Udon kiri

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A udon kiri (うどん切, udon kiri^?) or soba kiri (そば切, soba kiri^?) is a specialized knife used in the Japanese kitchen to make soba and udon noodles. The knife is also sometimes called menkiri bocho (麺切り包丁, menkiri bocho^?). To make soba or udon the dough is flattened and folded, and then cut with the menkiri bocho to produce long rectangular noodles. For this purpose the menkiri bocho 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.

See also Japanese kitchen knives and the list of Japanese cooking utensils.

[edit] References

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• UDON-KIRI at mizunotanrenjo.jp