When I first started cooking I learned to use the pinch-grip on my knives, which I find much better than a "normal" grip that most people use on their knives. However, I notice Japanese chefs use a grip where the index finger is resting (well, not sure if they are putting pressure down with that finger) on the back of the spine of the knife.
Is it something specific to the WA style handle? Or just a japanese thing?
Very curious about this and searching online didn't turn up many answers.