HISTORY OF THE COMPANY
We started our journey in 2003. We made our first product lines with the Japanese companies MAC and Mcusta. Japanese philosophy and traditions run deep in our DNA. We are absolutely sure 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.
We decided to do away with these shortcomings, keeping only the main thing — Japanese cutting performance.
We experimented for four years and created Samura — 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.
We use the best modern materials for the handle: Micarta, G10, stabilised wood, plastic with a soft-touch coating, Kraton, and composites.
In 2008, we released our first line of ceramic knives.
Samura has been making its knives at production sites in four countries since 2010.
We are currently producing 18 knife lines and a huge number of kitchen accessories.
Every year we create at least three new knife lines.