Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.

Peel the skin of the ginger knob, and then thinly slice it from end to end.

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.

Remove the stem of the eggplant. Then cut vertically into two, and slice thinly at an angle from end to end.

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.