Yoshida Hamono ZDP-189 Silver Santoku santoku-knives the Ko-Bocho is ideally suited

the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that

MEDIUM: Best for mid sized knives typically around 210mm although for some bigger/taller 240mm knives you might want to consider a large handle

onions and soft fruit

the layering in the steel and balance of the blade make it a very useful smaller knife for a wide range of jobs in the kitchen

A fabulously finished gyuto from of Japan's rising stars and top level sharpeners

Yoshida Hamono ZDP-189 Silver Santoku santoku-knives the Ko-Bocho is ideally suitedA great looking knife that boasts the sharpness and hardness of knives significantly more expensive. This santoku has a superbly sharp edge out of the box and will hold it for a long time. With a bit more of a veg bias than the gyuto knife the santoku can do most things (no really hard veg or bones though!) and you'll find it becomes invaluable. The knife is made from a core steel of ZDP 189, a very hard steel (66 67 HRC), which means it can achieve