the body settles. Well, and in addition, you tap on the shoulder.

It makes a good cut. Now watch the video.

In addition, be sure to watch these videos below. In my last letter, I sent an article “What makes us stronger.” Now look at how this works in life examples, how inadequacy makes people more advantageous than the crowd. Because they don’t play by the rules, it can be the same in life. Look at things more broadly!

I would like to specify what I think directly about the implementation of these ideas in practice. To begin with, about the skill of working with a knife. The opinion is based solely on sports experience and the testimony of people by whom and against whom the knife was used.

1) I consider both the method of specialized strength training (push-ups on sticks clenched in fists, power chopping and cutting, developing movements with heavy objects) and the method of developing a specific movement technique, especially associated with complex “trick” movements, equally harmful for beginners.

Strength exercises without a developed motor base and a grip developed “for yourself” often lead to injuries to the hands (and many hand-to-hand combatants accumulate microtraumas of the joints of the hands during training), but it is better to develop movements initially with lighter equipment; with gradual strengthening of the joints, you can move on to and to heavier objects. Plus, practitioners often shift their emphasis towards the strength component to the detriment of technique and common sense.

Focusing on bare technique leads to an inability to put force into blows, and “following the canons” to the detriment of common sense.

How should you train? We need to start simple. Give a knife to a person so that he can walk around with it, run, crawl, and tumble (with a wooden one). Then let him wave and poke in the air. Then let him try to work on targets at half strength (a good option is a log wrapped in a rubber hose with thick fabric or clothing on top). Then he walks again, falls, etc., taking into account how he felt when working with the target. Once he understands the grip that is comfortable for him, put the pieces of wood in his hands again and let the group walk chaotically in a limited space, looking closely at possible options for attacks and defenses. Then slowly break into pairs and do light sparring with dummy knives. Then again walk, fall, run, etc., again work on targets, gradually you can come to work “one against the group”, “every man for himself”.

Separately, I would like to note that by “putting a knife in your hands” I mean: showing options for grips, explaining the risk of injury from incorrectly holding the knife in your hand and the position of the hand with the knife when moving. It is important that a person chooses for himself

In general, the general idea is that gradually, step by step, returning to old exercises with new experience, a person develops a basic work skill for himself and for himself. On which it will be possible to apply technical solutions and pump up strength.

Of course, working with a knife should rely on basic movement skills and certain tactical decisions (I mean entering and exiting a distance, maneuvering, etc.).

2) The person needs to be beaten at first; unfortunately, almost everyone comes with very serious stereotypes and they usually leave only through pain. Therefore, training battles are mandatory for all ages and levels of training.

Initially, it is worth carrying out them not on mock-ups of knives, but using chanbars (you can make them yourself from plastic pipes, insulation is stretched over them, the result is light, soft sticks that are almost impossible to cause serious injury). When they learn to move a little, you can introduce fights with mock-up knives.

3) After a person has decided how it is more convenient for him to hold a knife, has checked how it is more convenient for him to “poke” at targets and has learned to move defensively, dodging and attacking, he can continue to come back and come back offering different situations and solutions. Build strength and improve technique. The main thing is to have more diverse people, so that the experience is varied. But besides this, you can start learning to work against a knife, because... people already have an idea of ​​what a knife is, how to use it, and will work more honestly. Well, of course, you can give training fights against a mock-up knife so that you can better think through your decisions. The ideal option is if you have the opportunity to take people out into nature and test knives on a pork carcass (dressing the pig in thick clothes). There is nothing complicated here; the Internet is full of descriptions of testing knives in this way. Let them try how real their cuts and injections are.

