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the ko-bunka is great for working on your smaller ingredients and herbs
This is hand-made knife therefore each one is unique
The overall sharpness and edge retention from the super blue steel make this one a real workshorse you'll be reaching for every day
This daily driver is thick above the heel with an aggressive distal taper
Daisuke Nishida White #1 Ko-Bocho Polished 120mm shigeki-tanaka the ko-bunka is great forLike a cross between a small Santoku and a Petty knife, the Ko Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that, as a general guide, you can hold in your hand while working. Completely hand made in white#1 steel this ko bocho has a highly polished finish with a soft iron cladding. This means the knife is reactive and will produce a lovely patina over time.
