Murata AS Bunka 165mm

Introducing Takeo Murata — forged by hand in Kochi, Japan

Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer excellent cutting performance and value for both home cooks and professionals.

This nakiri is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, which helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.

The knife features an octagonal burnt urushi oak handle, giving it a darker look that pairs nicely with the kurouchi finish while providing a durable and comfortable grip.

Note: The tip is intentionally ground at a slight downward angle for added durability when chopping. See the second photo for reference.

This is an excellent nakiri for anyone looking for traditional Japanese craftsmanship at a very fair price.



Care Instructions

Hand wash only (do not put in the dishwasher)

Dry immediately after washing; do not allow moisture to sit on the blade

Expect a patina to form over time — this is normal and protective

Avoid long contact with acidic foods like onions, tomatoes, and citrus

Apply food-safe oil for long-term storage if not used regularly

Sharpen with whetstones only (avoid pull-through sharpeners)

Specifications

Blacksmith: Takeo Murata

Location: Kochi, Japan

Edge Grind: Double bevel

Steel: Aogami Super (Blue Super) carbon steel

Cladding: Soft iron, kurouchi finish

Construction: San-mai

Handle: Burnt urushi oak, octagonal

Weight: 4.0 oz (110 g)

Edge Length: 165 mm

Total Length: 301 mm

Spine Thickness at Heel: 3 mm

Blade Height: 46 mm

Hardness: ~HRC 64