Kitchen knife Samura Harakiri Gyuto 182 mm, AUS-8 steel, 59 HRC

Samura Harakiri Gyuto 182 mm is a universal kitchen knife crafted for everyday professional and home use. The 182 mm Gyuto blade is made from AUS-8 stainless molybdenum-vanadium steel with a hard, long‑lasting edge (specified at 58–59 HRC in available materials) and a profile that balances a fine cutting edge with a robust spine. The knife features a full tang construction with ABS plastic handle scales, a double‑bevel edge and a slim, versatile shape that supports slicing, chopping and precision cuts. Lightweight and balanced, the knife is supplied in original Samura packaging.

Advantages

The AUS-8 steel combines corrosion resistance with the ability to hold a reliable edge for routine kitchen tasks. The Gyuto profile provides a long cutting surface for smooth slices and a tapered tip for detailed work. Full tang construction with ABS handle scales offers stable handling and good balance while remaining easy to maintain. The compact 182 mm blade length makes this knife suitable for both confined kitchen spaces and detailed preparation.

Suitable for

• Slicing raw and cooked meat
• Cutting fish and filleting smaller portions
• Slicing and chopping vegetables
• Precision tasks: trimming, fine dicing and garnishing

Key specifications

• Blade length: 182 mm
• Overall length: 304 mm
• Blade material: AUS-8 stainless steel
• Blade hardness: approx. 58–59 HRC
• Blade geometry: double‑bevel Gyuto profile
• Handle material: ABS plastic with full tang construction
• Blade thickness: 1.7 mm (measured at the spine area equivalent to 17 mm listed overall thickness dimension context)
• Blade width: 41 mm
• Net weight: 114 g

How to use

Use the Samura Harakiri Gyuto for straight slicing motions and rocking cuts, depending on the task. For delicate slices, use the length of the blade with a smooth pulling motion; for chopping vegetables use a controlled rocking technique. Keep the tip for detail work like trimming or small‑scale filleting. Handle the knife with a firm pinch grip on the blade and thumb on the spine for best control. Avoid cutting on very hard surfaces such as ceramic or glass which can dull the edge faster.

Usage recommendations

Regularly hone the edge with a fine steel or ceramic rod to maintain sharpness, and sharpen on an appropriate whetstone or professional sharpening system when necessary. Hand wash and dry immediately after use to preserve the blade finish and prevent spotting; do not leave the knife in water or a dishwasher. Store the knife in a protective sheath, magnetic strip or dedicated slot to protect the edge and ensure safe handling.