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Japanese-style knives

65 products

Samura Kaiju Yanagiba Knife 240 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 240 mm

Kaiju Yanagiba Knife 240 mm

€45,99€32,20 with BLACK NOVEMBER

Samura Damascus Small Santoku Knife 145 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 145 mm

Damascus Small Santoku Knife 145 mm

€103,99€72,80 with BLACK NOVEMBER

Samura Kaiju Santoku Knife 180 mm, with Bolster – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 180 mm

Kaiju Santoku Knife 180 mm, with Bolster

€61,99€43,40 with BLACK NOVEMBER

Samura Mo-V Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 167 mm

Mo-V Nakiri Knife 167 mm

€54,99€38,50 with BLACK NOVEMBER

Samura Artefact Hakata Knife 211 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 211 mm

Artefact Hakata Knife 211 mm

€108,99€76,30 with BLACK NOVEMBER

Samura Okinawa Stonewash Gyuto Knife 170 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 170 mm

Okinawa Stonewash Gyuto Knife 170 mm

€68,99€48,30 with BLACK NOVEMBER

Samura Okinawa Stonewash Yanagiba Knife 270 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 270 mm

Okinawa Stonewash Yanagiba Knife 270 mm

€68,99€48,30 with BLACK NOVEMBER

Samura Okinawa Stonewash Yanagiba Knife 240 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 240 mm

Okinawa Stonewash Yanagiba Knife 240 mm

€64,99€45,50 with BLACK NOVEMBER

Samura Artefact Santoku Knife 180 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 180 mm

Artefact Santoku Knife 180 mm

€108,99€76,30 with BLACK NOVEMBER

Samura Artefact Nakiri Knife 173 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 173 mm

Artefact Nakiri Knife 173 mm

€110,99€77,70 with BLACK NOVEMBER

Samura Pro-S Lunar Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

VG-10 Damascus · 60–61 HRC · 167 mm

Pro-S Lunar Nakiri Knife 167 mm

€140,99€98,70 with BLACK NOVEMBER

Knife guide

Japanese-style knives, explained

Japanese-style knives are a family of blade shapes, each made for a job. Here is how the santoku, gyuto, nakiri, yanagiba and deba differ, and which steels and edges they use.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Kaiju Yanagiba Knife 240 mm AUS-8 58–59 HRC 240 mm Pakka wood €45,99€32,20
Samura Mo-V Nakiri Knife 167 mm AUS-8 58–59 HRC 167 mm G-10 €54,99€38,50
Samura Kaiju Santoku Knife 180 mm, with Bolster AUS-8 58–59 HRC 180 mm Pakka wood €61,99€43,40
Samura Okinawa Stonewash Yanagiba Knife 240 mm AUS-8 58–59 HRC 240 mm Rosewood €64,99€45,50
Samura Okinawa Stonewash Gyuto Knife 170 mm AUS-8 58–59 HRC 170 mm Rosewood €68,99€48,30
Samura Okinawa Stonewash Yanagiba Knife 270 mm AUS-8 58–59 HRC 270 mm Rosewood €68,99€48,30
Samura Damascus Small Santoku Knife 145 mm Damascus 60–61 HRC 145 mm G-10 €103,99€72,80
Samura Artefact Hakata Knife 211 mm AUS-10 Damascus 59–61 HRC 211 mm Stainless steel €108,99€76,30
Samura Artefact Santoku Knife 180 mm AUS-10 Damascus 59–61 HRC 180 mm Stainless steel €108,99€76,30
Samura Artefact Nakiri Knife 173 mm AUS-10 Damascus 59–61 HRC 173 mm Stainless steel €110,99€77,70
Samura Pro-S Lunar Nakiri Knife 167 mm VG-10 Damascus 60–61 HRC 167 mm G-10 €140,99€98,70

What Japanese-style means here

The term describes the blade: its shape, its edge and the job it is made for. Each shape below suits a different kind of prep, so the right choice depends on what you cut most.

Which shape for which job

  • Santoku, 138–197 mm: a fairly flat edge and a downturned tip for push cuts and chopping vegetables, meat and fish
  • Gyuto, 170–182 mm: a Japanese-style chef's knife with a curved edge and a fine tip for rocking cuts and slicing
  • Nakiri, 165–173 mm: a tall blade and a straight edge that meets the board along its full length, for vegetables and fruit
  • Yanagiba, 240–270 mm: a long slicing blade for fish fillets, sushi, sashimi and vegetables
  • Deba, 170 mm: a single-bevel blade for preparing fish, vegetables and fruit
  • Hakata, 166–211 mm, for chopping, slicing and dicing; hamokiri, 254 mm, for long slices of meat, fish and sausage

Not sure between the two all-rounders? Compare them in Santoku vs chef knife, or read more about the gyuto in our Japanese-style chef knife guide.

Steel, hardness and edge

Most models use AUS-8 stainless steel at 58–59 HRC. AUS-10 and AUS-10 Damascus reach 59–61 HRC, VG-10 Damascus 59–61 or 60–61 HRC, and 67-layer Damascus steel 60–61 HRC, for longer edge retention.

  • Edges: double-bevel on most, convex on several, single-bevel on the Okinawa yanagiba and deba
  • Handles: G-10, stainless steel, Micarta, rosewood, Pakka wood, ABS, polypropylene
  • Finishes: hammered, stonewash, satin or black non-stick coating

Care and sharpening

Wash by hand and dry straight away. Cut on wood or plastic boards, and avoid bones and frozen food.

Most of these knives list a 15–17° factory bevel angle; the Damascus santoku and nakiri list 16–18°. Keep the angle steady on whetstones, and hone lightly between sessions.

Knife finder

What do you need a knife for?

Pick the job, and we will show the knives made for it.

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

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

    Steel guide

  2. Premium quality, fair price

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

    All series

  3. Packaged to be given

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

  4. Build your own collection

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

Keep exploring

Related categories

Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

Contact us
What does "Japanese-style" mean in this collection?

It describes the blade shape and edge. The collection groups the santoku, gyuto, nakiri, yanagiba, deba, hakata and hamokiri shapes, each made for a different kind of prep.

Which Japanese-style knife should I buy first?

For many home cooks, a santoku or a gyuto. Both handle vegetables, meat and fish. If most of your prep is vegetables, a nakiri is the more focused choice.

What is the difference between a gyuto and a santoku?

The gyuto is a Japanese-style chef's knife with a curved edge and a fine tip, good for rocking cuts and slicing. The santoku has a flatter edge and a downturned tip, made for push cuts and straight chopping.

What is a single-bevel edge?

The edge is ground on one side only. In this collection, the Okinawa yanagiba and deba knives have one. Most other models have a double-bevel edge, ground on both sides.

At what angle should I sharpen a Japanese-style knife?

Most of these knives list a 15–17° factory bevel angle; the Damascus santoku and nakiri list 16–18°. Check the product page of your knife and keep the same angle on a whetstone.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.