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 exceptional cutting performance and value for both home cooks and professionals.
This funayuki 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 that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.
The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.
This funayuki is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions: Hand wash only (do not use a dishwasher) and dry thoroughly immediately after washing; do not leave wet or soak. Expect a patina to form over time - this is normal and protective for carbon steel. Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes. Apply a thin coat of camellia oil for long-term storage. Sharpen only on water stones; avoid pull-through sharpeners or grinders.
Each knife is made by hand so measurements may vary.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
Hardness: HRC ~64
Handle: Burnt Urushi Oak, Octagonal
Weight: 4.4 oz (124 g)
Blade Length: 166 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
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 exceptional cutting performance and value for both home cooks and professionals.
This funayuki 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 that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.
The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.
This funayuki is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions: Hand wash only (do not use a dishwasher) and dry thoroughly immediately after washing; do not leave wet or soak. Expect a patina to form over time - this is normal and protective for carbon steel. Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes. Apply a thin coat of camellia oil for long-term storage. Sharpen only on water stones; avoid pull-through sharpeners or grinders.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Best knife I've owned yet, January 18, 2025Posted By: Alec
35 people found this review helpful
Excellent, sturdy knife that can really do almost anything and everything. I use this at work (sushi) and at home and it's a monster when it comes to prepping vegetables, garnishes, and filleting small sections of fish. Do not expect this knife to filet a salmon or anything, but for small fish (snapper, mackerel) or sectioned fish with complex bones (yellowtail) it definitely punches above its weight.
35 people found this review helpful
Excellent, sturdy knife that can really do almost anything and everything. I use this at work (sushi) and at home and it's a monster when it comes to prepping vegetables, garnishes, and filleting small sections of fish. Do not expect this knife to filet a salmon or anything, but for small fish (snapper, mackerel) or sectioned fish with complex bones (yellowtail) it definitely punches above its weight.
