The Japanese Kobocho Knife is equivalent to a paring knife and will peel, de-seed, clean and perform small intricate cutting tasks. Especially great for cutting or filleting smaller fish
Tyzack are excited to offer this new range of Japanese kitchen knives. These knives feature a double laminated blade with a white paper steel core and are manufactured using an authentic Japanese hand forging process. White paper steel is a traditional high carbon steel that is often used for Japanese knives.
his type of steel allows for an extremely sharp cutting edge that is vastly superior to normal stainless steel kitchen knives. Susceptibility to surface rust is an unavoidable attribute of high carbon steel knives, however the ease of sharpening and superior edge of these knives is worth the small amount of maintenance necessary to maintain them. The lamination manufacturing technique allows the high carbon edge holding steel to be forged between rust resistant steel cheeks that serve to cushion the hard core steel.
