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Home > Knife Types > Petty Knives > 75mm-115mm Petty Knives > Yoshimitsu AS Ko-Bocho 110mm
Yoshimitsu AS Ko-Bocho 110mm
Yoshimitsu AS Ko-Bocho 110mm Yoshimitsu AS Ko-Bocho 110mmYoshimitsu AS Ko-Bocho 110mmYoshimitsu AS Ko-Bocho 110mm
Yoshimitsu AS Ko-Bocho 110mmYoshimitsu AS Ko-Bocho 110mmYoshimitsu AS Ko-Bocho 110mmYoshimitsu AS Ko-Bocho 110mm

Yoshimitsu AS Ko-Bocho 110mm

Item #: YSK-K10W

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $125.00
Yoshimitsu knives are made by 5 brothers working out of their shop in southern Japan near Nagasaki. They like to work with Aogami Super steel, which is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63.

The softer carbon steel cladding features a lovely kurouchi finish which protects and strengthens the inner steel while aiding in food release. A kurouchi finish occurs when the surface of the blade is blackened by an oxide film when it is put in the fire, made red hot and hardened. Though the black coloring can gradually disappear with repeated sharpening, it aids in corrosion resistance.

The ko-bocho blade (“ko” means small in Japanese) is 108mm long so it is well suited to performing small and intricate cutting jobs such as slicing garlic, chopping herbs, or mincing shallots. It excels at filleting smaller fish and Frenching ribs.

  • Weight: 2.1 oz (60 g)
  • Blade Length: 108 mm
  • Total Length: 234 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height: 36.6 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

  • Customer Reviews


    3 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Nimble, sturdy, and pretty, February 4, 2023
    Posted By: Chaz

    Purchased a bunka and happened to see this petty. I liked how it looked and that it was relatively tall, so I figured I could use an upgrade. At this point, I have used this knife much more than the bunka.

    It is just the right length and height makes very quick work of everything from mincing garlic to trimming steak. Out of the box it wasn't scary sharp but took an edge very easily and has kept it with 1 or 2 light touch ups. It has also developed a patina very nicely.

    If you need a tiny work horse (a mule?) then you can't go wrong with this knife.

    Was this rating helpful to you?   Yes   No
      great for the price
    Posted By: izaak - verified customer

    nice thin blade, good balance point, dull out of the box but takes a nice edge easy enough

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      Very handy
    Posted By: Craig Guinn
    1 people found this review helpful

    This is the fourth in my cktg collection. Matches the expectation of the super steel, hardness and sharpening. I needed something more easy to manipulate. I've used it for small vegetable clicking jobs and for final trimming meat where I needed something that is bright sharp - my term, and maneuverable. Trimming silver skin requires both to be effective. So, for now after waiting six months to refine what could fill in a gap, this one does a more than fine job.

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