Made in Japan.
Shimomura Industrial began its blacksmith business in Sanjo, one of Japan’s 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 customer’s 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 three-layer steel is used to achieve both sharp sharpness and long-lasting 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.
The long and narrow blade of slicing knives are suitable to long pulls and precise cuts of meat and fish or for filleting and skinning fish.
Wash by hand only.