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Damascus Paring Knife Ko-Bocho
Are you looking for a tool for your kitchen that handles the finest work with surgical precision? If you care about the perfection of every cut and appreciate aesthetics, this Japanese paring knife of the Ko-Bocho type (translated as "small knife") will delight you. It is an indispensable companion for detailed tasks where a large chef's knife is too clumsy. The blade, formed by 33 layers of Damascus steel with an extremely hard VG-1 core, is not only a guarantee of fantastic sharpness, but thanks to the unique steel pattern, every piece is an original work of art. The knife arrives in a luxurious wooden presentation box, making it the perfect gift for any gastronomy lover. Further product information ...
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Damascus Paring Knife Ko-Bocho – The Small Master of Detail with VG-1 Core
Small in Stature, Big in Performance
In Japanese cuisine, every knife has its purpose. The Ko-Bocho is the equivalent of the Western paring or utility knife. It is designed to become an extension of the chef's hand. You will use it for peeling fruit and vegetables, coring, cleaning shrimp, larding meat, or creating intricate garnishes. Thanks to the compact blade, you have absolute control over the cut.
The secret of its cutting properties lies in the material. The core of the blade is made of high-carbon VG-1 steel (hardness approx. 59-60 HRC), which holds an edge incredibly long. This core is protected on the sides by 16 layers of softer stainless steel, creating that beautiful Damascus effect (Suminagashi) while protecting the brittle core from breakage. The handle made of black composite wood (Pakkawood) is ergonomically shaped, resistant to moisture, and finished with a stainless steel end cap that gives the knife perfect balance.
Technical Specifications
| Knife Type | Ko-Bocho (Paring / Utility) |
| Blade Material | VG-1 Core + 32 layers of stainless steel |
| Blade Length | 95 mm (3.75 inches) |
| Total Length | 210 mm (8.25 inches) |
| Weight | 75 g (2.6 oz) |
| Handle | Black composite wood (Pakkawood) |
| Packaging | Wooden gift box |
Caring for Your Damascus Jewel
This knife is a top-tier tool and deserves appropriate handling to serve you for generations.
- Washing: Never, and I repeat never, put this knife in the dishwasher. Aggressive chemicals and high temperatures would irreversibly damage the steel structure and the handle. Rinse it with lukewarm water after use and dry it immediately with a soft cloth.
- Cutting: Use wooden or plastic cutting boards. Glass, ceramic, or marble surfaces dull the edge. Although the steel is hard, the knife is not intended for prying, chopping bones, or cutting frozen foods – there is a risk of chipping the edge.
- Sharpening: To restore the edge, use high-quality water stones (whetstones). Avoid cheap pull-through sharpeners that strip too much material from the blade.
- Sharpening a Knife Correctly
We recommend purchasing a high-quality whetstone with a grit of 1000/3000 to maintain razor-sharpness with this knife.
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