lame. It is a blade used to score (slash) bread dough before baking. Previously, I used a kitchen knife. At the baking school, the teacher showed me how to make one. All you need are a double edge razor blade and a bamboo skewer.
There is a technique to holding the lame when scoring bread dough. You have to hold at an angle and if you do it right, the results are beautiful. I still have much practice before I can say: I got it.