Japanese kitchen knives Samura - products in which harmoniously combine ancient grace and sophisticated aesthetics, convenience and functionality, practicality and durability. This is exactly the case when the ergonomics of the form smoothly goes into the perfection of the blade.
Information about brand
Japanese SAMURA knives are not just a brand, but a commercial line developed specifically for Russia. The point of support in the creation of the company and the formation of the brand in this case was the ancient knife traditions of Japan. Saving the main parameters of the manufacturer's products, accuracy and their high quality, the production was able to adapt the shape of the blades and the handle under the habits of the Russian consumer.
Today SAMURA - the result of modern production, which uses the best varieties of Japanese and Swedish steel , hardened to hardness 58 - 61 HRC. The blades of the traditional Japanese form, with a subtle information from the well, provide the famous Fantastic Cutting Performance (Fantastic Cutting Effect).
The thoughtful product line of the produced categories and series of models allows you to comply with convenient working sets and professional cooks, and housewives.
Features of knives
A special respectful attitude towards knives in Japan has developed historically, during samurai times. Up to our time, the technologies of knives were widely used from the ancient masters, as well as the rules of sharpening and care for the cutting tool. The desire for perfection, aesthetics and beauty inherent in the Japanese is directly embodied in the art of manufacturing cutting tools. Modern kitchen knives largely preserved forms and quality of blades, and the use of advanced technologies in their manufacture of advanced technologies give products improved quality characteristics.
Serious shift in the manufacture of kitchen tools stood in Japan after World War II , Following the ban on the production of cold weapons. The craftsmen did not have to be rebuilt, but only to place some accents concerning certain sizes and geometric parameters in the manufacture of exactly kitchen knives. Today for professional chefs and housewives in Japan, good knives produce, including from Damask Steel, among which new models, and traditional, and adapted for Europeans cutting products
In its classic version, Japanese products differ from traditional European models. Characteristic features are: massive knife vousils, more elongated in the form of the blade, as well as the use of one-sided type of sharpening. And the sharpening is made to order both for left-handers and for the right hand. The narrow blade of Japanese knives allows you to produce thinner kitchen operations. The use of such knives requires a certain skill.
The main difference between the Japanese knives is as used for the manufacture of steel and other materials, as well as the structural features of the blade. In production, expensive high-carbon steel grades are usually applied. Therefore, the blades have a high level of hardness, higher than those of analogs from Europe.
It is for this reason that Japanese models remain the quality of the first sharpening and, as a result, the quality of cutting products.
Varieties
Traditionally, preferring the quality of manufacturing products is not to the detriment of other requirements, The company implements goods for a number of categories Samura, which will notice in a brief review.
- SAMURA PRO-S is a set of high-quality products from molybdenum-vanadium steel, popular among cooks. Prices are high.
- MO-V HIGH CARBON - models of universal use, ergonomic. Cost prices.
- Bamboo - with a unique form of a handle that resembles a stem bamboo. In the manufacture, a special grinding is applied, which does not allow sliding the handle in the hand.
- Damascus - sets of models with a thin blade of steel, equipped with damask linings for the supplied and long-lasting cut.
- Tamahagan - made according to the creation of swords of katana. Have 33 layers of steel reinforced by the composition of vanadium and nickel.
- Harakiri - equipped with unconventional arms made of acetal resin, with an excected Balanced blade.
- Mac Black Fuso - Reliable cutting tools with the use of teflon coating.
- Mac Original - products with excellent ergonomics and unique design.
- MO-V HIGH CARGON / G 10 - modern products with high anti-corrosion qualities. The handle is made of fiberglass;
- SEGUN - original models with laminated blades and fiberglass handles.
- CERAMOTITAN - products are made of original composite composition with ceramic blades and a strongest coating of titanium.
- Eco-Ceramic - Comfortable and practical ceramic models.
- Fucion - products with ceramic blades and handle from plastic. Stylishly, ergonomically and reliably.
In categories, you can highlight the most popular series.
- Harakiri. - The series is quite affordable in the cost of knives made mainly from single-layer steel. Harakiri knives are particularly popular with novice culinary, as they make it possible to comply with a good working set of knives for relatively low cost.
- Damascus. Professionalism of Masters Samura is perfectly reflected in a series of damask knives - high-quality, reliable, durable and very comfortable products. Applied steel is prepared according to the original recipe, according to the latest technologies.
- Eco-Ceramic. - A series of classical ceramic knives of low cost, made in a minimalist, restrained Japanese style.
- CERAMOTITAN. - Keramotitanic products, not afraid of blows. Widely applied by professional chefs in establishments with a large number of clientele and significant workshops.
Each of the specified series includes a widespread knives of the destiner (Fileyny, Nakri, Satoku, Chefs, etc.).
With the advent of the newest technologies, the company has mastered the production of zirconium dioxide knives. These lung products have enviable strength, hardness and durability. They retain a high cutting ability, are not subject to corrosion and exposure to aggressive media, extremely convenient to operate. Ceramic models are made by sintering in special melting furnaces.
For zirconium and other ceramic cutting products there are certain rules of operation: you should not use them for cutting bones, other particularly solid products. They are not intended to be loose, nor for scraping. It is impractical to take them to hunt or fishing - ceramics are effective solely in the kitchen.
