Tojiro Udon-Kiri 210mm (8.3")
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An excellent knife designed for cutting Japanese noodles. The blade is made of a single piece of stainless molybdenum/vanadium steel. Its large and heavy blade is excellent for cutting udon long flat noodles. The knife has a traditional Japanese Magnolia handle.
It has a long, straight cutting edge designed to cut stacked sheets of noodle dough into thin, even strips in the blink of an eye. To facilitate cutting through the soft dough in a single downward stroke the knife is designed with the handle near the center.
Soba is the Japanese name for buckwheat but this name usually refers to thin noodles made from buckwheat flour. Have you tried them? One of our favorite Japanese specialties!
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
|Blade shape:||Udon Kiri
|Steel type:||stainless steel|
|Hardness (HRC scale):||52-53|
|Overall length:||350mm (13.8")|
|Blade length:||215mm (8.5")|
|Spine thickness:||2.40mm (0.1")|
|Weight:||305 g (10.8 oz)|
|Handle length:||157mm (6.2")|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.