Bocho Tadafusa “Japanese style” Petty Knife is a small all-purpose knife ideal for herbs, small fruits and vegetables.

This paring knife is excellent for tasks that require delicate slicing and a lot of dexterity. This workhorse will always come in handy when you need to slice up small pieces of meats, vegetables, fruit and herbs. This is a must have in your kitchen for any serious home chef (or professional).

The word Bocho means Japanese style.  From the traditional Japanese range of hand-forged blue carbon steel knives by Tadafusa. Carbon steel holds a keen edge and these knives are exceptionally sharp. The handles are crafted from burnt Chestnut wood with a plastic ferrule. This wood is moisture resistant and also resistant to bacteria. 

These knives are created by ‘sandwiching’ layers of steel. The inside layer of Aogami (or Blue Paper Steel) allows honing to a super sharp edge. Sandwiching the Aogami between two harder layers of special composite steel enhances durability. The carbon steel exterior blade has been left with a rustic or nashiji (pear skin) finish. The undulating surface reduces suction, allowing food to fall freely from the blade and reducing resistance.

The Bocho style may feel a little different compared with a standard Western knife. Please read the full instructions for use and care included in the box carefully, they are sharp knives.

• Made in Japan
  
• Stainless Steel (blade) / SLD Steel (edge) / Chestnut (handle)
  
• L 22.5 cm (Blade Length - 13.5 cm)
  
• 100 g
  
• Limited 12 month manufacturers warranty

Care:
Always wash your knife by hand in warm soapy water, dry it and put it away safely. Storage in a wooden knife black is recommended.
It is a good idea to wipe them clean, dry blade edge with food-grade oil every now and then to protect it from rust
Never put your knife in the dishwasher or leave it wet for too long
Only use a sharpening stone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.