Comparison SAMURA 67 SS67-0095 vs SAMURA Shadow SH-0095

- Steel. In this case, we mean steel blades made by stamping. It is believed that this method itself does not provide as high quality as forging; in addition, the blade and tang in this case can be made separately and then welded together, which further reduces the durability of the knife and increases the risk of breaking it under great force. However, stamped blades are easy to produce, inexpensive, and usually sufficiently durable for most tasks, both everyday and professional. This ensured their high popularity.

— Steel ( non-stick coating). Steel blades with a special polymer coating applied to them. It not only prevents the sticking of products, but also protects the blade from corrosion, makes it easy to clean, and also gives the tool an original and bright appearance - because the coating can be given any color. The tendency to abrasion reduces many of the advantages of such a blade to nothing.

— Forged steel. Blades made of steel by forging. Such knives are considered much stronger and more durable than stamped ones, in particular because the shank and blade are initially one piece, which reduces the risk of breaking the knife. On the other hand, the process itself is quite expensive and troublesome, and therefore is used mainly in premium knives.

— Damascus steel. In modern knives, Damascus steel...refers to steel consisting of many layers with different carbon contents. These layers differ in color, which gives the blade a characteristic beautiful pattern, while Damascus blades combine high strength, flexibility and durability. However, the complexity of production significantly affects the price - such knives can cost many times more than even similar forged ones.

— Three-layer steel. The name “laminated” is also found. As the name suggests, such blades consist of three layers of steel (this is one of the main differences from the multi-layer Damascus described above). These layers differ in composition and, accordingly, properties: the core is made of hard high-carbon steel, and the lining is made of soft “stainless steel”. This combination allows you to combine the advantages of both types: the core provides the blade with the necessary hardness, and the linings compensate for the fragility of high-carbon steel. Another advantage of three-ply blades is the ease of sharpening, since relatively little hard material has to be removed during the process. Their disadvantage is, first of all, their high price. In addition, the fragile core does not bear shock loads well, which is why such knives are unsuitable for chopping.

- Ceramics. Ceramic, usually zirconium based, is considered a very advanced material. It allows you to create very sharp blades that do not dull for a long time, do not oxidize, are easy to clean, are not susceptible to scratches, and also weigh much less than steel. On the other hand, ceramic blades are very fragile and have absolutely no flexibility, making them susceptible to chipping and very sensitive to shocks and falls. In addition, due to the high hardness of the material, such blades cannot be sharpened using traditional methods, and special ones are quite expensive - despite the fact that the cost of the knives themselves is also very high.

— Titan. Titanium-based alloys are premium materials. They are characterized by a solid appearance; titanium blades are also distinguished by their low weight combined with high strength properties. The blades of titanium knives do not enter into chemical reactions when in contact with food, which means they ensure proper hygiene in the food preparation process. Anodizing titanium allows you to get fantastically beautiful and rich colors of the blade. The main disadvantage, traditionally for such materials, is the high cost.

The number of layers of steel that make up the blade. This parameter is relevant primarily for knives made of Damascus steel (see “Blade material”), however, it can also be indicated for other cases: for example, some knives from traditional Japanese steel grades “shirogami” or “aogami” are made two-layer. However, such models are relatively rare.

As for Damascus, in kitchen knives the number of layers in it can vary from 10 – 13 to 160 – 170. At the same time, there is an opinion that the more layers, the higher the quality of the knife. This is partly true: increasing the "layering" allows you to achieve good strength combined with elasticity, as well as other advanced characteristics. However, note that the actual quality of the blade strongly depends not only on this indicator, but also on many other indicators: the composition of the steels used, the overall quality of processing, technology features, etc. As a result, the number of layers in fact is almost not related to the quality of the blade ; it often happens that in an expensive and advanced model there are fewer layers than in a more affordable analogue. So when choosing, you should first of all focus on the price category of the knife and real reviews about it.

The length of a blade is usually measured from the point to the neck (the bulge between the blade and the handle). The value of this parameter is determined primarily by the type of knife. For example, in models for cleaning, it rarely exceeds 12 cm — otherwise it would be inconvenient to work with small round products). Among bread, on the contrary, blades shorter than 20 cm are rarely found — loaves of bread can be quite thick, which requires an appropriate knife, etc. However, knives of the same type can also vary significantly in length. In most cases, you can use this principle: a longer knife allows you to work with larger pieces of food, but it is less “agile”, and the length of the blade can affect the price.

Knives for operations and work, in which there are increased loads on the blade and handle. The shank of the blade in their design continues until the end of the handle, usually it has the same thickness as the blade. The handle itself usually consists of two pads, planted on rivets or hidden pins. But there are other versions: with a solid metal or cast polymer handle. In such cases Full tang knives can be identified by several distinguishing features – a protruding shank at the end, a lanyard hole through which a metal shank is visible, etc.

The presence of air pockets in the design of the knife.

In its classical form, air pockets, or grantons, are small oval or oblong-shaped notches located along the blade. It is believed that they prevent the product from sticking to the blade, which is especially important when thinly sliced "sticky" foods like soft cheese. At the same time, the actual effectiveness of grantons can be different, it largely depends on the price category of the knife — the more expensive the product, the more carefully the manufacturer approaches the choice of the optimal shape of the recesses.

If we are talking about cheese knives(see "Type"), then the air pockets are made in the form of continuous slots in the blade. At the same time, such slots can be quite large, so that the tool looks more like a “knife frame” than a full-fledged knife (although this impression is misleading).