Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Tools and Equipment (hierarchy name)
5. equipment
6. [equipment by context]
7. culinary equipment
8. [culinary equipment for preparing and cooking food]
9. [culinary tools and equipment for cutting]

Anotations

Scope note:

Culinary hand tools for cutting and dividing dough, blade along one edge and a wooden or rolled metal handle along the opposite edge. Used to cut, pick up and portion dough and to clean the kneading surface.