Daisuke Nishida White #1 Ko-Bocho Polished 120mm

Regular price £100.00
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5 in stock

Daisuke Nishida White #1 Ko-Bocho Polished 120mm Purchase options

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 highly polished finish with a soft-iron cladding. This means the knife is reactive and will produce a lovely patina over time.

Performance

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives.

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.

They're made entirely by hand although across the range the consistency of the finishing is good but be prepared to see the occasional scuff or impefection.

Comfort

The knives across this range do have a noticeable weight to them when using them and so they've got a reassuring feel in hand.

It's worth noting that the fit of the black ferrule on the handle isn't snug with the handle which some aren't a fan of but it simply reflects the choice of Nishida san preferring to spend more time and effort on the blade and pairing it with a relatively cheap handle.

Durability

White #1 takes and retains an edge very well and this range is forged in a traditional style which adds some weight and thickness to the blade and so while it's not a heavy duty knife, it's got a reassuring feel in hand and the 62-63HRC of the steel will certainly keep performance levels high for a long time.

Ease of care

This is a fully reactive steel on both the cutting edge and in the cladding so will develop a patina all over the blade as you use it but it's still fairly easy to care for as long as you follow the normal rules - no dishwashers, rinse and dry after use and enjoy the patina as it develops.

Value for money

As a full carbon knife made completely from scratch rather than utilising pressed steel you get a blade that takes and retains an edge very well and overall a nice knife for your money.

Nishida san makes all his blades by hand in small batches in his workshop and it's not unusual to see lead times of 9-12 months for his knives so if one is on your wishlist we'd definitely say grab one while they're in stock!

The only thing we'd perhaps consider is replacing the handle over time for one that closer matches the quality of the steel but the cheaper traditional style cherry wood handle allows for Nishida san to focus all his efforts on the blade which is exactly how it should be.

Product details

  • 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: Soft Iron
  • Steel Type - Cutting edge: White #1
  • Left or Right handed: Either
  • Hardness: 62-63 (HRC)
  • Handle style: Japanese
  • Handle material: Oval cherry wood with a black plastic bolster
  • Restock Time: 9-12 months Approximate timescale for restocking this knife if stock levels are low
  • This knife is made from a reactive steel that has some special care instructions and properties – learn more.

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 presentation box with red stepped inlay.

Blacksmith Profile

Daisuke Nishida

Based in Kumamoto, 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.

Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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