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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.
A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago , as evidenced by the Oldowan tools.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length ...
A variety of kitchen knives [clarification needed]. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized ...
Lancet, utility knife, laser scalpel. A scalpel, lancet, or bistoury is a small and extremely sharp bladed instrument used for surgery, anatomical dissection, podiatry and various handicrafts. A lancet is a double-edged scalpel. Scalpel blades are usually made of hardened and tempered steel, stainless steel, or high carbon steel; in addition ...
A serrated blade has a toothlike rather than a plain edge, and is used on saws and on some knives and scissors. It is also known as a dentated, sawtooth, or toothed blade. Many such blades are scalloped, [1] having edges cut with curved notches, common on wood saws and bread knives. With kitchen knives, the finer serrated edge is found ...
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