斜(なな)め切(ぎ)り

斜(なな)め切(ぎ)り is a cutting technique where ingredients are sliced at an angle rather than straight across.

Usage

Commonly used for long, cylindrical vegetables like 長(なが)ねぎ (green onion), きゅうり (cucumber), ごぼう (burdock root), and セロリ (celery). The diagonal cut creates larger surface area, which helps seasonings absorb better and reduces cooking time.

Common patterns

• 斜(なな)め切(ぎ)りにする: to cut diagonally
• 斜(なな)め薄切(うすぎ)り: thin diagonal slices

Related cutting techniques

• 輪切(わぎ)り: round slices (straight across)
• 半月切(はんげつぎ)り: half-moon slices
• 乱切(らんぎ)り: rough/random cut
• 千切(せんぎ)り: julienne (thin strips)
• 微塵切(みじんぎ)り: mincing