Shimomura Industrial began its blacksmith business in Sanjo, one of Japanís leading cutting tool production regions, in 1874.
Old fashioned craftsmanship remains strong in Sanjo and Simomura remains a challenge to new things by moving forward every day with processing technology derived from traditional Sanjo knife smithing. Continuously producing products that exceed customerís expectations with new and flexible ideas that match the times. An example of such flexible ideas is a blade shape inspection database where measurement data is used to further research on knives and to improve the skills of craftsmen.
The knives of the Murato Series are kitchenware that focus on "ease of use" and "superior sharpness" for those who enjoy cooking. This series interweaves the traditional handwork by Tsubame-Sanjo craftsmen and advanced machining technique.
VG10 33-Layer Damascus is a graceful haze pattern created by alternately forging soft and hard stainless steel like a Japanese sword. This technique achieves both long-lasting and excellent sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional wet grinding method. The gentle curve of the edge reduces the resistance when cutting into food and with its excellent sharpness, it provides a smooth cut.
Chef knives have a long blade suitable for cutting meat, also called a butcher knife.
Wash by hand only.