Takeo Murata Buho Funayuki

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!

At a glance

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 / 5 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 / 5 Beauty

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 / 5 Comfort

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

4 / 5 Durability

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 / 5 Ease 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.

5 / 5 Value 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

  • Blade length 165 mm (Measurement of the cutting edge)
  • Total length 315 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 44 mm Heel to spine
  • Total weight 120 grams
  • Blade Material Blue Steel #1 cutting edge, laminated in

    This knife steel has some special care instructions, learn more.

  • Hardness 61-63 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

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

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.

What is a knife?

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.

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, here are some useful places to start.

Takeo Murata Buho Funayuki £80.00