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Soba Kiri Cleavers

The blades on Soba Kiri Cleavers are a very unusual shape.

One end of the blade is solid, the other end is like the bottom of an H with two prongs. One prong is embedded in the handle. The other prong forms a cutting edge that extends along the prong and all along the sold part of the blade as well. The bottom of the blade presents one long, straight cutting edge.

When holding the knife, the handle is in the air, directly above the cutting edge, so that you can both press and pull the knife at the same time.

The whole knife will about 3 to 4 inches (7 1/2 to 10 cm) tall.

The blade is made of stainless steel; the handles are wood.

History Notes

The cleavers originated in Yamanashi Prefecture, Japan. They were originally designed to cut rolled-out sheets of soba dough by hand into long soba noodles.

Language Notes

"Soba Kiri" means "buckwheat noodle slice."

Japanese Knives

Bunka Bocho Knives; Deba Bocho Knives; Fugu Hiki Knives; Furutsu Naifu Knives; Gyoto Knives; Japanese Knives; Kazari Bocho Knives; Nakiri Hocho Knives; Oroshi Knives; Petty Knives; Santoku; Soba Kiri Cleavers; Unagisaki Hocho Knives; Usuba Bocho Knives; Yasai Bocho Knives

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Also called:

Japanese Noodle Knife; Soba Kiri (Japanese)


Oulton, Randal. "Soba Kiri Cleavers." CooksInfo.com. Published 09 July 2006; revised 26 February 2007. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/soba-kiri-cleavers>.

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