CCK Long Slicer – Noodle Knife

The Noodle Knife (麵刀, miándāo) is the bakery and noodle-shop tool used to cut hand-rolled dough sheets into noodle strips. The blade is enormous (up to 51cm long and 18cm tall) with a Laser-thin carbon steel profile that drops cleanly through stacked dough in a single press without dragging or tearing. Carbon steel takes the sharpest edge and re-sharpens easily, which is the right trade-off for a tool that gets used every day on soft material.

It’s a specialist. If you’re not making hand-cut noodles in volume (laminated dough sheets pressed flat and stacked, then cut into ribbons), you don’t need this knife. But if you are, nothing else does the job. A Western chef’s knife is too short and too curved; a bread knife saws and tears the dough. The Noodle Knife is dropped, not pulled, and the long flat edge cuts an entire dough stack in one motion. The wide, tall blade also doubles as a dough lifter and bench scraper; slide it under the cut strips and transfer them straight to the boil.

It’s also an excellent (and unapologetically theatrical) carving knife for a whole roast. The 18″ and 20″ blades will go through a Christmas turkey, a whole leg of pork, or a side of beef in a single pass: flat profile, paper-thin slices, no sawing, and a presence at the table that no Western carving knife can match. If you want to show off, this is the knife.

Same Laser blade profile as the Long Slicer (the stainless duck and melon slicer at 18–34cm) and the standard Slicer, just much longer and taller. If you’re carving roasts at restaurant volume but don’t need 50cm of blade, the Long Slicer is the more practical kitchen tool. Bones, frozen meat, and dense vegetables will damage the edge; this is a soft-material tool only. Carbon steel: takes the sharpest edge and easiest to re-sharpen. Needs drying after use and occasional oiling; see our carbon steel care guide. Mulberry wood handle.

Sizes

Which size? 12″ and 13.5″ for small-batch noodle making, home dim sum production, and carving large roasts. 18″ and 20″ for commercial bakeries and noodle shops cutting full-sized dough sheets in a single pass, or for the cook who wants a properly dramatic carving knife for the centrepiece of a feast.