SHIMOMURA – Murato Sharp Series Gyuto 210mm

Heritage & Craftsmanship
Founded in 1874 in Sanjo City, one of Japan’s most renowned blade-making regions, SHIMOMURA began as a maker of sickles and hoes before mastering advanced steel forging and knife-making techniques. With over a century of accumulated knowledge, SHIMOMURA has become a respected maker of knives, scissors, and slicers using premium stainless steels.

Every SHIMOMURA knife undergoes around 35 meticulous steps, from initial forging to final finishing. The blades are sharpened using the wet grinding technique, the most demanding and skill-intensive method. During this process, water continuously flows over the blade to prevent overheating and preserve steel integrity. The result is a Hamaguri edge—a convex grind polished to a mirror-like finish that ensures superior sharpness, durability, and exceptional cutting smoothness.

Murato Sharp Series
The Murato Sharp series is crafted from AUS10 stainless steel, a premium steel highly regarded for its balance of toughness, sharpness, and ease of maintenance. AUS10 offers excellent edge retention while remaining resilient against chipping, making it ideal for both professional kitchens and home cooks.

The handle is crafted from resin, chosen for its durability, heat resistance, low maintenance, and dishwasher safety. This makes the Murato Sharp series a perfect choice for those seeking professional-grade performance with effortless care.

Specifications

• Type: Gyuto / Japanese Chef’s Knife

• Edge Length: 210 mm

• Total Length: 340 mm

• Cladding (Jigane): Stainless Steel

• Core Steel (Hagane): AUS10 Stainless Steel

• Handle: Resin

• Weight: ~145 g

• Spine Thickness: 2.1 mm

• Blade Height at Heel: 45 mm

• Hardness: 58–60 HRC

• Made in Japan

Cutting Style & Use
The Gyuto is Japan’s interpretation of the European chef’s knife—versatile and suitable for a wide range of tasks including slicing, chopping, and dicing. The Murato Sharp Gyuto is especially well-suited to the rocking cut technique, where the rear portion of the blade pivots while the tip remains in contact with the cutting board, mimicking the cutting style of many European chefs.