A Takeo Murata Buho Sabaki Japanese chef knife resting on its black presentation box with a wooden background.

Takeo Murata Buho Sabaki

£85.00
/

8 in stock

Artboard 6 Price match promise

Takeo Murata Buho Sabaki Purchase options

Sabaki means 'handling' in Japanese and in this case the Sabaki knife is used primarily for handling and removing the meat from bones (but not cutting through them) easily and quickly.

Its short blade length and sturdy construction make it a very useful addition to the kitchen if you are regularly working with meat. You can get in and around the carcass with ease and accuracy. 

Whilst it is the same length as the ko-bocho in this range their uses are very different. The Sabaki has a thicker spine and isn't as deep as the ko-bocho so you can get right into the carcass. If you are looking for a veg knife, go for the ko-bocho.

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

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.

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.

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Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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