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Slicing knives

This collection brings together Samura knives for slicing and portioning: classic and tanto slicers, long slicers, Hakata and yanagiba knives and slicer pchaks from series such as Mo-V, Harakiri, Okinawa, Reptile, Sultan and Damascus 67. Blades run from 166 to 290 mm in AUS-8, AUS-10 or Damascus steel at 58–61 HRC, for cooks who slice meat, fish and sausage.

The slicing knife, explained

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

34 products

Samura Damascus Slicing Knife 230 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 230 mm

Damascus Slicing Knife 230 mm

€120,99€84,70 with BLACK NOVEMBER

Samura Bamboo Slicing Knife 200 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 200 mm

Bamboo Slicing Knife 200 mm

€28,99€20,30 with BLACK NOVEMBER

Samura Damascus 67 Slicing Knife Tanto 230 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 230 mm

Damascus 67 Slicing Knife Tanto 230 mm

€122,99€86,10 with BLACK NOVEMBER

Samura Harakiri Slicing Knife 196 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 196 mm

Harakiri Slicing Knife 196 mm, Black Handle

€19,99€14,00 with BLACK NOVEMBER

Samura Mo-V Slicing Knife 230 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Mo-V Slicing Knife 230 mm

€52,99€37,10 with BLACK NOVEMBER

Samura Harakiri Long Slicer Knife 290 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 290 mm

Harakiri Long Slicer Knife 290 mm, Black Handle

€29,99€21,00 with BLACK NOVEMBER

Samura Harakiri Hakata Knife 166 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 166 mm

Harakiri Hakata Knife 166 mm, Black Handle

€24,99€17,50 with BLACK NOVEMBER

Samura Artefact Hakata Knife 211 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 211 mm

Artefact Hakata Knife 211 mm

€108,99€76,30 with BLACK NOVEMBER

Samura Mo-V Long Slicer Knife 251 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 251 mm

Mo-V Long Slicer Knife 251 mm

€52,99€37,10 with BLACK NOVEMBER

Samura Artefact Slicing Knife 206 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 206 mm

Artefact Slicing Knife 206 mm

€105,99€74,20 with BLACK NOVEMBER

Samura Okinawa Stonewash Yanagiba Knife 240 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 240 mm

Okinawa Stonewash Yanagiba Knife 240 mm

€64,99€45,50 with BLACK NOVEMBER

Samura Okinawa Stonewash Yanagiba Knife 270 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 270 mm

Okinawa Stonewash Yanagiba Knife 270 mm

€68,99€48,30 with BLACK NOVEMBER

Samura Okinawa Slicing Knife Tanto 230 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Okinawa Slicing Knife Tanto 230 mm

€62,99€44,10 with BLACK NOVEMBER

Samura Sultan Pro Slicer Pchak Long Knife 213 mm, Satin – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 213 mm

Sultan Pro Slicer Pchak Long Knife 213 mm, Satin

€22,99€16,10 with BLACK NOVEMBER

Samura Mo-V Stonewash Slicing Knife 230 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Mo-V Stonewash Slicing Knife 230 mm

€59,99€42,00 with BLACK NOVEMBER

Samura Sultan Pro Slicer Pchak Long Knife 213 mm, Stonewash – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 213 mm

Sultan Pro Slicer Pchak Long Knife 213 mm, Stonewash

€26,99€18,90 with BLACK NOVEMBER

Samura Shadow Slicing Knife 196 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 196 mm

Shadow Slicing Knife 196 mm

€23,99€16,80 with BLACK NOVEMBER

Samura Damascus 67 Slicing Knife 195 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 195 mm

Damascus 67 Slicing Knife 195 mm

€71,99€50,40 with BLACK NOVEMBER

Samura Sultan Long Slicer Pchak 210 mm, Red Handle – main view BLACK NOVEMBER −30%

Damascus · 59–61 HRC · 210 mm

Sultan Long Slicer Pchak 210 mm, Red Handle

€134,99€94,50 with BLACK NOVEMBER

Samura Reptile Slicing Knife 274 mm – main view BLACK NOVEMBER −30%

AUS-10 · 59–61 HRC · 274 mm

Reptile Slicing Knife 274 mm

€90,99€63,70 with BLACK NOVEMBER

Samura Kaiju Yanagiba Knife 240 mm, with Bolster – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 240 mm

