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.
- Blade Length: 120mm (Measurement of the cutting edge)
- Total Length: 250mm (Blade + Handle)
- Blade width: 3mm (Measured where blade enters handle)
- Blade height: 38mm Heel to spine
- Total weight: 72 grams
- Steel Type - Cladding: Soft Iron
- Steel Type - Cutting edge: Blue Steel #1
- Left or Right handed: Either
- Hardness: 61-63 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.
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.