Shop Online • London Showroom • HQ Showroom

  1. Soba Knife
  2. Soba Knife - canvas cover
  1. Soba Knife
  2. Soba Knife - canvas cover

Soba Knife

More Information

Mix the buckwheat dough, roll it, layer it, slice it. It looks so easy - providing you have the right knife. Although soba (buckwheat noodles) isn’t often made fresh in most homes these days, when you do get the chance to eat it, it’s the most delicious of all noodles. Trust us - we’ve eaten a lot of noodles. The New Year is classic soba-eating season, but zaru soba, on a bed of ice, keeps you cool in the heat of summer. This knife, with its long, heavy blade of Shirogami steel, cuts the soft dough into symmetrical noodles with a lovely, repetitive action. Comes with a Magnolia blade protector and a heavy canvas wrap cover, in a lovely, and very Japanese, box.


    Do be careful with the washing up.

    More about Tadafusa

    Tadayuki Sone, 3rd generation owner of Tadafusa, in his showroom in Sanjo.



    USD / Delivering to United States

    Soba KnifeAdd to Wishlist
    Soba Knife
    • 960g
    • Rosewood handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability

    UK: (excluding Tripod Ladders)

    • Free delivery for orders over £100*
    • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
    • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

    *Surcharges may apply to some larger or heavier items to some areas.

    Global: (excluding Tripod Ladders)

    • Free delivery for orders over £/$/€100*
    • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
    • We use DHL or FedEx, and we’ll email you the tracking info.

    *Surcharges may apply to some larger or heavier items to some areas.

    Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

    Knife Care

    Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

    • Hand wash
    • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
    • Dry thoroughly
    • Store individually
    • Wipe over with Camellia Oil if not using regularly
    • Sharpen every two weeks or so of regular use
    • Use the Niwaki Combination Stone for everyday sharpening