The company was founded in 2003, launching its first product line in collaboration with Japanese companies MAC and Mcusta. Japanese philosophies and traditions deeply penetrate the DNA of the knives. The impression they leave is that Japanese knives remain sharper and retain their blades longer, allowing them to cut better than European knives.

After four years of experience, the Samura brand was created - a fusion of Japanese knife tradition and European reliability. Samura knives are made from the best Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and a fine taper from the spine, offering fantastic cutting ability. Samura knives are sharpened at a 17-degree angle, more than Japanese knives, but less than European knives. The best modern materials are also used for the handles.

Following the company's guiding principle of precision, innovation is continuous. In 2008, the first series of ceramic knives was launched. Currently, 18 series of knives and a wide range of kitchen accessories are produced. Each year, the company creates at least three new series of knives.

• Although less durable than Damascus steel (59 HRC), this steel compensates with reduced brittleness, resistance to mechanical and chemical wear, and unmatched strength.
• A hygienic metal bolster connects the cutting blade with a tapered G-10 fiberglass handle resistant to heat and moisture. The special structure of the MO-V series ensures a secure grip, preventing the blade from rotating and slipping in the hand.
• The balance is optimal due to the reduced weight.