{"title":"Japanese-style knives","description":"\u003cp\u003eJapanese-style knives are defined by their blade shapes. This collection brings together every Samura santoku, gyuto, nakiri, yanagiba, deba, hakata and hamokiri knife, so you can compare the shapes, sizes and steels side by side.\u003c\/p\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/santoku\"\u003esantoku\u003c\/a\u003e (138–197 mm) is a compact all-rounder for vegetables, meat and fish. The \u003ca href=\"\/collections\/gyuto-knife\"\u003egyuto\u003c\/a\u003e (170–182 mm) is a Japanese-style chef's knife for everyday prep. The \u003ca href=\"\/collections\/nakiri\"\u003enakiri\u003c\/a\u003e (165–173 mm) has a straight edge for vegetables and fruit. For fish, the \u003ca href=\"\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e (240–270 mm) slices fillets, sushi and sashimi, and the \u003ca href=\"\/collections\/deba\"\u003edeba\u003c\/a\u003e (170 mm) is made for preparing fish. The hakata (166–211 mm) chops, slices and dices, and the 254 mm hamokiri slices meat, fish and sausage.\u003c\/p\u003e\u003cp\u003eMost blades are AUS-8 stainless steel at 58–59 HRC. AUS-10, AUS-10 Damascus, VG-10 Damascus and 67-layer Damascus models reach 59–61 or 60–61 HRC, and the Inca nakiri is zirconia ceramic. Most edges are double-bevel, several models have a convex edge, and the Okinawa yanagiba and deba have a single-bevel edge. For more on the shapes and steels, read our guide to \u003ca href=\"\/blogs\/news\/japanese-kitchen-knives\"\u003eJapanese-style kitchen knives\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"samura-pro-s-lunar-nakiri-knife-167-mm","title":"Samura Pro-S Lunar Nakiri Knife 167 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Pro-S Lunar nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 167 mm blade. Its straight edge and flat blade are designed for chopping and slicing vegetables precisely and efficiently, and it also handles fruit. The hammered blade is 67-layer VG-10 Damascus steel, paired with a black G-10 handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e built up in \u003cstrong\u003e67 layers\u003c\/strong\u003e and hardened to \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e. At this hardness the edge stays keen through regular use, and when it does dull, a whetstone brings it back. A hard edge asks for a little care in return: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe surface has a \u003cstrong\u003ehammered finish\u003c\/strong\u003e with irregular pocking, inspired by the surface of the moon. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, which makes it straightforward to maintain on a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003eblack G-10\u003c\/strong\u003e, a high-pressure fibreglass of multilayered glass cloth soaked in epoxy resin. It is crafted to reduce moisture and strengthen the handle's structure, and the material is strong, lightweight and moisture-resistant. The handle has a stainless steel bolster. The knife weighs 231 g and measures 302 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables precisely and efficiently\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°, then store the knife in a brush block or knife holder where the blade does not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Pro-S Lunar series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/pro-s-lunar\"\u003ePro-S Lunar collection\u003c\/a\u003e takes its look from the surface of the moon: hammered Damascus steel blades with irregular pocking that mirrors the moon's battered terrain. Every knife in the series combines a 67-layer Damascus steel blade with a G-10 handle and comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532858835284,"sku":"SPL-0074","price":140.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/5a5c9281010f3e778eb45653be688956.jpg?v=1776066513"},{"product_id":"samura-artefact-kitchen-nakiri-knife-6-8-173-mm","title":"Samura Artefact Nakiri Knife 173 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Artefact nakiri knife\u003c\/strong\u003e is a vegetable knife with a 173 mm blade, made for chopping and slicing. Its blade length and shape suit leafy greens such as lettuce and cabbage as well as hard vegetables like carrots and potatoes, and it slices fruit too. It pairs a 5-layer AUS-10 Damascus steel blade with a grey stainless steel handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eAUS-10 Damascus steel\u003c\/strong\u003e built up in 5 layers and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. In practice, this hardness helps the edge stay keen through daily cutting. A hard edge also asks for a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is sharpened by hand and ground on both sides, which keeps resharpening on a whetstone straightforward. The blade carries a \u003cstrong\u003estonewash finish\u003c\/strong\u003e: a matte, stony surface that helps to hide scratches and wear over time and reduces the appearance of fingerprints. The blade is 49 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003egrey stainless steel\u003c\/strong\u003e with the same stonewash finish as the blade. The textured steel matches the blade, so the knife has an all-metal look. The knife measures 302 mm overall and weighs 180 g net.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting lettuce, cabbage and other leafy greens\u003c\/li\u003e\n\u003cli\u003eCutting through hard vegetables such as carrots and potatoes\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave the knife in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings and sharpen on a whetstone at the original factory bevel angle of 15–17°. Store the knife in a brush block or knife holder where the blade does not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Artefact series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/artefact\"\u003eArtefact collection\u003c\/a\u003e combines a prehistoric look with modern blade quality and draws on the minimalism of humanity's earliest tools. Its stonewash finish gives every knife a cold, stony feel that is both rugged and reliable.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860277076,"sku":"SAR-0043","price":110.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/d8aec87a26ed37b97e11aff77250284b.jpg?v=1776066526"},{"product_id":"samura-artefact-kitchen-santoku-knife-7-1-180-mm","title":"Samura Artefact Santoku Knife 180 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Artefact santoku knife\u003c\/strong\u003e is a versatile Japanese-style kitchen knife with a 180 mm blade. It is designed for chopping, slicing and dicing vegetables, fruit and meat, and it also copes with fish and bread. A 5-layer AUS-10 Damascus steel blade and a grey stainless steel handle share the same stonewash finish.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eAUS-10 Damascus steel\u003c\/strong\u003e in 5 layers and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. At this hardness the edge stays keen through everyday prep, and a whetstone restores it when it needs sharpening. Treat the hard edge with a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is sharpened by hand and ground on both sides, so resharpening stays straightforward. The \u003cstrong\u003estonewash finish\u003c\/strong\u003e gives the blade a matte surface that helps to hide fine scratches and reduces the appearance of fingerprints. The blade is 45 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003egrey stainless steel\u003c\/strong\u003e and carries the same stonewash finish as the blade, which gives the santoku a uniform, all-metal look. The textured steel handle is ergonomically shaped for a comfortable grip. The knife weighs 163 g net and measures 316 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices or cubes\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Artefact series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/artefact\"\u003eArtefact collection\u003c\/a\u003e combines prehistoric aesthetics with modern blade quality and celebrates the minimalism of humanity's earliest tools. Its stonewash finish creates a cool, stony feel that is both rugged and reliable, and like all SAMURA knives, every Artefact knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860506452,"sku":"SAR-0095","price":108.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/6954f46b588d1af76e68510e5fc811fc.jpg?v=1776066536"},{"product_id":"samura-okinawa-stonewash-yanagiba-knife-240-mm","title":"Samura Okinawa Stonewash Yanagiba Knife 240 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash yanagiba knife\u003c\/strong\u003e is a long, Japanese-style slicing knife for fish. With its 240 mm blade you can slice a fish fillet in a single motion, and you can also use it to slice vegetables. This is the Stonewash version of the Okinawa yanagiba, with a stonewash-finished blade and a rosewood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel, and at this hardness the edge holds up well to regular slicing while you can still restore it on a whetstone. The Okinawa series offers its blades in plain AUS-8 or AUS-8 Stonewash; this knife has the \u003cstrong\u003estonewash finish\u003c\/strong\u003e. The blade is 40 mm high.\u003c\/p\u003e\u003cp\u003eOkinawa knives have single-bevel or double-bevel blades depending on the model, and this yanagiba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so it is sharpened differently from a double-bevel knife.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eAs on every Okinawa knife, the handle is made of \u003cstrong\u003erosewood\u003c\/strong\u003e, here fitted with a \u003cstrong\u003enylon bolster\u003c\/strong\u003e. The knife weighs 133 g net and measures 390 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets in a single motion\u003c\/li\u003e\n\u003cli\u003ePreparing fish for your favourite Japanese dishes\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Clean it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Use it only on wooden or plastic boards, never on glass, leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife, and store it where the blade does not touch metal items. Keep the original factory bevel angle of 15–17° on the whetstone: sharpen the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003e\u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash\u003c\/a\u003e knives are the stonewash versions of the Okinawa series, which unites modern technology with cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. Their corrosion-resistant AUS-8 steel blades are crafted in classic Japanese shapes, and like all SAMURA knives, they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860637524,"sku":"SO-0110B","price":64.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/a63bb2472be89a945b98de8f5e4fc29d.jpg?v=1776066539"},{"product_id":"samura-okinawa-stonewash-yanagiba-knife-270-mm","title":"Samura Okinawa Stonewash Yanagiba Knife 270 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicer with a 270 mm blade, made with fish in mind. The Okinawa series is designed for slicing fish fillets in a single motion and for preparing your favourite Japanese dishes, and this yanagiba handles vegetables too.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well in regular use, and the steel is still straightforward to resharpen on a whetstone. The blade is 36 mm high.\u003c\/p\u003e\u003cp\u003eThe Okinawa series is offered with a plain AUS-8 blade or an AUS-8 Stonewash blade, both at 58–59 HRC, and this yanagiba is the \u003cstrong\u003estonewash\u003c\/strong\u003e version.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this yanagiba has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e. The knife measures 420 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003ePreparing fish for Japanese dishes\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eOkinawa Stonewash is the stonewash line of the Okinawa series, which brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. The knives in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e have corrosion-resistant AUS-8 blades crafted in classic Japanese shapes.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860670292,"sku":"SO-0111B","price":68.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/6a2372ed3271eed410db6b41df5a69cb.jpg?v=1776066541"},{"product_id":"samura-okinawa-stonewash-deba-knife-170-mm","title":"Samura Okinawa Stonewash Deba Knife 170 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash deba knife\u003c\/strong\u003e is a Japanese-style kitchen knife for preparing fish, with a 170 mm blade that also takes care of vegetables and fruit. Reach for it when you prepare your favourite Japanese dishes.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well in regular use, and the steel is still straightforward to resharpen on a whetstone. The blade is 54 mm high.\u003c\/p\u003e\u003cp\u003eThe Okinawa series is offered with a plain AUS-8 blade or an AUS-8 Stonewash blade, both at 58–59 HRC, and this deba is the \u003cstrong\u003estonewash\u003c\/strong\u003e version.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this deba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this deba has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, here with a nylon bolster. The knife weighs 201 g net and measures 326 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePreparing fish\u003c\/li\u003e\n\u003cli\u003ePortioning fish fillets\u003c\/li\u003e\n\u003cli\u003eCutting and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eOkinawa Stonewash is the stonewash line of the Okinawa series, which brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. The knives in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e have AUS-8 blades crafted in classic Japanese shapes and, like all SAMURA knives, come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860703060,"sku":"SO-0129B","price":64.