Long slicing knife Samura Harakiri 29 cm blade, model SHR.0049B

The Samura Harakiri long slicing knife features a 29 cm blade designed for precise slicing of large roasts, hams, whole fish and other sizeable food items. Its long, narrow blade enables smooth, continuous strokes that produce thin, even slices, supporting consistent portioning and neat presentation in both professional and home kitchens. The knife is intended for users who need controlled cutting over a longer cutting path, reducing the number of strokes required and minimizing tearing of delicate cooked meats and fish.

Advantages

The 29 cm blade delivers extended reach for slicing large pieces in a single motion, improving efficiency and uniformity. A narrow profile and fine edge geometry help achieve thin, clean slices with minimal effort. The ergonomic handle design provides balance and control during long slicing movements. Constructed to handle cooked meats and fish, the knife supports accurate portioning and attractive presentation without excessive pressure or sawing.

Suitable for

• Slicing large roasts and hams into uniform portions
• Slicing whole or filleted fish for serving
• Preparing deli-style thin slices for platters and buffets
• Portioning cooked meats in restaurant or catering environments

Key specifications

• Blade length: 29 cm
• Blade type: long slicing blade with narrow profile for continuous strokes
• Primary use: slicing cooked meats and fish
• Handle: ergonomic design for balance and control during slicing
• Cutting style: long, smooth strokes for thin, uniform slices

How to use

Hold the handle firmly and position the blade at the top of the roast or fish. Use smooth, continuous strokes from heel to tip, letting the long slicing blade do the work rather than applying excessive downward force. Maintain a consistent angle and motion to produce even slices; for very thin slices, use a single long pull stroke without sawing. After use, clean the blade promptly by hand washing and drying to preserve edge quality and appearance.

Usage recommendations

Regularly hone the edge to maintain slicing performance and sharpen professionally when necessary. Store the knife in a protective sheath or on a magnetic strip to prevent blade damage. Avoid cutting through bones or frozen items to preserve the blade’s fine cutting geometry.