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Premium Ko-Bocho Paring Knife
Are you looking for a tool for your kitchen that can handle the most delicate tasks with surgical precision? While large knives command respect with their power, this small Japanese jewel of the Ko-Bocho type (known in Western terminology as a paring knife) is a master of detail. It is an indispensable companion for moments when you need absolute control over the cut. Its blade is forged from 33 layers of steel, with a hard core of VG10 steel ensuring brutal sharpness, while the surrounding layers of stainless Damascus add flexibility. The black Pakkawood handle with an elegant red ring fits your hand so naturally that you'll forget you're holding a knife at all. It is the ideal choice for demanding chefs who know that perfection lies in the details. Further product information ...
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Premium Ko-Bocho Paring Knife with Hammered Damascus Blade
A Small but Mighty Helper for Precise Tasks
This knife is designed as an extension of your fingers. Thanks to the short blade (90 mm / approx. 3.5 inches), you have constant control over the knife tip, which is crucial when peeling fruit and vegetables in hand, coring, cleaning mushrooms or shrimp, and creating decorative garnishes. The Tsuchime (hammered finish) on the upper part of the blade not only looks fantastic, referencing the handwork of master smiths, but also creates air pockets that reduce friction and prevent ingredients from sticking.
This model excels in activities where large chef's knives are clumsy:
- Peeling apples, potatoes, and citrus fruits.
- Slicing garlic and ginger into the finest wafers.
- Larding meat.
- Trimming silverskin from meat and cleaning smaller cuts.
- Kitchen knives
Technical Parameters
| Knife Type | Ko-Bocho (Paring Knife) |
| Core Material | VG10 Steel (Gold Steel) |
| Blade Construction | 33 Layers (San Mai Damascus) |
| Steel Hardness | 60-61° Rockwell (HRC) |
| Finish | Tsuchime (hammered look), Damascus |
| Handle Material | Pakkawood (stabilized wood), black |
| Handle Shape | Chestnut profile (D-shape) |
| Total Length | 195 mm (approx. 7.7 inches) |
| Blade Length | 90 mm (approx. 3.5 inches) |
| Weight | 65 g (approx. 2.3 oz) |
History and Care
The name Ko-Bocho literally means "small knife" in Japanese. In the history of Japanese gastronomy, it served to prepare smaller ingredients and for decorative carving (mukimono), which is typical for Japanese cuisine. VG10 steel is the modern pinnacle of Japanese metallurgical art, combining sword-making tradition with the requirements for stainless steel.
To ensure this beauty serves you for ages, follow the basic rules: The dishwasher is a forbidden zone! Neither the handle nor the fine edge can withstand the chemicals and heat. Rinse the knife after use and dry it immediately. The blade is stainless, but the high carbon content in the core requires care. Never use the knife as a pry bar, screwdriver, or can opener – the tip is very fine and could break. For sharpening, use only high-quality water whetstones; honing steels are less suitable for this type of hard steel. For safe storage, we recommend acquiring a magnetic strip, where the knife stands out and doesn't get dulled by other cutlery.
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