Samura MO-V Stonewash Santoku hollow ground knife 180 mm AUS-8 Japanese steel 59 HRC

The Samura MO-V Stonewash Santoku hollow ground knife 180 mm AUS-8 Japanese steel 59 HRC is a versatile and reliable kitchen tool designed for efficient everyday food preparation. Combining traditional Japanese blade geometry with modern manufacturing techniques, this santoku knife delivers exceptional cutting performance for both professional chefs and home cooking enthusiasts. The distinctive stonewash finish on the single-layer steel blade provides a matte appearance, enhanced durability, and increased resistance to wear during intensive tasks.

Advantages

This knife features a wide, solid leaf-shaped blade made from high-quality Japanese AUS-8 steel, ensuring long-lasting edge retention and precise cuts. The integration of hollow ground oval notches along the blade creates air pockets that effectively minimize friction and prevent food from sticking during slicing, dicing, and chopping. The ergonomic handle is crafted from extra-durable G-10 fiberglass material, offering a secure, comfortable grip and superior resistance to heat and moisture. Additionally, the hygienic metallic bolster ensures a smooth transition between the blade and handle for balanced handling.

Suitable for

• Slicing, dicing, and chopping meat, fish, and poultry
• Shredding and preparing vegetables and greens
• General food preparation tasks in home and professional kitchens

When it may not be suitable

This knife is not designed for cutting through frozen foods, extremely hard bones, or pits, as this can damage the fine cutting edge. It may also require careful manual maintenance and is generally not recommended for prolonged cleaning inside a standard household dishwasher.

Key specifications

• Blade material: AUS-8 Japanese steel
• Blade hardness: 58-59 HRC
• Blade length: 180 mm
• Total length: 318 mm
• Blade width: 47 mm
• Blade thickness: 29 mm
• Net weight: 221 g
• Handle material: G-10 fiberglass
• Number of steel layers: 1

How to use

Hold the knife using a comfortable pinch grip or a standard handle grip, ensuring your fingers are curled away from the cutting path. Use a rocking or downward slicing motion to process ingredients smoothly, taking advantage of the hollow ground notches to prevent food adhesion. Utilize the wide blade surface to easily transfer chopped ingredients from the cutting board to a bowl or pan.

What to consider before purchase

• Blade length and total weight relative to your personal comfort and hand size
• The need for periodic manual sharpening to maintain optimal edge performance
• Compatibility with traditional knife storage blocks, magnetic strips, or protective sheaths

For best results, wash the knife by hand using mild detergent and dry it immediately after use. Avoid cutting on hard surfaces such as glass, stone, or ceramic plates to preserve the sharpness of the Japanese steel blade.