SOBAKIRI (KATABA VARIANT)　蕎麦切包丁  

Big heavy knife used to cut soba (buckwheat) dough into soba noodles. The edge profile is very straight, as the knife is used with cut down action – each cut is meant to cleanly separate the next portion of noodles from the main chunk of dough. Sobakiri is a bigger and heavier knife, than udonkiri – the knife mainly used for cutting udon noodles.

The knife in the picture is a left handed version of sobakiri.

Sobakiri is a single bevel knife, (except for a very rare double bevel variant – see “Ryōba Sobakiri”).

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SOBAKIRI (RYŌBA VARIANT)　蕎麦切包丁

This is not a separate knife type, instead it is a quite rare double bevel variant of sobakiri knife.

Sobakiri is a big and heavy knife used for cutting soba (buckwheat) dough into soba noodles.

This sobakiri variant is a double bevel knife.

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