Menkiri bōchō

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Udon kiri (photo montage)

Making soba with a soba kiri .

A Menkiri bōchō ( Japanese 麺 切 包 丁 , dt. "Noodle cutting kitchen knife") is a special knife that is used in Japanese cuisine to make soba and udon noodles. For the preparation of soba used udon kiri also be soba kiri ( そば切(り) or 蕎麦切(り) ) called, used for the preparation of Udon udon kiri also udon kiri ( うどん切(り) ).

To make soba or udon, the dough is first flattened and folded and then cut with the menkiri bocho to make long, rectangular noodles. For this purpose, the menkiri bōchō has a long and straight cutting edge so that the noodles can be cut right down to the chopping board . The knife is usually heavy to make it easier to cut the pasta and is used with a slight forward motion.