Ko bocho translates simply to small knife, and this 105mm version from Yoshimitsu fills much the same role as a paring knife in a western kitchen, built for peeling, trimming, and other detailed tasks too fine for a full-size petty or gyuto.
The core is Aogami Super, the highest grade in the YSK lineup, with enough carbon, chromium, and tungsten content to push hardness into the 62 to 63 HRC range, while improving both edge retention and corrosion resistance over lesser carbon steels. The core is set into a softer iron jigane through traditional san mai construction, a labor-intensive method that the Yoshimitsu brothers still do by hand at their shop near Nagasaki, a business that has been running since 1852 and was first brought to the US by CKTG. The outer layer carries the rustic black kurouchi finish typical of the line, ground evenly at 50/50, with an octagonal walnut handle and a black pakka wood ferrule.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep this small blade at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
The core is Aogami Super, the highest grade in the YSK lineup, with enough carbon, chromium, and tungsten content to push hardness into the 62 to 63 HRC range, while improving both edge retention and corrosion resistance over lesser carbon steels. The core is set into a softer iron jigane through traditional san mai construction, a labor-intensive method that the Yoshimitsu brothers still do by hand at their shop near Nagasaki, a business that has been running since 1852 and was first brought to the US by CKTG. The outer layer carries the rustic black kurouchi finish typical of the line, ground evenly at 50/50, with an octagonal walnut handle and a black pakka wood ferrule.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep this small blade at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
- Brand: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- HRC: 62-63
- Finish: Kurouchi
- Edge Grind: Even
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 2.1 oz (60 g)
- Blade Length: 106 mm
- Total Length: 232 mm
- Spine Thickness at Heel: 2-3 mm
- Blade Height: 37 mm