Kaiju Yanagiba Knife 240 mm, with Bolster

€47,99€33,60 with BLACK NOVEMBER

Samura Kaiju Slicing Knife Tanto 230 mm, with Bolster – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Kaiju Slicing Knife Tanto 230 mm, with Bolster

€62,99€44,10 with BLACK NOVEMBER

Samura Pro-S Slicing Knife 200 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 200 mm

Pro-S Slicing Knife 200 mm

€62,99€44,10 with BLACK NOVEMBER

Samura Sultan Long Slicer Pchak 210 mm, Black Handle – main view BLACK NOVEMBER −30%

Damascus · 59–61 HRC · 210 mm

Sultan Long Slicer Pchak 210 mm, Black Handle

€134,99€94,50 with BLACK NOVEMBER

Samura Mo-V Slicing Knife Tanto 230 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 230 mm

Mo-V Slicing Knife Tanto 230 mm

€83,99€58,80 with BLACK NOVEMBER

Samura Butcher Short Slicer Knife 223 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 223 mm

Butcher Short Slicer Knife 223 mm

€18,99€13,30 with BLACK NOVEMBER

Knife guide

The slicing knife, explained

A slicing knife is long and narrow, built to cut a roast, a ham or a side of fish in one smooth stroke. Here is how it works, how to choose one and how to keep it cutting cleanly.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Butcher Short Slicer Knife 223 mm AUS-8 58–59 HRC 223 mm TPE €18,99€13,30
Samura Harakiri Slicing Knife 196 mm, Black Handle AUS-8 58–59 HRC 196 mm ABS plastic €19,99€14,00
Samura Sultan Pro Slicer Pchak Long Knife 213 mm, Satin AUS-8 58–59 HRC 213 mm TPE €22,99€16,10
Samura Shadow Slicing Knife 196 mm AUS-8 58–59 HRC 196 mm ABS plastic €23,99€16,80
Samura Harakiri Hakata Knife 166 mm, Black Handle AUS-8 58–59 HRC 166 mm ABS plastic €24,99€17,50
Samura Sultan Pro Slicer Pchak Long Knife 213 mm, Stonewash AUS-8 58–59 HRC 213 mm TPE €26,99€18,90
Samura Bamboo Slicing Knife 200 mm AUS-8 58–59 HRC 200 mm Stainless steel €28,99€20,30
Samura Harakiri Long Slicer Knife 290 mm, Black Handle AUS-8 58–59 HRC 290 mm ABS plastic €29,99€21,00
Samura Kaiju Yanagiba Knife 240 mm, with Bolster AUS-8 58–59 HRC 240 mm Pakka wood €47,99€33,60
Samura Mo-V Slicing Knife 230 mm AUS-8 58–59 HRC 230 mm G-10 €52,99€37,10
Samura Mo-V Long Slicer Knife 251 mm AUS-8 58–59 HRC 251 mm G-10 €52,99€37,10
Samura Mo-V Stonewash Slicing Knife 230 mm AUS-8 58–59 HRC 230 mm G-10 €59,99€42,00
Samura Okinawa Slicing Knife Tanto 230 mm AUS-8 58–59 HRC 230 mm Rosewood €62,99€44,10
Samura Kaiju Slicing Knife Tanto 230 mm, with Bolster AUS-8 58–59 HRC 230 mm Pakka wood €62,99€44,10
Samura Pro-S Slicing Knife 200 mm AUS-8 58–59 HRC 200 mm G-10 €62,99€44,10
Samura Okinawa Stonewash Yanagiba Knife 240 mm AUS-8 58–59 HRC 240 mm Rosewood €64,99€45,50
Samura Okinawa Stonewash Yanagiba Knife 270 mm AUS-8 58–59 HRC 270 mm Rosewood €68,99€48,30
Samura Damascus 67 Slicing Knife 195 mm Damascus 60–61 HRC 195 mm Micarta €71,99€50,40
Samura Mo-V Slicing Knife Tanto 230 mm AUS-8 58–59 HRC 230 mm G-10 €83,99€58,80
Samura Reptile Slicing Knife 274 mm AUS-10 59–61 HRC 274 mm Stainless steel €90,99€63,70
Samura Artefact Slicing Knife 206 mm AUS-10 Damascus 59–61 HRC 206 mm Stainless steel €105,99€74,20
Samura Artefact Hakata Knife 211 mm AUS-10 Damascus 59–61 HRC 211 mm Stainless steel €108,99€76,30
Samura Damascus Slicing Knife 230 mm Damascus 60–61 HRC 230 mm G-10 €120,99€84,70
Samura Damascus 67 Slicing Knife Tanto 230 mm Damascus 60–61 HRC 230 mm Micarta €122,99€86,10
Samura Sultan Long Slicer Pchak 210 mm, Red Handle Damascus 59–61 HRC 210 mm G-10 €134,99€94,50
Samura Sultan Long Slicer Pchak 210 mm, Black Handle Damascus 59–61 HRC 210 mm G-10 €134,99€94,50