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/74484f7c9319e17fcc80bb8dac567685.jpg?v=1776066542"},{"product_id":"samura-okinawa-stonewash-nakiri-knife-172-mm","title":"Samura Okinawa Stonewash Nakiri Knife 172 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 172 mm blade. It is made for the everyday work of preparing vegetables and fruit, from chopping and slicing to dicing. The blade is AUS-8 stainless steel with a stonewash finish, and the handle is rosewood.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well to regular use and can be restored on a whetstone when it dulls. The blade is 47 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade also has a \u003cstrong\u003estonewash finish\u003c\/strong\u003e: the Okinawa series is offered with a plain AUS-8 or an AUS-8 Stonewash blade, and this nakiri is the stonewash version.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this nakiri has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, here with a nylon bolster. The knife weighs 142 g net and measures 326 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eDicing onions and other vegetables\u003c\/li\u003e\n\u003cli\u003eShredding cabbage and leafy greens\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e, the stonewash line of the Okinawa series, has a corrosion-resistant AUS-8 blade in a classic Japanese shape and a rosewood handle. The series reflects SAMURA's deep respect for Japanese knife-making traditions, and like all SAMURA knives, this nakiri comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860768596,"sku":"SO-0174B","price":64.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/e655631db4633af63f6ae9f1a1563a58.jpg?v=1776066548"},{"product_id":"samura-okinawa-stonewash-gyuto-knife-170-mm","title":"Samura Okinawa Stonewash Gyuto Knife 170 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash gyuto knife\u003c\/strong\u003e is a Japanese-style chef's knife with a 170 mm blade. It is an all-round knife for everyday prep, so you can use it for boneless meat, fish, vegetables and bread. The blade is AUS-8 stainless steel with a stonewash finish, and the handle is rosewood.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well to regular use and can be restored on a whetstone when it dulls. The blade is 40 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade also has a \u003cstrong\u003estonewash finish\u003c\/strong\u003e: the Okinawa series is offered with a plain AUS-8 or an AUS-8 Stonewash blade, and this gyuto is the stonewash version.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this gyuto has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, here with a nylon bolster. The knife weighs 106 g net and measures 325 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and portioning boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e, the stonewash line of the Okinawa series, has a corrosion-resistant AUS-8 blade in a classic Japanese shape and a rosewood handle. The series reflects SAMURA's deep respect for Japanese knife-making traditions, and like all SAMURA knives, this gyuto comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860965204,"sku":"SO-0185B","price":68.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c1a3a62befd2c3a5a41eda616a5b1bff.jpg?v=1776066550"},{"product_id":"samura-okinawa-stonewash-santoku-knife-175-mm","title":"Samura Okinawa Stonewash Santoku Knife 175 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash santoku knife\u003c\/strong\u003e is a Japanese-style all-round kitchen knife with a 175 mm blade. It covers everyday prep, from boneless meat and fish to vegetables and bread. The blade is AUS-8 stainless steel with a stonewash finish, and the handle is rosewood.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well to regular use and can be restored on a whetstone when it dulls. The blade is 47 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade also has a \u003cstrong\u003estonewash finish\u003c\/strong\u003e: the Okinawa series is offered with a plain AUS-8 or an AUS-8 Stonewash blade, and this santoku is the stonewash version.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this santoku has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, here with a nylon bolster. The knife weighs 131 g net and measures 330 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices, strips or cubes\u003c\/li\u003e\n\u003cli\u003ePortioning and slicing fish\u003c\/li\u003e\n\u003cli\u003eSlicing bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e, the stonewash line of the Okinawa series, has a corrosion-resistant AUS-8 blade in a classic Japanese shape and a rosewood handle. The series reflects SAMURA's deep respect for Japanese knife-making traditions, and like all SAMURA knives, this santoku comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860997972,"sku":"SO-0194B","price":68.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/0042e7570ae1b92625bac568a793b848.jpg?v=1776066551"},{"product_id":"samura-okinawa-yanagiba-10-6-270-mm-single-edged-blade","title":"Samura Okinawa Yanagiba Knife 270 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicer with a 270 mm single-bevel blade. It lets you slice a fish fillet in a single, effortless motion, and it handles vegetables too. The yanagiba is traditionally known as the sushi and sashimi knife, but you can use it for other cuisines too.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel, and this hardness lets the knife deal with tender food while staying durable through years of use. When the edge needs attention, you can restore it on a whetstone. The blade is 33 mm high.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this yanagiba has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e. A \u003cstrong\u003enylon bolster\u003c\/strong\u003e on the handle adds balance, which matters on a blade as long as this one. The knife weighs 226 g net and measures 425 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003eSlicing fish for sushi and sashimi\u003c\/li\u003e\n\u003cli\u003ePreparing your favourite Japanese dishes\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, dry it and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/okinawa\"\u003eOkinawa series\u003c\/a\u003e brings together modern technology and cultural heritage, reflecting SAMURA's deep respect for Japanese knife-making traditions. Its corrosion-resistant AUS-8 steel blades are crafted in classic Japanese shapes.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532862341460,"sku":"SO-0111","price":62.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/7b75f87a94a280694d98b6b8ba0ade9e.jpg?v=1776066572"},{"product_id":"samura-harakiri-nakiri-knife-170-mm-white-handle","title":"Samura Harakiri Nakiri Knife 170 mm, White Handle","description":"\u003cp\u003eThe Samura Harakiri nakiri knife is a vegetable knife with a 170 mm blade and a white handle. The nakiri is a classic Japanese blade shape for vegetables and herbs, so it suits you if you prepare a lot of fresh produce, whether you cook vegetarian food or simply want a dedicated knife for every task.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For home cooking this is a sensible balance: the edge holds up well to everyday prep, and you can bring it back without much effort on a whetstone. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade is 51 mm high. A nakiri suits up-and-down chopping, so you can work through vegetables without having to push or pull the blade across the board.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe white handle is made of durable \u003cstrong\u003eABS plastic\u003c\/strong\u003e. Like the rest of the Harakiri series, the knife has a full-tang construction, and the handle is secured with three classic rivets. The knife weighs 129 g net and measures 299 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables into rounds, strips and batons\u003c\/li\u003e\n\u003cli\u003eChopping fresh herbs\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use; after that, wash it by hand with non-abrasive materials and dry it straight away. A dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife, and store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Harakiri series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/harakiri\"\u003eHarakiri series\u003c\/a\u003e is a sleek, modern SAMURA collection with AUS-8 steel blades in the classic European style and durable ABS plastic handles. The knives are lightweight and corrosion-resistant, and like all SAMURA knives they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532862538068,"sku":"SHR-0043W","price":31.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/d537709227596f82eef8ace78623146b.jpg?v=1776066576"},{"product_id":"samura-artefact-kitchen-hakata-knife-8-3-211-mm","title":"Samura Artefact Hakata Knife 211 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Artefact hakata knife\u003c\/strong\u003e is a versatile Japanese-style kitchen knife with a 211 mm blade. It takes its name from the Hakata region of Japan, where this knife type originated. You can use it for chopping, slicing and dicing vegetables, fruit and meat, and it also handles fish and bread.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is built up from 5 layers of \u003cstrong\u003eAUS-10 Damascus steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. For you, this means an edge that stays keen through daily prep and comes back on a whetstone when it needs attention. A hard edge does ask for some care, so keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is sharpened by hand and ground on both sides, which keeps resharpening simple. A \u003cstrong\u003estonewash finish\u003c\/strong\u003e gives the blade a matte look that helps to hide scratches and wear over time and reduces the appearance of fingerprints. The blade is 45 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is \u003cstrong\u003egrey stainless steel\u003c\/strong\u003e with the same stonewash finish as the blade, so the knife has an all-metal look. The textured steel handle is ergonomically shaped for a comfortable grip. The knife weighs 172 g net and measures 348 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices or cubes\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Artefact series\u003c\/h2\u003e\u003cp\u003ePrehistoric aesthetics meet modern blade quality in the \u003ca href=\"\/collections\/artefact\"\u003eArtefact collection\u003c\/a\u003e, a tribute to the minimalism of humanity's earliest tools, and its stonewash finish gives every knife a cold, stony feel that is both rugged and reliable. Like all SAMURA knives, this hakata knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532862964052,"sku":"SAR-0091","price":108.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/1427327db8401372c13a4674ed5ef585.jpg?v=1776066590"},{"product_id":"samura-meteora-small-santoku-knife-160-mm","title":"Samura Meteora Small Santoku Knife 160 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Meteora small santoku knife\u003c\/strong\u003e is a compact Japanese-style all-rounder with a 160 mm blade. It suits everyday prep of vegetables, fruit, boneless meat and fish, and it slices bread too. The whole knife is made of metal: a 5-layer VG-10 Damascus steel blade with a hammered finish and a stainless steel handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e in 5 layers and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. This hardness helps the edge stay sharp through regular cooking, and a whetstone brings it back when it starts to dull. Give the hard edge a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eMeteora knives are hand forged and undergo \u003cstrong\u003econvex sharpening\u003c\/strong\u003e, so the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel. The \u003cstrong\u003ehammered finish\u003c\/strong\u003e covers the surface with small indentations and gives the knife its distinctive look. The blade is 36 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003estainless steel handle\u003c\/strong\u003e carries on the hammered look of the blade, which gives the santoku an all-metal appearance. SAMURA describes Meteora knives as well balanced, and the unusual design does not come at the expense of comfort or practicality. The knife weighs 161 g net and measures 291 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eCutting fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat into strips or cubes\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Meteora series\u003c\/h2\u003e\u003cp\u003eHand forged and inspired by outer space, the knives in the \u003ca href=\"\/collections\/meteora\"\u003eMeteora collection\u003c\/a\u003e have an extraterrestrial look for cooks who like their tools to stand out. Every Meteora knife combines a hammered VG-10 Damascus steel blade with a hammered steel handle, and like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532862996820,"sku":"SMT-0092","price":108.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/5fbec447d571612fff43ea53db244e29.jpg?v=1776066591"},{"product_id":"samura-mo-v-nakiri-knife-167-mm","title":"Samura Mo-V Nakiri Knife 167 mm","description":"\u003cp\u003eThe Samura Mo-V nakiri knife is a Japanese-style vegetable knife with a 167 mm blade. It is made for the everyday work of preparing vegetables and fruit: chopping, slicing and dicing. Its single-layer AUS-8 stainless steel blade is paired with a black G-10 handle and a stainless steel bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. This hardness gives you a practical balance: the edge holds up well to daily vegetable prep, and when it needs attention, it is straightforward to restore on a whetstone. As a stainless steel, AUS-8 is corrosion-resistant, but you should still wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°. An edge ground on both sides is simple to keep in shape with a honing rod and a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe ergonomic, moisture-resistant handle is made of \u003cstrong\u003eblack G-10\u003c\/strong\u003e. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e sits between the handle and the blade. The knife measures 302 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables into rounds and strips\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use, then wash it by hand with non-abrasive materials and dry it after each use; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for chopping meat and bones and a double-sided serrated saw knife for frozen food. