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.
Product details
- Blade Length: 120mm (Measurement of the cutting edge)
- Total Length: 250mm (Blade + Handle)
- Blade Thickness: 3mm (Measured level with heel)
- Blade Height: 38mm (Heel to spine)
- Total Weight: 72 grams
- Core Steel: Blue Steel #1
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This knife is made from a reactive carbon steel which is not stainless and therefore has some special care instructions and properties.
Read the carbon steel care guide - Cladding Steel: Soft Iron
- Hardness: 61-63 (HRC)
- Handle Style: Japanese
- Handle Material: Magnolia (light) with plastic bolster or octagonal (dark) pakka
- Left or Right handed: Either (Double Bevel)
Product SKU: 1205
Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.
Blacksmith Profile
Takeo Murata
Takeo Murata is a blacksmith from Kochi Japan who began his apprenticeship at 16 in 1965 and is famed for his craftsmanship and the balance of his knives.
