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Product Description
Short, sharp, highly suited to opening and filleting small fish and a nice small all-rounder for any home kitchen - it won't take up much space.
The traditional kurouchi finish lends some rust resistance but the high carbon Aogami#1 alloy steel edge will certainly rust if not dried before storing. Tip for young players: rinse your knife in hot water before drying in order to evaporate water molecules in the microscopic pits in the blade steel. No rust.
| Blade steel: | YSS Aogami#1 | nantetsu |
| Bevel: | Ryōba double bevel |
| Blade construction: | Warikomi |
| Left-handed available: | Handle and blade suit both hands |
| Handle: | Hounoki (Magnolia) |
| Ferrule: | Plastic |
| Blade length: | 105mm |
| Blade height: | 36mm |
| Blade spine: | 2.5mm |
| Handle length: | 115mm |
| Handle thickness: | 23x18mm |
| Weight in hand: | 60g |
Product Reviews
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Almost like a small gyuto or really thin deba
Posted by Unknown on 25th Feb 2021
The ko-bocho at first I thought might be too small . . . but it really is great for a shallot or peeling. The steel feels really crispy and wants to sharpen easily . . . it doesn't like to stick to itself and shaves off easily on the stones. . . some other blue 1 from sakai for instance, felt a lot more glassy to me, and not as keen or easy to sharpen. The polish on the soft steel is super even and extremely pretty in person. The knife is surprisingly stiff, too. . . it feels really secure even going into the handle.
The left side of the knife has a concave blade face, and the right side is pretty flat. The left side bevel juts out a bit. . . like a single bevel knife a bit. This would be great for a left hander, but it just takes a bit time on a coarse or medium stone to adjust that flatter. The original style is good for food release, but when cutting through harder things it can wedge, Not a hard fix at all, and the steel is again, really easy to sharpen, even the hard steel part, not just the soft iron. The feedback in sharpening is probably the nicest of any knife I've used. . . its like hey, steel is coming off, all those little ridges and valleys on the sharpening stone, its like I can feel that through the knife. Or something like that. Or a bit more like the feeling of fingers over a textured surface. Fun.
The handle is a bit darker in person, quite a few shades darker than other ho wood handles I've held. . .a bit denser maybe too, and gripper and not as soft.
