Samura Bamboo Knife Review: Steel Handles, AUS-8 Blades and Who They're For
The short version of our Samura bamboo knife review: these knives aren't made of bamboo. The Bamboo line pairs thin, single-layer AUS-8 stainless steel blades, hardened to 58–59 HRC, with stainless steel handles shaped like a bamboo stem. The result is a light, all-metal knife with a distinctive look and an edge that's easy to resharpen at home. It's a good fit if you like a slim, featherweight knife and a clean metal design. It's the wrong line if you want a wooden handle, a heavy blade or a dishwasher-safe knife.
You won't find star ratings or borrowed testimonials here. We'll look at what the knives are made of, which shapes the line includes and how it compares with other SAMURA series, so you can decide for yourself.
Bamboo knife review at a glance
| Blade steel | Single-layer AUS-8 stainless steel |
|---|---|
| Hardness | 58–59 HRC |
| Edge | Double bevel; 15–17° on the kitchen knives, 40° on the cleaver |
| Handle | Stainless steel shaped like a bamboo stem |
| Construction | Full metal body |
| Lineup | 12 knives plus a 3-piece set and a 5-piece block set |
| Care | Hand wash and dry; no dishwasher |
| Warranty | 2 years |
What "bamboo knife" really means here
Search for bamboo knives and you'll find a mix of products: knives with handles made of real bamboo, wooden kitchen tools and all-steel designs like this one. Let's be clear about what you get from SAMURA. There's no bamboo in these knives. The name refers to the handle, which is stainless steel modeled on a bamboo stem. If you want the warmth of a natural material in your hand, take a look at our wood handle knives instead.
The bamboo cutting board is a separate topic too. If that's what brought you here, our comparison of end grain, wood and bamboo boards explains how each one treats your edge.
What works well
- Low weight. The 200 mm chef's knife weighs only 113 g, and the paring knife 51 g. That's easy on the hand during long prep sessions.
- Easy home sharpening. AUS-8 at this hardness and a double-bevel edge make resharpening on a whetstone straightforward.
- Corrosion resistance. The stainless steel blade and handle are a sensible match for a busy kitchen, provided you dry them after washing.
- A wide lineup. The line runs from a cheese knife to a heavy cleaver, so you can build a matching set.
- Distinctive looks. The silver stem handle gives the line a look all its own.
What to know before you buy
- It's light, not hefty. If you like a knife that does the work through its own weight, these thin blades may feel too delicate. A 200 mm Mo-V chef's knife weighs 221 g, nearly twice as much.
- A steel handle feels different. It's firmer and cooler in the hand than wood or G-10. Some cooks love that, others don't, so think about what you normally prefer.
- Single-layer steel. There's no Damascus pattern and no harder core, so the edge will need attention more often than one at 60–61 HRC.
- Hand wash only. Being all metal doesn't make these knives dishwasher friendly. Keep them out of it and don't leave them in the sink.
The steel: AUS-8 at 58–59 HRC
AUS-8 is a corrosion-resistant stainless steel, and at 58–59 HRC it offers a practical balance. The edge holds up to everyday prep, and it isn't so hard that sharpening becomes a chore. If you're newer to whetstones, that's a real plus. The whole series has thin blades, so the knives slip through vegetables and boneless meat with little effort.
The kitchen knives have a double-bevel edge at a factory angle of 15–17°. The cleaver is ground much wider, at 40°, which lets it take on bones and tendons. For more on what these numbers mean, read our knife material comparison.
The handle: steel shaped like bamboo
The handle is the signature of the series. Together with the blade, it creates a clean, one-material look. It's shaped to sit comfortably in the hand and keeps the knife light. On the 150 mm utility knife, for example, the ribbed profile gives you a firm grip and helps keep the knife from turning, even when your hand is wet. On the steak knife, a hollow handle keeps the weight down to 55 g.
The balance varies with the blade. The small santoku has its center of gravity shifted forward, which takes some of the effort out of each cut, and the cleaver is a different animal altogether at 347 g.
