{"title":"Kaiju","description":"","products":[{"product_id":"samura-kaiju-paring-knife-78-mm-with-bolster","title":"Samura Kaiju Paring Knife 78 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju paring knife\u003c\/strong\u003e is a small, precise knife with a 78 mm blade and a bolster. It is made for the close work on fruit and vegetables that a larger knife makes awkward: peeling, trimming and cutting small pieces. 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. This hardness gives you a practical balance: the edge holds up well to everyday prep, and when it needs attention, it is straightforward to restore on a whetstone.\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 63 g and measures 184 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePeeling and trimming fruit\u003c\/li\u003e\n\u003cli\u003eTopping, tailing and trimming vegetables\u003c\/li\u003e\n\u003cli\u003eSlicing and dicing small fruit and vegetables\u003c\/li\u003e\n\u003cli\u003eDetail work such as removing seeds, cores and blemishes\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 and, like all SAMURA knives, comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532865061204,"sku":"SKJ-0011B","price":30.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/cda3046503a2a6d4678982091f976113.jpg?v=1776066647"},{"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-kaiju-paring-knife-78-mm","title":"Samura Kaiju Paring Knife 78 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju paring knife\u003c\/strong\u003e is a compact knife from the Kaiju series, with a 78 mm blade for close work on fruit and vegetables. Reach for it to peel, trim and cut small pieces where a larger knife feels clumsy. The hammered AUS-8 stainless steel blade sits in a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is 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 copes well with everyday prep, and when it dulls, 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. The small craters in the surface help slices come away from the steel instead of clinging 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 and follows a classic shape. The dense Pakka wood resists moisture as well as odours. At 63 g net and 184 mm overall, the knife is light and compact for small, controlled cuts.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePeeling and trimming fruit\u003c\/li\u003e\n\u003cli\u003eTrimming and cleaning vegetables\u003c\/li\u003e\n\u003cli\u003eCutting small fruit and vegetables into slices or pieces\u003c\/li\u003e\n\u003cli\u003eRemoving seeds, cores and blemishes\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. Afterwards, 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 a long time. 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. Keep the edge in shape with 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 Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e is named after the giant monsters of Japanese myth and combines hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster. This paring knife belongs to 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":55532867354964,"sku":"SKJ-0011","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f458a075dbb832d1e1df942b47279cc5.jpg?v=1776066720"},{"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-chefs-knife-209-mm","title":"Samura Kaiju Chef's Knife 209 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju chef's knife\u003c\/strong\u003e is an all-round kitchen knife with a 209 mm blade. It covers everyday prep, from chopping vegetables and slicing fruit to cutting meat and portioning 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. That is a practical hardness for daily cooking: the edge holds up well to regular prep, and you can bring it back on a whetstone without much effort.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e gives the blade 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 has an original factory bevel angle of 15–17°. Because it is ground on both sides, it is straightforward 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 dense \u003cstrong\u003ePakka wood\u003c\/strong\u003e and has a classic shape. It resists moisture as well as odours. The knife weighs 187 g and measures 341 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChopping and slicing vegetables, dicing onions\u003c\/li\u003e\n\u003cli\u003eSlicing and portioning 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":55532867420500,"sku":"SKJ-0085","price":63.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/554eead71b018269d1afa605f4bffb44.jpg?v=1776066725"},{"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-kaiju-knife-set-3-pcs","title":"Samura Kaiju Knife Set, 3 pcs","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju knife set\u003c\/strong\u003e brings together three core kitchen knives: a 78 mm paring knife, a 150 mm utility knife and a 209 mm chef's knife. Between them, they cover everyday prep, from peeling fruit and cutting cheese and sausage to chopping vegetables, slicing meat and portioning fish. All three share hammered AUS-8 stainless steel blades and Pakka wood handles.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eEach 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. That is a practical hardness for daily cooking: the edges hold up well to regular prep, and you can bring them back on a whetstone without much effort.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e gives the blades the lunar pattern of the Kaiju series, and the small dimples help food come away from the blades as you cut. Every knife has a polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e with an original factory bevel angle of 15–17°. Because the edges are ground on both sides, they are straightforward to keep in shape with a honing rod and a whetstone.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eAll three knives have handles of dense \u003cstrong\u003ePakka wood\u003c\/strong\u003e in a classic shape. They resist moisture as well as odours. Together, the three knives have a net weight of 336 g.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePeeling, trimming and slicing fruit and vegetables with the paring knife\u003c\/li\u003e\n\u003cli\u003eCutting cheese, sausage and bread with the utility knife\u003c\/li\u003e\n\u003cli\u003eSlicing smaller fruit and vegetables with the utility knife\u003c\/li\u003e\n\u003cli\u003eChopping vegetables and slicing boneless meat with the chef's knife\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish with the chef's knife\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eParing knife 78 mm\u003c\/li\u003e\n\u003cli\u003eUtility knife 150 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 before first use, then wash them by hand with non-abrasive materials and wipe them dry; a dishwasher is not recommended, and the knives 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 knives in a brush block or knife holder where the blades do 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 set 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":55532867584340,"sku":"SKJ-0220","price":108.