In ancient days, to differentiate soba noodles from sobagaki (also known as sobaneri) which was also made by kneading buckwheat flour, the former was referred to as sobakiri.
古くは、同じく蕎麦粉を練った食品である蕎麦掻き（そばがき、蕎麦練りとも言う）と区別するため蕎麦切り（そばきり）と呼ばれた。