Knife guide
Knives by purpose
Choose the right knife for every ingredient and kitchen task — from bread and meat to fish, cheese, and vegetables, with specialized blades designed for precision cutting.
How to choose
Four steps to the right knife
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Start with what you cook most
Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.
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Choose the length
About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.
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Choose the steel
Compare the steelsAUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.
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Plan the care
Sharpening toolsA whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.
About SAMURA
Japanese knife making, designed for everyday cooking
Founder and designer Alexey Yakovlev started SAMURA in 2003, inspired by Japanese culture and traditional blades. Every series begins as a hand sketch and pairs Japanese-grade steel, hardened to 58–61 HRC, with a handle shaped for daily use. Today SAMURA knives are sold in more than 1,000 stores.
Why choose SAMURA
Four reasons to choose SAMURA
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Ultra-sharp from the first cut
Steel guideJapanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.
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Premium quality, fair price
All seriesThe steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.
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Packaged to be given
Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.
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Build your own collection
Every series offers matching knives for every task. Complete one series or combine your favourites across collections.
Which knife do I need for vegetables?
A santoku or nakiri for chopping, and a paring knife for peeling and small work.
Which knife do I need for bread?
A serrated bread knife: the teeth cut through crust without crushing the soft inside.
Which knife do I need for steak at the table?
A steak knife with a sharp, often serrated edge. SAMURA also makes steak knife sets for the whole table.
Can one knife do everything?
A chef's knife or santoku comes closest. Add a paring knife and a bread knife and you are ready for almost any job.
- Razor-sharp precision from the very first cut.
- Free shipping from €79
- 14-day returns
- 2-year legal guarantee
- Secure payment