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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.
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
The gyūtō bōchō (牛刀 ぎゅうとう, — gyūtō) 'beef knife' is the Japanese term for a French (or Western) chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 literally meaning "Western chef's knife". The santoku 'three-virtue' knife is a style hybridized with traditional knives for more ...
The "tuck" (French estoc, Italian stocco) [citation needed] is an edgeless blade of square or triangular cross-section used for thrusting. [citation needed] In French, estoc also means thrust or point; and estoc et taille means cut and thrust. [citation needed] The tuck may also get its name from the verb "to tuck" which means "to shorten".
No. 10 Opinel knife with carbon steel blade, Virobloc twistlock, and beechwood handle Functions of the Opinel Knife: unfolding and locking the blade The Opinel company has manufactured and marketed a line of eponymous wooden-handled knives since 1890 from its headquarters in Saint-Jean-de-Maurienne, Savoie, France where the family-run company also operates a museum dedicated to its knives.
Sabatier is the maker's mark used by several kitchen knife manufacturers—by itself it is not a registered brand name. The name Sabatier is considered to imply a high-quality knife produced by one of a number of manufacturers in the Thiers region of France using a full forging process; the knives of some of these manufacturers are highly regarded.
Lagiole droit, the earliest form of laguiole knife. The Laguiole knife (French pronunciation:, locally ) is a traditional Occitan pocketknife originally produced in the "knife city" of Thiers, source of 70% of France's cutting tool production, as well as the small village of Laguiole, both located in the Massif Central region of France.
A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.
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