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.
A great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
Care InstructionsHand wash only — do not use the dishwasher.
Dry immediately after washing; do not leave wet or soak.
Expect a natural patina to form over time — this is normal and protective for carbon steel.
Avoid leaving acidic foods (onions, citrus, tomatoes) sitting on the blade for long periods.
Apply a light coat of food-safe oil if storing long-term, to protect the steel and prevent rust.
Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
SpecificationsBlacksmith: 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)
Handle: Burnt urushi oak, octagonal wa handle
Knife Type: Gyuto
Weight: 5.4 oz (153 g)
Edge Length: 210 mm
Total Length: 325 mm
Spine Thickness at Heel: 2.4 mm
Blade Height: 50 mm
Hardness: ~HRC 64
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.
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
Specifications
