Takeo Murata-san is a highly skilled blacksmith who began his apprenticeship in 1965. While the knives may look unassuming, the designs are excellent. Each blade is subtly hollow ground decreasing blade resistance when cutting. Murata-san uses Aogami 1 as his core steel (iron laminate) which is known for it’s sharpeness and edge retention. Aogami 1, or Blue 1 is very similar to Shirogami/White steel, but with more tungsten which helps increase edge retention. Murata-san forges his knives under the light of a 40 watt light bulb to ensure the entire blade is the same temperature while working. This ensures a good heat treatment and even hardness throughout the blade, which increases sharpeness and edge retention. Simplicity at it’s finest.

The Buho nakiri is an excellent vegetable knife ready for action. The hollow grind is deep making your cuts easier and more natural. The 165mm blade can cover a lot of veggies quickly, push cuts and light mincing. The nakiri always has a forward balance due to the large blade and light weight handle, and the forward weight can help carry the knife through food. If you like processing fruits and vegetables, the Buho nakiri will serve you well.

Blade steel: Aogami 1/Blue 1 carbon steel

Lamination: Iron

Handle: magnolia wood with plastic ferrule

Cutting edge length: 165mm

Spine thickness: 3.5mm

Blade height: 52mm

Handle length: 5”

Overall length: 12”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.