Home > Knife Brands > Tsutomu Kajiwara > Kajiwara Kurouchi Knives > 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:
(5 out of 5 based on 1 reviews)

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Our Price: $89.00
Availability: Usually ships the same business day
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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

    5  Product Review, February 1, 2014
    Posted By: sKot S. - verified customer

    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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