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.
- Blade Length: 121mm (Measurement of the cutting edge)
- Total Length: 240mm (Blade + Handle)
- Blade width: 4mm (Measured where blade enters handle)
- Blade height: 39mm Heel to spine
- Total weight: 89 grams
- Steel Type - Cladding: White #1
- Steel Type - Cutting edge: White #1
- Left or Right handed: Either
- Hardness: 62-63 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.
Based in Kumamoto, 42 year old Nishida San became a disciple to another blacksmith when he was 19. After 9 years training, in 2006, he went his own way and opened his own workshop. He works with White #1 steel in the traditional hand-made way.