The following is a list of common knife cuts used in professional kitchens. Each cut has a specific size and shape. Uniform cuts promote even cooking and are appealing to the eye.

Large Dice – 3/4” x 3/4” x 3/4”
Medium Dice – 1/2” x 1/2” x 1/2”
Small Dice – 1/4” x1/4” x 1/4”
Brunoise – 1/8” x1/8” x 1/8”
Batonnet – 1/4” x 1/4” x 2” (from batonnet you get small dice)
Julienne – 1/8” x 1/8” x 2” (from julienne you get brunoise)
Fine Julienne – 1/16” x 1/16” x 2”(from fine julienne you get fine brunoise)
Paysanne – 1/2” x 1/2” x 1/8”
Tourne (turned) – 7 Sides – 3/4” width x 2” length