TAKEO MURATA Buho Kurouchi Ko-bocho 120 mm

Takeo Murata SKU: 241432
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Regular price 990,00 kr
Regular price Sale price 990,00 kr
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Knivtype Santoku
Bladlengde 120 mm
Høyre-/venstrehendt For both
Slipefase 50/50
Håndtak Magnolia
Hardhet 63-64 HRC
Ståltype Karbonstål
Stål Blue #1 (Aogami #1)

A Ko-bocho is a cross between a small santoku and a Petty. A ko-bocho is ideal when you are working with intricate ingredients such as vegetables and other ingredients that need to be held in your hand while you work.

Kurouchi means raw or unsharpened in Japanese, and refers to the unfinished surface of the blade. This surface retains the dark, hammered texture and rust-colored appearance typical of kurouchi.

Kurouchi is more than just an aesthetic feature on the knife, and has a functional role by reducing friction between food and knife, making it easier to cut through various ingredients.

Santoku er den perfekte allroundkniven innenfor japanske kokkekniver, og navnet oversettes til tre bruksområder. Disse tre bruksområdene er kjøtt, fisk og grønnsaker, og den kan med andre ord brukes til det aller meste på kjøkkenet.

Bladet til en santoku er litt bredere enn en gyuto eller en vestlig kokkekniv, og gir derfor god plass til f.eks. større grønnsaker med litt høyde. Den har en karakteristisk tupp som gir eggen en større kontaktflate. Dette gjør at man kan kutte effektivt med en teknikk som kalles "push cut".

Et karbonstål med tilsetning av krom og wolfram, som gir økt slitestyrke og hardhet. Beholder skarpheten lenger enn mange andre ståltyper. Rengjør og tørk umiddelbart etter bruk; unngå langvarig eksponering for fuktighet. Over tid vil stålet utvikle en beskyttende patina som forbedrer rustmotstanden og gir bladet karakter. 

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.

About the brand

Takeo Murata

Experience Takeo Murata

Why buy a knife at Tomatosharp?

Professional grinding service

When your knife becomes dull, you can always come back to us and have it sharpened.

Handpicked quality

All our products are carefully selected to offer the best experience in the kitchen.

An investment for the kitchen

We sell high-quality products that last and that you can trust.

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