We want you to meet the traditional Japanese knife Nakiri: Samura Kaiju. Kaiju is translated from Japanese as a “strange beast”. This title perfectly fits this knife: sharp and strong, it looks majestic and severe. This Samura Kaiju Nakiri knife is used to chop vegetables and salads. The extravangant texture will both make it a real jewel of your kitchen and reduce the contact area with products. Smooth wooden handle will bring you nice tactile feeling so you could fully enjoy the process of cooking.
Blade hardness: 58 HRC
Blade length (mm): 167
Blade material: AUS-8 (Japan)
Blade type: Nakiri
Handle material: Wood
Number of layers: 1
Overall length (mm): 302
Weight (g): 356
* 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.