Introducing Takeo Murata — forged by hand in Kochi, Japan
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210 mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.
Care InstructionsHand wash only — do not use the dishwasher.
Dry immediately after washing; do not leave wet or soak.
Expect a natural patina to form over time — this is protective, not a defect.
Avoid prolonged contact with acidic foods (e.g. citrus, tomatoes, onions).
If storing for long periods, apply a light coat of food-safe oil to the blade.
Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
SpecificationsBlacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double bevel (even, 50/50)
Steel: Aogami Super (Blue Super) carbon steel
Cladding: Soft iron (reactive), kurouchi finish
Construction: San-mai (clad construction)
Knife Type: Kiritsuke / Gyuto hybrid
Handle: Octagonal oak, burnt urushi finish (wa-style)
Weight: 6.7 oz (190 g)
Edge Length: 213 mm
Total Length: 369 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Hardness: ~HRC 64
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210 mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.
Care Instructions
Specifications
