BLACK NOVEMBER −30%
Samura Harakiri Cleaver 180 mm, Black Handle
180 mm / SKU: SHR-0040B
€30,99
Regular price €30,99
Your price with BLACK NOVEMBER −30%
€21,70 You save €9,29
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 180 mm cleaver for chopping and portioning meat and fish, including meat on the bone. AUS-8 stainless steel blade (58–59 HRC) with a 40° sharpening angle and a black ABS plastic handle.
- Blade material
- AUS-8
- Hardness
- 58–59 HRC
- Edge type
- Double-bevel edge
- Sharpening angle
- 40°
- Blade length
- 180 mmBlade 180 mm of 307 mm overall
The details
A closer look
The Samura Harakiri cleaver is a chef's cleaver with a 180 mm blade and a black handle, made for chopping and portioning meat and fish. Its broad blade is 91 mm high, and at 296 g the knife has a weight suited to working with solid food. It is also the knife the SAMURA care guide recommends for meat with bones, so your other knives do not have to take on that job.
Blade and steel
The blade is made from a single layer of AUS-8 stainless steel, hardened to 58–59 HRC. At this hardness the edge copes with regular chopping, and you can restore it on a whetstone without much effort. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you wash and dry the cleaver soon after use.
The double-bevel edge is ground on both sides, with a factory sharpening angle of 40°. This angle helps the finishing grind last a long time while the blade stays sharp.
Handle and balance
The black handle is made of durable ABS plastic. Like the rest of the Harakiri series, the cleaver has a full-tang construction, and the handle is secured with three classic rivets. Its ergonomic geometry and the balance between blade and handle make the work easier. It measures 307 mm overall.
Best uses
- Chopping and portioning meat
- Chopping meat on the bone
- Dividing large cuts of meat into smaller pieces
- Cutting and portioning fish
Care and sharpening
Rinse the cleaver with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave frozen food to a double-sided saw knife with a serrated blade. Use a honing rod between sharpenings, resharpen on a whetstone at the original factory angle of 40°, and store the cleaver in a brush block or knife holder where the blade does not touch metal items.
About the Harakiri series
The Harakiri series is a sleek, modern SAMURA collection with AUS-8 steel blades in the classic European style and durable ABS plastic handles. The knives are corrosion-resistant, and like all SAMURA knives this cleaver comes with a 2-year warranty.
Key features
- AUS-8 stainless steel blade, 58–59 HRC
- Double-bevel edge, 40° factory sharpening angle
- Black ABS plastic handle
- 180 mm blade, 91 mm high, 296 g net weight
- 2-year warranty
Specifications
Technical details
| Series | Harakiri |
|---|---|
| Knife type | Cleaver |
| Purpose | Meat, Fish |
| Blade length | 180 mm |
| Total length | 307 mm |
| Blade height | 91 mm |
| Total width | 16 mm |
| Net weight | 296 g |
| Blade material | AUS-8 stainless steel |
| Hardness | 58–59 HRC |
| Steel layers | 1 |
| Edge type | Double-bevel edge |
| Sharpening angle | 40° |
| Handle material | ABS plastic |
| Handle color | Black |
| Dishwasher safe | No |
| Package dimensions | 40 × 14.2 × 2 cm |
| SKU | SHR-0040B |
| EAN | 4751029320865 |
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 sharpening angle of this blade (40°). 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: a #1000/#3000 whetstone to restore and refine the edge, an angle holder to keep the angle steady, a TPU cutting board and a magnetic holder.
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What steel is the Samura Harakiri Cleaver 180 mm, Black Handle 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 180 mm long. The total length is 307 mm.
What kind of edge does it have?
Edge type: Double-bevel edge. Sharpening angle: 40°.
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: a #1000/#3000 whetstone to restore and refine the edge, an angle holder to keep the angle steady, 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.