Dellinger Serbian knives: six distinctive shapes inspired by outdoor cooking

Open almost any popular video about cooking over an open fire and you will quickly notice one distinctive tool. A wide blade, substantial spine, wooden handle and leather sheath create a knife that resembles a combination of a chef's knife, cleaver and outdoor working tool.

This style was also popularized by Almazan Kitchen videos, filmed outdoors and built around simple cooking with fire, meat, vegetables and honest ingredients. As a result, the term “Serbian knife” has become commonly used among customers for wide and robust blades of a similar character.

What does “Serbian knife” actually mean?

It is not a precisely defined knife type with standardized dimensions or prescribed geometry. Today, the term usually refers to robust knives with a tall and wide blade, substantial weight and versatile use for preparing meat, vegetables and grilled dishes.

Six knives, six different personalities

Although all selected models share a similar basic concept, they differ in dimensions, weight, handle material and blade character. These differences determine whether a knife is better suited to everyday ingredient preparation, large pieces of meat, outdoor cooking or more demanding chopping.

PMX75 Dellinger D2 Rasp: compact, but certainly not delicate

Dellinger D2 Rasp BBQ has a 145 mm edge, a 5 mm thick blade and a weight of 540 g. It is the shortest model in this comparison, but it is still a genuinely robust tool.

The shorter profile makes the blade easier to control and will appeal to customers who want the typical appearance of a Serbian knife without an edge measuring almost twenty centimetres. The rosewood handle and leather sheath underline its rustic character.

K-H35 ZED ONE Burgerfest: Damascus elegance and lower weight

Dellinger ZED ONE Burgerfest BBQ differs significantly from the other models. Its cutting core is made from Japanese VG-10 steel protected by Damascus cladding. With a 195 mm edge, it weighs approximately 360 g.

Compared with the massive D2 models, it therefore feels lighter and more agile. It suits cooks who want a wide blade and striking appearance but prefer smooth slicing to maximum weight. The ebony handle is complemented by three decorative rivets.

PMX122 Gleipnir: when you want the weight to work for you

Dellinger Gleipnir BBQ is the heaviest knife in our comparison at 720 grams. The D2 tool-steel blade has a 175 mm edge, a thickness of 4 mm and a stated hardness of 60–62 HRC.

This model is suitable for customers looking for a truly substantial knife for outdoor cooking, meat portioning and a significantly more forceful working style. The African wenge wood handle provides plenty of space for a secure grip.

PMX130 Kokki: specialist for demanding chopping

Dellinger D2 Kokki BBQ combines a 165 mm edge, a 4 mm thick blade and a weight of approximately 500 g. The olive-wood handle is reinforced with two decorative rivets.

Kokki is intended not only for meat and vegetables but also for chopping bones and frozen foods. Always work on a stable, solid chopping block, use a straight controlled strike and avoid levering or twisting the blade in the material.

PMX99 ALMALIFE: a large blade for large portions

Dellinger D2 ALMALIFE BBQ offers a 195 mm edge, a 5 mm blade thickness and a weight of 665 g. It is therefore one of the largest and most distinctive models in the entire group.

The long cutting edge is suitable for processing larger pieces of meat, portioning grilled ingredients and preparing larger quantities of vegetables. The broad blade surface can also be used to transfer chopped ingredients from the cutting board. The olive-wood handle gives each piece a natural grain.

PMX96 ALMA: a sensible middle ground between size and handling

Dellinger D2 ALMA BBQ has a 160 mm edge, a blade approximately 4 mm thick and a weight of around 550 g. Compared with ALMALIFE, it is shorter and easier to handle while still retaining the substantial weight of a robust knife.

ALMA makes sense as a versatile option for slicing, portioning and everyday chopping during BBQ preparation. The hard wenge-wood handle is hand-shaped and reinforced with two rivets.

How to choose the right model

D2 or VG-10?

Five of the compared models use D2 tool steel. It is popular for its good wear resistance and ability to retain an edge for a long time. However, it is not completely stainless, so it requires thorough drying and occasional protection with a suitable oil.

ZED ONE uses a core made from Japanese VG-10 steel with Damascus cladding. It offers very good corrosion resistance and a more refined chef's-knife character. The steel name alone does not tell the whole story, however – blade thickness, geometry, weight and intended use are equally important when choosing a knife.

Correct working technique

• Use a stable wooden or suitable composite cutting board.
• Hold the knife firmly but without unnecessarily tensing your grip.
• When slicing, make use of the blade's length and its own weight.
• When chopping, guide the blade straight and do not twist it in the material.
• Do not use the knife as a pry bar, screwdriver or substitute for an axe.
• Process bones and frozen ingredients only with a model specifically designed for them.
• Move ingredients with the flat side of the blade, not by dragging the sharp edge sideways across the cutting board.

Care for wide BBQ knives

A robust appearance does not mean the knife requires no care. After each use, wash it by hand, dry it immediately and, with D2 blades, do not leave residues of acidic or salty foods on the surface. The wooden handle can be treated with a suitable oil when needed.

Do not wash the knives in a dishwasher. High temperature, chemicals and prolonged moisture can damage the edge, handle and blade finish. Before placing the knife in a leather sheath, it must be perfectly clean and dry.

For restoring the edge, we recommend using sharpening stones. If you want to practise the correct technique under expert guidance, you can also attend the knife sharpening course.