Samura-Damascus slicing knife, 67-layer Damascus steel, 20 cm, silver/black

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

• A slicer is a very useful kitchen knife for cutting food into neat slices. Actual for cooking any dish or for preparing snacks on a serving tray.

• A distinctive feature of a slicing knife is a long and rather narrow blade, which can cut almost any product in one motion. This is almost a classic chef, only narrower, designed for thin slicing.

• The functions of the slicing knife are similar to the purpose of the Japanese yanagiba knife. In everyday life, this knife is often used for cutting large products, such as cakes, melons or steak.

Product features

Model: Chef;
Blade material: 67-layer Damascus steel;
Blade hardness (HRC): 61±1;
Number of steel layers: 67;
Handle material: G10;
Blade length (mm): 200;
Length (mm): 378;
Net weight (g): 270.