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.
Completely hand-made in white#1 steel this ko-bocho has a kurouchi finish (also known as a blacksmith finish which helps protect the steel) with a soft-iron cladding. This means the knife is reactive and will produce a patina over time.
Technical details
- Blade Length: 121mm (Measurement of the cutting edge)
- Total Length: 240mm (Blade + Handle)
- Blade width: 4mm (Measured where blade enters handle)
- Blade height: 39mm Heel to spine
- Total weight: 89 grams
- Steel Type - Cladding: White #1
- Steel Type - Cutting edge: White #1
- Left or Right handed: Either
- Hardness: 62-63 HRC
- Handle style: Japanese
-
This knife steel has some special care instructions – learn more.
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.
Blacksmith Profile
Daisuke Nishida
Based in Kumamoto, 42 year old Nishida San became a disciple to another blacksmith when he was 19. After 9 years training, in 2006, he went his own way and opened his own workshop. He works with White #1 steel in the traditional hand-made way.