4) And now the most important thing, if we want to give a full-fledged knife fight, is psychological preparation. The point of the question is to remove the stopper for using the knife. But I don’t have any ready-made advice here. I tried to teach myself and teach others knife fighting that was close to the real thing, but my goal was to give people an idea of ​​what they might encounter on the street. I had no goal of learning to kill with a knife, and for this the most important psychological component is. I believe that at a critical moment, if a person works on himself not only physically, but also spiritually, anyone will be able to apply all skills to the fullest extent. In war, to protect loved ones... I don’t think there will be room for false doubts. It will be enough not to develop false and harmful skills, such as soft running in and disarming a bandit with a knife. Earn honestly...

Think more.

Are you afraid to kill a drunken fool with a knife... Well, read the police statistics and understand once and for all that the majority of murders with a knife are committed by drunken fools who will not spare you (and if they cry when they sober up, it will not make you feel any better). There is a simple rule: “if you cannot run away or disarm a person with a knife from a distance, then you have a sufficient threat to life that you CANNOT think about his health.” The most important thing is that you can’t waste time thinking, you can’t go through options, you can’t act as number two. Were you attacked with a knife? If your opponent is not yet lying on the word “on”, then you are dead. Therefore, practice real things, short and convenient.

Little moments. I didn’t manage to lead any of my students to full training with a knife, but (my primary goal was to remove harmful misconceptions from young animals) I was able to identify a number of interesting points.

A person must first be made to understand the peculiarities of an attack with a knife - the secrecy and mobility of the knife (I warned that I would attack and walked straight towards the person, hiding the knife and calmly inflicted striking blows) as a solution, I proposed to learn if you know that the person has a knife and he behaves aggressively - work first - run away or attack; a spontaneous obvious attack is also very dangerous (from a distance of 3-5 meters, having previously warned that I was attacking and openly holding a knife in my hand, I let out a scream and rushed at the person. Before he had time to react and try to break the distance, I managed to deliver 3 damaging blows) ; As for an unexpected attack from behind around the corner, I think it’s understandable.

Then, of course, you need to give an explanation why sports knife fighting is needed if you are not going to fencing on the street.

The mutually exclusive misconceptions are very interesting. On the one hand, when performing a technique, a person is not afraid of a knife and calmly allows an uncontrolled hand with a knife to be dangerously close to the body. Those. there is no understanding of the enemy’s control, the situation must be controlled as much as possible, the enemy should not be able to hit and the point here is not a successful technical action, the point is in understanding the danger of the knife.

On the other hand, often completing a technical action by controlling the hand with a knife, the defender accompanies this with a psychological stupor, going through the attacker’s possibilities of doing something with this knife (forgetting about other parts of the body). That is, he tries to snatch the knife as quickly as possible, or when controlling, he tries to keep it away from his body. There is no understanding that the enemy will not be able to reach from every position, and also that for cutting actions with an ordinary sharp knife at a short distance, thick clothing is a sufficient barrier if you do not give the opportunity to pull this clothing or create a sufficiently powerful impact with a long blade. And if you consider that focusing attention on the hand with the knife can give the attacker a chance to draw a weapon or carry out an effective attack with free limbs. Here I think the main problem is the focus on technique to the detriment of the logic of knife action. How many different experts repeat over and over again that Philippine systems are good for understanding the construction of equipment, but without adaptation to local conditions they are quite limited due to the different amount of clothing worn on the body. These systems are not bad, they were just created in different conditions and need to be brought into line with local realities. The main thing to remember is that there are no bad systems; a normal motor base allows you to build quite a variety of methods of combat. So, while studying in a group with Kudlaev, based on the movements with a knife given to me, I worked closer to the sword technique (pricks), while for the rest, knife work was based on an analogy with saber fencing. But my actions were also quite consistent with the system; I selected solutions that were more convenient for myself. During training, the main thing is to distinguish between the basis that must be conveyed to all students and individual solutions to situations.

By the way, to remove these misconceptions, I consider the decision of the same Kudlaev to be very competent. The development of the technique with a knife was carried out using blunted heavy iron knives, which were quite convenient for practicing defense due to their size and quite noticeably “punished” due to the weight without causing serious injuries, because work at speeds was not carried out with it. The most important factor was that these knives are “scary”. Even knowing that they are stupid, you take them more seriously than wooden ones (although a piece of wood can also hurt you). And training battles were already carried out with plastic knives.

