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
The construction of bocho often involves a single bevel, meaning only one side of the blade is