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Udon kiri

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Japanese knife for cutting noodles

Theudonkiri (うどん切),sobakiri (そば切 or蕎麦切り包丁), andkashikiri are a group of specializedknives used in theJapanese kitchen to makeudon andsoba noodles respectively. Theudonkiri is also sometimes calledmenkiribocho (麺切り包丁), and is distinguished from the Soba and Kashikiri knives by a blade that drops in to cover less than half of the length of the handle rather that reaching the end of the handle like thesoba. Thesobakiri is characterized by a long blade that spans down the full length of the handle whereas the blade of the Kashikiri only curves to meet the top of the handle. To makesoba orudon the dough is flattened and folded, and then cut with themenkiribocho to produce long rectangular noodles. For this purpose themenkiribocho has a straight and long cutting edge to cut the noodles straight to the board. The knife is usually heavy to aid in the cutting of the noodles, usually with a slight forward motion.

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