Kono Uchihamono ko-bocho 120mm Shirogami#1

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 shirogami#1 alloy steel edge will certainly rust if not dried before storing. Tip for young players: rinse your knife in hot water (blade down) before drying, in order to evaporate water molecules in the microscopic pits in the blade steel. No rust.

For the eagle-eyed: the kanji on the blade in our product images indicates aogami (blue) #1 steel. Our latest ko-bocho arrivals from Kono san are shirogami (white) #1.