List of culinary knife cuts

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 1/3 × to 3/4 ×
 * Batonnet; French for "little stick", the batonnet measures approximately 1/4 ×. 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 1/8 ×. 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 1/16 ×, 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 3/4 in
 * Medium dice; (Parmentier); sides measuring approximately 1/2 in
 * Small dice; (Macédoine); sides measuring approximately 5 mm
 * Brunoise; sides measuring approximately 1/8 in
 * Fine brunoise; sides measuring approximately 1/16 in

Other cuts
Other cuts include:
 * Paysanne; 1/2 ×
 * Lozenge; diamond shape, 1/2 ×
 * Fermière; cut lengthwise and then sliced to desired thickness 1/8 - 1/2 in
 * Rondelle; cylindrical vegetables cut to discs of desired thickness 1/8 - 1/2 in
 * Tourné; 2 in 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
 * Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

Japanese cuts include:
 * 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.