Kitchen cleaver Samura Harakiri 180 mm blade, 59 HRC, black handle

Samura Harakiri kitchen cleaver with a 180 mm AUS-8 stainless steel blade and a black ABS handle is designed for heavy-duty kitchen tasks including chopping, slicing and portioning meat and dense vegetables. The blade is hardened to approximately 59 HRC (manufacturer states 58 HRC in some specs) and features a 40° sharpening angle that preserves a durable cutting edge. The cleaver balances a wide, relatively heavy blade with an ergonomic handle to provide controlled, efficient cutting in both professional and home kitchens. The blade includes a hanging hole for convenient storage.

Advantages

The Harakiri cleaver delivers long edge retention due to AUS-8 stainless steel and a hardened core, while its 40° bevel provides a reliable sharp edge for repetitive work. The ABS handle offers a secure, non-slip grip that resists moisture and temperature changes and contributes to a well-balanced feel. Lightweight overall for its class, the cleaver is suitable for extended use without excessive fatigue. The blade profile and thickness are optimized for chopping, portioning and fine slicing of dense food items.

Suitable for

• Chopping and portioning large pieces of meat and trimming connective tissue
• Slicing and dicing dense vegetables such as squashes and root vegetables
• Preparing minced meat and cutting through joints and tendons (not for breaking bones)
• Professional kitchen prep and robust home cooking tasks

Key specifications

• Blade material: AUS-8 stainless steel
• Blade length: 180 mm
• Overall length: 300 mm
• Blade hardness: ~59 HRC (manufacturer’s published hardness near 58–59 HRC)
• Blade thickness: 1.6 mm
• Blade width: 90 mm
• Handle material: ABS plastic, black
• Net weight: 296 g
• Bevel angle: 40° (sharpening angle)

How to use

Hold the cleaver with a firm pinch grip on the blade or a full-handle grip depending on the cut for maximum control. Use a stable cutting board and employ a chopping or rocking motion as appropriate for the ingredient: straight downward chops for portioning thicker items, controlled slicing for finished cuts. The cleaver is intended for cutting meat, joints, tendons and dense vegetables; it is not intended for intentionally breaking or splitting large bones. After use, wash by hand with mild detergent, dry immediately and store in a dry place or hang using the blade hole to maintain the edge and prevent corrosion.

Usage recommendations

For longest edge life, hone regularly with a fine ceramic rod or steel and sharpen on a whetstone as needed. Avoid cutting on very hard surfaces such as ceramic or tempered glass; use a wooden or plastic cutting board. Do not use the cleaver to pry or break bones. Periodically inspect the handle and blade for wear; if the edge chips or dulls significantly, resharpen to restore cutting performance.