BLACK NOVEMBER −30% on all knives Only in November · no code · until 30 November · Free EU shipping from €79Shop the knives

Razor-sharp precision from the very first cut.Free EU shipping from €79

For Business
For Business

Guides and tips

Knife guide

Practical guides from SAMURA: how to choose the right knife, which steel suits you, and how to keep every edge razor-sharp for years.

Knife Guides, Care and Sharpening Tips

Guides

Choose with confidence

  • Knives by type

    Chef's knife, santoku, nakiri, slicer, cleaver and more: what each shape does best.

    Explore the types

  • Knives by use

    Find the right knife for meat, fish, vegetables, bread or steak.

    Choose by use

  • Steel guide

    AUS-8, AUS-10, VG-10, Damascus and ceramic compared: hardness, care and sharpening.

    Compare the steels

  • All collections

    Every SAMURA series, set and accessory in one overview.

    See all collections

Why SAMURA

High-end Japanese-style knives for everyday cooking

Since 2003 SAMURA has combined Japanese knife making with a designer's eye. AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC, are paired with handles made for daily use, at prices that make a premium knife an everyday tool.

About SAMURA

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

    All series

  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

Questions

Knife care and sharpening

Have a question about your knife? Write to us.

Contact us
How often should I sharpen my knife?

When it stops slicing cleanly: if it slips on a tomato skin or crushes herbs instead of cutting them, it is time. Regular light sharpening keeps the edge in better shape than rare heavy sharpening.

Which whetstone grit do I need?

Use #1000 to restore the edge and #3000 to refine it. A #8000 stone polishes harder steels such as AUS-10, VG-10 and Damascus. Ceramic blades need a diamond stone.

What does HRC mean?

HRC is the Rockwell hardness scale. SAMURA knives are 58–61 HRC: harder steel can take a finer edge, while slightly softer steel is easier to sharpen and less brittle.

Chef's knife or santoku: which is better?

Both are all-rounders. A chef's knife has a curved edge for rocking cuts and more length; a santoku has a flatter edge for push cuts and chopping. Choose the movement that feels natural to you.

Which cutting board is best for my knives?

Wood or plastic boards, including TPU. Glass, stone and ceramic boards dull any edge very quickly.

Can I cut frozen food or bones?

Use a serrated frozen-food knife for frozen food and a cleaver for bones. Thin Japanese-style blades are made for clean slicing and can chip on hard materials.