Daisuke Nishida White #1 Ko-Bocho Polished 120mm shigeki-tanaka ideal for working with smaller

ideal for working with smaller ingredients but just long enough to also be useful as an all rounder and take on some bigger foods too

A good size petty for those larger jobs but where space may be a little limited in the kitchen

the taller and flatter profile of the kiritsuke version of the gyuto is an ideal choice for a wide range of jobs

this knife performs every bit as well as it looks and Kurosaki-san's work on this range is rightfully popular and in high demand

Completely hand-made in white#1 steel with a kurouchi finish (also known as a blacksmith finish which helps protect the steel) and soft-iron cladding the ko-bocho is a wonderfully versatile small knife with a lot of cutting power

Daisuke Nishida White #1 Ko-Bocho Polished 120mm shigeki-tanaka ideal for working with smallerLike a cross between a small Santoku and a Petty knife, the Ko Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that, as a general guide, you can hold in your hand while working. Completely hand made in white#1 steel this ko bocho has a highly polished finish with a soft iron cladding. This means the knife is reactive and will produce a lovely patina over time.