Samura knives are forged from the highest quality ultra-hard 58-62 HRC Japanese steel The blades typically feature a geometric Japanese form along with a slight reduction in thickness from the spine to the cutting edge, ensuring fantastic cutting performance

• The handles are developed with the most modern, durable, and non-slip materials that conform to, and complement the specific qualities of each knife in the Samura series
• Preliminary preparation of meat and fish for heat treatment requires the durable and flexible Professional Boning knife in the kitchen, which allows to separate bones, veins, and skin from flesh without that much effort
• The Samura Damascus Boning knife is specifically designed for such operations: its long and narrow, but incredibly durable blade can easily cope with meat, chicken, or fish, as well as any other product
When manipulated, both a bolster and a special shape of the blade prevent the knife from slipping in the palm and cutting your hand to ensure an excellent result and high spirits!