Numerous knife cuts with their corresponding French name
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.[1]
Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1⁄3 by 1⁄3 by 2+1⁄2 inches (1cm ×1cm ×6cm) to 3⁄4 by 3⁄4 by 3 inches (2cm ×2cm ×8cm)[2][3]
Batonnet; French for "little stick", the batonnet measures approximately 1⁄4 by 1⁄4 by 2–2+1⁄2 inches (0.6cm ×0.6cm ×5cm–6cm). It is also the starting point for the small dice.[1]
Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3cm ×0.3cm ×3cm–5cm). It is also the starting point for the brunoise cut.[1]
Fine julienne; measures approximately 1⁄16 by 1⁄16 by 1–2 inches (0.2cm ×0.2cm ×3cm–5cm), and is the starting point for the fine brunoise cut.[1]
Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width
Tanzaku-kiri; sliced into thin rectangular strips.
Hira-Zukuri , is the standard cut for most sashimi. Typically this style of cut is the size of a domino and 10 mm (3⁄8 in) thick.
Usu-Zukuri (literally 'thin slice'), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually 50 mm (2 in) long and 2 mm (1⁄16 in) wide.
Kaku-Zukuri (literally 'square slice'), is the style in which sashimi is cut into small cubes that are 20 mm (3⁄4 in) on each side.
Ito-Zukuri (literally 'thread slice'), is the style in which the fish is cut into fine strips, less than 2 mm (1⁄16 in) in diameter. The fish typically cut with the ito-zukuri style include garfish and squid.
Wa-giri; round cut, cut into round slices.
Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.
Naname-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.
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