Introducing Takeo Murata - master bladesmith from Kochi, Japan.
Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care - a reflection of generations of Japanese craftsmanship.
This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.
With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks - from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.
The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials - reactive steel, forged finish, and wooden wa handle - gives you a knife that looks, feels, and performs like a custom piece at a modest price. It's a great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
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 With Kurouchi Finish
Construction: San-Mai (Clad Construction)
Hardness: HRC ~64
Handle: Burnt Urushi Oak, Octagonal Wa Handle
Weight: 6.2 oz (178 g)
Blade Length: 214 mm
Total Length: 363 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm
Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care - a reflection of generations of Japanese craftsmanship.
This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.
With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks - from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.
The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials - reactive steel, forged finish, and wooden wa handle - gives you a knife that looks, feels, and performs like a custom piece at a modest price. It's a great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
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.
