Keukenmes Samura Mad Bull 18 cm blauw SMB-0040

The Kitchen knife Samura Mad Bull 18 cm blue SMB-0040 is a versatile kitchen hatchet designed for cutting, chopping, slicing and dicing. It features an 18 cm AUS-8 stainless steel blade with a convex profile and a hardness of 60 HRC for sustained edge retention. The ergonomic blue G10 handle offers a comfortable and secure grip for everyday kitchen tasks. Hand-forged styling and balanced geometry make the Mad Bull suitable for both precise slicing and heavier cleavage work while remaining compact at a total length of 300 mm.

Advantages

The Mad Bull combines a razor-sharp single-layer AUS-8 blade with a convex grind that supports clean cuts and reliable edge strength. High hardness (60 HRC) contributes to long-lasting sharpness while the G10 handle provides durability, water resistance and a non-slip surface. Its compact hatchet form and balanced weight distribution allow controlled chopping and fine slicing without excessive bulk. Packaged in original Samura packaging and made from Japanese materials with assembly in China.

Suitable for

• Preparing vegetables and fruit
• Slicing and portioning raw or cooked meat
• Chopping herbs and aromatics
• Everyday kitchen cutting and meal prep tasks

Key specifications

• Blade length: 180 mm
• Total length: 300 mm
• Blade material: AUS-8 stainless steel
• Blade hardness: 60 HRC
• Number of steel layers: 1 (monosteel)
• Blade thickness: 3 mm
• Blade width: 110 mm
• Handle material: G10
• Design: convex profile, hand-forged appearance

How to use

Use the Mad Bull like a compact cleaver for both delicate and heavier kitchen tasks. For slicing and portioning, use smooth, controlled draws across the cutting board; for chopping, employ a steady downward motion keeping the blade perpendicular to the board. Maintain a secure two- or one-handed grip on the ergonomic G10 handle depending on the cut, and position food on a stable cutting surface. Avoid using the blade on bone or frozen foods to prevent edge damage.

Recommendations

To preserve the AUS-8 edge and finish, dry the blade after washing and avoid prolonged exposure to moisture. Regularly hone and sharpen on a whetstone as recommended for carbon-containing and high-hardness steels. Store the knife dry, ideally in a knife block, sheath or on a magnetic strip, and follow safe cutting practices to ensure long-term performance.