BLACK NOVEMBER −30%
Samura Okinawa Stonewash Gyuto Knife 170 mm
170 mm / SKU: SO-0185B
€68,99
Regular price €68,99
Your price with BLACK NOVEMBER −30%
€48,30 You save €20,69
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 Japanese-style chef's knife for everyday prep of boneless meat, fish, vegetables and bread. It has a 170 mm AUS-8 stainless steel blade (58–59 HRC) with a stonewash finish, and a rosewood handle.
- Blade material
- AUS-8
- Hardness
- 58–59 HRC
- Edge type
- Double-bevel edge
- Blade length
- 170 mmBlade 170 mm of 325 mm overall
The details
A closer look
The Samura Okinawa Stonewash gyuto knife is a Japanese-style chef's knife with a 170 mm blade. It is an all-round knife for everyday prep, so you can use it for boneless meat, fish, vegetables and bread. The blade is AUS-8 stainless steel with a stonewash finish, and the handle is rosewood.
Blade and steel
The blade is a single layer of AUS-8 stainless steel, hardened to 58–59 HRC. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well to regular use and can be restored on a whetstone when it dulls. The blade is 40 mm high.
The double-bevel edge is ground on both sides of the blade, which keeps resharpening straightforward. The blade also has a stonewash finish: the Okinawa series is offered with a plain AUS-8 or an AUS-8 Stonewash blade, and this gyuto is the stonewash version.
Handle and balance
Like every knife in the Okinawa series, this gyuto has a rosewood handle, here with a nylon bolster. The knife weighs 106 g net and measures 325 mm overall.
Best uses
- Slicing, dicing and portioning boneless meat
- Cutting and portioning fish
- Chopping, slicing and dicing vegetables
- Cutting bread
Care and sharpening
Rinse the knife with hot water before first use, then 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 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 Okinawa Stonewash series
Every knife in the Okinawa Stonewash collection, the stonewash line of the Okinawa series, has a corrosion-resistant AUS-8 blade in a classic Japanese shape and a rosewood handle. The series reflects SAMURA's deep respect for Japanese knife-making traditions, and like all SAMURA knives, this gyuto comes with a 2-year warranty.
Key features
- AUS-8 stainless steel blade, 58–59 HRC
- 170 mm gyuto blade with a stonewash finish and double-bevel edge
- Rosewood handle with nylon bolster
- Net weight 106 g, overall length 325 mm
- 2-year warranty
Specifications
Technical details
| Series | Okinawa Stonewash |
|---|---|
| Knife type | Gyuto knife |
| Purpose | Meat, Fish, Vegetables & fruits, Bread |
| Blade length | 170 mm |
| Total length | 325 mm |
| Blade height | 40 mm |
| Total width | 23 mm |
| Net weight | 106 g |
| Blade material | AUS-8 stainless steel |
| Hardness | 58–59 HRC |
| Steel layers | 1 |
| Blade finish | Stonewash |
| Edge type | Double-bevel edge |
| Handle material | Rosewood |
| Bolster | Nylon |
| Dishwasher safe | No |
| Package dimensions | 37.6 × 8.9 × 3.5 cm |
| SKU | SO-0185B |
| EAN | 4751029327116 |
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: 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.
More from Okinawa Stonewash
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What steel is the Samura Okinawa Stonewash Gyuto Knife 170 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 170 mm long. The total length is 325 mm.
What kind of edge does it have?
Edge type: Double-bevel 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: 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.