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/mo-v\"\u003eMo-V collection\u003c\/a\u003e pairs a single layer of AUS-8 stainless steel with an ergonomic, moisture-resistant G-10 handle and a stainless steel bolster, in a contemporary design made for home cooks and kitchen professionals alike. Like all SAMURA knives, this nakiri comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532864242004,"sku":"SM-0043","price":54.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c05d2280266903f0fc82576d7e60e703.jpg?v=1776066617"},{"product_id":"samura-mo-v-stonewash-nakiri-knife-167-mm","title":"Samura Mo-V Stonewash Nakiri Knife 167 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Mo-V Stonewash nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 167 mm blade. It is made for the everyday work of preparing vegetables and fruit, from chopping and slicing to dicing. The blade is single-layer AUS-8 stainless steel with a dark stonewash finish, and the handle is black G-10.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant stainless steel. At this hardness the edge holds up well to regular use, and you can restore it on a whetstone when it needs it.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, which keeps resharpening straightforward; the original factory bevel angle is 15–17°. The \u003cstrong\u003estonewash finish\u003c\/strong\u003e gives the blade its dark colour.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack G-10 handle\u003c\/strong\u003e is ergonomic and moisture-resistant. It is paired with a \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e, which separates the blade from the oval handle. With its contemporary design, the knife suits kitchen professionals and home cooks alike.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eDicing onions and other vegetables\u003c\/li\u003e\n\u003cli\u003eShredding cabbage and leafy greens\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife, and store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V Stonewash series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v-stonewash\"\u003eMo-V Stonewash series\u003c\/a\u003e gets its distinct dark blades from stonewashing the metal with millions of small stones. All of its knives have a metal bolster between the blade and a moisture-resistant oval handle, and like all SAMURA knives, this nakiri comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532864602452,"sku":"SM-0043B","price":61.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/3bef0686db691af831f3f81ef9467227.jpg?v=1776066633"},{"product_id":"samura-mo-v-stonewash-small-santoku-knife-138-mm","title":"Samura Mo-V Stonewash Small Santoku Knife 138 mm","description":"\u003cp\u003eThe Samura Mo-V Stonewash small santoku knife is a compact, Japanese-style all-rounder with a 138 mm blade. The short blade suits smaller prep jobs on vegetables and fruit, and it also cuts boneless meat, fish and bread. The single-layer AUS-8 stainless steel blade has a dark stonewash finish and is paired with a black G-10 handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For everyday cooking this is a sensible balance: the edge stands up to regular use, and you can bring it back on a whetstone at home. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°, which keeps resharpening straightforward.\u003c\/p\u003e\u003cp\u003eThe blade is 138 mm long and 36 mm high. Its \u003cstrong\u003estonewash finish\u003c\/strong\u003e comes from stonewashing the metal with millions of small stones, which gives the knife its dark, noble look.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe ergonomic oval handle is made of \u003cstrong\u003eblack G-10\u003c\/strong\u003e and resists moisture. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e separates the blade from the handle and makes the knife more hygienic to use. At 106 g and 255 mm overall, it is a light, compact knife.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting and slicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat into small portions\u003c\/li\u003e\n\u003cli\u003eCutting fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V Stonewash series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v-stonewash\"\u003eMo-V Stonewash collection\u003c\/a\u003e is the Mo-V range with a stonewash finish: single-layer AUS-8 blades, hygienic metal bolsters and G-10 handles, made for home cooks and kitchen professionals alike. Like all SAMURA knives, this one comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532864799060,"sku":"SM-0093B","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/1d07505464c84944b3b0f5dc66e2df88.jpg?v=1776066640"},{"product_id":"samura-kaiju-santoku-knife-180-mm-with-bolster","title":"Samura Kaiju Santoku Knife 180 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju santoku knife\u003c\/strong\u003e is a Japanese-style all-purpose knife with a 180 mm blade and a bolster. It handles everyday prep of meat, fish, vegetables and fruit, and it cuts bread too. Its hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eA \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e forms the blade, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge copes well with daily slicing and chopping, and when it dulls it is not difficult to bring back on a whetstone.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e carries the lunar pattern of the Kaiju series, and its small dimples help slices come away from the blade. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is polished and ground on both sides at an original factory bevel angle of 15–17°, so a honing rod and a whetstone are all you need to maintain it.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e in a classic shape. Pakka wood is dense and resists moisture as well as odours. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits between the blade and the handle. The knife weighs 163 g and measures 310 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Use wooden or plastic boards rather than glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Keep the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e takes its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster. This knife belongs to the bolster line and, like all SAMURA knives, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532865126740,"sku":"SKJ-0095B","price":61.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/d424d98a6bc17de4d3a14e2bd6d4ad8d.jpg?v=1776066650"},{"product_id":"samura-damascus-small-santoku-knife-145-mm","title":"Samura Damascus Small Santoku Knife 145 mm","description":"\u003cp\u003eThe Samura Damascus small santoku knife is a compact, Japanese-style all-rounder with a 145 mm blade. It does the same everyday jobs as a full-size santoku, only with a shorter blade: you can chop a salad, slice vegetables and fruit, and cut boneless meat, fish and bread. The blade is made from 67 layers of Damascus steel and paired with a black G-10 handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003e67 layers of Damascus steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e. A hard blade holds its edge for a long time, so you spend more time cutting and less time sharpening. In return, a hard edge asks for a little care: keep it away from bones, frozen food and glass surfaces.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003econvex edge\u003c\/strong\u003e is sharpened on both sides, with an original factory sharpening angle of \u003cstrong\u003e16–18°\u003c\/strong\u003e. An edge ground on both sides is straightforward to maintain with a honing rod and a whetstone. The blade is 145 mm long and 40 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe ergonomic \u003cstrong\u003eblack G-10 handle\u003c\/strong\u003e is made of a moisture-resistant material. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e joins the blade to the handle, adding durability and giving you control as you work. The knife weighs 203 g and measures 275 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping salad and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting and slicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat and cutting tendons\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and sharpen on a whetstone at the original factory angle of 16–18°.\u003c\/p\u003e\u003ch2\u003eAbout the Damascus series\u003c\/h2\u003e\u003cp\u003eKnives in the \u003ca href=\"\/collections\/damascus\"\u003eDamascus collection\u003c\/a\u003e pair 67 layers of Damascus steel with modern manufacturing methods for a sharp edge that cuts with little resistance and stays durable for years of use. Each one has an ergonomic G-10 handle with a steel bolster for durability and control, and like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532867125588,"sku":"SD-0092","price":103.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/7547213f118d3cedf394a6e92be72df6.jpg?v=1776066718"},{"product_id":"samura-kaiju-yanagiba-knife-240-mm","title":"Samura Kaiju Yanagiba Knife 240 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicing knife with a 240 mm blade. It is made for slicing fish, and it handles vegetables as well. Its hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge holds up well in regular use and is straightforward to restore on a whetstone.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e carries the lunar pattern of the Kaiju series. Its small craters help slices of fish and vegetables come away from the blade rather than sticking to it. The polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e with classic geometry. The dense wood resists moisture as well as odours. The knife weighs 171 g net and measures 369 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003eCutting fish into portions\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for a long time; a dishwasher is not recommended. Use it only on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Store it in a brush block or knife holder away from metal items, hone it between sharpenings and sharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e borrows its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster. This yanagiba is from the line without a bolster and, like all SAMURA knives, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532867387732,"sku":"SKJ-0045","price":45.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/b5738ec2b115dc1e5d1e68ddeb543b25.jpg?v=1776066722"},{"product_id":"samura-kaiju-santoku-knife-180-mm","title":"Samura Kaiju Santoku Knife 180 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju santoku knife\u003c\/strong\u003e is a Japanese-style all-purpose knife with a 180 mm blade. It is made for everyday prep of vegetables, fruit, meat and fish, and it cuts bread too. Its hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For home cooking this is a sensible balance: the edge copes well with regular use, and when it needs attention, it is straightforward to restore on a whetstone.\u003c\/p\u003e\u003cp\u003eA \u003cstrong\u003ehammered finish\u003c\/strong\u003e gives the blade the lunar pattern of the Kaiju series, and its small dimples help slices of vegetables and fruit come away from the blade as you cut. The polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e has an original factory bevel angle of 15–17°. As it is ground on both sides, you can keep it in shape with a honing rod and a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of dense \u003cstrong\u003ePakka wood\u003c\/strong\u003e and has a classic shape. It resists moisture as well as odours. The knife weighs 163 g and measures 310 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave meat with bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°. Store the knife in a brush block or knife holder where the blade does not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e takes its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster. This knife belongs to the standard line without a bolster and, like all SAMURA knives, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532867518804,"sku":"SKJ-0095","price":58.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/48e0936e1f801e1c88c1bc1abea377f6.jpg?v=1776066726"},{"product_id":"samura-okinawa-deba-knife-170-mm","title":"Samura Okinawa Deba Knife 170 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa deba knife\u003c\/strong\u003e is a Japanese-style knife for preparing fish, and its 170 mm blade also takes on vegetables and fruit. Reach for it when you prepare your favourite Japanese dishes at home.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, a corrosion-resistant steel, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge stands up to everyday cooking, and you can bring it back on a whetstone when it dulls. The blade is 54 mm high.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this deba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this deba has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, fitted here with a \u003cstrong\u003enylon bolster\u003c\/strong\u003e. The knife weighs 201 g net and measures 326 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePreparing fish for Japanese dishes\u003c\/li\u003e\n\u003cli\u003ePortioning fish fillets\u003c\/li\u003e\n\u003cli\u003eCutting and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use and wipe it dry, then wash it by hand with non-abrasive materials and wipe it dry after each use; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. To sharpen, keep the original factory bevel angle of 15–17°: work the bevelled side on a whetstone until a uniform burr appears, then pass the flat side lightly over the stone a few times. Use a honing rod between sharpenings and store the knife in a brush block or knife holder where the blade does not touch metal.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/okinawa\"\u003eOkinawa collection\u003c\/a\u003e brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions, with corrosion-resistant AUS-8 steel blades crafted in classic Japanese shapes. Like all SAMURA knives, this deba comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532867715412,"sku":"SO-0129","price":58.