Sakai Kikumori White 3 Sobakiri 240mm

The Soba Kiri is the traditional single-edged knife for cutting soba, pasta, and noodles. It is very difficult to forge, requiring constant straightening. We left this task up to perhaps the most experienced forger in Sakai, the masterful Yoshikazu Tanaka.

Japanese White Steel #3, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.