Introducing Takeo Murata - forged by hand in Kochi, Japan.
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 - giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish - a Japanese-style wa handle that feels balanced, secure, and traditional in 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 (Even, 50/50)
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron (Reactive), Kurouchi Finish
Construction: San-Mai (Clad Construction)
Hardness: HRC ~64
Handle: Octagonal Oak, Burnt Urushi Finish (Wa-Style)
Weight: 6.7 oz (190 g)
Blade Length: 213 mm
Total Length: 369 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 - giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish - a Japanese-style wa handle that feels balanced, secure, and traditional in 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.
