BLACK NOVEMBER −30% on all knives Only in November · no code · until 30 November · Free EU shipping from €79Shop the knives

Razor-sharp precision from the very first cut.Free EU shipping from €79

For Business
For Business

Tomato knives

A tomato knife's serrated edge grips smooth, taut skins and slices soft flesh without squashing it. Each knife here has a 120 mm serrated blade and a G-10 handle. Choose the Mo-V or Mo-V Stonewash version in AUS-8 stainless steel at 58–59 HRC, or the Damascus version in 67-layer Damascus steel at 60–61 HRC. A neat choice for slicing tomatoes for salads and sandwiches. For crusty loaves, see our bread knives.

The tomato knife, explained

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

3 products

Samura Mo-V Stonewash Tomato Knife 120 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 120 mm

Mo-V Stonewash Tomato Knife 120 mm

€36,99€25,90 with BLACK NOVEMBER

Samura Damascus Tomato Knife 120 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 120 mm

Damascus Tomato Knife 120 mm

€103,99€72,80 with BLACK NOVEMBER

Knife guide

The tomato knife, explained

A tomato knife has a short serrated blade. The teeth bite into smooth, taut skin, so you slice soft flesh without squashing it. Here is how to choose one and how to care for a serrated edge.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Mo-V Stonewash Tomato Knife 120 mm AUS-8 58–59 HRC 120 mm G-10 €36,99€25,90
Samura Damascus Tomato Knife 120 mm Damascus 60–61 HRC 120 mm G-10 €103,99€72,80

What it is and what it does best

Tomato skin is slippery and tough, while the flesh inside is soft. A plain edge that has lost some sharpness tends to slide, then crush. Small serrations catch the skin at once and saw through cleanly.

The same edge works on other foods with a firm skin and soft centre.

  • Tomatoes for salads and sandwiches
  • Plums, peaches and kiwi
  • Citrus and soft rolls
  • Small sausages

How to choose

Each SAMURA tomato knife has a 120 mm serrated blade, a handy size for slicing on a small board or straight over a plate.

Your main choice is the steel. AUS-8 stainless steel at 58–59 HRC is tough and forgiving. 67-layer Damascus steel at 60–61 HRC is harder, with a distinctive layered pattern. Every model has a G-10 handle, a dense composite that copes well with moisture.

Compared with the closest types

A bread knife is longer, with larger serrations for crusty loaves. The tomato knife is smaller and more precise.

A plain-edged vegetable knife or utility knife also slices tomatoes when it is very sharp. A serrated edge keeps biting even as it wears, so it suits cooks who sharpen less often.

In the SAMURA range

Choose the Mo-V or Mo-V Stonewash tomato knife in AUS-8 stainless steel at 58–59 HRC.

Or choose the Damascus version in 67-layer Damascus steel at 60–61 HRC. Each has a 120 mm serrated blade and a G-10 handle.

Care and sharpening

Wash by hand and dry right away; acidic juice should not sit on the blade. Use a wooden or plastic cutting board to protect the teeth.

Sharpen a serrated edge one scallop at a time with a thin tapered rod, on the bevelled side. Then remove the burr with a few light, flat strokes on the back. Where SAMURA lists a sharpening angle for these knives, it is 16–18°.

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
Why does a tomato knife have a serrated edge?

The teeth grip smooth, taut skin straight away, so the blade cuts instead of sliding and crushing the soft flesh.

Can I use a tomato knife for bread?

For soft rolls, yes. For large, crusty loaves a longer bread knife is the better tool.

How long is a SAMURA tomato knife?

Each model has a 120 mm serrated blade and a G-10 handle.

Which steel should I choose?

AUS-8 stainless steel at 58–59 HRC is tough and easy to care for. 67-layer Damascus steel at 60–61 HRC is harder and has a layered pattern.

How do I sharpen a serrated knife?

Use a thin tapered rod in each scallop, on the bevelled side. Then remove the burr with a few light strokes on the flat back.

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.