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.
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.
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
- 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.
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, here are some useful places to start.