Kitchen knife Samura HARAKIRI 4.7" (120 mm) 58 HRC, black handle

Samura HARAKIRI 4.7" (120 mm) is a compact universal kitchen knife with a 120 mm stainless steel blade hardened to 58 HRC and a black ABS handle. Designed for everyday food preparation, this lightweight utility knife combines a thin, precisely ground edge with balanced ergonomics to perform a variety of slicing and trimming tasks in both home and professional kitchens. The blade construction emphasizes edge retention and easy maintenance, while the slim profile provides control for precision cutting of fruits, vegetables and small portions of meat.

Advantages

The 58 HRC hardness ensures a durable cutting edge that maintains sharpness for longer use cycles. A 120 mm thin blade delivers accurate, clean cuts and improved maneuverability for detailed work. The ABS plastic handle keeps overall weight low and provides a stable grip for repetitive tasks. The knife’s compact size and balanced design make it suitable for quick prep and fine trimming without the bulk of larger blades.

Suitable for

• Slicing and peeling fruits and small vegetables
• Precision trimming of meat and poultry portions
• Cutting sausages, cheese and small deli items
• Detailed tasks like deveining shrimp or segmenting citrus
• Everyday kitchen prep in home and professional settings

Key specifications

• Blade length: 120 mm (4.7")
• Blade material: stainless steel
• Blade hardness: 58 HRC
• Blade type: utility / multi-purpose
• Handle material: ABS plastic
• Overall length: 230 mm
• Weight: 53 g

How to use

Hold the knife with a comfortable pinch or full-handle grip depending on the cut. Use the tip and thin edge for precision tasks and the belly for light slicing motions. Apply gentle, steady pressure and let the blade do the work rather than forcing cuts. After use, wash by hand with warm water and mild detergent, dry immediately and store in a knife block or magnetic strip to protect the edge.

Usage recommendations

For best edge life, sharpen periodically with a fine whetstone or ceramic rod following the blade’s original angle. Avoid cutting hard bones or frozen foods to prevent chipping. Clean and dry the knife after each use and store it away from other metal utensils.