The Bamboo lineup: which knife does what
| Knife | Blade | Weight | Best for |
|---|---|---|---|
| Paring | 80 mm | 51 g | Peeling and coring small produce |
| Steak | 110 mm | 55 g | Steak, boneless meat, fish |
| Utility | 125 mm | 59 g | Peeling, sausage, cheese |
| Soft cheese | 135 mm | 53 g | Cutting and serving cheese |
| Small santoku | 140 mm | 67 g | Compact everyday slicing and chopping |
| Utility | 150 mm | 67 g | Salads, sandwiches, fruit |
| Santoku | 160 mm | 109 g | Everyday vegetables, meat and fish |
| Cleaver | 180 mm | 347 g | Beef, pork, poultry, bones |
| Chef's | 200 mm | 113 g | Most kitchen jobs |
| Slicing | 200 mm | 101 g | Thin slices of boneless meat and fish |
| Bread | 200 mm | 111 g | Crusty loaves, citrus, pineapple |
| Grand chef's | 240 mm | 136 g | Larger produce and boneless cuts |
Chef's knife or santoku: your main blade
The Bamboo chef's knife is a European-style all-rounder, with a 46 mm tall blade that rises to the point. The Bamboo santoku is shorter, has a spine that slopes down to the tip and has small oval notches that help keep food from sticking. Choose the chef's knife if you like a long rocking cut, and the santoku if you prefer a compact blade. Our santoku vs chef knife guide goes into more detail.
The cleaver: the heavyweight of the family
The Bamboo cleaver stands apart from the rest. It has a massive, very wide blade for beef, pork and poultry, including the bones, tendons and tough tissue the other knives should stay away from. It's also handy for taking the head off a large fish and chopping it into steaks.
The sets: the practical starting point
The Bamboo 3-piece set includes the 80 mm paring knife, 150 mm utility knife and 200 mm chef's knife, and together they weigh just 227 g. The Bamboo knife block set swaps in the 125 mm utility knife, adds the 200 mm slicing knife and comes with a brush holder that keeps the blades from touching each other. Pick the block set if you need storage as well as knives.
Bamboo vs Harakiri, Kaiju and Mo-V
| Line | Blade | Handle | Feel |
|---|---|---|---|
| Bamboo | AUS-8, 58–59 HRC | Stainless steel | Very light, all metal |
| Harakiri | AUS-8, 58–59 HRC | ABS plastic or acrylic | Light, full tang |
| Kaiju | Hammered AUS-8, 58–59 HRC | Pakka wood | Warmer, medium weight |
| Mo-V | AUS-8, 58–59 HRC | G-10 with steel bolster | Solid, heavier |
All four share the same steel and hardness, so the decision is really about the handle and how much weight you like. For a closer look at the other lines, read our Harakiri review and Kaiju review.
How to care for Bamboo knives
- Rinse with hot water and wipe dry before first use.
- Wash by hand with non-abrasive materials, then wipe dry. Don't use a dishwasher or leave the knife in the sink.
- Cut on wooden or plastic boards, never on glass.
- Leave bones to the cleaver and frozen food to a double-sided saw knife with a serrated blade.
- Store in a brush block or knife holder where the blade won't touch metal items.
- Use a honing rod between sharpenings, and resharpen on a whetstone at the factory angle.
Who the Bamboo line is for
Bamboo is a good match if you want a light knife, like a modern metal look, or tire easily during long prep sessions. It also makes a memorable gift for an avid cook, and the set works in a home kitchen as well as a professional one. Look elsewhere if you prefer a heavier blade that drives through food, want a natural handle material or would rather not hand wash your knives. You can see the whole range in our Bamboo collection.
Bamboo knife FAQ
Are Samura Bamboo knives made of bamboo?
No. Both the blade and the handle are steel: the blade is AUS-8 and the handle is stainless steel shaped like a bamboo stem.
Are Bamboo knives good for beginners?
Yes, if a light knife appeals to you. AUS-8 at 58–59 HRC is easy to resharpen, and the double-bevel edge is simple to maintain on a whetstone.
Can Bamboo knives go in the dishwasher?
No. A dishwasher isn't recommended. Wash them by hand and wipe them dry, and don't leave them in the sink for long.
Can the Bamboo cleaver cut through bones?
Yes. Its 40° edge is made for fairly large bones, tendons and other tough tissue. The rest of the line should stay away from bones.
What's the difference between the 3-piece set and the block set?
The 3-piece set has a paring knife, a 150 mm utility knife and a chef's knife. The 5-piece block set has a paring knife, a 125 mm utility knife, a slicing knife and a chef's knife, plus a brush holder.