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Tamahagane

SAMURA TAMAHAGANE is synonym of splendor and shine. Ultimate series of Japanese luxury knives handcrafted of unique Japanese steel of the same name.

>Tamahagane knives catalog
Samura by Mac Black Fuso

>Black Fuso
Samura by Mac Original Series

>Knives catalog
Eco-Ceramic

Kitchen knives SAMURA Eco-Ceramic is elegant product line of high-tech zirconium ceramic knives, its main features are incredible sharpness and durability of edge.

>Eco-Ceramic knives catalog
PRO-S

SAMURA PRO-S kitchen knives are exceptional professional knives made of Japanese stainless molybdenum-vanadium AUS-8 steel.

>PRO-S knives catalog
Okinawa

SAMURA OKINAWA is series of traditional Japanese kitchen knives crafted of Japanese molybdenum-vanadium AUS-8 steel with familiar to Europeans both sided blade sharpening.

>Okinawa knives catalog

Accessories

Accessories

SAMURA kitchen accessories help to keep original sharpness of SAMURA knives during operations at home, café or restaurant.

>Accessories catalog

About Samura Catalogue News Articles E-Shop Payment Delivery FAQ

FAQ

FAQ >> Choosing the knife
Q: What knife do you recommend for rolls? Thank you.
A: Hello! We recommend the following knives for making rolls: kitchen slicer Samura PRO-S SP-0045 http://samura.ru/page/item/7451, kitchen Japanese Yanagiba Samura Okinawa SO0110 http://samura.ru/page/item/7470 kitchen cooking Yanagiba Samura Okinawa SO0111 http://samura.ru/page/item/7469
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News

Replacement handles for traditional knives

Dear professional chefs and Japanese kitchen fans!

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Water whetstone Nakatomi

How do sharpening in Japan?

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For ceramic knives special!

Wonderful supple plastic and bamboo cutting boards will keep your favorite knives in great condition. Spring sale!

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Testimonials
Мурачев Виталий

BEST COOKS prefer knives Samura

Vitaly Murachev

Executive Chef, Planeta Sushi chain, Moscow

Samura knives do not get blunt as quickly as other Japanese knives. Cutting edge does not get rusty. These knives boast smoothly curved handle that is very well fitted to the blade. Joint between metal and wood does not get balled up with dirt all that quickly; the knives are much easier to wash.