hawatari

MENKIRI　麺切り包丁

“Menkiri” is translated as “noodle cutter”. This is the general name for a category of knives that are designed for cutting noodles. Sobakiri and udonkiri knives also do generally belong to menkiri category, but both of them have their own designated names.

There are a number of menkiri variants and designation of what qualifies as a menkiri knife is a bit vague. The variant seen in the picture lacks the typical rounded slot at the heel of the blade – this is a less common variant of menkiri.

Menkiri is mostly a double bevel knife.

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AIZUGATA MENKIRI　会津型麺切り包丁

Another variant of menkiri knife. This variant has originated from Aizu (会津) – the westernmost of the three regions of Fukushima Prefecture. This version of menkiri features a hole that the hand is meant to fit into. The hole is cut directly into the blade.

“Menkiri” is translated as “noodle cutter”. This is the general name for a category of knives that are designed for cutting noodles.

Aizugata menkiri has both single and double bevel versions. The one seen in the picture is a single bevel knife.

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GUNMAGATA MENKIRI 　群馬型麺切包丁

A menkiri variant that originates from Gunma prefecture (north of Tōkyō).

This menkiri variant features a longer blade, than is the typical length for a common noodle knife. The one seen in the picture has a 250+mm long blade. The reason for this lies in the fact that, apart from being used for cutting noodles (mostly udon), Gunmagata menkiri is also used in the silkworm industry for cutting “kuwa” – mulberry leaves (the main source of food for silkworms).

Another name for this type is Gunmagata Kuwakiri Hōchō 群馬型桑切包丁

Gunmagata Menkiri is a double bevel knife.

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