This chef knife is probably the most popular tool in any kitchen owing to its multi-purpose qualities. Regardless of what you are dealing with—a salad with 4 to 11 ingredients, pork bones, fish, lamb or poultry—you will be able to manage both delicate slicing and hard-core chopping. This precisely forged Japanese tool will realize your wishes quickly and easily and you’ll wonder how you lived without it before.
The handle is made of a high-pressure fiberglass laminate and it feels soft and comfortable. At the same time, this material will stay like new for years even if you use a dishwasher, and the handle will never slip out of your hand. Furthermore, the metal bolster on the handle will ensure the highest level of hygiene possible by preventing your fingers from coming into contact with the food.
Ideal weight balancing and comfortable grip are what differentiate high-quality knives from the average.
Among the most versatile knives, this is the one you'll use every day for a wide range of operations, such as chopping, slicing, shredding, dicing and mincing. The steel hardness of 61 HRC makes it possible to deal even with the tenderest products easily.
Blade hardness: 61 HRC
Blade length (mm): 200
Blade material : Damascus steel
Handle material : G10
Number of layers: 67
* Local delivery takes about 2 weeks after purchase. Kindly purchase only if comfortable with it. SAMURA Knives are available at CAESARS Plaza Singapura for viewing.
About SAMURA - A symbiosis of Japanese knife tradition and European reliability
The first product lines started in 2003 with the Japanese companies MAC and Mcusta.
The first line of ceramic knives were released in 2008 and SAMURA has been making its knives at production sites in four countries since 2010. Currently producing 18 knife lines and a huge number of kitchen accessories with at least creation of three new lines yearly.
Japanese philosophy and traditions run deep in SAMURA. SAMURA is absolutely sure that a Japanese knife cuts better than a European one. Japanese knives remain sharper and retain their edges longer but the weakness of many authentic Japanese knives are being too fragile and excessively hard. However,they require special care and can easily be damaged.They rust quickly, too, as they are made of high carbon steel.
SAMURA did away with these shortcomings and keeping only the main thing — Japanese cutting performance. 4 years of experiments 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.
Sharpened at an angle of 17 degrees which is more than on normal Japanese knives, but less than on European knives.The best modern materials are used for the handle: Micarta, G10, stabilised wood, plastic with a soft-touch coating, Kraton, and composites. The production process is 90% manual labour and all SAMURA knives are sharpened by hand on whetstones.
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