Introducing the Kobocho: the Japanese version of the Petty Knife. This trusty blade has a wide width with many uses - filleting, separating bones, chopping meat, and slicing vegetables. All the utility of a Santoku, but in mini form!
Ideal for: Slicing and dicing.
Useful on food types: Small proteins as well as small to medium fruits and vegetables including apples, oranges, carrots, broccoli, and garlic.
Category: Aogami, Blue Steel, High Carbon, Intermediate Petty, New, Petty, Stainless Steel, Western Style