Samura Harakiri Knife Review: Steel, Handle and Who It Suits

Our Harakiri knife review, in short: Samura Harakiri knives are light, no-fuss everyday kitchen knives with single-layer AUS-8 stainless steel blades hardened to 58–59 HRC and riveted ABS plastic handles. They suit you if you want a practical, easy-care set that covers daily cooking and sharpens without drama on a whetstone. They are not the line for you if you want Damascus layers, harder premium steel or wooden handles.

You won't find star ratings or anonymous testimonials here. Instead, we go through what the knives are made of, which shapes the line includes, where it shines, where it has limits, and how it compares with our heavier Mo-V series, so you can decide for yourself.

Harakiri knife review at a glance

What works well

• A sensible steel. Every blade is a single layer of AUS-8 stainless steel at 58–59 HRC. That hardness holds a working edge through everyday prep and is still easy to bring back on a whetstone.
• Very low weight. The 208 mm chef's knife weighs 114 g, the 175 mm santoku 112 g and the 150 mm utility knife just 51 g. Even the 290 mm long slicer comes in at 123 g. Long prep sessions are easier on your wrist.
• Simple, durable handles. Most models use black or white ABS plastic on a full tang, held by classic rivets. There is no wood to oil and nothing to crack.
• A wide range of shapes. The collection runs from a 96 mm butter knife to a 290 mm slicer, with Japanese shapes (gyuto, santoku, nakiri, hakata) next to Western ones, plus a cleaver, saw knives and steak knives.
• Easy edge maintenance. The plain-edged knives are double-bevel, ground on both sides, with a factory bevel angle of 15–17°, which makes them easy to sharpen at home.

What to know before you buy

• Light is not for everyone. If you like a knife that falls through food under its own weight, a heavier blade may feel more natural.
• No bolster, no premium materials. The look is clean and functional. If you want G-10, wood or a patterned blade, other SAMURA lines fit better.
• Hand wash only. AUS-8 resists corrosion, but SAMURA does not recommend the dishwasher. Wash, dry and put the knife away.
• Not for bones or frozen food. The thin blades aren't made for that, but the line has a cleaver and a saw knife for those jobs.

The steel: what AUS-8 at 58–59 HRC means in your kitchen

AUS-8 is a stainless steel that balances edge retention, toughness and corrosion resistance. At 58–59 HRC on the Rockwell scale, Harakiri blades sit in the comfortable middle for home kitchens: hard enough to keep slicing tomatoes and onions cleanly through regular use, but not so hard that sharpening becomes a chore or the edge turns brittle.

In practice, that means three things for you:

• A few strokes on a honing rod between sharpenings keep the edge aligned.
• When the knife starts to drag, a medium whetstone restores it in one session. Our guide on how to sharpen kitchen knives walks you through it step by step.
• Rust is not a daily worry, as long as you don't leave the knife wet in the sink.

The blades are single-layer steel, not Damascus. That keeps the knives simple and easy to care for, and it fits the line's budget-conscious approach.

Handle and feel

The standard Harakiri handle is ABS plastic in black or white, secured with three rivets on most knives. The tang runs the full length of the handle between the plastic scales, which gives the knife a solid, one-piece feel despite its low weight. There is no metal bolster, which keeps the weight down and leaves the heel of the blade open for a pinch grip.

There is also a Harakiri Acryl variant with white acrylic handles, available for the paring knife, the 150 mm utility knife, the 208 mm chef's knife and the serrated versions. The blades are the same AUS-8 at 58–59 HRC; the difference is the handle material and look.

Which Harakiri knives are worth a closer look

The Harakiri collection is one of SAMURA's broadest lines, with more than 30 knives, sets and accessories. These are the shapes most home cooks reach for.

If you buy one knife

Start with the Harakiri chef's knife 208 mm. Its wide, long blade handles most daily jobs, from shredding cabbage to portioning fish. If you prefer a shorter blade and chop more than you rock, the 175 mm santoku is the better fit.

The specialists

The Harakiri cleaver is the knife SAMURA's care guide recommends for meat with bones. Its factory sharpening angle is 40°, much wider than the other knives, so the edge copes with chopping. The two-sided saw knife has one serrated side for bread and one for frozen food, which keeps your fine edges away from ice-hard ingredients.

Harakiri sets: which one makes sense

• 3 pieces (paring, utility, chef's). The classic starter trio: 99 mm, 150 mm and 208 mm. Also available with white acrylic handles.
• 3 pieces (utility, saw, chef's). Swaps the paring knife for the two-sided saw knife, so bread and frozen food are covered.
• 5 pieces. The Harakiri 5-piece set adds a 170 mm nakiri and a 175 mm santoku to the paring, utility and chef's knives. Good if you cook a lot of vegetables.
• 8 pieces. Five knives (paring, utility, slicing, two-sided saw, chef's) plus a honing rod, 4-in-1 kitchen scissors and a magnetic knife holder. The most complete kit if you are equipping a kitchen from scratch.
• 6 steak knives. Serrated 125 mm blades for the table.

Who the Harakiri line suits, and who should look elsewhere

Harakiri is a good fit if you

• want a matching set for everyday cooking without fussy care;
• prefer light knives that don't tire your hand;
• are learning to sharpen on a whetstone and want forgiving steel;
• want Japanese shapes like the nakiri or santoku alongside Western ones.

Consider another series if you

• like heft and a bolster in front of the handle;
• want premium handle materials or a patterned blade;
• are looking for a knife as a statement gift rather than a workhorse.

Harakiri vs Mo-V

The closest relative in the SAMURA range is the Mo-V series. Both use single-layer AUS-8 at 58–59 HRC with a 15–17° factory angle, so the steel and the edge are effectively the same. The difference is in the build.

Pick Harakiri if you want the lightest possible knife; pick Mo-V if you want roughly twice the weight, a bolster and a G-10 handle. Our Mo-V collection review covers that line in detail.

How to care for Harakiri knives

• Rinse with hot water and dry before first use.
• Wash by hand with a non-abrasive sponge and dry straight away. No dishwasher, and don't leave the knife in the sink.
• Cut on wood or plastic, never on glass.
• Leave bones to the cleaver and frozen food to the saw knife.
• Store in a brush block or knife holder where the blade doesn't touch metal.
• Hone between sharpenings; sharpen on a whetstone at the factory angle of 15–17°. If you are new to stones, start with our guide to sharpening knives with a whetstone.

FAQ

Are Samura Harakiri knives good?

For everyday home cooking, they are a solid, practical choice: AUS-8 stainless steel at 58–59 HRC, a double-bevel edge, full-tang riveted handles and very low weight. They are built for daily work rather than luxury, and they come with a 2-year warranty, like all SAMURA knives.

What steel are Harakiri knives made of?

A single layer of AUS-8 stainless steel, hardened to 58–59 HRC, across the whole series.

Is it Harakiri, hara kiri or hari kari?

The series is spelled Harakiri. People search for it as "hara kiri knife" or "hari kari knife" too, but it is the same SAMURA line.

Can I put Harakiri knives in the dishwasher?

SAMURA does not recommend it. Wash them by hand and dry them right away to protect the edge and the handle.

Are Harakiri knives suitable for left-handed cooks?

The plain-edged Harakiri knives have a double-bevel edge, ground on both sides, so they work for left- and right-handed cooks alike.

What angle should I sharpen Harakiri knives at?

Keep the factory bevel angle of 15–17°. The cleaver is the exception, with a factory angle of 40°.