Samura Butcher Boning Knife 187 mm

The blade is a single layer of AUS-8 stainless steel with a hardness of 58–59 HRC. For boning work, that means an edge that stays keen through a session of trimming and portioning, and steel that you can resharpen on a whetstone without much effort. AUS-8 is corrosion-resistant, though the blade should still be washed and dried soon after use.

All Butcher knives are sharpened by hand with a convex edge: the faces of the blade curve gently into the cutting edge rather than meeting in a flat V. SAMURA uses this technique for a durable, even edge.

The black TPE handle follows the curved form of the Butcher series and has a textured, non-slip grip. When you guide the blade along a bone or around a joint, that grip helps you stay in control and make confident, quick cuts.

• Cutting meat away from the bone
• Trimming fat and sinew
• Removing membranes from cuts of meat
• Portioning boneless meat before cooking

Rinse the knife with hot water and wipe it dry before you use it for the first time. Work around bones rather than through them, leave chopping through bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade, and cut on wooden or plastic boards, never on glass. Wash the knife by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, the knife should not be left in the sink for long, and you should store it in a brush block or knife holder where the blade does not touch metal items. Between sharpenings, draw the edge along a honing rod from the handle to the point, and resharpen on a whetstone at the original factory bevel angle of 15–17°.

SAMURA built the Butcher series around comfort, safety and efficiency, the qualities butchers value most, pairing manually sharpened AUS-8 stainless steel blades with curved TPE handles for old-school kitchen technicians and modern cooks alike. This boning knife, like all SAMURA knives, comes with a 2-year warranty.