bocho

Bocho refers to a type of Japanese knife. The term is a broad categorization encompassing many styles of blades used in Japanese cuisine, each designed for specific tasks. These knives are renowned for their exceptional sharpness, precision, and durability, often attributed to the traditional Japanese methods of steel forging and sharpening.

Common types of bocho include the Gyuto, which is a general-purpose chef's knife; the Santoku, a versatile knife suitable for slicing, dicing, and mincing; and the Nakiri, a rectangular knife specifically for vegetable preparation. Other specialized bocho knives exist for tasks like filleting fish (Yanagiba and Deba) or peeling.

The construction of bocho often involves a single bevel, meaning only one side of the blade is sharpened, contributing to its keen edge and clean cutting ability. This contrasts with Western-style knives, which typically feature a double bevel. The steel used in bocho can vary, with high-carbon steel being common for its ability to hold a sharp edge, though it can be more prone to rust. Stainless steel variants are also available, offering greater corrosion resistance. Proper care, including regular sharpening and drying, is essential to maintain the performance and longevity of a bocho knife.