What it is and what it does best

A slicing knife has a long, narrow blade with little height. Less steel touching the food means less drag, so slices come off clean and even.

Its job is portioning cooked or raw protein. Think roast beef, turkey breast, ham, smoked salmon and sausage. One long draw stroke does the work, without sawing back and forth.

  • Carving roasts and poultry at the table
  • Even slices of ham, sausage and terrine
  • Thin cuts of raw or cured fish
  • Portioning large pieces of meat

How to choose

Length comes first. The blade should be longer than the food is wide, so you finish each slice in one pull. SAMURA slicing knives run from 166 to 290 mm. Around 200–240 mm suits most home roasts; go longer for whole hams and large fish.

Steel and hardness shape how long the edge lasts. Most SAMURA slicers use AUS-8 at 58–59 HRC, which is easy to resharpen. AUS-10 and Damascus versions sit at 59–61 HRC for longer edge retention.

Most edges are double-bevel, with convex and single-bevel options too. Handles include G-10, stainless steel, rosewood, micarta, pakka wood, acrylic and plastics.

Compared with the closest types

A yanagiba is a Japanese-style slicer with a single-bevel edge, made for raw fish and sashimi. It rewards practice and precise technique.

A fillet knife is thinner and more flexible. It separates flesh from bone and skin, while a slicer portions what is already off the bone. A pchak is a traditional Central Asian shape: a versatile blade for meat, fish and vegetables.

In the SAMURA range

Slicing knives appear across many SAMURA series. You will find them in Harakiri, Mo-V, Sultan, Okinawa and Okinawa Stonewash, Damascus 67, Bamboo and Kaiju.

Steels include AUS-8, AUS-10, AUS-10 Damascus, VG-10 Damascus and Damascus steel. Finishes include stonewash, hammered and satin, and a black non-stick coating is also available.

Care and sharpening

Wash by hand with warm water and mild soap, then dry at once. Store the knife in a block, on a magnetic strip or in a sheath so the long tip stays protected.

Where SAMURA lists a sharpening angle for its slicers, it is 16–18°. Hone lightly between uses and refresh the edge on whetstones when slices start to tear.

Knife finder

What do you need a knife for?

Pick the job, and we will show the knives made for it.

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

Shop 3-piece sets

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

Shop knife sets

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 length of slicing knife do I need?

Pick a blade longer than the widest thing you slice. For roasts and poultry at home, 200–240 mm works well. Whole hams and large fish need something closer to the top of the SAMURA range, which goes up to 290 mm.

Can I use a slicing knife for raw fish?

Yes. A thin slicer handles raw and cured fish well. For sashimi-style cuts, a single-bevel yanagiba gives you the most control.

Why do some slicers have a hammered finish?

The small hollows of a hammered surface let a little air between blade and food. That helps slices release instead of sticking, which matters most with moist meats and fish.

How do I cut with a slicing knife?

Start at the heel and draw the blade toward you in one long, light stroke. Let the length do the work. Avoid pressing down or sawing, which crushes fibres and tears the slice.

Can a slicing knife go in the dishwasher?

No. Always wash it by hand. Heat, detergent and knocks against other items dull the edge and can damage the handle. Wash with mild soap, rinse and dry straight away.

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.