The most harmful of all bad habits when working against a knife is the habit of working as a second number “from defense”. This is very difficult to overcome psychologically, but from the experience of those who were attacked with a knife, those cases ended successfully when, having understood the intention (this is of course if you are lucky, in general, if you were not able to see the intention of a person with a knife, then you will find out about everything already in the hospital, if you survive) the person ran away with hysterical screams or began to thrash the aggressor with something long and heavy. The main thing is that you shouldn’t let people impose their own rules of the game. He has too serious an advantage, it’s not worth giving him any more.

From checks during training, it turned out that the knife was too fast and dangerous for a person of our level of training to have time to work fully. The most successful implementation of defense was to slow down the pace of the attack with a punch to the face or a kick to the shin (knee). The blow was not strong enough to incapacitate or stop (there is not enough time to invest), but it was possible to slow down the speed and, by interrupting its tactical course, try to rebuild the battle “for itself.”

This is a petty, and a slicer, and a chef, and even a knife for cutting bread. But still, most people have only a couple of knives in the kitchen, and they usually use one. In this article we will talk about what knives are needed in the kitchen for your convenience, and also share secrets on using knives. These rules will help you enjoy the cooking process more and prolong the life of your knives. We have prepared 10 simple rules for using kitchen knives.

Each product has its own knife

A chef's knife is definitely a must have in your arsenal, and it will bear the maximum load. However, ideally it is better to have the optimal chef's trio for any kitchen - a large chef, a medium utility knife and a paring knife. Instead of a universal one, there may be, for example, a boning knife, which is convenient for cutting up poultry. It’s worth adding a bread knife to your collection, which will save your table from extra crumbs. It is better to cut frozen foods with a special knife so as not to dull your main knife. For thin and beautiful slicing, a slicer is best suited.

Find your perfect knife

It's about the shape, the size, and even the material. Which handle fits better in the hand - wooden or marble, or maybe even made of micarta? Which chef do you prefer: classic guyto or Japanese santoku? Do you like longer knives or, on the contrary, do you like shorter ones? As for steel, it’s a little more complicated - you can only rely on your own experience. The main rule in this matter is that you personally feel comfortable working with a knife.

Take care of storing your knives in advance.

It is important that knives are stored correctly. Whether it's a desk drawer, a magnetic holder or a stand. Everyone has their own preferences. But knives must be stored correctly so that they do not deteriorate, become dull or break. And, of course, so that all the knives are at hand and easy to get out. It is best to use magnetic holders, as their design allows the knife to dry as quickly as possible after wiping. In addition, the metal and plastic from which the stands are made are materials that do not absorb moisture and are not prone to mold. Magnetic stands also ensure minimal contact of the cutting edge with the surface, which prevents the blade from becoming dull.

Proper Use

The point is that knives need care, no matter what materials they are made from. Do not put them in the dishwasher, do not leave them in the sink, do not leave them wet, do not cut everything with kitchen knives. It is recommended to wash knives by hand and at a water temperature that is comfortable for your hands. Hot water dulls the blade much faster. The same thing happens when using a dishwasher.

Cut only on the board

It would seem a simple rule. But it’s also worth mentioning. It is best to cut on either a wooden or bamboo board, or, even better, on an antibacterial plastic board. The last option is good because it is not susceptible to the accumulation of food particles and does not crack from moisture.

Sharpen in a timely manner

In fact, this is one of the most important rules. The knife should always be sharp and ready for use. The only thing is that you shouldn’t do this with ordinary sharpeners. And with Masahiro knives this is generally strictly prohibited due to their asymmetric sharpening. Ideally, it is better to sharpen the knife after each use so that it is always in working condition. New Japanese kitchen knives can keep a factory sharpening for a couple of years, or even longer. It is not necessary to sharpen them before the first sharpening.

