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
• The single-edged blade along with the premium rosewood material of the handle makes this yangban knife like traditional Japanese swords
• The perfect characteristics and geometry of the OKINAWA yangban will ensure a natural and original food taste
• A black nylon bolster on the handle provides additional balance and hygiene when in use
• It is particularly crucial for this model of the knife with its extremely long 106-inch blade
• Even though the primary purpose of yangban knives is Japanese cuisine and they used to be called a chef’s sushi and sashimi knife, the application of this tool includes international dishes too
• You can comfortably cut and slice beef and pork steaks, seafood, and vegetables
•The blade of this Samura kitchen tool is full tang and made of top-rated AUS-8 Japan steel, the hardness of which allows the knife to deal with tender products and stay durable through years of use