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Home > Knife Types > Petty Knives > 120-135mm Pettys > Kajiwara Kurouchi Ko Bocho 120mm
Kajiwara Kurouchi Ko Bocho 120mm
Kajiwara Kurouchi Ko Bocho 120mm
Kajiwara Kurouchi Ko Bocho 120mm

Kajiwara Kurouchi Ko Bocho 120mm

Item #: KajiwaraKuroKoBocho120

Average Customer Rating:
(4.5 out of 5 based on 5 reviews)

Read Reviews | Write a Review
Our Price: $89.00
Availability: Usually ships the same business day
This 120mm Ko Bocho, Japanese for “little knife,” is shaped like a mini santoku, and is forged from Aogami #2 or blue paper #2 steel, very highly regarded for its ability to take and hold a steep and refined edge. This is a knife that when used as a supplement to your gyuto creates a very dynamic team capable of just about any food prep you can throw their way. This blade is really quite thick for a knife of this size, and the shape makes it perfect for chopping garlic, shallots, scallions, chocolate, nuts, and tougher dried items like sun dried tomatoes or ancho chiles.

The blade has a kurouchi finish created during heat treating, and helps prevent rust. With a proper edge, this knife also works very well for breaking down poultry, as you would use a honesuki. The tall height of the blade and unique complex grind are perfect for working on the cutting board. Top it off with a rosewood handle and ebony ferrule, and you have a fantastic rustic looking utility blade that you will reach for very often, and one that you’ll always consider a great value.

  • Weight: 3 ounces
  • Blade Length: 124 mm
  • Overall Length: 242 mm
  • Thickness at Heel: 3.4 mm
  • Blade Height: 42.0 mm
  • Customer Reviews

    Product Reviews

    4  It's like a baby gyoto, March 22, 2017
    Posted By: Kanen - verified customer

    Out of the box finish is pretty nice. Once you put this lil thang on the stone, then it really puts in the work! Recommend this knife if you want to use it as a petty or for breaking down a chicken. The edge will last you for about a week if your housing this in a professional kitchen.

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    5  Super Petty Knife, March 10, 2017
    Posted By: Lee Lieberman

    I have been happy with the 105mm version, but felt the need for a more gyuto-like knife. This does it, it has more weight. The extra length makes it less limited. The Aogami #2 steel is great; it stays sharp for a couple of weeks with my level of use. The price is very reasonable for a knife of this fit and finish. the rosewood handle looks great.

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    5  Fantastic small knife, September 11, 2016
    Posted By: Justin Munsters - verified customer
    5 people found this review helpful

    As others have mentioned here, this is simply a mini-gyuto. The knife is very well balanced and well suited for work from paring to poultry boning. It has great rocking ability, but it is so sharp (after sharpening) I worry for my fingers with its nimble size.

    Out of the box it needs a sharpening, but after hours of prep work I have yet to resharpen it. A rinse and a dry wipe after a long session with acidic foods will keep this clean. For professional and home chefs alike, this is one of the best all around knives outside of your chef knife that you will find a,nd a fantastic addition and introduction into Japanese knives.

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    4  First ko bocho, June 18, 2015
    Posted By: Justin
    5 people found this review helpful

    This is my first ko bocho knife as I was looking for a knife with a multiple purpose functionality, this knife definitely performs well as both a petty and a boning knife. It doesn't have the fine tip as the honesuki and isn't as nimble. But for snapping through joints and doing simple butchering its solid. Really love this knife and the finish is exactly what i wanted. The edge is good on mine seemed to shave hair just fine. Keep it dry. And it will last for a long time

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    5  Product Review, February 1, 2014
    Posted By: sKot S. - verified customer
    4 people found this review helpful

    It is as if this blade started life as the 240mm Gyuto that was cut off 120mm back from the tip.

    If you hold it up against the 240 Gyuto it's the exact same profile.

    That little bit of trivia side, this handles like the perfect combination of a paring knife, boning knife and small chefs knife.

    Like the 240mm Gyuto, this knife is a perfect extension of my hand for the work I need to do with it.

    OOTB more than sharp enough to take straight to work. It's been heavily used through 2 10hr shifts and still hasn't touched a hone or stone.

    Also like the 240mm Gyuto, the blade itself is stunning to look at and matches beautifully with the rosewood/ebony handles.

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