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/affadcc6cc96abfad428197d38ca886f.jpg?v=1776066733"},{"product_id":"samura-okinawa-yanagiba-knife-240-mm","title":"Samura Okinawa Yanagiba Knife 240 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicer made with fish in mind. Its 240 mm blade lets you slice a fish fillet in a single, effortless motion, and it handles vegetables too. Reach for it when you prepare your favourite Japanese dishes.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to 58–59 HRC. AUS-8 is a corrosion-resistant steel, and this hardness is a sensible balance for home cooking: the edge stays keen through regular use, yet you can restore it on a whetstone. The blade is 40 mm high.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has the single-bevel edge. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this yanagiba has a rosewood handle, here with a nylon bolster. The knife weighs 133 g net and measures 390 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003ePreparing fish for your favourite Japanese dishes\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and dry it. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and use a SAMURA cleaver for bones and a double-sided serrated saw knife for frozen food. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/okinawa\"\u003eOkinawa series\u003c\/a\u003e brings together modern technology and cultural heritage, reflecting Samura's deep respect for Japanese knife-making traditions. Its corrosion-resistant AUS-8 steel blades are crafted in classic Japanese shapes.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532867748180,"sku":"SO-0110","price":58.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f18f3d178a2cbc3099e4ccde00fcb007.jpg?v=1776066734"},{"product_id":"samura-mo-v-stonewash-santoku-knife-180-mm","title":"Samura Mo-V Stonewash Santoku Knife 180 mm","description":"\u003cp\u003eThe Samura Mo-V Stonewash santoku knife is a Japanese-style all-rounder with a 180 mm blade. It takes care of everyday chopping, slicing and shredding of vegetables, slices fruit, boneless meat and fish, and also cuts bread. The single-layer AUS-8 stainless steel blade has a dark stonewash finish and is paired with a black G-10 handle and a stainless steel bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For everyday cooking this is a sensible balance: the edge holds up well to regular use, and it is straightforward to restore on a whetstone. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe blade follows the traditional santoku shape, with the spine curving down to the point and the centre of gravity shifted forward, which suits chopping and shredding. \u003cstrong\u003eHollow-ground notches\u003c\/strong\u003e above the cutting edge help keep food from sticking to the blade. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°, and the \u003cstrong\u003estonewash finish\u003c\/strong\u003e gives the blade its dark, noble look.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe oval handle is made of \u003cstrong\u003eblack G-10\u003c\/strong\u003e, an ergonomic and moisture-resistant material. The \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e flows smoothly into the handle and keeps your hand away from the food. The knife weighs 219 g and measures 318 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eShredding vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat and fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V Stonewash series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v-stonewash\"\u003eMo-V Stonewash collection\u003c\/a\u003e gets its distinct dark blades from stonewashing the metal with millions of small stones. Every knife in it has a hygienic metal bolster between the blade and a moisture-resistant oval handle, and like all SAMURA knives, each one comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532868763988,"sku":"SM-0094B","price":61.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/23d5ed7c47cc5b3d94299526d897d752.jpg?v=1776066769"},{"product_id":"samura-reptile-santoku-knife-170-mm","title":"Samura Reptile Santoku Knife 170 mm","description":"\u003cp\u003eThe Samura Reptile santoku knife is a Japanese-style all-purpose knife with a 170 mm blade. You can use it for slicing, dicing and chopping vegetables, fruit, meat and fish, and for cutting bread. Its \u003cstrong\u003eAUS-10 stainless steel\u003c\/strong\u003e blade has a convex edge and is paired with a ribbed stainless steel handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-10 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. At this hardness the edge stays sharp for a long time, which means fewer trips to the whetstone. The trade-off is that a hard edge does not like bones, frozen food or glass boards, so keep the knife for the jobs it is made for. AUS-10 is a corrosion-resistant stainless steel; wash and dry the knife soon after use and it stays in good condition.\u003c\/p\u003e\u003cp\u003eThe edge is \u003cstrong\u003econvex-sharpened\u003c\/strong\u003e, as described for the Reptile series, with a bevel that is gently rounded rather than ground flat. The blade has a \u003cstrong\u003esatin finish\u003c\/strong\u003e and is sharpened to a precise angle, so it moves smoothly through different kinds of food.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003estainless steel\u003c\/strong\u003e handle is silver and ribbed, in the style of the Reptile series. It is durable and resistant to corrosion, and its ergonomic design gives you a secure grip and precise control while you cut. SAMURA describes the series as ultra-light, and this santoku weighs 140 g net, with an overall length of 316 mm.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices, strips or cubes\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the santoku with hot water and wipe it dry before you use it for the first time. Clean it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not sit in the sink for long. Work on wooden or plastic boards rather than glass, use a SAMURA cleaver for bones and a double-sided saw knife with a serrated blade for frozen food, and keep the knife in a brush block or knife holder where the blade does not touch metal items. Between sharpenings, draw the edge along a honing rod from the handle to the point, and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Reptile series\u003c\/h2\u003e\u003cp\u003eInspired by the Mesozoic era, when giant reptiles roamed the Earth, the \u003ca href=\"\/collections\/reptile\"\u003eReptile series\u003c\/a\u003e brings heritage and contemporary design together in knives with ribbed stainless steel handles. Every SAMURA knife, this santoku included, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532869026132,"sku":"SRP-0095","price":88.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c152e8fda88e5217472d2d830946e540.jpg?v=1776066781"},{"product_id":"samura-inca-nakiri-knife-165-mm-black-blade","title":"Samura Inca Nakiri Knife 165 mm, Black Blade","description":"\u003cp\u003eThe Samura Inca nakiri knife is a Japanese-style vegetable knife with a 165 mm black zirconia ceramic blade. It is made for preparing vegetables and fruit: slicing them, cutting them into strips and dicing them. The handle is made of ABS plastic with a TPR soft-touch coating.\u003c\/p\u003e\u003ch2\u003eBlade and material\u003c\/h2\u003e\u003cp\u003eThe blade is made of \u003cstrong\u003eblack zirconia ceramic\u003c\/strong\u003e. SAMURA describes the Inca blades as resistant to oxidation. A ceramic blade is made for slicing and cutting rather than chopping, so use this nakiri with clean slicing strokes. Leave bones, frozen food, pineapples, hard cheese, summer sausage and dry salami to other knives. Minor chipping of the edge during the first months is normal and does not affect cutting.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003eABS plastic with a TPR soft-touch coating\u003c\/strong\u003e. SAMURA describes Inca knives as light, with TPR-coated handles that give you a confident grip. The knife weighs 125 g and measures 312 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting vegetables into strips and cubes\u003c\/li\u003e\n\u003cli\u003eSlicing mushrooms\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit, except pineapples\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Cut only on wooden or plastic boards, never on glass, and wash the knife by hand with non-abrasive materials, then wipe it dry; a dishwasher is not recommended. Do not leave it in the sink for a long time, and take care not to drop it: a hard surface such as tiles or marble may chip or split the blade. Store it in a brush block or knife holder where the blade does not touch metal items, and never test sharpness with bare hands; use a piece of paper.\u003c\/p\u003e\u003ch2\u003eAbout the Inca series\u003c\/h2\u003e\u003cp\u003eThe Nazca-inspired \u003ca href=\"\/collections\/inca\"\u003eInca collection\u003c\/a\u003e is SAMURA's tribute to the ancient peoples of Central and South America, with zirconia ceramic blades in white or black and TPR-coated ABS plastic handles. Like all SAMURA knives, this knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532869222740,"sku":"SIN-0043B","price":38.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/863e01db0947ed338600abc1448857b5.jpg?v=1776066785"},{"product_id":"samura-inca-knife-set-3-pcs-black-blade","title":"Samura Inca Knife Set, 3 pcs, Black Blade","description":"\u003cp\u003eThe Samura Inca knife set brings together three ceramic kitchen knives: a utility knife, a nakiri knife and a chef's knife. Between them, they cover everyday slicing and cutting of fruit and vegetables, bread, cheese and sausage, and boneless meat and fish. All three have black zirconia ceramic blades and handles of ABS plastic with a TPR soft-touch coating.\u003c\/p\u003e\u003ch2\u003eBlades and material\u003c\/h2\u003e\u003cp\u003eThe blades are made of \u003cstrong\u003eblack zirconia ceramic\u003c\/strong\u003e, and SAMURA describes the Inca blades as resistant to oxidation. Each knife has a \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e, ground on both sides of the blade.\u003c\/p\u003e\u003cp\u003eCeramic blades are made for slicing rather than chopping. Work with smooth cutting strokes, keep the knives away from bones, frozen food and very hard ingredients, and handle them with care, because a ceramic blade can chip if it is dropped on a hard surface.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eAll three handles are made of \u003cstrong\u003eABS plastic with a TPR soft-touch coating\u003c\/strong\u003e. SAMURA describes Inca knives as light, with handles that give you a confident grip.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing boneless meat and fish with the chef's knife\u003c\/li\u003e\n\u003cli\u003eCutting vegetables and bread with the chef's knife\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables and fruit with the nakiri knife\u003c\/li\u003e\n\u003cli\u003eCutting fruit, vegetables and bread with the utility knife\u003c\/li\u003e\n\u003cli\u003eSlicing cheese and sausage with the utility knife, apart from hard cheese, summer sausage and dry salami\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eUtility knife 155 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 165 mm\u003c\/li\u003e\n\u003cli\u003eChef's knife 187 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use, then wash them by hand with non-abrasive materials and dry them; a dishwasher is not recommended, and they should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, do not use the knives for chopping, and do not cut frozen food, food with bones, pineapples, hard cheese, summer sausage or dry salami. Handle them with care, because dropping a ceramic knife on a hard surface such as tiles or marble may chip or split the blade; minor chipping of the edge during the first months is normal and does not affect cutting. Store the knives in a brush block or knife holder where the blades do not touch metal items, and never test sharpness with bare hands; use a piece of paper.\u003c\/p\u003e\u003ch2\u003eAbout the Inca series\u003c\/h2\u003e\u003cp\u003eThe Nazca-inspired \u003ca href=\"\/collections\/inca\"\u003eInca collection\u003c\/a\u003e is SAMURA's tribute to the ancient peoples of Central and South America, with zirconia ceramic blades and TPR-coated ABS plastic handles. This set comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532869550420,"sku":"SIN-0220B","price":84.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c03f107103fd7fc5f4b22564ce2dd3ad.jpg?v=1776066788"},{"product_id":"samura-inca-nakiri-knife-165-mm-white-blade","title":"Samura Inca Nakiri Knife 165 mm, White Blade","description":"\u003cp\u003eThe Samura Inca nakiri knife is a Japanese-style vegetable knife with a 165 mm white zirconia ceramic blade. It is made for slicing and cutting vegetables and fruit. Its handle is made of ABS plastic with a TPR soft-touch coating.\u003c\/p\u003e\u003ch2\u003eBlade and material\u003c\/h2\u003e\u003cp\u003eThe blade is made of \u003cstrong\u003ewhite zirconia ceramic\u003c\/strong\u003e, and SAMURA describes the Inca blades as resistant to oxidation. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade.\u003c\/p\u003e\u003cp\u003eA ceramic blade is made for slicing rather than chopping, so use this nakiri with smooth cutting strokes instead of hard, chopping blows. Keep it away from bones, frozen food and very hard ingredients, and handle it with care, because it can chip if it is dropped on a hard surface.