Matsukasa-giri (oblique grid-like slits) / Kanoko-giri (grid-like slits)
Kanoko-giri is making fine grid-like slits on the surface of an ingredient. Matsukasa-giri is the same as kanoko-giri but the knife is held at an angle. With both methods, the cuts open and look great after cooking and help the absorption of flavors.
Kanoko-giri (grid-like slits)
Hold the knife perpendicular to the surface and make a crisscross pattern of cuts halfway through the ingredient.
Matsukasa-giri (oblique grid-like slits)
Cut the ingredient in the same way as for kanoko-giri but hold the knife at a slight angle.