Samura-Harakiri cleaver, AUS-8 steel, 18 cm, silver/black

The company was founded in 2003, launching its first product line in partnership with Japanese companies MAC and Mcusta. Japanese philosophies and traditions run deep into the DNA of knives. The impression left is that Japanese knives stay sharper and retain their edges longer, allowing them to cut better than European knives.
After four years of experience, the Samura brand was created - a symbiosis of Japanese knife tradition and European reliability. Samura knives are made of the best Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and a fine taper from the spine, which gives them fantastic cutting performance. Samura knives are sharpened at an angle of 17 degrees, more than Japanese knives, but less than European knives. We also use the finest modern materials for the handles.
With precision as the company's guiding principle, innovation is continuous. In 2008, the first line of ceramic knives was launched. Currently, 18 lines of knives are produced, as well as a wide range of kitchen accessories. Every year, the company creates at least three new lines of knives.

Product description

• A kitchen cleaver for mincing meat and bones from the Samura Harakiri collection is a heavy and massive tool for cooking.

• It helps in the quick butchering of meat, poultry and fish. With its help, any cook can easily cut cartilage, tendons and even small bones.

• With the help of a thick blade, it is easy to separate the head from a fish, cut it into uniform pieces, butcher a rabbit or turkey roast, prepare a chicken, etc.

• Such a cleaver weighs slightly more than a regular knife. However, this feature helps it cope with cutting food as efficiently as possible.

Product Features 

Purpose: Slicing/Cutting;
Blade material: AUS-8;
Blade hardness (HRC): 58;
Number of steel layers: 1;
Handle material: ABS plastic;
Blade length (mm): 180;
Length (mm): 300;
Net weight (g): 296.