Kobocho Small Knife

Kobocho Small Knife


Kobocho (小-包丁, ’small knife’) is a small knife that has a very sharp blade. While it is intended for peeling and preparing vegetables, it is suitable for chopping tougher, dried foods as well. Its small blade can be used to prepare ingredients while being held in the hands or on the chopping board.

Dimensions: 21cm (Blade 9cm)

Material: Blade - Blue Steel, Handle - Japanese white-bark magnolia

Place of Origin: Japan

Instructions for Care: Hand-wash with warm soapy water only and do not leave to soak. Please clean after each use, and wipe thoroughly with a clean, dry cloth to prevent rusting. Ensure that the blade and handle are not loose. Do not place in the dishwasher or oven.The knife will become unusable if it comes in contact with direct heat. Wooden chopping boards are recommended in order to maintain the quality of the blade. Please use a proper whetstone to sharpen the knife.

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