Udon kiri

A Menkiri bocho (Japanese麺 切 包 丁, dt " noodle cutting kitchen knife " ) is a special knife, which in Japanese cuisine for making soba (also soba kiri (そば 切(り) or荞麦 切(り) ) called ) and udon noodles (also udon kiri (うどん 切(り) ) below) will be used.

Produce soba or udon, the dough is flattened and folded first, and then subsequently cut with the menkiri bocho to obtain long rectangular pasta. For this purpose the menkiri bocho has a long and straight edge to cut the noodles up easily on the dulcimer can. The blade normally has a high weight in order to facilitate the cutting of the pasta, and is used with a slight forward movement.