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Yamashin White #1 Kobocho 120mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives. We recently upgraded these knives with a very nice walnut handle.
Weight: 2.8oz
Blade length: 125mm
Overall length: 240mm
Spine thickness at base: 3.0mm
Depth of blade at base: 41.67mm
Handle: Walnut
Ferrule: Pakka Wood
Product Reviews
Best paring knife ever, April 13, 2019 Good, October 29, 2017 useful size and geometry, February 23, 2017Posted By: Ken - verified customer
I have been using this knife daily for a year now. The compact size that has a tall height is just so useful. It truly makes you wonder why you would use a petty knife ever again. Easy to sharpen due to White #1 steel but its about 9/10 on sharpness after sharpening, and stropping. The handle is a big bonus on a $60 dollar knife.
I have been using this knife daily for a year now. The compact size that has a tall height is just so useful. It truly makes you wonder why you would use a petty knife ever again. Easy to sharpen due to White #1 steel but its about 9/10 on sharpness after sharpening, and stropping. The handle is a big bonus on a $60 dollar knife.
Product Review, July 3, 2014Posted By: Cal - verified customer
Really happy with this guy as my first japanese knife. I would recommend it for anyone like me who was on a budget and interested a unique knife with plenty or room for you to add your own personal touches. I think it's a great knife for a young cook looking to improve his or her knife knowledge. I'm looking forward to maybe treating the raw, wa-handle myself...Here's a review in the forums I posted up: http://www.chefknivestogoforum.com/120mm-yamashin-ko-bocho-t6961.html
Really happy with this guy as my first japanese knife. I would recommend it for anyone like me who was on a budget and interested a unique knife with plenty or room for you to add your own personal touches. I think it's a great knife for a young cook looking to improve his or her knife knowledge. I'm looking forward to maybe treating the raw, wa-handle myself...Here's a review in the forums I posted up: http://www.chefknivestogoforum.com/120mm-yamashin-ko-bocho-t6961.html
Product Review, July 3, 2014Posted By: Cal - verified customer
really happy with it. i'm looking forward to treating the raw, wa-handle myself.anybody on a budget and looking for a unique knife should definitely consider this ko bocho. here's a review i posted up in the forums: http://www.chefknivestogoforum.com/120mm-yamashin-ko-bocho-t6961.html
really happy with it. i'm looking forward to treating the raw, wa-handle myself.anybody on a budget and looking for a unique knife should definitely consider this ko bocho. here's a review i posted up in the forums: http://www.chefknivestogoforum.com/120mm-yamashin-ko-bocho-t6961.html
Product Review, June 26, 2014Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
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