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003eABS plastic with a TPR soft-touch coating\u003c\/strong\u003e. SAMURA describes Inca knives as light, with a handle that gives you a confident grip. The knife weighs 125 g and measures 312 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing vegetables into rounds and thin strips\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eCutting salad vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit, apart from pineapples\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use, then wash it by hand with non-abrasive materials and dry it; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, do not use the knife for chopping, and do not cut frozen food, food with bones, pineapples, hard cheese, summer sausage or dry salami. Handle it with care, because dropping a ceramic knife on a hard surface such as tiles or marble may chip or split the blade; minor chipping of the edge during the first months is normal and does not affect cutting. Store it in a brush block or knife holder where the blade does not touch metal items, and never test sharpness with bare hands; use a piece of paper.\u003c\/p\u003e\u003ch2\u003eAbout the Inca series\u003c\/h2\u003e\u003cp\u003eThe Nazca-inspired \u003ca href=\"\/collections\/inca\"\u003eInca collection\u003c\/a\u003e is SAMURA's tribute to the ancient peoples of Central and South America, with zirconia ceramic blades and TPR-coated ABS plastic handles. This knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532869615956,"sku":"SIN-0043W","price":37.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/fe5209f6722b184eaee125b39180bf3d.jpg?v=1776066792"},{"product_id":"samura-inca-knife-set-3-pcs-white-blade","title":"Samura Inca Knife Set, 3 pcs, White Blade","description":"\u003cp\u003eThe Samura Inca knife set brings together three ceramic knives for everyday slicing and cutting: a 155 mm utility knife, a 165 mm nakiri and a 187 mm chef's knife. Each has its own job, from fruit and soft cheese to vegetables, boneless meat and fish fillets. All three have white zirconia ceramic blades and ABS plastic handles with a TPR soft-touch coating.\u003c\/p\u003e\u003ch2\u003eBlades and material\u003c\/h2\u003e\u003cp\u003eThe blades are made of \u003cstrong\u003ewhite zirconia ceramic\u003c\/strong\u003e, which SAMURA describes as resistant to oxidation. Ceramic asks for a different routine from steel: it is meant for slicing and cutting rather than chopping, and it can chip or split if it is dropped on a hard surface.\u003c\/p\u003e\u003cp\u003eEach knife has a \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e: a standard V-edge, ground on both sides of the blade.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eAll three handles are made of \u003cstrong\u003eABS plastic with a TPR soft-touch coating\u003c\/strong\u003e. SAMURA describes Inca knives as soft to hold and very light, with coated handles that give you a confident grip. Together, the three knives weigh 341 g net.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCutting fruit and vegetables with the utility knife\u003c\/li\u003e\n\u003cli\u003eSlicing cheese and sausage with the utility knife, except hard cheese, summer sausage and dry salami\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing vegetables with the nakiri\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning boneless meat and fish fillets with the chef's knife\u003c\/li\u003e\n\u003cli\u003eSlicing bread with the chef's knife or the utility knife\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eUtility knife 155 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 165 mm\u003c\/li\u003e\n\u003cli\u003eChef's knife 187 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use, then wash them by hand with non-abrasive materials and dry them; a dishwasher is not recommended, and they should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, do not chop with them, and do not cut frozen food, food with bones, pineapples, hard cheese, summer sausage or dry salami. Handle them with care, because dropping a ceramic knife on a hard surface such as tiles or marble may chip or split the blade; minor chipping of the edge during the first months is normal and does not affect cutting. Store them in a brush block or knife holder where the blades do not touch metal items, and never test sharpness with bare hands; use a piece of paper.\u003c\/p\u003e\u003ch2\u003eAbout the Inca series\u003c\/h2\u003e\u003cp\u003eThe Nazca-inspired \u003ca href=\"\/collections\/inca\"\u003eInca collection\u003c\/a\u003e is SAMURA's tribute to the ancient peoples of Central and South America, with zirconia ceramic blades and TPR-coated ABS plastic handles. Like all SAMURA knives, the knives in this set come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532870402388,"sku":"SIN-0220W","price":75.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/e2a51af98a87398fc78c6a3fa387ae2f.jpg?v=1776066798"},{"product_id":"samura-harakiri-knife-set-5-pcs-black-handle","title":"Samura Harakiri Knife Set, 5 pcs, Black Handle","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Harakiri knife set\u003c\/strong\u003e brings together five kitchen knives for everyday prep: a 99 mm paring knife, a 150 mm utility knife, a 170 mm nakiri, a 208 mm chef's knife and a 175 mm santoku. Together they cover meat, fish, vegetables, fruit, bread, cheese and sausage. All five have AUS-8 stainless steel blades and black ABS plastic handles.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blades are made from a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. This hardness gives you a practical balance: the edges hold up well to daily cutting, and when they need attention, they are straightforward to restore on a whetstone. AUS-8 is a corrosion-resistant stainless steel, but the knives still need washing and drying by hand, as described below.\u003c\/p\u003e\u003cp\u003eEvery knife has a \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e, ground on both sides. The shapes differ: the paring knife has a short blade, the utility knife a medium-sized one, the nakiri a wide, medium-sized blade and the chef's knife a wide, long blade. The santoku has a traditional Japanese blade form.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handles are made of durable \u003cstrong\u003eblack ABS plastic\u003c\/strong\u003e and secured with classic rivets. Like the rest of the Harakiri series, the knives have a full-tang construction and are light in the hand. The net weight of the set is 453 g.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCutting fruit and vegetables with the paring knife\u003c\/li\u003e\n\u003cli\u003eSlicing fruit, vegetables, cheese and sausage with the utility knife\u003c\/li\u003e\n\u003cli\u003eChopping and slicing vegetables and fruit with the nakiri\u003c\/li\u003e\n\u003cli\u003eChopping vegetables, slicing boneless meat and fish and cutting bread with the chef's knife\u003c\/li\u003e\n\u003cli\u003ePreparing meat, fish and vegetables with the santoku\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eParing knife 99 mm\u003c\/li\u003e\n\u003cli\u003eUtility knife 150 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 170 mm\u003c\/li\u003e\n\u003cli\u003eChef's knife 208 mm\u003c\/li\u003e\n\u003cli\u003eSantoku knife 175 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use. Wash them by hand with non-abrasive materials and wipe them dry; a dishwasher is not recommended, and do not leave them in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings, sharpen on a whetstone at the original factory bevel angle of 15–17°, and store the knives in a brush block or knife holder where the blades do not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Harakiri series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/harakiri\"\u003eHarakiri series\u003c\/a\u003e is a modern collection of kitchen knives in the classic European style, made from AUS-8 steel with durable ABS plastic handles. Like all SAMURA knives, they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532871057748,"sku":"SHR-0250B","price":77.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/02c40b9f594dc10a230857ea2c5f5654.jpg?v=1776066816"},{"product_id":"samura-mo-v-santoku-knife-180-mm","title":"Samura Mo-V Santoku Knife 180 mm","description":"\u003cp\u003eThe Samura Mo-V santoku knife is a Japanese-style all-rounder with a 180 mm blade. It takes care of everyday chopping, slicing and dicing of vegetables and fruit, and it also cuts boneless meat, fish and bread. The single-layer AUS-8 stainless steel blade is paired with a black G-10 handle and a stainless steel bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For daily cooking this is a sensible balance: the edge holds up well to regular use, and it is straightforward to restore on a whetstone. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, which keeps resharpening on a whetstone straightforward; the original factory bevel angle is 15–17°. The blade is 48 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack G-10\u003c\/strong\u003e handle is ergonomic and moisture-resistant. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e sits between the handle and the blade. The knife weighs 219 g and measures 313 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v\"\u003eMo-V collection\u003c\/a\u003e combines AUS-8 stainless steel with an ergonomic, moisture-resistant G-10 handle and a stainless steel bolster, in a contemporary design. The series covers a wide range of knife types for home cooks and kitchen professionals alike, and like all SAMURA knives, this santoku comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532871385428,"sku":"SM-0094","price":55.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/3ecde17d3d07c982967ae444c1a158f7.jpg?v=1776066827"},{"product_id":"samura-harakiri-santoku-knife-7-0-175-mm-black","title":"Samura Harakiri Santoku Knife 175 mm, Black Handle","description":"\u003cp\u003eThe Samura Harakiri santoku knife is an all-round kitchen knife with a 175 mm blade and a black handle. The santoku shape combines key features of a cleaver and a chef's knife, so you can use it for meat, fish, vegetables, fruit, bread and mushrooms. If you like to do most of your daily prep with the same knife, it is a practical choice.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to 58–59 HRC. For home cooking this is a sensible balance: the edge holds up well to everyday chopping, and you can bring it back without much effort on a whetstone. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade is 49 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe black handle is made of durable \u003cstrong\u003eABS plastic\u003c\/strong\u003e. Like the rest of the Harakiri series, the knife has a full-tang construction, and the handle is secured with three classic rivets. It weighs 112 g net and measures 296 mm overall, so it is light in the hand.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables and fruit\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices, strips or cubes\u003c\/li\u003e\n\u003cli\u003ePortioning and slicing fish\u003c\/li\u003e\n\u003cli\u003eSlicing bread and mushrooms\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use; after that, wash it by hand with non-abrasive materials and dry it straight away. A dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife, and store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Harakiri series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/harakiri\"\u003eHarakiri series\u003c\/a\u003e is a sleek, modern SAMURA collection with AUS-8 steel blades in the classic European style and durable ABS plastic handles. The knives are lightweight and corrosion-resistant, and like all SAMURA knives they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532872008020,"sku":"SHR-0095B","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/54b6f97c385192f0b15a47a5e383deb7.jpg?v=1776066841"},{"product_id":"samura-reptile-santoku-knife-170-mm-with-engraving","title":"Samura Reptile Santoku Knife 170 mm, with Engraving","description":"\u003cp\u003eThe Samura Reptile santoku knife with engraving is a Japanese-style all-purpose knife with a 170 mm blade. It is made for slicing, dicing and chopping vegetables, fruit, meat and fish, and it cuts bread too. It is the engraved version of the standard model and shares its specifications.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-10 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. A blade this hard holds its edge for a long time, so you spend more time cutting and less time sharpening. In return, a hard edge asks for a little care: keep it away from bones, frozen food and glass boards. AUS-10 is a corrosion-resistant stainless steel, and washing and drying the knife soon after use helps keep it in good condition.\u003c\/p\u003e\u003cp\u003eThe edge is \u003cstrong\u003econvex-sharpened\u003c\/strong\u003e, with a bevel that is gently rounded rather than ground flat, and it is sharpened to a precise angle so the blade moves smoothly through different kinds of food. The santoku blade is 49 mm high and has a \u003cstrong\u003esatin finish\u003c\/strong\u003e.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe silver handle is \u003cstrong\u003estainless steel\u003c\/strong\u003e, ribbed in the style of the Reptile series. It is durable and resistant to corrosion, and its ergonomic design gives you a secure grip and precise control while you cut. The series is designed to be ultra-light, and this santoku weighs 140 g net, with an overall length of 316 mm.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing boneless meat\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the santoku with hot water and wipe it dry. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, use a SAMURA cleaver for bones and a double-sided saw knife with a serrated blade for frozen food, and store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and sharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Reptile series\u003c\/h2\u003e\u003cp\u003eInspired by the Mesozoic era, when giant reptiles roamed the Earth, the \u003ca href=\"\/collections\/reptile\"\u003eReptile series\u003c\/a\u003e is SAMURA's marriage of heritage and contemporary design, with ribbed stainless steel handles and an ultra-light build. Every SAMURA knife, this santoku included, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532873285972,"sku":"SRP-0095G","price":169.