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the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that
These knives are made with a Shirogami carbon steel and each is sharpened by hand
We recommend pairing this stone with a leather strop with which to finish your sharpening process
as well as looking stunning on your knife rack
it has a very flat cutting edge and the height enables good knuckle clearance and the blade is perfect for scooping large amounts of veg into a pot
Tsunehisa AUS10 Tsuchime Gyuto 180mm silky the Ko-Bocho is ideally suitedA great combination of thin grind, durable and easy to care for steel with wonderful looks thanks to the polished hammer finish this well balanced gyuto is a great everyday knife for any kitchen.
