Your shopping cart is empty!
Question: Why do people praise Japanese steel?
Answer: The centuries-old traditions of Japanese swords, as well as the attitude of the Japanese to advanced technologies and quality of products are instrumental in creating the best steel for kitchen knives, i.e. very hard, corrosion resistant, but at the same time malleable and grind-friendly. For the manufacture of knives, we use Japanese AUS-8, AUS-10, VG-10 steels, which are strong, although quite light steels.
Question: Which knives are better for daily cooking?
Answer: Metallic knives are suitable for cutting and preparing products for cooking, peeling, processing, etc. When slicing bread with a ceramic knife, there will be no crumbs, and it is convenient to make sandwiches (except hard cheeses and salami) or cut vegetables. The boning knife will easily separate poultry meat from bones, with the cleaver being indispensable as far as pure bones are concerned.
Different knife types are designed for all kinds of kitchen chores and are meant to facilitate work.
Question: What are the types of kitchen knives?
Answer: There are a huge number of knife types with different functionality and design features. Alone on our website you will find more than 10 different knife types.
Question: Which three knives should I choose? Is it worth picking up a set?
Answer: A set of three knives is an excellent choice. A small paring knife is designed for peeling vegetables and fruits, which is quite difficult to do with a large knife. Chef is a knife of a wide spectrum of action and an indispensable tool for cooking. It is suitable for cutting any products and preparing them for cooking. And, of course, the utility knife as the tool that is most often used in any kitchen. Whether to peel a large fruit that the paring knife cannot handle or slice the sausage for a sandwich, it is always at hand.
On our website you will find even more versatile sets of 5 knives that can replace the whole arsenal!
Question: Single- or double-bevel grind - what to choose?
Answer: A single-bevel grind is a knife sharpening tradition that is typical for Japan. This knife will finely cut thin slices from a slab of meat or fish, with a flat side guiding the knife and pieces bent to the right. It is very convenient for cooking Japanese national dishes.
However, when cooking European dishes that do not require that fine slicing of meat, fish or vegetables, the single-bevel grind knife is less operative, leans to the left, forcing the chef to strain his hand. Therefore, for Europeans a symmetrical double-bevel grind is more usual.
So, if you do not plan to cook sushi all day long, feel free to pick up double-bevel grind knives.
Question: Which knife handle is better?
Answer: Samura's website offers a wide choice of knives with different handles. For example, high-tech G-10 handles. This material is used to create ultra-strong tourist and trip knives. Samura has MO-V, Damascus, and Sultan series equipped with such handles.
A more budgetary material — ABS plastic — is durable and practical (used in the Damascus 67, Samura 67, Shadow, and Harakiri series). If you use the dishwasher to clean your knives (although we do not recommend it), then you would better choose Bamboo knives with steel handles. But if you like to feel a warm tree in the palm of your hand, you can use knives with pakka wood handles (wood properties and plastic strength) such as Kaiju or Sakai.
Question: Where are Samura knives manufactured?
Answer: Our knives are manufactured in the factories of three countries — Japan, Korea, and China. Only Japanese steel is used for production, with all knives sharpened by hand with whetstones.
Question: Which knife is suitable for the Japanese cuisine?
Answer: Our range comprises knives specially designed for the preparation of the Japanese cuisine dishes (although they are good for other dishes as well).
For example, KAIJU Yanagiba is a traditional Japanese knife for cutting sushi, sashimi and rolls, with a double-bevel grind tailored for Europe. Different Samura series have traditional Nakiri knives, which are used by the Japanese to cut vegetables and greens. Santoku are professional knifes for Japanese chefs, which can be found in all series of Samura.
Question: What cutting boards should I use so as not to damage my knives?
Answer: Softwood cutting boards, plastic professional cutting boards, as well as Samura cutting boards made of antibacterial thermoplastic will be the best. These cutting boards do not damage the knife blade and allow them to stay sharp for extended periods. Never use glass cutting boards! They can ruin the blade of even the most durable knife!