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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 way...so 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 oz/ 110g
Blade Length: 165 mm
Overall Length: 301 mm
Thickness at Heel: 3.18 mm
Blade Height: 46.05 mm
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.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Not to my tastePosted By: Zackary Dunivin
Bought this knife as a gift but tried it out before giving it to them. Blade is thicker at the spine than I've come to expect from Japanese knives. Too thick for my preference. Feels balanced in the hand. Kurouchi seems well applied, but is not especially attractive. Handle is attractive enough. Out of box sharpness was good but took an edge nicely. Cutting hard vegetables was less pleasurable due to the thickness of the blade.
Bought this knife as a gift but tried it out before giving it to them. Blade is thicker at the spine than I've come to expect from Japanese knives. Too thick for my preference. Feels balanced in the hand. Kurouchi seems well applied, but is not especially attractive. Handle is attractive enough. Out of box sharpness was good but took an edge nicely. Cutting hard vegetables was less pleasurable due to the thickness of the blade.
Murata Buho Blue SantokuPosted By: Cameron - verified customer
Very sharp out of the box. It took an even better edge after hand sharpening with minimal effort. I'm having some issues with maintaining a razor sharpness, but I attribute that mostly to large volume of use, my (shitty) plastic cutting boards at work, and inexperience with carbon steel. I love it for the price and the geometry (small cuts like to fall right off). 5/5 I'd buy it again.
Very sharp out of the box. It took an even better edge after hand sharpening with minimal effort. I'm having some issues with maintaining a razor sharpness, but I attribute that mostly to large volume of use, my (shitty) plastic cutting boards at work, and inexperience with carbon steel. I love it for the price and the geometry (small cuts like to fall right off). 5/5 I'd buy it again.
Murata Buho Blue SantokuPosted By: Cameron - verified customer
1 people found this review helpful
Very sharp out of the box. It took an even better edge after hand sharpening with minimal effort. I'm having some issues with maintaining a razor sharpness, but I attribute that mostly to large volume of use, my (shitty) plastic cutting boards at work, and inexperience with carbon steel. I love it for the price and the geometry (small cuts like to fall right off). 5/5 I'd buy it again.
1 people found this review helpful
Very sharp out of the box. It took an even better edge after hand sharpening with minimal effort. I'm having some issues with maintaining a razor sharpness, but I attribute that mostly to large volume of use, my (shitty) plastic cutting boards at work, and inexperience with carbon steel. I love it for the price and the geometry (small cuts like to fall right off). 5/5 I'd buy it again.
Best knife I ever bought Under rated check it out!Posted By: Ramon Walle - verified customer
2 people found this review helpful
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.
2 people found this review helpful
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.
