Samura Okinawa Stonewash Slicing Knife Tanto 230 mm
230 mm / SKU: SO-0146BT
€68,99
VAT included
The edge, in numbers
A 230 mm slicing knife for meat, fish and sausage. Its double-bevel blade is AUS-8 stainless steel (58–59 HRC) with a stonewash finish, and the rosewood handle has a nylon bolster.
- Blade material
- AUS-8
- Hardness
- 58–59 HRC
- Edge type
- Double-bevel edge
- Blade length
- 230 mmBlade 230 mm of 384 mm overall
The details
A closer look
The Samura Okinawa Stonewash Slicing Knife Tanto has a 230 mm blade for slicing meat, fish and sausage. It pairs a double-bevel AUS-8 stainless steel blade in a stonewash finish with a rosewood handle.
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 in regular use, and the steel is still straightforward to resharpen on a whetstone. The blade is 37 mm high.
The Okinawa series is offered with a plain AUS-8 blade or an AUS-8 Stonewash blade, both at 58–59 HRC, and this slicing knife is the stonewash version.
Okinawa knives come with single-bevel or double-bevel blades depending on the model, and this slicing knife has a double-bevel edge. It is ground on both sides of the blade (see Care and sharpening below).
Handle and balance
Like every knife in the Okinawa series, this slicing knife has a rosewood handle, here with a nylon bolster. The knife weighs 121 g net and measures 384 mm overall.
Best uses
- Slicing boneless meat
- Slicing and portioning fish fillets
- Slicing sausage
Care and sharpening
Before first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Sharpen on a whetstone at the original factory bevel angle of 15–17°, and between sharpenings use a honing rod, moving the edge along the rod from the handle to the point.
About the Okinawa Stonewash series
Okinawa Stonewash is the stonewash line of the Okinawa series, which brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. The knives in the Okinawa Stonewash collection have AUS-8 blades crafted in classic Japanese shapes and, like all SAMURA knives, come with a 2-year warranty.
Key features
- AUS-8 stainless steel blade, 58–59 HRC
- 230 mm stonewash blade with a double-bevel edge
- Rosewood handle with nylon bolster
- Net weight 121 g, overall length 384 mm
- 2-year SAMURA warranty
Specifications
Technical details
| Series | Okinawa Stonewash |
|---|---|
| Knife type | Slicing knife |
| Purpose | Meat, Fish, Sausage |
| Blade length | 230 mm |
| Total length | 384 mm |
| Blade height | 37 mm |
| Total width | 23 mm |
| Net weight | 121 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 | 42 × 8.2 × 3.3 cm |
| SKU | SO-0146BT |
| EAN | 4751029327093 |
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.
Compare before you choose
A step up, or a step down
Cheaper · −€11,20
BLACK NOVEMBER −30%
AUS-8 · 58–59 HRC · 230 mm
Mo-V Slicing Knife 230 mm
| This knife | Suggested | |
|---|---|---|
| Handle material | Rosewood | G-10 |
| Series | Okinawa Stonewash | Mo-V |
Better · +€36,40
BLACK NOVEMBER −30%
Damascus · 60–61 HRC · 230 mm
Damascus Slicing Knife 230 mm
| This knife | Suggested | |
|---|---|---|
| Blade material | AUS-8 stainless steel | Damascus steel |
| Hardness | 58–59 HRC | 60–61 HRC |
| Handle material | Rosewood | G-10 |
| Edge type | Double-bevel edge | Convex edge |
| Series | Okinawa Stonewash | Damascus |
Sold out
In stock now: Slicing knives
BLACK NOVEMBER −30%
Damascus · 60–61 HRC · 230 mm
Damascus Slicing Knife 230 mm
BLACK NOVEMBER −30%
Damascus · 60–61 HRC · 230 mm
Damascus 67 Slicing Knife Tanto 230 mm
BLACK NOVEMBER −30%
AUS-8 · 58–59 HRC · 230 mm
Mo-V Slicing Knife 230 mm
BLACK NOVEMBER −30%
AUS-8 · 58–59 HRC · 230 mm
Okinawa Slicing Knife Tanto 230 mm
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What steel is the Samura Okinawa Stonewash Slicing Knife Tanto 230 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 230 mm long. The total length is 384 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
-
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
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