Julienne - vegetables cut into strips about one and a half to three millimetres thick - has been used in French cuisine since the beginning of the 18th century. Even today, star chefs certainly know how to cut carrots, celery and other vegetables correctly with a knife. This Swiss-made peeler is ideal for anyone who wants to avoid this effort but still wants to use this fine ingredient in soups, sauces and salads or with boiled beef, steamed fish and the like. It cuts the vegetable sticks in a single operation. Our tip: If you like to serve vegetable spaghetti made from zucchinis, you can also use the julienne cutter for this.