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Knife cut

Oblique (roll) cut

Also: roll cut, rangiri (Japanese)

Angled chunks made by turning the vegetable a quarter turn between cuts.

Intermediateabout 25–30 mm chunks with two angled faces

Oblique (roll) cut diagramOblique (roll) cut: Angled chunks made by turning the vegetable a quarter turn between cuts. Size about 25–30 mm chunks with two angled faces. Drawn to scale with a 1 centimetre bar.

How to cut it

  1. Cut the end off at a 45° angle.

  2. Roll the vegetable a quarter turn (90°) towards you.

  3. Cut again at the same 45° angle.

  4. Keep rolling and cutting along the vegetable.

Why this shape

Two cut faces at angles give lots of surface for browning or soaking up a simmering liquid, and the chunky shape holds up in long cooking.

Tips

  • Works best on long, tapering roots — carrots, parsnips, daikon — where it evens out the thick and thin ends.

Dishes that use it