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Knife Style: Soba-Kiri
Steel Type: Stainless Steel
Blade Material: Molybdenum Vanadium
Blade Finish: Migaki
Blade Hardness: 58HRC (+/-1)
Bevel: Single (Large Primary) Double (Secondary)
Blade Size: 240mm
Spine Thickness: 2.5mm
The udon kiri (うどん切), soba kiri (そば切 or 蕎麦切り包丁), and kashi kiri are a group of specialized knives used in the Japanese kitchen to make udon and soba noodles respectively.
To make soba or udon the dough is flattened and folded, and then cut with the menkiri bocho to produce long rectangular noodles. For this purpose the menkiri bocho has a straight and long cutting edge to cut the noodles straight to the board.
The knife is heavy to aid in the cutting of the noodles, with a slight forward motion.