Toki Sobakiri

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakiri or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods.  We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease. The kurouchi finish can help protect that area from rust and corrosion (but remember, its still not stainless).

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations.  As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakir or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.

• Knife Type: Sobakiri
• Steel Type: White #2 Carbon
• Handle Type: Walnut
• Construction Type: Carbon Clad
• Hand Orientation: Right-Handed

• Handle Length: 162mm
• Handle Height: 41mm
• Handle Width: 25mm
• Handle to Tip Length: 149mm
• Heel to Tip Length: 333mm
• Width of Spine at Middle: 2.7mm
• Width of Spine 1cm from the Tip: 1.6mm
• Width of Spine at Handle: 2.7mm
• Width of Spine above Heel: 2.7mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.7mm
• Blade Height: 134mm
• Weight: 764g