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.
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 120 mm (Measurement of the cutting edge)
- Total length 250 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 38 mm Heel to spine
- Total weight 72 grams
- Blade Material Blue Steel #1 cutting edge, laminated in
- Hardness 61-63 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
A 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.
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.