Point Cut
Description
Point cutting uses the scissor tips to cut into hair ends at an angle, creating soft texture and removing weight. A must-know finishing technique for every stylist.
Point Cut (ポイントカット)
Quick look
- What it is: Using only the tips of the blades to cut into the ends of hair, removing weight selectively
- Purpose: Creates texture, softens blunt lines, removes bulk at specific points
- Key requirement: Sharp, precise blade tips with a narrow profile
- Best scissors: Narrow straight blade, convex edge, 5.0 to 5.5 inch
Why it matters
Point cutting is where you shift from creating shapes to creating texture. Instead of closing the full blade through a section, you work with just the last centimeter or so of the tip, snipping into the hair at angles to break up density and weight.
This technique gives you surgical control over where bulk sits. You can target individual clumps of weight without disrupting the overall shape. That’s why it shows up constantly in modern layering, lived-in color work, and any style where you want the ends to look soft instead of blocky.
The scissors matter here more than in most techniques. You need sharp tips that converge to a fine point. Blunt or rounded tips won’t penetrate the section cleanly. Convex edges are the standard choice because they cut with minimal resistance at the tip, which lets you work fast without pushing hair sideways.
Recommended scissors
| Feature | Recommendation |
|---|---|
| Blade type | Narrow straight |
| Edge type | Convex |
| Size | 5.0 to 5.5 inch |
| Handle | Offset preferred for ergonomic tip control |
Technique notes
Angle the blade tips into the section at roughly 45 degrees. Straight-in vertical cuts remove more weight. Shallow angles remove less. Adjust based on hair density and how much texture you want.
Keep the cutting action small. You’re only using the outer 1 to 1.5 cm of the blade. If you find yourself closing the blades more than halfway, you’re not point cutting anymore.
Work on dry hair when possible. Wet hair clumps together and hides the actual weight distribution. On dry hair you can see exactly where the bulk is and target it.
Japanese stylists often combine point cutting with dry cutting (ドライカット) as a finishing step to refine the shape after the initial wet cut.
Related links
| Straight Blade | Convex Edge | Scissor Sizes | Dry Cut | Texturizing |
Verified Sources
- Tertiary Behind the Chair — Point Cutting (reference)
- Tertiary London School of Barbering — Skin Fade (reference)
Frequently Asked Questions
Angle the blade tips at roughly 45 degrees into the section. Straight-in vertical cuts remove more weight; shallow angles remove less. Adjust based on hair density and how much texture you want. Keep the cutting action small — you are only using the outer 1 to 1.5 cm of the blade. If you find yourself closing the blades more than halfway, you have stopped point cutting and started sectional cutting, which is a different technique with a different result.
Wet hair clumps together and hides the actual weight distribution, which makes targeting specific bulk impossible. On dry hair you can see exactly where the weight sits and snip into the right clumps. Japanese stylists often combine point cutting with dry cutting (ドライカット) as a finishing step that refines the shape after an initial wet cut. The wet stage establishes the overall length; the dry point-cut pass shapes the texture the client actually lives with.
Sharp tips that converge to a fine point are non-negotiable — blunt or rounded tips will not penetrate the section cleanly and will push hair rather than cut it. Convex edges are the standard because they cut with minimal resistance at the tip, letting you work fast without pushing hair sideways. A narrow 5.0 to 5.5 inch straight blade with a convex edge and an offset handle gives you the tip control and ergonomic angle this technique demands.