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/0f08c6f4f6a3df1e9b07de6452d873cc.jpg?v=1776066863"},{"product_id":"samura-shadow-nakiri-knife-170-mm-with-engraving","title":"Samura Shadow Nakiri Knife 170 mm, with Engraving","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Shadow nakiri knife with engraving\u003c\/strong\u003e is a Japanese-style vegetable knife with a 170 mm blade. Its wide, very thin blade, shaped a little like a hatchet, lets you chop a salad quickly or make fine cuts in vegetables without crushing them. This is the engraved version, finished in the black-on-black look of the Shadow series.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. The edge holds up well in everyday vegetable prep, and when it starts to dull, you can restore it on a whetstone without much effort. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°.\u003c\/p\u003e\u003cp\u003eA \u003cstrong\u003eblack non-stick coating\u003c\/strong\u003e covers the blade. It helps keep slices from sticking as you cut and gives the knife its dark, understated look. At 51 mm high, the blade gives your knuckles room above the board.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003eblack ABS plastic\u003c\/strong\u003e, a durable material that is comfortable to hold. The knife weighs 131 g and measures 299 mm overall, so it stays light in your hand while you work through a pile of vegetables.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables for salads\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables finely\u003c\/li\u003e\n\u003cli\u003eMaking filigree cuts in vegetables\u003c\/li\u003e\n\u003cli\u003eChopping herbs\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Use it on wooden or plastic boards only, never on glass, and turn to a SAMURA cleaver for bones and a double-sided saw knife with a serrated blade for frozen food. Keep it in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and sharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Shadow series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/shadow\"\u003eShadow series\u003c\/a\u003e pairs black non-stick coated AUS-8 blades with durable ABS plastic handles, giving the most popular kitchen knife types a sleek black-on-black design. Like all SAMURA knives, this nakiri comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532873417044,"sku":"SH-0043G","price":169.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/SH_0043_NL_f4dc8e80-fda5-42fc-8a95-9ffd1e7533e0.jpg?v=1777293376"},{"product_id":"samura-kaiju-yanagiba-knife-240-mm-with-bolster","title":"Samura Kaiju Yanagiba Knife 240 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicing knife with a 240 mm blade and a bolster. It is made for slicing fish, and it handles vegetables as well. The hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. That gives you an edge that holds up well in regular use and is straightforward to restore on a whetstone. The length of the blade lets you draw through a fillet in long strokes rather than sawing back and forth.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e shows the lunar pattern of the Kaiju series. Its tiny craters help slices come away from the blade instead of sticking to it. The polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e with classic geometry. The dense wood resists moisture as well as odours, which suits a knife that is often used for fish. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits where the blade meets the handle. The knife weighs 171 g net and measures 369 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003eCutting fish into portions\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for a long time; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Store it in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e takes its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster; this yanagiba belongs to the bolster line. Like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532874236244,"sku":"SKJ-0045B","price":47.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f59fc233b15ec10991015f2005a4b1d0.jpg?v=1776066880"},{"product_id":"samura-kaiju-nakiri-knife-167-mm-with-bolster","title":"Samura Kaiju Nakiri Knife 167 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 167 mm blade and a bolster. It is made for the everyday work of chopping and slicing vegetables, and you can use it for fruit too. Its hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge holds up well to daily vegetable prep, and when it needs attention, it is straightforward to restore on a whetstone. AUS-8 is a stainless, corrosion-resistant steel.\u003c\/p\u003e\u003cp\u003eThe blade has a \u003cstrong\u003ehammered finish\u003c\/strong\u003e with the lunar pattern of the Kaiju series, and its small dimples help food come away from the blade as you cut. The polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°, so it is simple to keep in shape with a honing rod and a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e in a classic shape. Pakka wood is dense and resists moisture as well as odours. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits between the blade and the handle. The knife weighs 170 g and measures 303 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables thinly\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use, then wash it by hand with non-abrasive materials and dry it after each use; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e takes its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles in two lines, with and without a bolster; this knife belongs to the bolster line. Like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532874367316,"sku":"SKJ-0074B","price":63.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c59a1eb90081d6ffdf65e8ab56c3fd67.jpg?v=1776066883"},{"product_id":"samura-bamboo-santoku-knife-160-mm","title":"Samura Bamboo Santoku Knife 160 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Bamboo santoku knife\u003c\/strong\u003e is a Japanese-style all-rounder with a 160 mm blade. Its spine slopes down to the point and leaves a long cutting edge, so it takes on most everyday kitchen jobs: shredding cabbage, chopping vegetables, preparing salads and slicing meat and fish. The blade also lets you sweep the cut food off the board in one move.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. That is a practical hardness for everyday cooking: the edge holds up well to regular use, and when it needs attention, you can restore it on a whetstone without much effort. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eA line of small oval notches runs along the blade and helps stop pieces of food from sticking to it. The blade is 46 mm at its highest point, and the \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides at an original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe silver handle is made of \u003cstrong\u003estainless steel\u003c\/strong\u003e and shaped like a bamboo stem, the signature of the series. The knife suits a professional kitchen as well as your own. Its thin blade and ergonomic handle keep it light: the knife weighs 109 g and measures 291 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShredding cabbage and chopping vegetables\u003c\/li\u003e\n\u003cli\u003ePreparing salads and slicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Bamboo series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/bamboo\"\u003eBamboo series\u003c\/a\u003e stands out for its full metal body, with thin, elegant AUS-8 steel blades and stainless steel handles shaped like a bamboo stem, across a wide array of knife types. Like all SAMURA knives, they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532874891604,"sku":"SBA-0094","price":30.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/b51a2a5bbc061b5eb0c3a1cd5844cf71.jpg?v=1776066892"},{"product_id":"samura-blacksmith-knife-set-3-pcs-gift-box","title":"Samura Blacksmith Knife Set, 3 pcs, Gift Box","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Blacksmith knife set\u003c\/strong\u003e brings together three knives with hammered blades: a 162 mm utility knife, a 168 mm nakiri knife and a 182 mm santoku knife. They cover everyday prep, from fine work on cheese, sausage and fruit to cutting vegetables and slicing boneless meat and fish. The set comes wrapped in a decorative Japanese-style chef-roll inside a gift box, so it works as a present as well as for your own kitchen.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eAll three blades are made from a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. That is a practical hardness for daily cooking: the edges hold up well to regular use, and you can restore them on a whetstone when they need it.\u003c\/p\u003e\u003cp\u003eBlacksmith knives are made in line with traditional forging technology and go through extensive manual processing. Each blade has a \u003cstrong\u003ehammered finish\u003c\/strong\u003e with its own unique hammering pattern and is sharpened by hand on a whetstone to a \u003cstrong\u003econvex edge\u003c\/strong\u003e: the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe durable \u003cstrong\u003eblack Micarta handles\u003c\/strong\u003e have a classic oval shape that gives you a confident grip and stays comfortable through long prep sessions. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e joins each blade to its handle. Blacksmith knives are noticeably heavier than other SAMURA knives; together, the three weigh 639 g.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePrecise, fine cutting of cheese, sausage, fruit and vegetables with the utility knife\u003c\/li\u003e\n\u003cli\u003eCutting vegetables into even slices with the straight, square-tipped nakiri blade\u003c\/li\u003e\n\u003cli\u003eChopping, cubing, dicing and mincing with the santoku knife\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eUtility knife 162 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 168 mm\u003c\/li\u003e\n\u003cli\u003eSantoku knife 182 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use. Wash them by hand with non-abrasive materials and wipe them dry; a dishwasher is not recommended, and do not leave them in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knives in a brush block or knife holder where the blades do not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Blacksmith series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/blacksmith\"\u003eBlacksmith series\u003c\/a\u003e pays homage to traditional forging: hand-made knives, each with its own hammering pattern, fitted with oval Micarta handles and made for a wide range of everyday cutting tasks. Like all SAMURA knives, they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532875022676,"sku":"SBL-0220","price":199.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/0c954c9026de865b7a7b4e03b93ff26f.jpg?v=1776066895"},{"product_id":"samura-damascus-nakiri-knife-167-mm","title":"Samura Damascus Nakiri Knife 167 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Damascus nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 167 mm blade, made for chopping and slicing vegetables and for cutting fruit. Like a classic nakiri, it has a flat profile and a squared-off tip, so it looks a little like a slim cleaver. Unlike the more versatile santoku, the nakiri is a specialist, so it suits keen cooks who want a dedicated vegetable knife.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003e67 layers of Damascus steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e. A hard blade holds its edge for a long time, so you spend more time cutting and less time sharpening. In return, a hard edge asks for a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003econvex edge\u003c\/strong\u003e is sharpened on both sides, with an original factory sharpening angle of \u003cstrong\u003e16–18°\u003c\/strong\u003e. Because the profile is flat, you can chop straight down onto the board without pushing or pulling the knife. The blade is 167 mm long and 48 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe ergonomic \u003cstrong\u003eblack G-10 handle\u003c\/strong\u003e is made of a moisture-resistant material, and its classic shape gives you a firm, comfortable grip for control as you cut. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e adds durability. The knife weighs 252 g and measures 310 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables straight down on the board\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003cli\u003eShredding vegetables\u003c\/li\u003e\n\u003cli\u003eCutting and slicing fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and sharpen on a whetstone at the original factory angle of 16–18°.\u003c\/p\u003e\u003ch2\u003eAbout the Damascus series\u003c\/h2\u003e\u003cp\u003eKnives in the \u003ca href=\"\/collections\/damascus\"\u003eDamascus collection\u003c\/a\u003e combine 67 layers of Damascus steel with modern manufacturing methods, for a sharp edge that cuts with little resistance and stays durable for years of use. Each one has an ergonomic G-10 handle with a steel bolster for durability and control, and like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532875809108,"sku":"SD-0043","price":140.