Damascus 67
Samura Damascus 67 knives are made from 67 layers of Damascus steel hardened to 60–61 HRC, with a double-bevel edge and an oval Micarta handle. Designed with a precisely measured balance, the series includes chef's, santoku, slicing, utility and paring knives plus a 3-piece set, for cooks who want a layered Damascus blade for daily prep. See also the Samura Damascus series.
Only in November on all knives and setsAll BLACK NOVEMBER knivesKnife finder
What do you need a knife for?
Pick the job, and we will show the knives made for it.
Knives for every cook
From your first good knife to a professional kit
Tell us how you cook and we show you the series and knife types you really need.
First good knives
Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.
What you need
Home enthusiast
Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.
What you need
Recommended series
Professional chef
VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.
What you need
Recommended series
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Damascus
Damascus · 60–61 HRCFrom €50,99€35,70 with BLACK NOVEMBER -
Damascus 67
Damascus · 60–61 HRCFrom €52,99€37,10 with BLACK NOVEMBER -
Meteora
VG-10 Damascus · 59–61 HRCFrom €81,99€57,40 with BLACK NOVEMBER -
Artefact
AUS-10 Damascus · 59–61 HRCFrom €83,99€58,80 with BLACK NOVEMBER -
Pro-S Lunar
VG-10 Damascus · 60–61 HRCFrom €59,99€42,00 with BLACK NOVEMBER -
Reptile
AUS-10 · 59–61 HRCFrom €90,99€63,70 with BLACK NOVEMBER
How to choose
Four steps to the right knife
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Start with what you cook most
Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.
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Choose the length
About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.
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Choose the steel
Compare the steelsAUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.
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Plan the care
Sharpening toolsA whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.
Why choose SAMURA
Four reasons to choose SAMURA
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Ultra-sharp from the first cut
Steel guideJapanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.
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Premium quality, fair price
All seriesThe steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.
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Packaged to be given
Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.
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Build your own collection
Every series offers matching knives for every task. Complete one series or combine your favourites across collections.
Keep exploring
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Questions
Before you choose
Did not find the answer? Write to us and we will help you choose.
Contact usWhat guarantee do SAMURA knives have?
Every product comes with the 2-year legal guarantee.
Can I return a knife?
Yes. You can return an order within 14 days – see the return policy for the conditions.
How should I care for my knife?
Wash by hand and dry straight away. Each product page lists the care instructions for that knife.