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 is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care InstructionsHand 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)
SpecificationsBlacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double bevel
Steel: Aogami Super (Blue Super) carbon steel
Cladding: Soft iron, kurouchi finish
Construction: San-mai
Profile: Funayuki (compact all-purpose)
Handle: Burnt urushi oak, octagonal
Weight: 4.0 oz (113 g)
Edge Length: 164 mm
Total Length: 310 mm
Spine Thickness at Heel: 3.1 mm
Blade Height: 42 mm
Hardness: ~HRC 64
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 is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions
Specifications
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.
