Kuro Kuma Shirogami Soba Kiri

Kuro Kuma Soba Kiri

White carbon steel knife for making handmade noodles, pasta etc...

High quality hand forged soba kiri are hard to find, even in Japan. A trip to the kitchenware stores and you can find a few machine made, molybdenum numbers but nothing much of quality. And the reason? Soba kiri are really difficult to make! Being a such broad, long, straight blade every step of crafting becomes a tug of war of straightening and adjusting to achieve an excellent result.

A beautifully balanced soba kiri made in hon-kasumi style with white 2 steel and attached to a comfortable walnut handle. A well priced, hand forged blade that would make a very enjoyable daily drive for soba chef or enthusiast.

About Soba Kiri

Soba is a type of buckwheat noodle that is often made entirely by hand. The three steps to making soba are …

• Mixing the dough – a very difficult process of mixing buckwheat flour, water and often some wheat flour to the perfect consistency
• Rolling the dough – After mixing, the dough is rolled out in a series of steps to create a large square and then folded ready for slicing
• Cutting the noodles – this is by far the most enjoyable part and cannot be done well without using a well weighted hand forged Soba-Kiri

The weight of this blade and long straight edge will perfectly cut soba all day long with as much accuracy as your skillset allows. It has been forged and sharpened for use by a right hander and not only cuts soba but can also be used for slicing pasta and other noodles.

Traditionally Soba is cut on a soft wooden board as not to damage or blunt the blade. It is important to also note the blade is sharp, but cannot be too sharp as it will slice into the board.

Please note:

• Carbon steel rusts if left wet. Thoroughly dry with a clean cloth when not in use. Ideally use camellia oil for maintenance.
• Use exclusively for noodles. Other foods may damage the blade. This knife was forged and quenched with this task in mind.
• Never drop or handle the knife roughly. The blade must be entirely straight to slice noodles well.
• The screw holes in the handle can be filled with a little bees wax or putty if you are bothered by them.
• Never cut on a hard board, marble bench, glass etc.
• This knife must be sharpened by stone with the bevel on the right hand side only.

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Comes in an individual, custom fitted knife wrap

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.