Self Knives, made from damask steel, are durable, bending and equipped with an excected sharpened blade. Here, high quality is provided by combining and creating multilayer products from various grades of high carbon and alloyed steels (for example, a series of five-layer SUPER 5 knives). These products are distinguished by the characteristic layered blade structure, which also provides strength and beauty of the product. The process of their manufacture of labor crew and includes a number of stages, which affects their relatively high cost. However, the long service life completely justifies the purchase of these knives.
Recommendations for choosing
Choosing a knife for the kitchen, must be taken into account, first of all, the material from which the tool is made. The optimal choice depends on the financial capabilities (cost value) and product quality, its strength characteristics and durability. Perhaps the most elite cook knives are considered to be knives from Damask Steel, for the manufacture of which complex technology is applied. Such knives can serve dozens of years and will not come into disrepair.
Steel knives are performed in single-layer or multi-layer options. The value of carbon content in the steel knife is. Japanese knives of steel are effective, durable, easy to care and are quite affordable. Knives from ceramics are inexpensive, effective, but require special care. It should be avoided by the product, since the chips are possible. Accuracy in handling such a knife will be absolutely not superfluous.
Ceramics is considered an improved ceramics - it is more successful.
In order to choose the right knife, it is important to clearly understand for what purpose it is necessary. Among the knives "Samura" there are different types differing in areas of their use.
- Universal knives. In a classic Japanese version, they are called Santok and can have a wide or narrow, medium length blade. Steel for the blade of the knife and the material for the handle is chosen depending on the specific situation and the value of the blade. The stroke of the blade is made directly and can be double-sided for convenience in work. In addition, such a sharpening of universal knives ensures the excellent sharpness of the blade, which is last saved. Often to sharpen the blade will not have to.
- Fish and meat knives - An extensive category, including fillet knives, for cutting steaks and separating meat from bones, etc. Combines these knives into one category of their purpose. The length of the blade in the category depends on the specialization of the knife. Nevertheless, more often the blade will be direct, with possible bends on the inner lines of the contour (the upper edge remains smooth). Steel is usually applied multi-layered, rigid blade, but not always. For example, cake kitchen knives are quite flexible.
- Other varieties of knife , including auxiliary functional, represented by knives: for bread, tomatoes, fruits, cheese, etc. In each case, they possess their specific features.
How to distinguish fake?
Fake in our modern life, unfortunately, not uncommon. It is especially important to be attentive if you acquire a branded and expensive product. In some cases, it makes sense to find photos of the product on the brand website and carefully compare with the storecase. Carefully examining the goods, it is important to take into account that the fakes usually give themselves in designer trifles and their appearance.
When purchasing goods, it is necessary to thoroughly explore the logo, the place of its location, color spectrum and other parameters. It will not be superfluous on the Internet with the opinion of experienced people who came to such situations. Watch out the letters - fakes of Chinese origin often contain a large number of grammatical errors and typos. The presence of smeared lines - a sign of fake.
Before buying a product, it is worth carefully reading his description on the site. Any inconsistencies of the description and appearance of the real product must cause suspicion. Knives are manufactured with individual serial articles, which are easily checked for their compliance with the company standards. It will not be superfluous and the study of accompanying papers for compliance with the article on the package.
Competitively informative are minidefects in the appearance of the product: Nearmonic parts, small chips and irregularities of the blade surface, sharpening defects, poor-quality case, non-accurate packaging with defective printing. Products must please customer with their design.
It is advisable to acquire products in the relevant branded shops, which gives the annual guarantee and often provides subsequent support.
Storage and care
Traditionally, SAMURA Japanese products blades are canceled and have a special sharpening angle. For this purpose, exclusively special tools are sharpened aquatic stones. Touch knives follows in three stages.
- Edit edge is made by stones with graininess 300-400. The stone is moisturized and then produce sharpened by double-sided blades on the surface of the stone at an angle of 25 °, until the emergence of small burrs. Next to the slow motion on one side of the blade, align the blade sharpening, and from the reverse side we remove burrs.
- For the main sharpening, we use a stone with a graininess of 1000-1500. The sharpening process repeats the content of the first stage operations.
- For the final finishing, stones with graininess above 3000 are used, carrying out adjustment with neat and smooth movements on the one hand.
For sharpening ceramic products, special tools with diamond spraying are needed.
To ensure the preservation of the angle of sharpening and preserving the geometric parameters of the blade, it is better to resort to the help of the masters.
Any good thing requires proper and systematic care.
- Classic knives, even be produced from good steel, must be wiped after working with wet products. Otherwise, they are formed by tax. In addition, the water contains chlorine, which reduces the level of anti-corrosion protection, which leads to the destruction of the surface of the blade.
- Knives should always be washed immediately after use, without leaving the product contaminated for a long time. The water procedure is better to perform manually.
- Competent sharpening - a guarantee of long-term operation of a knife. It is possible to perform it as it yourself, so give it to sharpening professionals. The final solution depends on the characteristics of the product - expensive knives better trust professional masters.
- Care of knives from Damascus steel is largely similar. It is necessary to store the product in a dry place and prevent acid or alkaline substances from entering it.
- Kitchen knives, like their kits, more correctly stored in special stands - it is practical and convenient. Damascus knives should not be kept in the covers for a long time.
- The best cutting board is wood or plastic products. Glass boards, like cutting on a plate, blot blade.
- Cutting frozen foods or cutting bones - not for knives. It is better and more convenient to use the Topor or special knives for this.
In the next video, you will find the SAMURA 67 SD67.0023 knife test.