Manufacturer: Samura About Samura: SAMURA - a team that creates knives of HI-end quality and unique design. The company started its journey in 2003. He produced his first series of knives together with the Japanese companies MAC and Mcusta. Japanese philosophy and traditions have always been a point of support. The team is absolutely convinced that the Japanese knife cuts better than the European knife. The Japanese knife does not need to be sharpened longer and stays sharp longer. Since 2010, Samura has been producing its products in production facilities in four countries around the world. Currently producing 18 knife collections and a huge amount of kitchenware. At least three new knife lines are developed every year. The company understands that their competitors are huge transnational companies, but the only strategy for success is to be better than them. MO-V Stonewash knives Mo-V Stonewash This series combines elements of centuries-old Japanese expertise, one of which is the geometry of the leaf-shaped blades, which ensures maximum length of the cutting edge, allows for easy sharpening and withstands heavy loads. A special stone wash coating provides an additional degree of hardness and makes it more matte and rough. All Mo-V Stonewash knives have a hygienic metal support that separates the blade from the oval handle, which is also resistant to heat and moisture. Smooth blade slopes and durable construction are the main features of these versatile knives. A classic European handle, made from ultra-durable fiberglass G-10 material, adds another level of control and allows users to maintain confidence in their grip at all times. The premium steel quality is extremely hard and sharp, making the Mo-V Stonewash series very reliable for a wide range of kitchen activities. The materials used to create this series are stain resistant. SM-0045B - Samura offers its customers a knife for cutting vegetables, fruits, gastronomy, etc. The blade geometry of the Samura MO-V Stonewash collection slicer is optimal for cutting sausages and cheese into neat slices. With such a professional knife, the task of plasticizing thin fresh and salty fish for sushi (or meat carpaccio) becomes extremely easy. The hardness of the blade 59 HRC helps to maintain the sharpness of the cutting edge necessary for filigree cutting work for a long time. An additional plus is the ergonomic fiberglass handle G-10. This ensures reliable grip and full control over the cut. Technical characteristics: Application: knife for cutting
