Yukihiro Sakai Hinokuni White #1 Ko-Bocho 120mm

Regular price £110.00
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Yukihiro Sakai Hinokuni White #1 Ko-Bocho 120mm Purchase options

Completely hand-made by Yukihiro-san with a durable shirogami / white #1 core clad in soft-iron with a kurouchi finish, the ko-bocho is a wonderfully versatile small knife with a lot of cutting power.

First Impressions

The first impression when opening the box is that it's absolutely obvious these knives are made by someone who has apprenticed under Nishida-san and they bear most of the same characteristics of those knives for obvious reasons. 

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives and out of the box, these are impressively sharp and will hold that edge well.

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.

The knives are left with a traditional kurouchi finish and if you're looking for a very traditional style knife then look no further.

In Hand

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.

They're marginally taller than usual which offers good clearance if you have bigger hands or simply prefer a taller knife.

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 Yukihiro-san preferring to spend more time and effort on the blade and pairing it with a relatively inexpensive handle which functions perfectly well but can easily be replaced if that's your preference.

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

These are very reactive knives so we'd definitely recommend rinsing and drying immediately after use but they will patina and change as they react with the foods and moisture in the kitchen. 

Please note that the usuba in this range is a single bevel knife designed for right handed use and so while the other knives are easy to sharpen we recommend the nakiri if you're not confident sharpening and caring for single bevel knives.

Our Verdict

This is a great value range if you're looking to embrace everything in a highly reactive, fully handmade Japanese chef knife. 

It's fantastic to see more of the apprentice blacksmiths taking their craft and skills independent but following the work of their teachers and Yukihiro-san has created a quality knife with an impressive grind and in using a White #1 steel core you get excellent edge retention. 

We're delighted to be one of the few shops to stock this range and we're sure it's going to be a very popular knife in a competitive price bracket.

Product quick view

Want to see a little more of the knife? Check out what the knife looks like in hand and up close.

Product details

  • Blade Length: 123mm (Measurement of the cutting edge)
  • Total Length: 240mm (Blade + Handle)
  • Blade Thickness: 2.25mm (Measured level with heel)
  • Blade Height: 37.5mm (Heel to spine)
  • Total Weight: 73 grams
  • Steel Type - Cladding: Soft Iron
  • Steel Type - Core: White #1
  • This knife is made from a reactive carbon steel which is not stainless and has some special care instructions and properties – Read our carbon steel care guide here

  • Left or Right handed: Either
  • Hardness: 62-63 (HRC)
  • Handle Style: Japanese
  • Handle Material: Rosewood with plastic ferrule

Product SKU: 11301

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.

Compatable saya or guard

We recommend a petty sized blade guard to protect this knife if you're not storing it on a magnetic rack or block.

 

View all sayas, guards and storage options

Blacksmith Profile

Yukihiro Sakai

Yukihiro Sakai is now an independent blacksmith carrying on the traditional style of forge welding knives in-house having spent his apprenticeship learning his craft under Nishida. He represents one of the next generation of blacksmiths who still enjoy working in a traditional style and making everything in-house.

View all Yukihiro Sakai knives

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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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