Takeo Murata Buho Santoku

The Santoku blade shape will be new to a lot of westerners but once you've used it you'll see that it make a lot of sense.

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.

4 / 5 Performance

While not quite matching up to some of our other ranges for out the box sharpness, the finish of the cutting edge is excellent for such an affordable knife and with a top up sharpen it will be screamingly sharp. You will need to take care of it while cutting and we do recommend the use a sharpening rod every few weeks just to keep the edge in best condition. It will of course dull eventually because the steel used is not quite of the hardness of our higher cost knives but this knife truly excels itself in the kitchen!

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

It is important to note that the blades of the Buho knives are not stainless and if you do not dry them immediately after washing, rust spots may occur.

We're happy with the quality and durability of the blade in care terms but we do always recommend washing and drying by hand immediately after use to keep the knife in best condition. Do not put this knife in a dishwasher.

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 163 mm (Measurement of the cutting edge)
  • Total length 310 mm (Blade + Handle)
  • Blade width 3 mm (Measured where blade enters handle)
  • Blade height 55 mm Heel to spine
  • Total weight 123 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
  • Type Santoku

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 Santoku knife?

Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.

You can read more about Santoku knives if we've got you interested in them.              

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 Santoku £80.00