About Kobocho Knives
Kobocho are short and wide knives with sharp blades ideal for intricate tasks such as deboning, filleting, and grating small fish.
The steel used is mainly Aogami #2, which has high hardness (HRC60-62), but is relatively easy to sharpen, has good tenacity (rugged), has excellent sharpness, and offers the best balance of performance.
Carbon steel is mainly Aogami (Blue) steel #2, which offers the best overall balance of performance. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.