Samura knives: features and types

Samura Japanese kitchen knives are products that harmoniously combine ancient grace and refined aesthetics, convenience and functionality, practicality and durability. This is exactly the case when the ergonomics of the shape smoothly transforms into blade perfection.

Japanese knives Samura are not just a brand, but a product line developed specifically for Russia. The foothold in the creation of the company and the formation of the brand in this case were the ancient knife traditions of Japan. Having retained the main parameters of the products of the country of origin, accuracy and their high quality, the production managed to adapt the shapes of the blades and handles to the habits of the Russian consumer.

Today Samura is the result of modern production using the best grades of Japanese and Swedish steel.hardened to a hardness of 58 - 61 HRC. The blades of the traditional Japanese shape, with subtle butt intelligence, provide the famous fantastic cutting performance.

A special respect for knives in Japan has developed historically, during the time of the samurai. The technologies of forging knives from ancient craftsmen, as well as the rules of sharpening and caring for cutting tools, have come down to our time and are widely used. The Japanese desire for perfection, aesthetics and beauty is directly embodied in the art of making cutting tools.Modern kitchen knives have largely retained the shape and quality of the blades, and the use of advanced technologies in their manufacture gives the products improved quality characteristics.

A major shift in the manufacture of kitchen tools has been outlined in Japan after World War II., following the ban on the production of edged weapons. The craftsmen did not have to radically rebuild, but only to place in a different way some accents concerning certain sizes and geometric parameters in the manufacture of kitchen knives. Today, for professional chefs and housewives in Japan, they produce good knives, including from Damascus steel, among which there are new models, both traditional and adapted for Europeans cutting products.

In their classic version, Japanese products differ from traditional European models. Characteristic features are: a massive butt of a knife, a blade that is more elongated in shape, as well as the use of a one-sided sharpening type. Moreover, sharpening is made to order for both left-handers and right-handers. The narrow blade of Japanese knives allows for more delicate kitchen operations. The use of such knives requires some skill.

The main difference between Japanese knives is the quality of steel and other materials used for their manufacture, as well as the design features of the blade. In production, expensive high-carbon steel grades are usually used. Therefore, the blades have a high level of hardness, higher than that of their counterparts from Europe.

Traditionally, preferring the quality of workmanship without compromising other requirements, the company sells goods in a number of Samura categories, which we will note in a short review.

• Samura Pro-S - premium molybdenum-vanadium steel product sets popular with chefs. The prices are high.
• Mo-V High Carbon - models for universal use, ergonomic. Budget prices.
• Bamboo - with a unique handle that resembles a bamboo stem. During the manufacture, a special grinding is used, which does not allow the handle to slide in the hand.
• Damascus - sets of models with a thin steel blade, equipped with Damascus overlays for a delivered and continuous cut.
• Tamahagan - made using katana sword technology. They have 33 layers of steel, reinforced with a composition of vanadium and nickel.
• Harakiri - equipped with unconventional acetal resin handles, with a perfectly balanced blade.
• Mac Black Fuso - durable Teflon coated cutting tools.
• Mac Original - products with excellent ergonomics and unique design.
• Mo-V High Cargon / G 10 are modern products with high anti-corrosion properties. The handle is made of fiberglass;
• Segun - original models with laminated blades and fiberglass handles.
• Ceramotitan - products are made of an original composite composition with ceramic blades and a durable titanium coating.
• Eco-ceramic - comfortable and practical ceramic models.
• Fucion - products with ceramic blades and plastic handle. Stylish, ergonomic and reliable.

The most popular series can be distinguished in the categories.

• HARAKIRI - a series of quite affordable knives made mainly of single-layer steel. Harakiri knives are especially popular with novice cooks, as they make it possible to assemble a good working set of knives at a relatively low cost.

• DAMASCUS. The professionalism of Samura's craftsmen is perfectly reflected in the series of Damascus knives - high quality, reliable, durable and very comfortable products. The steel used is prepared according to the original recipe, according to the latest technologies.

• ECO-CERAMIC - a series of classic ceramic knives of low cost, made in a minimalist, restrained Japanese style.

• CERAMOTITAN - keramotitanium products that are not afraid of blows. They are widely used by professional chefs in establishments with a large number of clientele and a significant amount of work.

With the advent of the latest technologies in production, the company mastered the production of zirconium dioxide knives. These lightweight products have enviable strength, toughness and durability. They retain their high cutting ability for a long time, are not subject to corrosion and aggressive media, and are extremely easy to use. Ceramic models are produced by sintering in special melting furnaces.

There are certain operating rules for zirconium and other ceramic cutting products: they should not be used for cutting bones and other particularly hard products. They are not intended for either chopping or scraping. It is impractical to take them with you on a hunt or fishing trip - ceramics are effective only in the kitchen.

