A very sharp knife due to its thin blade, it slices through food with incredible ease but beware, it does need extra care in use to avoid damaging the cutting edge.

A versatile all round knife, the Funayuki style of knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. In Japan, typically only executive chefs are permitted to use this style of knife because the thin blade can easily chip in less skilled hands. Go steady with it!

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5Overall performance

The exceptional cutting performance is due to the thinness of the blade although traditionally in Japan the Funayuki style of knife is only used by executive chefs because the thin blades can chip easily in inexperienced hands. Go easy with it.

4 / 5Beauty

One of the aims of the Buho range is to give a feel for Japanese knife construction techniques and styling without breaking the bank. The hammered finish on the blades and the dark octagonal wood handles are certainly in keeping with Japanese style.

4 / 5Durability

The steel used in the blade is not quite to the hardness of Aogami super steel for example but this is the compromise reached to deliver a great Japanese knife experience at a significantly lower cost to many other ranges.

The blade will happily keep an edge and is still very sharp but you may wish to consider using a sharpening rod or stone every few weeks to maintain the edge. It's very much a working kitchen tool but one that might require handling with a little more care than a typical Western chopper.

4 / 5Ease of care

This is a specialist knife and despite looking quite similar to the Santoku shape, the blade is significantly thinner and therefore needs care during use otherwise it has the potential to chip and need repair.

4 / 5Comfort

Lightweight thanks to their half tang construction, we find working with the Buho for short or extended periods is very comfortable indeed.

5 / 5Value for money

The thing we're most excited about with the Buho is the exceptional value for money it offers. It's got the looks, it's got many of the properties and a great level of sharpness on the cutting edge but gives those who are considering investing in Japanese knives a real chance to do so without breaking the bank.

The technical bits

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

A textured shiny black box, lined with red card and the knife name in Japanese along the top. Each knife is hand packed in Japanese newspaper from the day it was completed which we feel gives a very nice authentic tone.

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

What is a Chef knife?

The most important and frequently used knife in your kitchen. Versatile enough to take on 90% of the cutting work in your home or the pro kitchen. To any chef this knife is like an extra limb.

You can read more about Chef knives.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.