The Chef's kitchen knife is an indispensable attribute for both home and professional culinary art.
With this knife in hand, it is very convenient to chop vegetables or greens, shred cabbage, cut quickly any other products - baked foods, meat, poultry, and dainties.
Owing to its texture and finish, a blackened blade with a wavy pattern (Samura Kaiju's classics) not only has tremendous sharpness, but also effectively prevents food from adhering to it and pieces of products from gluing. A size-conscious handle is no less important part: it gives complete control over the cooking process.
It's enough to hold the Samura Kaiju Chef in your hand and manage it for a couple of minutes to enter the spirit of confidence - with this knife you can do all that one can wish for! It is real, solid, sound.
* 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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