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

Yoshimitsu AS Ko-Bocho 110mm

Item #: YSK-K10W

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $119.00
Availability: Usually ships the same business day
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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 115mm 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: 2.2 ounces
  • Blade Length: 110 mm
  • Overall Length: 230 mm
  • Thickness at Heel: 2.9 mm
  • Blade Height: 36 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Customer Reviews

    Product Reviews

    5  Very handy , November 29, 2018
    Posted By: Craig Guinn

    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. Ive 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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