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.
Blacksmith: Tsutomu Kajiwara
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Weight: 3 ounces
Blade Length: 124 mm
Overall Length: 242 mm
Thickness at Heel: 3.4 mm
Blade Height: 42.0 mm