A long traditional Japanese knife sharpened on one side is the best tool for both sushi chefs and anyone who cares about the visual and aesthetic side of cooking. The length of the blade allows you to make a long and even cut. Due to the extreme sharpness, you do not need to apply force when cutting and the cut remains clean and visually flawless.

The Samura Okinawa series includes traditional Japanese style knives. D-shaped simple wooden handle and AUS-8 steel with a hardness of 59 HRC.