Name: Soba-kiri
Brand: Takamura
SKU: TK-SOBA
Price: 396.95 EUR
Availability: InStock

Soba-kiri

€396,95 EUR

VAT included for EU orders.

TK-SOBA

A truly unusual specialty knife from Takamura, made from Cromax steel.

A soba-kiri is a traditional Japanese specialty knife designed for cutting handmade soba noodles. The rolled-out dough is folded and then cut into thin, even strips. The blade is extremely tall, with a long, almost completely straight edge. This shape allows for a controlled, primarily downward cutting motion, producing even cuts through the folded dough.

The blade on this particular knife has a pronounced tsuchime finish, with a distinct hammered texture covering most of the blade face, while the area closest to the edge is smoothly polished. The construction is substantial, but views of the spine and choil also reveal a clear taper toward the edge. The characteristic cutout in front of the handle gives the knife its classic soba-kiri profile.

The steel is Cromax, a steel Takamura has also used in other knives. It combines a high carbon content and excellent edge performance with greater reactivity than fully stainless steel. The knife should therefore be wiped dry immediately after use and should not be left damp.

The handle is traditional Japanese in style, and the large, almost rectangular blade makes this one of the more distinctive knives we have received.

This is not an all-purpose knife. It is a highly specialized Japanese tool for making soba noodles.

Blade length: 240 mm
Blade height: 98 mm
Weight: 335 g
Steel: Cromax
Type: Soba-kiri / soba knife
Maker: Takamura
Origin: Echizen, Japan
Finish: Tsuchime

Manufacturer: Takamura
Model: Santoku
Length: 240 mm
Steel: Chromax
Semi stainless
HRC: 60-62 HRC
Forging:
Handle material: Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.