Samura Butcher SBU-0084 Short Chef Kitchen Knife 150 mm AUS-8 Japanese Steel 58 HRC

The Samura Butcher SBU-0084 short chef kitchen knife is a professional-grade culinary tool designed for precision cutting, slicing, and chopping. Featuring a 150 mm blade crafted from high-quality AUS-8 Japanese steel with a hardness of 58-59 HRC, this knife delivers exceptional sharpness and long-lasting durability. Rooted in Japanese traditions and manufacturing expertise, the Samura Butcher series is engineered to meet the demanding requirements of both culinary professionals and home cooks, ensuring reliable performance during everyday food preparation tasks.

Advantages

The knife features a blade made from durable AUS-8 Japanese steel that retains its sharp edge significantly longer than conventional steel blades. It undergoes manual sharpening using a specialized convex technique, which ensures smooth slicing through various food fibers without leaving rough edges. The ergonomic handle made of ultrastrong polypropylene includes a textured grip surface to prevent slipping, even when working with wet hands, thus maximizing user safety and control during fast-paced cutting tasks.

Suitable for

• Precision slicing of meats and vegetables
• General kitchen chopping and food preparation tasks
• Professional culinary environments and home kitchens
• Users requiring a secure, non-slip textured grip

When it may not be suitable

This knife is not designed for heavy-duty bone chopping, frozen food cutting, or use as a general utility tool for prying. Improper use on extremely hard surfaces or rigid materials may damage the fine cutting edge.

Key specifications

• Blade type: Chef knife
• Blade material: AUS-8 Japanese steel
• Blade hardness: 58-59 HRC
• Blade length: 154 mm
• Total length: 280 mm
• Blade width: 47 mm
• Blade thickness: 23 mm
• Net weight: 132 g
• Handle material: Thermoplastic polypropylene
• Number of steel layers: 1

How to use

Hold the handle firmly using the textured grip for secure control and optimal leverage during cutting operations. Use a rocking motion for efficient chopping or a straight downward motion for precise slicing on a wooden or plastic cutting board. Ensure the blade remains perpendicular to the cutting surface to maintain clean cuts and prevent lateral stress on the steel.

What to consider before purchase

• Assess whether the 150 mm blade length fits your daily food preparation habits
• Consider the need for manual sharpening using a convex technique or compatible sharpening stones
• Verify that the thermoplastic polypropylene handle meets your ergonomic preferences

Usage recommendations

Always wash the knife by hand using mild detergent and dry it immediately after use to maintain the quality of the steel. Avoid cleaning the knife in a dishwasher and refrain from cutting on glass, ceramic, or stone surfaces to preserve the sharpness of the edge.