SAMURA Harakiri long slicer and its reflection on black

A SAMURA story

The edge

Everything a knife does happens along one thin line. This is how that line is made, measured and kept.

SAMURA Damascus 67 chef's knife on black, its layers visible

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It starts with the steel

Most SAMURA series use AUS-8 stainless steel, a single solid layer, so the steel on the flanks is the same steel that forms the edge. AUS-10 adds carbon and reaches a higher hardness. VG-10 is a high-carbon stainless steel valued for a fine, long-lasting edge.

In a Damascus blade, layers of steel are forge-welded together. The pattern is visual: how the knife cuts depends on the steel at the edge, its hardness and the blade geometry.

1: Solid AUS-8 and AUS-10 blades
5: Artefact, Meteora and Super 5
67: Damascus, Damascus 67, Pro-S Lunar and Sultan

Read the steel guide

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Then it is measured

Hardness is given in HRC. At 58–59 HRC, AUS-8 is forgiving: the edge is more likely to roll than chip. Higher up the scale, a thin edge stays keen for longer, and it asks for clean, controlled cuts.

AUS-8 58–59 HRC
AUS-10 59–61 HRC
VG-10 Damascus 59–61 HRC
Damascus series 60–61 HRC

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The angle sets the geometry

Where SAMURA lists a sharpening angle, it is one of two values in the catalogue. Whichever you sharpen, keep the angle the same on both sides.

16–18°

Listed for Damascus knives.

16–18°40°

SAMURA Damascus bread knife with a serrated edge on black

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The shape follows the job

Most SAMURA edges are double-bevel. The others exist for a reason.

Double-bevel: Ground at an angle on both sides, for either hand.
Convex: Curves gently into the cutting line, which adds support behind the edge.
Single-bevel: On the yanagiba, a Japanese-style slicer for raw fish and sashimi.
Serrated: Bites through hard crust without crushing the soft crumb.

Browse the knife guide

Hands honing a SAMURA knife on a ceramic rod

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Then it is kept

A few light strokes on a honing rod between sharpenings keep the edge aligned. When slices start to tear, use a medium-grit whetstone to set the edge, then a fine grit to refine it.

Wash by hand, dry straight away and cut on wood or plastic, not glass or stone. Ceramic blades need a diamond abrasive or a professional service.