Daisuke Nishida White #1 Ko-Bocho Kurouchi 120mm

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 finishΒ (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.

At a glance

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

/ 5 Performance

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives. Keep it in shape with a few strokes of a ceramic rod and it will serve you well.

/ 5 Beauty

There is a raw beauty about these knives, you can really tell that they've been created with a great deal of pride and skill. The handles aren't as good looking as some of our other knives but they look fine.

/ 5 Ease of Care

This knife is made of carbon steel so the knife is reactive and you will get a patina develop over time which some people love and others hate! Usual rules apply, don't put in the dishwasher, don't cut any really hard veg and don't slam the blade down on the chopping board (no glass chopping boards either please!). A quick wipe after use will keep the blade looking great.

The technical bits

  • Blade length 121 mm (Measurement of the cutting edge)
  • Total length 240 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 39 mm Heel to spine
  • Total weight 89 grams
  • Blade Material cutting edge, laminated in

    This knife steel has some special care instructions, learn more.

  • Hardness 62:63 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

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

Black cardboard box with red stepped inlay.

What is a knife?

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.

Daisuke Nishida White #1 Ko-Bocho Kurouchi 120mm £90.00