Soba Kiri

[Moooza]

There's not too much detail on Soba Kiri on this forum. Thought we could discuss them a little. Are there any desirable ones?
I know heaps of other knives could be used as a substitute, but do you have one, or use one?

A couple of notable ones:
https://kitaeji.com/knives/Shigefusa_Kasumi_Soba_Kiri_246mm/index.html
https://www.japanesenaturalstones.com/toyama-noborikoi-sobakiri-300mm/

JNS also had the Hirotomo and Fujisawa Hayasiya which seem to sell reasonably quickly.

 

[refcast]

I've seen so many soba kiri on auction. . . Some for quite cheap.

I've seen some super old ones, rustic as heck, sold alongside agricultural tools, which is to say, more popular in the rural regions where those non rice grains are grown.

Probably the hardest knife to sharpen. Must be very close to straight edge, no recurve tolerated. I don't own one. . . I don't know if I could sell it, but Chinese cleaver and usuba edge profile care is hard enough... I have a friend who owns one though

Desirable ones hahaha, I have really liked all the kurouchi and hammered carbon ones I've seen. Lots with string tied around the handle, some with cylindeical one piece wood handles.

 

[Ochazuke]

I have one. I actually use it sometimes too

Like many Japanese knives, I'd say it's worth it if you're a pro (in this case selling soba for a living). Otherwise just use what you have.