Samura

You will understand why Samura knives cut better, why they are more comfortable, as soon as you pick one up. The production process is 90% manual labor. Absolutely all Samura knives are sharpened by hand on whetstones.

The company started up back in 2003 and made their first product lines with the Japanese companies MAC and Mcusta. Japanese philosophy and traditions run deep in The Samura DNA. It is a deep company belief that a Japanese knife cuts better than a European one. Japanese knives remain sharper longer and retain their edges longer.

But Japanese knives have their weaknesses. Authentic Japanese knives are too fragile and excessively hard. They require special care. They can easily be damaged, even by hitting a small bone. Many Japanese knives are made of high-carbon steel, which rusts quickly.

By acknowledging these limitations Samura decided to do away with these shortcomings, keeping only the main thing, Japanese cutting performance. Samura knives are a symbiosis of Japanese knife tradition and European reliability.

Samura knives are made from the best Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and fine taper from the spine, which gives them their fantastic cutting performance.

Samura knives are sharpened at an angle of 17 degrees. This is more than on Japanese knives, but less than on European knives. Samura uses the best modern materials for the handle: Micarta, G10, stabilized wood, plastic with a soft-touch coating, Kraton, and composites.