Knife by Tim Hayward

Author:Tim Hayward
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-10-12T04:00:00+00:00

COMMON CUTS

KUSHIGATA GIRI Wedges (like orange segments) cut from spherical vegetables

WA GIRI Round slice right across the round or cylindrical vegetable

HANGETSU GIRI Half of round slice

ICHO GIRI Quarter of round slice

SEN GIRI Thin strips (julienne)

HOSO GIRI Thicker strips (baton)

HYOSHIGI GIRI Thick baton for root or other hard vegetables

TANZAKU GIRI Like hyoshigi but thinner in one dimension. Rectangles

SOGI GIRI Paring or shaving cut

MIJIN GIRI Fine dice

ARAMIJIN GIRI Coarse dice

RAN GIRI Irregular shapes created by cutting long thin vegetables diagonally while rolling

ARARE GIRI Approx. 5mm dice

SAINOME GIRI Approx. 10mm dice

USU ZUKURI Single diagonal cut, across grain, turning blade to vertical at the end to create koba – defined edge. Paper-thin, transparent slices. Fundamental cut. Used for firm white fish and fugu (blowfish)

SOGI ZUKURI As usu zukuri but thicker slices (more than 2.5mm)

HIRA ZUKURI Thick vertical slices. Common for salmon and tuna from fillet

YAE ZUKURI Cross-hatched cuts halfway through squid, to tenderise

KAKU ZUKURI Cubes or dice of soft fish

ITO ZUKURI Thin, thread-like slices

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