I don't know of any cutters out there but I usually just roll out my black fondant pretty thin and then cut with a pizza cutter. I make some of the stripes fatter at one end and thin out to a point and make sure to make others with two points at the end (kind of a flame shape), this way I have a good variety to work with. After I get them cut, I separate them and then lay a slightly dampened paper towel over them for a few minutes to get the fondant flexible again. HTH. Happy Caking!