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

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

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Okinawa

The Samura Okinawa series brings classic Japanese blade shapes to your kitchen: gyuto, santoku and nakiri knives for everyday prep, single-bevel yanagiba and deba knives for fish and a tanto slicer. Every blade is corrosion-resistant AUS-8 stainless steel at 58–59 HRC, fitted with a rosewood handle. A natural choice if you enjoy preparing Japanese dishes at home. The same shapes also come in Okinawa Stonewash.

BLACK NOVEMBER −30% Only in November on all knives and setsAll BLACK NOVEMBER knives

7 products

Samura Okinawa Slicing Knife Tanto 230 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Okinawa Slicing Knife Tanto 230 mm

€62,99€44,10 with BLACK NOVEMBER

Samura Okinawa Nakiri Knife 172 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 172 mm

Okinawa Nakiri Knife 172 mm

€58,99€41,30 with BLACK NOVEMBER

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First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

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Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

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Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

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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.

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  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.

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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.

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  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.

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  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.

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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.