Ko-Bocho

The Ko-Bōchō (小包丁), meaning "small kitchen knife," is a compact and versatile utility knife  traditionally used in Japanese kitchens for detailed prep work.

Historically, it evolved as a smaller counterpart to larger chef knives, offering greater control for tasks like peeling, trimming, and prepping small vegetables or herbs. With a short blade typically under 120mm, the Ko-Bōchō is favored by chefs who need precision in tight spaces or by those with smaller hands.

Forged from both high-carbon and stainless steels and crafted with either single or double bevels. Despite its size, the Ko-Bōchō embodies the same craftsmanship and cutting performance found in full-sized Japanese knives, making it an essential tool for fine, intricate kitchen work.