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the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that
These knives are made with a Shirogami carbon steel and each is sharpened by hand
the SG2 steel core steel clad in stainless steel looks out of this world and the edge retention is exceptional
the bunka is a perfect all rounder to add to your collection or pick as a first Japanese chef knife
Tsunehisa AUS10 Tsuchime Gyuto 180mm silky the Ko-Bocho is ideally suitedA great combination of thin grind, durable and easy to care for steel with wonderful looks thanks to the polished hammer finish this well balanced gyuto is a great everyday knife for any kitchen.
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