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/b62c697d33a7f8bd2ab3fe6e39571841.jpg?v=1776066727"},{"product_id":"samura-kaiju-utility-knife-150-mm-with-bolster","title":"Samura Kaiju Utility Knife 150 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju utility knife\u003c\/strong\u003e has a 150 mm blade and a bolster. You can use it for the smaller jobs of everyday prep: vegetables and fruit, cheese, sausage and bread. 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. This hardness is a practical balance: the edge holds up well to everyday prep, and when it needs attention, it 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, and its tiny craters help food come away from the blade as you slice. 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. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits where the blade meets the handle. The knife weighs 86 g net and measures 259 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing and cutting vegetables\u003c\/li\u003e\n\u003cli\u003eCutting fruit\u003c\/li\u003e\n\u003cli\u003eSlicing cheese\u003c\/li\u003e\n\u003cli\u003eSlicing sausage\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, 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 utility 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":55532874170708,"sku":"SKJ-0023B","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/2536c39ccc4a9330d8f329e44652a2a9.jpg?v=1776066879"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f59fc233b15ec10991015f2005a4b1d0.jpg?v=1776066880"},{"product_id":"samura-kaiju-slicing-knife-tanto-230-mm-with-bolster","title":"Samura Kaiju Slicing Knife Tanto 230 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju slicing knife tanto\u003c\/strong\u003e is a long carving and slicing knife with a 230 mm blade and a bolster. It is made for slicing meat and fish, and it handles sausage 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, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. In practice, this means an edge that copes well with regular carving and slicing and is straightforward to restore on a whetstone. With 230 mm of blade, you can take a slice of boneless meat or fish in one long pull instead of sawing.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e carries the lunar pattern of the Kaiju series, and its tiny craters help each slice come away from the blade. 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. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits where the blade meets the handle. The knife weighs 168 g net and measures 363 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCarving and slicing boneless meat\u003c\/li\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003ePortioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing sausage\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 slicing 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":55532874301780,"sku":"SKJ-0046BT","price":62.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/9fbcb7f6fdf3675f2feb8883c71286ff.jpg?v=1776066882"},{"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-kaiju-set-of-3-kitchen-knives-paring-knife-utility-knife-chefs-knife","title":"Samura Kaiju Knife Set, 3 pcs, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju knife set with bolster\u003c\/strong\u003e gives you three knives for the core jobs of everyday cooking: a 78 mm paring knife, a 150 mm utility knife and a 209 mm chef's knife. The two smaller knives take care of fruit, vegetables, cheese, sausage and bread, while the chef's knife handles chopping, meat and fish. All three pair hammered AUS-8 stainless steel blades with Pakka wood handles, and each has a bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blades are 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 practice, the edges stay keen through regular prep and are easy enough to restore on a whetstone.\u003c\/p\u003e\u003cp\u003eA \u003cstrong\u003ehammered finish\u003c\/strong\u003e gives every blade the lunar pattern of the Kaiju series, and its tiny craters help food come away from the steel as you cut. The edges are polished and \u003cstrong\u003edouble-bevel\u003c\/strong\u003e, ground on both sides with an original factory bevel angle of 15–17°, which keeps resharpening straightforward.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eEach knife has a \u003cstrong\u003ePakka wood\u003c\/strong\u003e handle with classic geometry. The dense Pakka wood resists moisture as well as odours. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits where each blade meets its handle; it is what distinguishes this set from the standard Kaiju set. Together, the three knives weigh 336 g net.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTrimming and cutting fruit and vegetables with the paring knife\u003c\/li\u003e\n\u003cli\u003eSlicing cheese, sausage and bread with the utility knife\u003c\/li\u003e\n\u003cli\u003eChopping vegetables and slicing boneless meat with the chef's knife\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish with the chef's knife\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the set\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eParing knife 78 mm\u003c\/li\u003e\n\u003cli\u003eUtility knife 150 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\u003eBefore first use, rinse the knives with hot water and wipe them dry. After that, wash them by hand with non-abrasive materials and dry them, and do not leave them in the sink for long; a dishwasher is not recommended. Work on wooden or plastic boards, never on glass, and pass meat with bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Keep the edges in shape with 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 Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e is named after the giant monsters of Japanese myth and combines hammered, lunar-pattern blades with Pakka wood handles in two lines, with and without a bolster; this set belongs to the bolster line. Like all SAMURA knives, these come with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532884066644,"sku":"SKJ-0220B","price":124.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/2377d33595fc40d326a82f3ce5e785f0.jpg?v=1776067014"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/collections\/ChatGPT_Image_May_18_2026_01_01_26_PM.png?v=1779098608","url":"https:\/\/samura.com\/collections\/kaiju.oembed","provider":"SAMURA.com","version":"1.0","type":"link"}