Samura knives made of Damascus steel are durable, flexible and equipped with a perfectly sharpened blade. Here, high quality is ensured by combining and creating multi-layer products from various grades of high-carbon and alloy steels (for example, the Super 5 series of five-layer knives). These products are distinguished by the characteristic layered structure of the blade, which provides both durability and beauty of the product. The process of their manufacture is laborious and includes a number of stages, which affects their relatively high cost. However, the long service life is well worth the purchase of these knives.

When choosing a knife for the kitchen, it is necessary to take into account, first of all, the material from which the tool is made. The optimal choice depends on the financial capabilities (cost of the product) and the quality of the product, its strength characteristics and durability. Perhaps the most elite chef's knives are Damascus steel knives, for the manufacture of which a complex technology is used. Such knives can serve for decades and will not become unusable.

Steel knives are available in single or multi-layer versions. What matters is the carbon content in the steel of the knife. Japanese knives made of steel are effective, durable, easy to clean and affordable. Ceramic knives are inexpensive, effective, but require special care. Avoid knocking the product as it may chip. Accuracy in handling such a knife will not be superfluous at all.

In order to choose the right knife, it is important to clearly understand for what purpose it is needed. Among the Samura knives, there are different types, distinguished by their areas of application.

• Utility knives. In the classic Japanese version, they are called Santoku and can have a wide or narrow, medium-length blade. The steel for the knife blade and the material for the handle are chosen depending on the specific situation and the cost of the blade. The blade is sharpened in a straight way and can be double-sided for ease of use. In addition, such a sharpening of the utility knives provides excellent blade sharpness that lasts for a long time. Often you won't have to sharpen the blade.
• Fish and meat knives - an extensive category that includes fillet knives for cutting steaks and separating meat from bones, etc. Combines these knives into one category for their purpose. The length of the blade in the category depends on the specialization of the knife. However, more often the blade will be straight, with possible bends along the inner lines of the contour (the upper edge remains flat). The steel is usually multi-layer, the blade is hard, but not always. For example, boning kitchen knives are quite flexible.
• Other types of knives, including auxiliary functionality, are represented by knives: for bread, tomatoes, fruits, cheese, etc. In each case, they have their own specific features.

Unfortunately, counterfeits are not uncommon in our modern life. It is especially important to be careful if you purchase branded and expensive goods. In some cases, it makes sense to find a photo of the product on the brand's website and carefully compare it with a store copy. Carefully examining the goods, it is important to take into account that fakes usually give themselves away in design details and their appearance.

When buying a product, you should carefully research the logo, its location, color spectrum and other parameters. It will not be superfluous to get acquainted on the Internet with the opinion of experienced people who have found themselves in such situations. Look closely at the letters - forgeries of Chinese origin often contain a large number of grammatical errors and typos. The presence of smeared lines is a sign of forgery.

Before buying a product, you should carefully read its description on the website. Any discrepancies in the description and appearance of the actual product should raise suspicion. The knives are produced with individual serial numbers, which are easily checked for their compliance with the firm's standards. It will not be superfluous to study the accompanying papers for compliance with the article on the package.

Mini-defects in the appearance of the product are also quite informative: inharmonious parts, small chips and unevenness of the blade surface, sharpening defects, poor-quality cover, inaccurate packaging with defective printing. Products should delight customers with their design.

Traditionally, the blades of Japanese Samura products are perfectly balanced and have a special sharpening angle. For this, only special tools are used - sharpening water stones. Knives should be sharpened in three stages.

• Edging is done with stones with a grain size of 300-400. The stone is moistened and then sharpening is carried out by double-sided guiding of the blade along the stone surface at an angle of 25 °, until small burrs appear. Then, with a leisurely movement along one side of the blade, we align the sharpening of the blade, and remove the burrs from the back side.
• For the main sharpening, we use a stone with a grain size of 1000-1500. The sharpening process repeats the contents of the operations of the first stage.
• For the final finishing, stones with a grain size of more than 3000 are used, finishing with neat and smooth movements on one side.

For sharpening ceramic products, special diamond-coated tools are required.

Any good thing requires proper and systematic care.

• Classic knives, even if they are made of good steel, should be wiped clean after handling damp food. Otherwise, a plaque will form on them. In addition, the water contains chlorine, which reduces the level of corrosion protection, which leads to the destruction of the surface of the blade.
• Knives should always be washed immediately after use, without leaving the product dirty for a long time. The washing procedure is best done manually.
• Competent sharpening is a guarantee of long-term operation of the knife. You can do it yourself, or give it to professionals for sharpening. The final decision depends on the characteristics of the product - it is better to trust expensive knives to professional craftsmen.
• Caring for Damascus steel knives is much the same. Store the product in a dry place and avoid contact with acidic or alkaline substances.
• Kitchen knives, like their sets, should be stored correctly in special stands - this is practical and convenient.Damascus knives should not be stored in a sheath for a long time.
• The best chopping board options are wood or plastic. Planks of glass, like cutting on a plate, dull the blade.
• Cutting frozen food or chopping bones is not for knives. It is better and more convenient to use hatchets or special knives for this.

In the next video, you will find a test of the Samura 67 SD67.0023 knife.