Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874.
They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools.
Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. This 210mm Gyuto is recommended for both professionals and home users and requires minimum maintenance.
|Brand / Blacksmith:||Shimomura|
|Blade Length / Total length mm:||210 / 340|
|Grind:||50 / 50|
|HRC hardness:||60 – 62|
|Handle type / Material / Ferrule:||Western / Pakka / Stainless|
|Spine Thickness at heel / tip mm:||1,6 / 0,5|
|Blade height at heel mm:||47|