List of culinary knife cuts explained

There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.

Strip cuts

• Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from NaN× to NaN×^{[1] [2]}
• Batonnet; French for "little stick", the batonnet measures approximately NaN×. It is also the starting point for the small dice.
• Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately NaN×. It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.
• Fine julienne; measures approximately NaN×, and is the starting point for the fine brunoise cut.
• Chiffonade

rolling leafy greens and slicing the roll in sections from 4–10mm in width

Cube cuts

Cuts with six even sides include:

• Large dice; (or "Carré" meaning "square" in French); sides measuring approximately NaNinches
• Medium dice; (Parmentier); sides measuring approximately NaNinches
• Small dice; (Macédoine); sides measuring approximately 5frac=4NaNfrac=4
• Brunoise; sides measuring approximately NaNinches
• Fine brunoise; sides measuring approximately NaNinches

Other cuts

Other cuts include:

• Paysanne; NaN×
• Lozenge; diamond shape, NaN×
• Fermière; cut lengthwise and then sliced to desired thickness NaN-
• Rondelle; cylindrical vegetables cut to discs of desired thickness NaN-
• Tourné; 2inches long with seven faces usually with a bulge in the center portion
• Mirepoix; 5–
• Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes
• Mincing; very finely divided into uniform pieces^[3]
• Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

Japanese cuts include:^[4]

• Tanzaku-kiri; sliced into thin rectangular strips.
• Wa-giri; round cut, cut into round slices.
• Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.
• Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices.
• Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
• Koguchigiri; small edge cuts into tiny round slices.
• Kushigatagiri; wedge cut or comb cut.
• Kakugiri; cut into cubes.
• Sainome-kiri; cut into small cubes.
• Arare-kiri; cut into small cubes of 5 millimeters in size.
• Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size.
• Usugiri; cut into thin slices.
• Ran-giri; diagonal cut into pieces of 1/2 inch in size.
• Hitokuchi-dai-ni-kiri; cut into bite-size pieces.

Notes and References

1. Web site: Pont Neuf Potatoes . . Cooks Info . 8 November 2018.
2. Web site: Knife Cut Images . . The Food School . March 2011 . 8 November 2018.
3. Web site: 14 basic cuts of vegetables with sizes. 2021-08-29. Food and Beverage service knowledge. 25 August 2021 . en.
4. Web site: All the Japanese vegetable cutting techniques you need to know . Steven Tuckey . Koi Knices.