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the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that
We recommend hand washing the black finish tweezers
We recommend the 24 grit for stones up to 800 grit and the 220 grit for anything higher
One of the most coveted knives around
The 210mm Gyuto brings the range's VG10 core and san mai construction to the shape most similar to a Western chef's knife
Seki Souma AUS8 Petty 120mm collection-knife-roll the Ko-Bocho is ideally suitedMade in Seki City, the Souma 120mm petty is a nimble utility knife perfect for intricate prep. The AUS8 stainless steel blade ensures easy maintenance and durability, making it ideal for peeling and garnishing. Finished with a robust Western style pakkawood handle, this well balanced tool offers a comfortable, reliable introduction to Japanese cutlery for any kitchen.
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