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Murato Fit-Line Gyuto 180mm

$46.85 $72.05

The Fit series 180mm Gyuto, Chef kitchen knife, is an All Stainless-steel kitchen knife that feels light in your hand but has an edge on the blade that makes food preparation a breeze. Ready to go right out of the box this kitchen knife would be a perfect fit in any kitchen.

Cath and her chefs at Wild Thyme in Cairns fell in love with this knife whilst testing it. They all feel it can be a great kitchen knife in both the domestic as well as a commercial kitchen.

About Gyuto (牛刀): (Chef/Cook) Japanese Kitchen Knives

About the Fit Series

Made in Japan Logo

 Wild Thyme Restaurant, Shield St. Cairns

Style: Gyuto (Chef Knife)
Core: Stainless Molybdenum Steel
Finishing: Migaki (Polished)
Blade Length: 180mm
Overall Length: 315mm
Weight: 135gm
Blade Height @ Heel: 36mm
Spine Thickness @ Heel: 1.4mm
Spine Thickness @ Tip: .7mm
Bevel: Double Bevel
Handle Material: 18-8 stainless steel which is integrated with the blade.
Handle Style: Western

Shimomura Murato FIT-Line
The Murato Fit-Line knives by Shimomura are All Stainless-steel Japanese kitchen knives. Made using MoV Stainless-steel with a high content of carbon and the addition of Molybdenum and vanadium the blade of these knives has an incredibly sharp long-lasting edge.
The one-piece structure of the knife makes for easy maintenance and the stream-line shape of the handle fits comfortably even in small hands. The Fit-Line of Japanese Kitchen knives is the perfect addition to both commercial and domestic kitchens.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.