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.
- Blade Length: 120mm (Measurement of the cutting edge)
- Total Length: 250mm (Blade + Handle)
- Blade width: 3mm (Measured where blade enters handle)
- Blade height: 38mm Heel to spine
- Total weight: 72 grams
- Steel Type - Cladding: Soft Iron
- Steel Type - Cutting edge: Blue Steel #1
- Left or Right handed: Either
- Hardness: 61-63 HRC
- Handle style: Japanese
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.
Takeo Murata is a blacksmith from Kochi Japan who began his apprenticeship at 16 in 1965 and is famed for his craftsmanship and the balance of his knives.
What you getA 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.
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