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Cheese knives

Made for slicing and serving soft cheese, Samura cheese knives have double-bevel AUS-8 stainless steel blades hardened to 58–59 HRC. Choose the Mo-V version, 138 mm with a moisture-resistant G-10 handle, or the Bamboo version, 135 mm with a full-metal body and bamboo-shaped stainless steel handle. Either is a practical choice for your cheese board and everyday kitchen use. For other small tasks, see our utility knives.

The cheese knife, explained

BLACK NOVEMBER −30% Only in November on all knives and setsAll BLACK NOVEMBER knives

2 products

Samura Bamboo Soft Cheese Knife 135 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 135 mm

Bamboo Soft Cheese Knife 135 mm

€26,99€18,90 with BLACK NOVEMBER

Samura Mo-V Soft Cheese Knife 138 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 138 mm

Mo-V Soft Cheese Knife 138 mm

€46,99€32,90 with BLACK NOVEMBER

Knife guide

The cheese knife, explained

A cheese knife is a compact blade for slicing and serving cheese. It suits the cheese board as well as the kitchen. Here is how to choose one and keep it in good shape.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Bamboo Soft Cheese Knife 135 mm AUS-8 58–59 HRC 135 mm Stainless steel €26,99€18,90
Samura Mo-V Soft Cheese Knife 138 mm AUS-8 58–59 HRC 138 mm G-10 €46,99€32,90

What it is and what it does best

Cheese can be soft, sticky or crumbly, and it clings to a blade. A dedicated cheese knife is compact and easy to guide, so you can cut neat portions and serve them straight from the board.

SAMURA cheese knives are made for slicing and serving soft cheese. They also help with small everyday kitchen tasks.

  • Slicing soft and semi-soft cheese
  • Serving at the table
  • Portioning cheese for a board
  • Small everyday prep

How to choose

SAMURA cheese knives are 135 or 138 mm long, a size that sits comfortably on a cheese board.

The real choice is the handle. G-10 is a moisture-resistant composite that grips well. A full-metal body with a stainless steel handle gives a clean, one-piece look and is simple to wipe down. Each has a double-bevel edge, so it works in either hand.

Compared with the closest types

A utility knife handles more kinds of small jobs but is less suited to serving. The cheese knife is the better guest at the table.

A tomato knife has a serrated edge for firm skins. The cheese knife's plain edge leaves smoother slices in soft cheese.

In the SAMURA range

The Mo-V cheese knife is 138 mm with a G-10 handle. The Bamboo cheese knife is 135 mm, with a full-metal body and a bamboo-shaped stainless steel handle.

Each has a double-bevel blade of AUS-8 stainless steel at 58–59 HRC.

Care and sharpening

Wash by hand in warm water and dry straight away. Cheese residue is easier to remove before it sets.

Cut on a wooden or plastic cutting board, never on slate, glass or stone, which dull the edge quickly. Hone now and then and touch up on a whetstone when the knife starts to drag.

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What do you need a knife for?

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Knives for every cook

From your first good knife to a professional kit

Tell us how you cook and we show you the series and knife types you really need.

First good knives

First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

What you need

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Recommended series

Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

What you need

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Recommended series

Samura Damascus Steak Knife 120 mm – image 3

Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

What you need

Shop whetstones

Recommended series

Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

    All series

  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

Keep exploring

Related categories

Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

Contact us
What is a cheese knife for?

Slicing and serving cheese, especially soft cheese. It also helps with small kitchen tasks.

Which SAMURA cheese knives are there?

The Mo-V cheese knife, 138 mm with a G-10 handle, and the Bamboo cheese knife, 135 mm with a full-metal body and stainless steel handle.

Is it suitable for left-handed cooks?

Yes. Each model has a double-bevel edge, so it cuts the same way in either hand.

What steel is used?

AUS-8 stainless steel at 58–59 HRC. It is tough and easy to resharpen.

Can I cut cheese on a slate board?

It is better not to. Slate and stone dull an edge quickly. Use a wooden or plastic board instead.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.