Type: Kobocho (small Bocho knife), paring & peeling knife
Brand: Ishizuchi
Construction: Hon-Warikomi / Iron Clad Blue (Aogami) #1
Method: Hammer Forged
Blade Length: 105 mm (4.1 in)
Blade Height: 36 mm (1.4 in)
Weight: about 64 g (2.2 oz)
Spine Thickness: 2 mm/at heel
Blade Type: Double-bevel
Core Edge Steel: Blue (Aogami) #1 High Carbon Steel
HRC (Rockwell Hardness): 61-63
Finishing: Black Finish (Kurouchi)
Handle: Japanese, Walnut /Plastic Ferrule
Place of Origin: Tosa, Japan

Kobocho, Japanese for “little knife,” is shaped like a mini Santoku and is forged from Aogami #1 or blue paper #1 steel. It is highly regarded for its ability to take and hold a steep and refined edge.

Blue Steel #1 (Hitachi Metals Ltd.) is very similar to Blue Steel #2, but the additional Carbon and Tungsten / Wolfram result in even better edge retention and toughness. The steel is perhaps most commonly seen in high-grade Japanese traditional knives.

Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.

There is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.

Kobocho Kurouchi 105 mm (4.1 in) Aogami (Blue) #1 Double-Bevel

¥15,500