Posted By: Jim
- verified customer
1 people found this review helpfulThis is my first ko bocho, and my first knife with a kuroichi finish.The balance point is right in front of the choil or "ago", so a pinch grip feels great. With this knife, I tend to use a push cut, and because of the belly on the tip, I can use a rocking push cut.It has a nice heft because of the substantial thickness of the blade, which makes it ideal for harder items, such as Japanese potatoes, ginger, kabocha, carrots, etc. But using a pinch grip allows more control and the ability to do delicate work.The thick, rustic spine is great for scraping the peel off of ginger. This thing is really handy! The choil point is very sharp, and I can use it for close work, such as trimming the stems on shiitake mushrooms. I just put the choil point where the stem meets the cap and rotate the shroom.Even though I'm a novice, I find it easy to sharpen, and the edge lasts for one or two weeks.There were a couple minor issues--the knife out of the box had some extraneous metal on the part that I think is called the "ago" and I had to file it off. The kuroichi finish has come off where my forefinger would be in my pinch grip. I don't know if this is normal or not.
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