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  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.

Tips

    Do be careful with the washing up.

    More about Tadafusa

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

    DSC_0453

    Options
    $432.50

    Delivering to US (Paying in USD) Edit

    Soba KnifeFree delivery for orders over $100.00*Add to Wishlist / Save for later

    Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.

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

    UK: (excluding Tripod Ladders)

    • Free delivery for orders over £100*
    • £4.00: Royal Mail tracked service - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-5 working days.
    • £7.50: DHL, FedEx, or UPS tracked service typically delivered next working day by 6pm (excluding Sat/Sun and UK Bank Holidays) for orders received before 12pm GMT Mon–Fri (excluding UK Bank Holidays).

    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, FedEx, or UPS, and we’ll email you the tracking info.

    *Customs fees may apply and are estimated during checkout. 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

    For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prizing, levering and all sorts of other jobs around the kitchen (and sometimes beyond).

    Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service.

    Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese steel, but that comes at a price: the steel –especially steel with high carbon content - may be more brittle than you are used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

    A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

    Commons mistakes to avoid:

    • Leaving wooden handled knives to soak in water.
    • Washing knives in the dishwasher.
    • Not storing them carefully: store them individually, not jumbled up with other cutlery.
    • Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
    • Trying to cut frozen foods.
    • Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.

    Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

    • Wash them by hand and dry thoroughly afterwards.
    • 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.
    • Take care with harder foods, such as the skin of a pumpkin or a squash.
    Essentials