Name: Takeo Murata Buho Ko-Bocho
Brand: Takeo Murata
SKU: 1205
Price: 80.0 GBP
Availability: OutOfStock

Takeo Murata Buho Ko-Bocho Purchase options

Like a cross between a small Santoku and a Petty knife, the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that, as a general guide, you can hold in your hand while working.

If you don't have a small prep knife in your kitchen we think you should consider this one. All those intricate jobs will be a doddle!

Whilst it is the same size as the Sabaki in this range their uses are very different, the Ko-Bocho has a higher clearance perfect for veg chopping and has a thinner spine.

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!

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.

Comfort

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

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.

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.

Value for money

The Buho is exceptional value for money.

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.

Technical details

Blade Length: 120mm (Measurement of the cutting edge)
Total Length: 250mm (Blade + Handle)
Blade width: 3mm (Measured where blade enters handle)
Blade height: 38mm Heel to spine
Total weight: 72 grams
Steel Type - Cladding: Soft Iron
Steel Type - Cutting edge: Blue Steel #1
Left or Right handed: Either
Hardness: 61-63 HRC
Handle style: Japanese
This knife steel has some special care instructions – learn more.

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.

Blacksmith Profile

Takeo Murata

Takeo Murata is a blacksmith from Kochi Japan who began his apprenticeship at 16 in 1965 and is famed for his craftsmanship and the balance of his knives.

Meet Takeo Murata

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.

Takeo Murata Buho Ko-Bocho