Samura-Kaiju chef's knife, Aus-8 steel, 21 cm, silver/brown

The company was founded in 2003, launching its first product line in partnership with Japanese companies MAC and Mcusta. Japanese philosophies and traditions run deep in the DNA of knives. The impression left is that Japanese knives stay sharper and retain their edges longer, allowing them to cut better than European knives.
After four years of experience, the Samura brand was created - a symbiosis of Japanese knife tradition and European reliability. Samura knives are made of 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 fantastic cutting performance. Samura knives are sharpened at an angle of 17 degrees, more than Japanese knives, but less than European knives. We also use the finest modern materials for the handles.
With precision as the company's guiding principle, innovation is continuous. In 2008, the first line of ceramic knives was launched. Currently, 18 lines of knives are produced, as well as a wide range of kitchen accessories. Every year, the company creates at least three new lines of knives.

Product description

• Cutting meat, sausages or cheese, chopping cabbage, mincing almost any food with a knife like the chef from the Kaiju collection will become a simple and easy task.

• Its blade with an optimal hardness of 58 HRC is able to maintain impeccable sharpness for a very long time. The blackened blade with hand-forged pattern also brings the advantages of an optimal lifespan.

Product Features

 

Model: Chef;
Blade material: AUS-8;
Blade hardness (HRC): 58;
Number of steel layers: 1;
Handle material: Wood;
Blade length (mm): 210;
Length (mm): 345;
Net weight (g): 187.

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