Don't cut yourself

This rule primarily applies to small knives that we are used to peeling apples, potatoes, etc. Apples, for example, are often cut with a knife towards themselves. This way you can cut your palm. But with a really sharp knife you can cause much more serious injuries to yourself, if the knife slips, for example. Be careful - your children will need your gentle hands.

Do not knock cut foods off the board with the cutting edge.

It would seem that this is understandable, because in this way the knife quickly becomes dull, and even chips may appear. But often we do just that in a hurry. To throw chopped food into a pan or salad bowl, simply turn the knife with the butt facing the board, and that’s it.

Rule to cut quickly and safely

To follow this rule, you just need to accustom yourself to correctly hold the hand with which we hold the cut product. It's very simple - group your fingers towards your thumb, as if holding a thin tube. Thus, with the bend of your index and middle finger you will touch the triggers of the knife, and the chance of cutting yourself will tend to zero.

Hold the knife correctly

Chefs all over the world have come up with various techniques for working with a knife for speed and safety for a reason. The correct grip of a knife, especially guyto and santoku, is to use only two fingers - the thumb and index or middle finger. The hand is placed on top of the knife on the butt and handle. The “extra fingers” rest against the heel of the knife, and the two “working” fingers provide the necessary pressure on the product. With this method, you don’t even need to move the knife much to cut, just slightly lift its back part, resting the tip of the cutting edge on the board.

Separately, I would like to remind you that Japanese knives traditionally have incredible sharpness. If you have never used Japanese knives in your kitchen before, use them with extreme caution!

A knife is a very mystical tool that is given to people from higher worlds.

It’s not for nothing that you can, for example, see images of Archangels, Gods, Goddesses, etc. different peoples have swords and daggers (which are essentially a knife).

It is unlikely that you will be able to find at least some shaman without a knife.

The knife is an attribute of Strength. You may remember how much everything changed for Mowgli when he acquired a knife (Kipling’s fairy tale was written from the words of Indians who told him a story that actually happened). The knife has almost limitless power over lower creatures. They are afraid of him, mortally afraid.

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago. If the situation develops correctly, someone who wields a knife will be able to neutralize an enemy armed with a firearm much faster.
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world. Do you want to live like a bus that always carries someone, whose fuel is constantly stolen, and whose driver is always ordered by someone where to go? Surely not. Then try a new practice.

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago. Description of practice
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world.: You can make movements like when kneading clay or squeezing juice out of grapes with your feet.

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago. This is a cross between pressing the ground and punching.
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world. It's like an Indian dance in place (you can also spin around the axis of your body).

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago. Imagine that you are throwing negative energy out of your body through your legs and into the ground. If you wish, you can sing the Indian mantra “Heya-Heya”, it is a rather strong vibration.
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world. It is sung simply by repeating this sound "Heya" many times, rhythmically, powerfully and aspirated on the "e". You can choose the following rhythm: first repeat this word twice a little slower, and then three times, but a little faster (you get five repetitions, five is the number of Strength).

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago.: Can I use knives that are not iron or sharpened?
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world.: It must be a combat knife. Those. one that cuts really well.

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago.: I bought a kitchen knife for practice. But then the thought came that he was too small. How small is a knife?
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world.: I think that the knife should not be less than 20 cm.

We can say for sure that it was the knife that helped Man survive among lower creatures, which are animals. The knife is still an unsurpassed weapon, even despite the fact that the atomic bomb and machine guns were invented long ago.: It’s not working behind my back...
This is an insidious weapon, this is a weapon that will always remain the best, because it can be called the “forefather” of all existing weapons in the world.: Yes, this is a little more complicated. You can take the knife not with a normal grip - when the handle is between the thumb and forefinger, but vice versa, with the cutting edge of the blade directed towards you, and not away from you. And in this way you quite comfortably make cutting movements behind your back from the bottom up (mainly due to the movement of the hand, and to a lesser extent - the forearm).