Santoku kitchen knife Samura Grand Harakiri SHR.0096B – blade type Santoku, Japanese-style multipurpose knife

Samura Grand Harakiri Santoku is a Japanese-style multipurpose kitchen knife designed for slicing, dicing and chopping in home and professional kitchens. The blade geometry and balance are optimized for precise thin slicing, uniform chopping and controlled rocking cuts, making it suitable for vegetables, fish and boneless meats. The knife combines a compact Santoku profile with a wider blade belly to improve food release and facilitate fast, consistent preparations.

Advantages

The Santoku blade type offers a versatile edge suited to a wide range of kitchen tasks, providing clean, even slices and stable chopping performance. The wider blade enables efficient transfer of cut ingredients from board to pan and reduces sticking. Ergonomic handle design ensures comfortable grip and improved control during repetitive tasks. Construction and blade finish support easy maintenance and consistent cutting results.

Suitable for

• Thin slicing of vegetables and fruit
• Filleting and portioning fish
• Dicing and chopping boneless meats
• General everyday kitchen food preparation

Key specifications

• Blade type: Santoku (Japanese-style multipurpose profile)
• Primary uses: slicing, dicing, chopping
• Blade shape: wide belly for food release and controlled cuts
• Handle: ergonomic profile for secure grip and control
• Intended environments: home and professional kitchens

How to use

Hold the knife with a firm grip on the handle and position the blade tip lightly on the cutting board for controlled rocking or push-cut motions. Use the full length of the cutting edge for long slices and the central section for chopping or dicing. For fish and vegetables, use smooth, single-direction strokes for thin slices; for meats, stabilize the product with your free hand and use steady, even cuts. Maintain consistent cutting technique to achieve uniform pieces.

Usage recommendations

Regularly hone the edge with a sharpening steel to preserve cutting performance and sharpen on appropriate stones or professional sharpeners when needed. Clean the blade by hand with mild detergent and dry immediately to prevent corrosion; avoid dishwashers. Store in a knife block, magnetic strip or protective sheath to protect the edge and ensure safety.