Kitchen knife Samura Harakiri semi-serrated steak knife SHR.0031B, blade type: semi-serrated

The Samura Harakiri semi-serrated steak knife SHR.0031B is a handheld kitchen knife designed specifically for slicing cooked meats. The blade combines a sharp slicing edge with short serrations to cut through steak crusts and roast surfaces while maintaining a clean, controlled cut through cooked fibers. The knife is suitable for both professional and home kitchens where precise portioning and minimal tearing are important.

Advantages

The semi-serrated blade balances a straight cutting edge and small scalloped teeth, reducing the need to saw excessively while preserving the texture of sliced meat. The blade geometry facilitates smooth, even slices and helps to maintain presentation quality. Its compact, handheld design provides good control when portioning steaks, roasts and other cooked meats. Materials and finishing are chosen to resist sticking and to allow straightforward cleaning and maintenance.

Suitable for

• Slicing cooked steaks and roasts
• Carving individual portions at the table
• Restaurant kitchen and banquet service
• Home use for family meals and special occasions

Key specifications

• Blade type: semi-serrated combining straight edge and scalloped teeth
• Intended use: cooked meats and steak portioning
• Handle: ergonomic handheld design for controlled cutting
• Finish: smooth polished surfaces with serration zones to reduce sticking
• Application environment: professional and domestic kitchens

How to use

Hold the knife by the handle with a secure grip and use a single steady slicing motion when cutting cooked meat to allow the semi-serrated edge to engage the crust and pass through fibers cleanly. For best results, let roasted meat rest before slicing to retain juices and use a cutting board to protect the blade and provide stable support. Avoid excessive sawing; let the serrations and slicing edge do the work for even portions and minimal shredding.

Usage recommendations

Hand wash and dry immediately after use to maintain blade condition and prevent corrosion. Store the knife in a block, sheath or magnetic strip to protect the edge. Regular honing with a suitable steel and occasional professional sharpening will preserve the semi-serrated profile and cutting performance.