Boning knife DAMASCUS 16,5 cm, Samura

Product detailed description

Samura knives are made from the finest Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and a gentle taper from the tip, which gives them fantastic cutting performance. Samura knives are sharpened at an angle of 17 degrees. This is more than Japanese knives, but less than European knives. The best modern materials are used for the handles: Micarta, G10, stabilized wood, plastic with a fine finish, Kraton and composites.

Preparing meat and fish for heat treatment requires a durable and flexible boning knife that allows you to separate the bones, veins and skin from the meat without much effort. The Samura Damascus boning knife is long and narrow, yet incredibly durable. This makes it great for handling meat, chicken, fish and other foods. The special blade shape and support prevent the knife from slipping during handling, thus ensuring safer and more reliable work.

The main advantages of Samura knives:

• made of the best Japanese and Swedish steel, hardened to 58 - 61 HRC
• fantastic cutting performance thanks to the Japanese blade shape and fine taper from the tip
• sharpening angle of 17 degrees (i.e. more than Japanese knives, but less than European knives)
• handles made of the best modern materials: micarta, G10, stabilized wood, plastic with fine finish, Kraton and composites

Specifications:

• Total length: 30,5 cm
• Blade length: 16,5 cm
• Weight: 180 g
• Blade material: damascus steel
• Handle material: G-10
• Hand washing is recommended