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/012b10d4b7a95ec9827e4332a675d2e9.jpg?v=1776066907"},{"product_id":"samura-damascus-67-santoku-knife-175-mm","title":"Samura Damascus 67 Santoku Knife 175 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Damascus 67 santoku knife\u003c\/strong\u003e is a Japanese-style all-purpose knife with a 175 mm blade. You can use it for everyday prep of vegetables and fruit, boneless meat and fish, and it cuts bread too. Its 67-layer Damascus steel blade is paired with a black Micarta handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is forged from \u003cstrong\u003e67 layers of Damascus steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e. A hard blade holds its edge for a long time, so you spend more time cutting and less time sharpening. In return, a hard edge asks for a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is sharpened by hand on both sides, with a factory sharpening angle of 16–18°. An edge ground on both sides is straightforward to maintain on a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe oval handle is made of \u003cstrong\u003eblack Micarta\u003c\/strong\u003e. It is highly durable, ergonomically contoured and resistant to moisture. The Damascus 67 series is designed with a precision-measured balance and a carefully shifted centre of gravity, so the knife stays comfortable and easy to control, even with tender, delicate food. The santoku weighs 131 g and measures 300 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting and portioning boneless meat\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not sit in the sink for long. Use wooden or plastic boards rather than glass, and turn to a SAMURA cleaver for bones and a double-sided serrated saw knife for frozen food. Keep the original factory angle of 16–18° when you sharpen on a whetstone, hone the edge on a rod between sharpenings, and store the knife in a brush block or knife holder where the blade does not touch metal.\u003c\/p\u003e\u003ch2\u003eAbout the Damascus 67 series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/damascus-67\"\u003eDamascus 67 collection\u003c\/a\u003e, also known as 67 Damascus, is forged from 67 layers of Damascus steel and fitted with an oval Micarta handle built for durability. Like all SAMURA knives, this one comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532876136788,"sku":"SD67-0094M","price":87.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/e56c94bfa589c51152370124319ddbd6.jpg?v=1776066912"},{"product_id":"samura-golf-santoku-knife-7-1-180-mm","title":"Samura Golf Santoku Knife 180 mm","description":"\u003cp\u003eThe Samura Golf santoku knife is a versatile all-round knife with a 180 mm blade. It cuts tender food with a single downward stroke, slices through firm vegetables and is a good choice for chopping, dicing and mincing. Its AUS-8 stainless steel blade is paired with a black soft-touch handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. This is a practical hardness for everyday cooking: the edge copes well with daily chopping and slicing. AUS-8 is a corrosion-resistant stainless steel, but you should still wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°. An edge ground on both sides is simple to keep in shape with a honing rod and a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe black handle is made of \u003cstrong\u003epolypropylene with TPR soft-touch\u003c\/strong\u003e. Its dimpled surface brings to mind a golf ball. The soft-touch, non-slip grip helps you keep control, even with wet hands. The knife is light, at 95 g, and measures 312 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing firm vegetables\u003c\/li\u003e\n\u003cli\u003eChopping, dicing and mincing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting tender food in a single downward stroke\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat and portioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing fruit and cutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use, then wash it by hand with non-abrasive materials and dry it after each use; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Golf series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/golf\"\u003eGolf collection\u003c\/a\u003e takes its name from the distinct dimples on its handles, and SAMURA describes it as a full bag of tools for the kitchen: lightweight knives with a comfortable grip and AUS-8 blades. Like all SAMURA knives, this santoku knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532877349204,"sku":"SG-0095","price":22.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/430dcbbb440874c4591e40b0cd2c980e.jpg?v=1776066930"},{"product_id":"samura-harakiri-nakiri-knife-6-7-170-mm-black","title":"Samura Harakiri Nakiri Knife 170 mm, Black Handle","description":"\u003cp\u003eThe Samura Harakiri nakiri knife is a dedicated vegetable knife with a 170 mm blade and a black handle. The nakiri is a classic Japanese blade shape for vegetables and herbs, so it is a good choice if fresh produce plays a big part in your cooking or you follow a vegetarian diet. It also makes a practical addition when you like to have the right knife for each task.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. In everyday use, that means an edge that copes well with regular chopping and is easy to bring back on a whetstone when it dulls. AUS-8 is corrosion-resistant, and the knife stays in good condition when you wash and dry it soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the 51 mm high blade, which keeps resharpening simple. With a nakiri you chop with an up-and-down motion, so you can work through vegetables without pushing or pulling the blade across the board.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe black handle is made of durable \u003cstrong\u003eABS plastic\u003c\/strong\u003e and secured with three classic rivets. Like the rest of the Harakiri series, the nakiri has a full-tang construction. The knife weighs 129 g net and measures 299 mm overall, so it is light in the hand.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting vegetables into slices, strips and batons\u003c\/li\u003e\n\u003cli\u003eChopping fresh herbs\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials and dry it straight away; a dishwasher is not recommended, and do not leave the knife in the sink for long. Cut on wooden or plastic boards, never on glass, leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade, and store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Harakiri series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/harakiri\"\u003eHarakiri collection\u003c\/a\u003e is a sleek, modern SAMURA series that pairs AUS-8 steel blades with durable ABS plastic handles. Its knives are lightweight and corrosion-resistant, and like all SAMURA knives they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532877676884,"sku":"SHR-0043B","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/72af945c83cc75ee4e8f52abeafde4d3.jpg?v=1776066934"},{"product_id":"samura-mo-v-small-santoku-knife-138-mm","title":"Samura Mo-V Small Santoku Knife 138 mm","description":"\u003cp\u003eThe Samura Mo-V small santoku knife is a compact, Japanese-style all-rounder with a 138 mm blade. It covers everyday prep: slicing and dicing vegetables, cutting fruit, preparing boneless meat and fish, and cutting bread. The single-layer AUS-8 stainless steel blade is paired with a black G-10 handle and a stainless steel bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge stands up to everyday kitchen use, and you can bring it back on a whetstone at home. AUS-8 is a corrosion-resistant stainless steel, but you should still wash the knife by hand and dry it after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides and has an original factory bevel angle of 15–17°. An edge ground on both sides is straightforward to maintain. The blade is 138 mm long and 36 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack G-10\u003c\/strong\u003e handle is ergonomic and moisture-resistant. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e sits between the handle and the blade; SAMURA adds it for improved hygiene. The knife weighs 106 g and measures 255 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting and slicing fruit\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat into smaller portions\u003c\/li\u003e\n\u003cli\u003eCutting fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v\"\u003eMo-V series\u003c\/a\u003e combines AUS-8 stainless steel with a contemporary design and offers a wide range of knife types for home cooks and kitchen professionals. Like all SAMURA knives, this santoku comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532880232788,"sku":"SM-0093","price":52.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/decf159722c00898966f3c14b6107585.jpg?v=1776066964"},{"product_id":"samura-meteora-nakiri-knife-173-mm","title":"Samura Meteora Nakiri Knife 173 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Meteora nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 173 mm blade. It is made for chopping, slicing and dicing vegetables and for preparing fruit. The whole knife is made of metal: a 5-layer VG-10 Damascus steel blade with a hammered finish and a stainless steel handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e in 5 layers and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. That hardness helps the edge stay sharp through plenty of vegetable prep, and a whetstone restores it when it starts to dull. A hard edge does ask for some care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eLike every Meteora knife, it is hand forged and undergoes \u003cstrong\u003econvex sharpening\u003c\/strong\u003e, which means the sides of the blade curve gently into the cutting edge. The \u003cstrong\u003ehammered finish\u003c\/strong\u003e leaves small indentations across the surface and gives the knife its distinctive look. The broad blade is 50 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003estainless steel handle\u003c\/strong\u003e carries the hammered look on from the blade, giving the nakiri an all-metal appearance. SAMURA describes Meteora knives as well balanced, and the unusual design does not come at the expense of comfort or practicality. The knife weighs 218 g net and measures 304 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables thinly\u003c\/li\u003e\n\u003cli\u003eShredding leafy vegetables\u003c\/li\u003e\n\u003cli\u003eCutting and slicing fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials and dry it straight away; a dishwasher is not recommended, and the knife should not sit in the sink for long. Use it on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Keep it in a brush block or knife holder where the blade does not touch metal items, hone it on a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Meteora series\u003c\/h2\u003e\u003cp\u003eMeteora knives are hand forged and designed with an extraterrestrial, outer-space aesthetic for cooks who want their knives to stand out. Every knife in the \u003ca href=\"\/collections\/meteora\"\u003eMeteora collection\u003c\/a\u003e combines a hammered VG-10 Damascus steel blade with a hammered steel handle, and like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532880724308,"sku":"SMT-0043","price":101.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/b402dc20a3cbd28bf6787f0ecef203b4.jpg?v=1776066971"},{"product_id":"samura-meteora-knife-set-3-pcs","title":"Samura Meteora Knife Set, 3 pcs","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Meteora knife set\u003c\/strong\u003e brings together three all-metal knives for everyday cooking: a 174 mm utility knife, a 173 mm nakiri knife and a 209 mm chef's knife. With them you can prepare meat, fish, vegetables and fruit, and cut bread, cheese and sausage. Each knife has a hammered 5-layer VG-10 Damascus steel blade and a stainless steel handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eAll three blades are made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e in 5 layers and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. This hardness helps the edges stay sharp through regular cooking, and a whetstone brings them back when they start to dull. In return, hard edges ask for a little care: keep them away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eMeteora knives are hand forged, and every knife in the set has a \u003cstrong\u003econvex edge\u003c\/strong\u003e: the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel. The \u003cstrong\u003ehammered finish\u003c\/strong\u003e covers the blades with small indentations and gives the set its distinctive look.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003estainless steel handles\u003c\/strong\u003e carry on the hammered look of the blades, which gives each knife an integral, all-metal appearance. SAMURA describes Meteora knives as optimally balanced, and the unusual design does not come at the expense of comfort or practicality. The set has a net weight of 570 g.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing cheese and sausage with the utility knife\u003c\/li\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables with the nakiri knife\u003c\/li\u003e\n\u003cli\u003eCutting fruit with the nakiri or the utility knife\u003c\/li\u003e\n\u003cli\u003ePortioning boneless meat and fish with the chef's knife\u003c\/li\u003e\n\u003cli\u003eCutting bread with the utility knife or the chef's knife\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eUtility knife 174 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 173 mm\u003c\/li\u003e\n\u003cli\u003eChef's knife 209 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use. Wash them by hand with non-abrasive materials and wipe them dry; a dishwasher is not recommended, and do not leave the knives in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knives in a brush block or knife holder where the blades do not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Meteora series\u003c\/h2\u003e\u003cp\u003eHand forged and inspired by outer space, the knives in the \u003ca href=\"\/collections\/meteora\"\u003eMeteora collection\u003c\/a\u003e have an extraterrestrial look for cooks who like their tools to stand out. Like all SAMURA knives, the knives in this set come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532880953684,"sku":"SMT-0220","price":276.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/b33921d21f1fe94a3b10d64336d296ac.jpg?v=1776066974"},{"product_id":"samura-okinawa-nakiri-knife-172-mm","title":"Samura Okinawa Nakiri Knife 172 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a 172 mm blade. It is made for preparing vegetables and fruit, whether you are chopping, slicing or dicing. The blade is AUS-8 stainless steel, and the handle is rosewood.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge stays keen through regular use and is straightforward to restore on a whetstone. The blade is 47 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade. That keeps it simple to look after: on a whetstone you sharpen one side until a burr appears, then the other.