BLACK NOVEMBER −30%
Samura Butcher Skinning Knife 173 mm
173 mm / SKU: SBU-0067
€23,99
Regular price €23,99
Your price with BLACK NOVEMBER −30%
€16,80 You save €7,19
The discount is applied automatically in the bag. No code needed. Valid until 30 November.
VAT included
Estimated EU delivery: 2–5 business days
An estimate. Destination, order processing and public holidays can change it.
The edge, in numbers
A 173 mm skinning knife for removing skin and trimming meat. The AUS-8 stainless steel blade (58–59 HRC) is sharpened by hand with a convex edge and set in a curved black TPE handle with a textured grip.
- Blade material
- AUS-8
- Hardness
- 58–59 HRC
- Edge type
- Convex edge
- Blade length
- 173 mm
The details
A closer look
The Samura Butcher skinning knife is a specialist knife for preparing meat. Its 173 mm blade is made for removing skin and trimming fat and sinew, so your cuts of meat are ready for cooking. The hand-sharpened AUS-8 stainless steel blade is paired with a curved black TPE handle with a textured grip.
Blade and steel
The blade is made from a single layer of AUS-8 stainless steel, hardened to 58–59 HRC. This hardness gives you an edge that lasts through regular meat prep, and when it does start to dull, you can bring it back on a whetstone. AUS-8 is a corrosion-resistant stainless steel, but you should still wash and dry the knife soon after use.
Every Butcher knife is sharpened by hand with a convex edge: the sides of the blade curve gently into the edge instead of meeting in a flat V. SAMURA uses this technique for a durable, even cutting edge.
Handle and balance
The handle is made of black TPE. It has the curved shape of the Butcher series and a textured, non-slip grip that lets you make confident, quick cuts.
Best uses
- Removing skin from meat
- Trimming away fat and sinew
- Removing membranes from cuts of meat
- Tidying boneless cuts before cooking
Care and sharpening
Rinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and leave chopping through bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.
About the Butcher series
Made for old-school and modern cooks alike, the Butcher series combines manually sharpened AUS-8 stainless steel blades with curved TPE handles and offers what butchers value most: comfort, safety and efficiency. Like all SAMURA knives, this skinning knife comes with a 2-year warranty.
Key features
- AUS-8 stainless steel blade, 58–59 HRC
- Convex edge, sharpened by hand
- Curved black TPE handle with a textured, non-slip grip
- 173 mm blade for skinning and trimming meat
- 2-year warranty
Specifications
Technical details
| Series | Butcher |
|---|---|
| Knife type | Skinning knife |
| Purpose | Meat |
| Blade length | 173 mm |
| Blade material | AUS-8 stainless steel |
| Hardness | 58–59 HRC |
| Steel layers | 1 |
| Edge type | Convex edge |
| Handle material | TPE |
| Handle color | Black |
| Dishwasher safe | No |
| SKU | SBU-0067 |
| EAN | 4751029326874 |
Specifications: SAMURA product data
Care & sharpening
Keep it sharp
- Before first use, rinse with hot water and wipe dry.
- Use only on wooden or plastic cutting boards, never on glass.
- Take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided saw knife with a serrated blade for frozen food.
- Clean by hand with non-abrasive materials and wipe dry. A dishwasher is not recommended.
- Do not leave knives in the sink for a long time.
- Store in a brush block or knife holder so that the blade does not touch metal items.
- Sharpen on a whetstone and keep the original factory bevel angle of 15–17°. Use a honing rod between sharpenings, moving the edge along the rod from the handle to the point.
- Never test sharpness with bare hands; use a piece of paper.
Care and keep
Care kit for this knife
Chosen for AUS-8 steel with a convex edge: a #1000/#3000 whetstone, a TPU cutting board and a magnetic holder.
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What steel is the Samura Butcher Skinning Knife 173 mm made of?
The blade is made of AUS-8 stainless steel. It is hardened to 58–59 HRC.
How long is the blade?
The blade is 173 mm long.
What kind of edge does it have?
Edge type: Convex edge.
How do I keep it sharp?
Wash it by hand, dry it straight away and cut on a wooden or plastic board. Chosen for AUS-8 steel with a convex edge: a #1000/#3000 whetstone, a TPU cutting board and a magnetic holder.
How fast is delivery, and can I return it?
Standard shipping is free from €79 and EU delivery usually takes 2–5 business days. You can return it within 14 days, and it has a 2-year legal guarantee.
Four reasons to choose SAMURA
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Ultra-sharp from the first cut
Steel guideJapanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.
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Premium quality, fair price
All seriesThe steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.
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Packaged to be given
Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.
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Build your own collection
Every series offers matching knives for every task. Complete one series or combine your favourites across collections.