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Home > Knife Brands > Murata Knives > Murata Buho Santoku 165mm
Murata Buho Santoku 165mm
Murata Buho Santoku 165mm Murata Buho Santoku 165mmMurata Buho Santoku 165mmMurata Buho Santoku 165mm
Murata Buho Santoku 165mm Murata Buho Santoku 165mmMurata Buho Santoku 165mmMurata Buho Santoku 165mm

Murata Buho Santoku 165mm

Item #: BuhoSantoku

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $89.95
Availability: Usually ships the same business day
CKTG Santoku Saya B
Usually ships the same business day
The Japanese version of a chef knife, the Santoku is a blade loved by many. It is especially favored for its strength and heavy cutting ability due to the thicker belly and tip. Utilizing a flatter profile than a classic chef knife the action is chop rather than rock. Takeo Murata has fashioned a fine example of the breed in this 165mm Santoku. His favored steel, Blue Paper #1, is enhanced with a stunning yet rustic Kurouchi finish. This goes a long way in adding protection to the rust prone metal. But not all the care should be taken in its use and storage.

The ultra sharp and easy to maintain edge is fast and accurate. With a hardness of 61-63 HRC it also exhibits good edge retention characteristics.

Light in hand and easy on wallet, this is a great knife at a great price.

Please note, the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.

  • Weight: 4.0 ounces
  • Blade Length: 165 mm
  • Overall Length: 305 mm
  • Thickness at Heel: 4.0 mm
  • Blade Height: 45.7 mm

  • Customer Reviews

    Product Reviews

    5  Under rated check it out!, July 8, 2016
    Posted By: Ramon Walle

    I said in a previous review that if I only had 99 dollars I would get the kanehide tk 210. But after thinking about my experience with this knife that I had a while back, I would take this knife at ninety dollars for a home user (looking for a santoku). This knife takes extreme edges and holds them. It says 61-63 mine "felt" like 63, at least 62. It seemed much harder than other knives I had at 61. It has great food release. The handle concerns some, but it has it pros. If your big on nice warm wood handles this may be a deal breaker for you. But I found the handle to be comfortable, and highly functional. it was sealed very nicely and never felt slick. I used it in a pro kitchen and never had the slightest of issues with it. It is artificial looking, but you make like the way it feels in your hand or not. I would guess at 130 the 210 gyuto would be a heck of a bargain. Honestly, I would guess that I would prefer the 210 version of this knife over the kanehide 210 for home use. A lot of people are raving about the kanehides, but I think these knives don't get enough respect.

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