Experience Shirogami in a Traditional Japanese Ko-Bocho Profile
The Tsunehisa Shirogami Kurouchi Ko-Bocho 120mm is made in Japan from Shirogami (White Paper) carbon steel with a kurouchi (blacksmith's) finish - a compact, versatile small knife for precise kitchen tasks, with the pure carbon edge that Japanese chefs have relied on for centuries.
Note: Reactive steel - wipe dry immediately after use
Origin: Japan
The Kurouchi Ko-Bocho
Ko-Bocho means small knife in Japanese - a compact, versatile blade for the precise detail work that larger knives can't reach. The kurouchi finish is the raw blacksmith's finish left on the blade after forging - rustic, characterful, and providing a degree of natural protection to the reactive carbon steel. Shirogami takes a keener edge than stainless and sharpens effortlessly on Japanese water stones. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately after use - reactive steel will rust if left wet
A natural patina will develop with use - this is normal and protects the steel
Sharpen on Japanese water stones - takes an exceptionally fine edge
Apply a light coat of food-safe oil if storing for extended periods
