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.
Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
|Brand / Blacksmith:||Shimomura|
|Knife type:||Sujihiki / Slicer|
|Blade Length / Total length mm:||270 / 400|
|Grind:||50 / 50|
|HRC hardness:||60 – 62|
|Handle type / Material / Ferrule:||Western / Pakka / Stainless|
|Spine Thickness at heel / tip mm:||2,2 / 0,7|
|Blade height at heel mm:||42|