Like a cross between a small Santoku and a Petty knife, the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that, as a general guide, you can hold in your hand while working.

If you don't have a small prep knife in your kitchen we think you should consider this one. All those intricate jobs will be a doddle!

Whilst it is the same size as the Sabaki in this range their uses are very different, the Ko-Bocho has a higher clearance perfect for veg chopping and has a thinner spine.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

4 / 5Overall performance

While not quite matching up to some of our other ranges for out the box sharpness, the finish of the cutting edge is excellent for such an affordable knife and with a top up sharpen it will be screamingly sharp. You will need to take care of it while cutting and we do recommend the use a sharpening rod every few weeks just to keep the edge in best condition. It will of course dull eventually because the steel used is not quite of the hardness of our higher cost knives but this knife truly excels itself in the kitchen!

4 / 5Beauty

One of the aims of the Buho range is to give a feel for Japanese knife construction techniques and styling without breaking the bank. The hammered finish on the blades and the dark octagonal wood handles are certainly in keeping with Japanese style.

4 / 5Durability

The steel used in the blade is not quite to the hardness of Aogami super steel for example but this is the compromise reached to deliver a great Japanese knife experience at a significantly lower cost to many other ranges.

The blade will happily keep an edge and is still very sharp but you may wish to consider using a sharpening rod or stone every few weeks to maintain the edge. It's very much a working kitchen tool but one that might require handling with a little more care than a typical Western chopper.

4 / 5Ease of care

It is important to note that the blades of the Buho knives are not stainless and if you do not dry them immediately after washing, rust spots may occur.

We're happy with the quality and durability of the blade in care terms but we do always recommend washing and drying by hand immediately after use to keep the knife in best condition. Do not put this knife in a dishwasher.

4 / 5Comfort

Lightweight thanks to their half tang construction, we find working with the Buho for short or extended periods is very comfortable indeed.

5 / 5Value for money

The thing we're most excited about with the Buho is the exceptional value for money it offers. It's got the looks, it's got many of the properties and a great level of sharpness on the cutting edge but gives those who are considering investing in Japanese knives a real chance to do so without breaking the bank.

The technical bits

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

A textured shiny black box, lined with red card and the knife name in Japanese along the top. Each knife is hand packed in Japanese newspaper from the day it was completed which we feel gives a very nice authentic tone.

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.