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThis nakiri has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e with a \u003cstrong\u003enylon bolster\u003c\/strong\u003e. The knife weighs 142 g net and measures 326 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and slicing vegetables\u003c\/li\u003e\n\u003cli\u003eDicing onions and other vegetables\u003c\/li\u003e\n\u003cli\u003eShredding cabbage and leafy greens\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003cli\u003ePreparing vegetables for your favourite Japanese dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave the knife in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/okinawa\"\u003eOkinawa collection\u003c\/a\u003e combines modern technology with cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions, with corrosion-resistant AUS-8 steel blades in classic Japanese shapes and a rosewood handle on every knife. Like all SAMURA knives, this nakiri comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532881084756,"sku":"SO-0174","price":58.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/e22f2f65d2802121cae42bc9d7f74620.jpg?v=1776066975"},{"product_id":"samura-pro-s-santoku-knife-175-mm","title":"Samura Pro-S Santoku Knife 175 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Pro-S santoku knife\u003c\/strong\u003e is a Japanese-style all-purpose knife with a 175 mm blade. It covers everyday prep, from chopping and dicing vegetables to slicing boneless meat, portioning fish and cutting bread. Like the whole Pro-S series, it is made for old-school and modern cooks who put performance and comfort first.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is known for its durability and for keeping its sharpness through regular use. At this hardness the edge holds up well to daily cooking and can be restored on a whetstone when it dulls.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, which keeps resharpening straightforward. The knife combines the santoku shape with the classic European build of the series and a \u003cstrong\u003efull-tang blade\u003c\/strong\u003e, 175 mm long and 49 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack G-10 handle\u003c\/strong\u003e has the European style of the Pro-S series and is fitted with rivets. G-10 is a durable handle material, and the ergonomic shape gives you a firm, comfortable grip. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e sits between the blade and the handle. SAMURA designs every Pro-S knife for a good weight balance, so the santoku stays easy to control in your hand. It weighs 207 g and measures 310 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting boneless meat into slices, strips or cubes\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Pro-S series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/pro-s\"\u003ePro-S series\u003c\/a\u003e is a versatile SAMURA collection of the essential knives every kitchen needs, all with AUS-8 stainless steel blades and black G-10 handles. Like all SAMURA knives, they come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532881445204,"sku":"SP-0095","price":67.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/40e477770a0bc55d7b6b8367947f4898.jpg?v=1776066981"},{"product_id":"samura-super-5-nakiri-knife-171-mm","title":"Samura Super 5 Nakiri Knife 171 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Super 5 nakiri knife\u003c\/strong\u003e is a Japanese-style vegetable knife with a straight, square-tipped 171 mm blade. Its straight edge lets you chop without pushing or pulling the blade, so you get evenly cut vegetables, and it suits fruit too. The hammered blade is 5-layer VG-10 Damascus steel, fitted with a black Micarta handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e in \u003cstrong\u003e5 layers\u003c\/strong\u003e and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. At this hardness the edge stays sharp through regular use, and a whetstone brings it back when it starts to dull. A hard edge asks for a little care in return: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe edge is \u003cstrong\u003esharpened by hand\u003c\/strong\u003e to a \u003cstrong\u003econvex profile\u003c\/strong\u003e, so the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel. The \u003cstrong\u003ehammered finish\u003c\/strong\u003e leaves small indentations in the steel and gives the blade a textured look. The blade is 60 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe oval handle is made of \u003cstrong\u003eblack Micarta\u003c\/strong\u003e, which SAMURA describes as odour-resistant and crafted for comfort. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e joins the handle to the blade. SAMURA gives every Super 5 knife a carefully measured weight balance. The knife weighs 234 g net and measures 315 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping vegetables without pushing or pulling\u003c\/li\u003e\n\u003cli\u003eCutting vegetables into even slices\u003c\/li\u003e\n\u003cli\u003eDicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing and cutting fruit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings, resharpen on a whetstone at the original factory bevel angle of 15–17°, and store the knife in a brush block or knife holder where the blade does not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Super 5 series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/super-5\"\u003eSuper 5 collection\u003c\/a\u003e pairs a 5-layer blade sharpened by hand with a black oval Micarta handle that gives the series its distinct character. Super 5 knives come in a Japanese-style gift box with a decorative cloth to keep them safe, and like all SAMURA knives, they carry a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532881609044,"sku":"SP5-0043","price":110.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/553bbb5898b62c1223ee36d732378f82.jpg?v=1776066985"},{"product_id":"samura-super-5-santoku-knife-182-mm","title":"Samura Super 5 Santoku Knife 182 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Super 5 santoku knife\u003c\/strong\u003e is a Japanese-style all-rounder with a 182 mm blade. True to the santoku's three virtues, it handles meat, fish and vegetables, as well as fruit and bread, and it suits high-volume tasks such as chopping, cubing, dicing and mincing. The hammered blade is 5-layer VG-10 Damascus steel, fitted with a black Micarta handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from \u003cstrong\u003eVG-10 Damascus steel\u003c\/strong\u003e in \u003cstrong\u003e5 layers\u003c\/strong\u003e and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. At this hardness the edge stays sharp through regular use, and a whetstone brings it back when it starts to dull. A hard edge asks for a little care in return: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe edge is \u003cstrong\u003esharpened by hand\u003c\/strong\u003e to a \u003cstrong\u003econvex profile\u003c\/strong\u003e, so the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel. The \u003cstrong\u003ehammered finish\u003c\/strong\u003e leaves small indentations in the steel and gives the blade a textured look. The blade is 54 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe oval handle is made of \u003cstrong\u003eblack Micarta\u003c\/strong\u003e, which SAMURA describes as odour-resistant and crafted for comfort. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e joins the handle to the blade. SAMURA gives every Super 5 knife a carefully measured weight balance. The knife weighs 212 g net and measures 326 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing and cubing boneless meat\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning fish\u003c\/li\u003e\n\u003cli\u003eChopping, dicing and mincing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting fruit\u003c\/li\u003e\n\u003cli\u003eSlicing bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings, resharpen on a whetstone at the original factory bevel angle of 15–17°, and store the knife in a brush block or knife holder where the blade does not touch metal items.\u003c\/p\u003e\u003ch2\u003eAbout the Super 5 series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/super-5\"\u003eSuper 5 collection\u003c\/a\u003e pairs a 5-layer blade sharpened by hand with a black oval Micarta handle that gives the series its distinct character. Super 5 knives come in a Japanese-style gift box with a decorative cloth to keep them safe, and like all SAMURA knives, they carry a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532881674580,"sku":"SP5-0095","price":134.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c588315924525c31e3a577cd213173c4.jpg?v=1776066986"},{"product_id":"samura-super-5-knife-set-3-pcs-gift-box","title":"Samura Super 5 Knife Set, 3 pcs, Gift Box","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Super 5 knife set\u003c\/strong\u003e brings together three knives from one series: a 162 mm utility knife, a 171 mm nakiri knife and a 182 mm santoku knife. Between them, they cover everyday prep, from fine work on cheese, sausage and fruit to slicing vegetables and cutting meat and fish. The set comes in a gift box, so it works as a present as well as for your own kitchen.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eEach blade is made from \u003cstrong\u003e5-layer VG-10 Damascus steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e59–61 HRC\u003c\/strong\u003e. A hard blade holds its edge for a long time, so you spend more time cutting and less time sharpening. In return, a hard edge asks for a little care: keep it away from bones, frozen food and glass boards.\u003c\/p\u003e\u003cp\u003eThe blades have a \u003cstrong\u003ehammered finish\u003c\/strong\u003e and are sharpened by hand. All three have a \u003cstrong\u003econvex edge\u003c\/strong\u003e: the sides of the blade curve gently into the cutting edge instead of meeting in a flat V-shaped bevel.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack oval handles\u003c\/strong\u003e are made of \u003cstrong\u003eMicarta\u003c\/strong\u003e, and a \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e joins each blade to its handle. SAMURA gives every Super 5 knife a carefully measured weight balance, designed to reduce wrist fatigue. Together, the three knives weigh 615 g.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePrecise, fine cutting of cheese, sausage, fruit and vegetables with the utility knife\u003c\/li\u003e\n\u003cli\u003eCutting vegetables into even slices with the straight, square-tipped nakiri blade\u003c\/li\u003e\n\u003cli\u003eChopping, cubing, dicing and mincing with the santoku knife\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat and portioning fish\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eUtility knife 162 mm\u003c\/li\u003e\n\u003cli\u003eNakiri knife 171 mm\u003c\/li\u003e\n\u003cli\u003eSantoku knife 182 mm\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knives with hot water and wipe them dry before first use. Wash them by hand with non-abrasive materials and wipe them dry; a dishwasher is not recommended, and do not leave them in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knives in a brush block or knife holder where the blades do not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Super 5 series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/super-5\"\u003eSuper 5 series\u003c\/a\u003e pairs 5-layer blades, sharpened by hand, with black oval Micarta handles and a carefully measured weight balance. Like all SAMURA knives, Super 5 knives come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532881740116,"sku":"SP5-0220","price":293.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/9f931a913d673d7ebbd16f0e894ed2f4.jpg?v=1776066988"},{"product_id":"samura-golf-stonewash-santoku-knife-7-0-180-mm","title":"Samura Golf Stonewash Santoku Knife 180 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Golf Stonewash santoku knife\u003c\/strong\u003e is an all-round kitchen knife with a 180 mm blade. Its slim design and downward-pointing tip help you slice meat, fish and vegetables with less effort, and it handles fruit and bread too. The AUS-8 stainless steel blade has a stonewash finish and is paired with a black soft-touch handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. This is a practical hardness for everyday cooking: the edge holds up well to daily slicing, and when it dulls, it is straightforward to restore on a whetstone. AUS-8 is a corrosion-resistant stainless steel, but you should still wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003estonewash finish\u003c\/strong\u003e sets the Golf Stonewash line apart from the standard Golf knives. The \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°, so resharpening stays simple.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe black handle is made of \u003cstrong\u003epolypropylene with TPR soft-touch\u003c\/strong\u003e. Its ergonomic shape is designed for a secure grip, so the knife does not easily slip or turn in your hand as you work. The knife is light, at 109 g, and measures 312 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing and chopping vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing fruit\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Golf Stonewash series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/golf-stonewash\"\u003eGolf Stonewash collection\u003c\/a\u003e is the stonewash line of the SAMURA Golf series, which takes its name from the distinct dimples on its handles. The lightweight series pairs corrosion-resistant AUS-8 blades with a comfortable grip, and like all SAMURA knives, this santoku comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532883116372,"sku":"SG-0095B","price":28.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/32ceef1c42545f6fecfa2891a9b19975.jpg?v=1776066998"}],"url":"https:\/\/samura.com\/collections\/japanese-style-knives.oembed","provider":"SAMURA.com","version":"1.0","type":"link"}