Limited Edition Collector Blades
Roll Cut (Oblique Cut): How to Cut Vegetables on the Bias
What is a roll cut? A roll cut, or oblique cut, slices long vegetables like carrots and zucchini at an angle, rolling the vegetable a quarter turn between cuts. The result is chunky, angled pieces with lots of surface area that cook evenly and look great in stir-fries and roasts. Our pick is the Dalstrong Shogun 6" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its flat edge makes clean, full-contact cuts through firm vegetables every time.
It's a simple technique with a big payoff: faster cooking, better browning and a more professional-looking plate.
Which vegetables to roll cut
| Vegetable | Best for |
|---|---|
| Carrots, parsnips | Roasting, braises, stir-fries |
| Zucchini, cucumber | Stir-fries, salads |
| Asian eggplant | Stir-fries, braises |
| Daikon | Simmered dishes |
| Asparagus | Quick sautés |
How to roll cut, step by step
- Trim and peel. Remove ends and peel if needed.
- Make the first angled cut. Hold the knife at about 45° to the vegetable and cut off the end.
- Roll a quarter turn. Rotate the vegetable toward you about 90°.
- Cut again at the same angle, about 1" from the previous cut.
- Repeat to the end, keeping the angle and spacing consistent.
Why it cooks so well
Each piece has two angled faces and more exposed surface than a coin cut, so heat and sauce reach more of it. Thick and thin parts of a tapering carrot end up at similar sizes if you adjust the spacing, so everything finishes cooking together.
Roll cut vs. other cuts
| Cut | Shape | Use |
|---|---|---|
| Roll (oblique) | Angled chunks | Roasts, stir-fries, braises |
| Bias | Flat oval slices | Stir-fries, garnish |
| Coin (rondelle) | Flat rounds | Soups, sides |
| Julienne | Matchsticks | Slaws, garnish |
Learn the others in the julienne cut and the dice cut.
Dishes that use roll-cut vegetables
Roll-cut carrots and parsnips are ideal for sheet-pan roasting, where the angled faces caramelize. In Chinese and Japanese cooking, roll-cut eggplant, carrots and daikon show up in stir-fries and simmered dishes, because the pieces hold their shape and soak up sauce. They also work in beef stew and pot roast.
Tips
- Use a sharp knife; firm carrots can make a dull blade skate.
- Adjust spacing as the vegetable tapers so pieces stay similar in size.
- Keep your guide hand in a claw grip as you roll.
Other knives that work
A chef's knife or the Gladiator 7" Santoku ($79) also works well. Any knife with a straight section of edge makes a clean angled cut.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A flat-edged vegetable knife.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 7" santoku.
FAQ
What knife is best for roll cutting vegetables?
A flat-edged vegetable knife. The Dalstrong Shogun 6" Nakiri ($159) makes clean angled cuts through firm carrots.
What's the difference between a roll cut and an oblique cut?
They're the same technique.
What angle is a roll cut?
About 45°, rolling the vegetable a quarter turn between cuts.
Why use a roll cut?
More surface area means faster, more even cooking and better browning.
What's the difference between a roll cut and a bias cut?
A bias cut doesn't rotate, so it gives flat oval slices.
