Boning Knife 120 mm Dellinger Essence – Kostěj No. 06

Japanese Honesuki Precision in the Dellinger Essence Series

Dellinger Essence „Kostěj“ No. 06 is the sixth knife in the Dellinger Essence series and is designed for precise boning and meat portioning. Its shape is based on the traditional Japanese Honesuki (ほねすき) knife, primarily used for preparing poultry and working around bones, cartilage and joints.

The distinctive pointed, rigid, triangular blade provides excellent control during precise cuts. Unlike traditional Western boning knives, the blade is not flexible. Its rigidity helps guide cuts closely around bones and when portioning poultry.

The 120 mm blade is made from German 1.4116 stainless steel, offering a good balance of sharpness, corrosion resistance and easy maintenance. Its lightweight construction, weighing approximately 80 g, allows precise and controlled knife handling.

Knives in the Dellinger Essence series are designed for both right-handed and left-handed users. The ergonomic synthetic Pakkawood handle fits comfortably in the hand and provides a secure grip during boning and other kitchen tasks.

German 1.4116 Steel – Durable and Easy to Maintain

The blade is made from German 1.4116 stainless steel with a hardness of approximately 56–58 HRC. This steel is popular for its good corrosion resistance, toughness and ease of resharpening.

Each knife is sharpened by hand and inspected before dispatch. Our aim is to deliver a knife that is ready for immediate use, with a cutting edge that meets the standards of the entire Dellinger Essence series.

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Ergonomic Pakkawood Handle

The handle is made from synthetic wood PAKKA WOOD . The material combines the appearance of wood with increased resistance to moisture and environmental changes.

The brown textured handle is hand-polished and ergonomically shaped to provide a secure grip and good control during use. Thanks to its suitable balance, the knife is comfortable to handle when boning, portioning and precisely trimming meat.

Kostěj Knife Specifications

Premium Gift Packaging

Would you like to give the knife as a gift? Premium packaging in the form of a black wooden box with a metal clasp highlights the knife's character and creates an impressive gift for anyone who loves cooking, quality ingredients or kitchen knives.

Another option is laser personalisation, which allows you to create a truly personal gift for birthdays, weddings, anniversaries, Christmas or other special occasions.

Knife Handling Rules

• Never wash the knife in a dishwasher.
• After use, wash the knife by hand and dry it thoroughly immediately.
• Do not use the knife as a lever or subject the blade to excessive sideways pressure.
• Do not use the knife as a screwdriver or as a substitute for other tools.
• Protect the knife from drops, impacts and contact with very hard surfaces.

Sharpening Your Kitchen Knife

For sharpening the knife, we primarily recommend quality water or diamond sharpening stones. If you are unsure about the correct technique, you can contact us directly or attend our knife sharpening courses .

Proper sharpening helps maintain the geometry of the cutting edge and extends the knife's lifespan. Incorrect sharpening with an unsuitable tool can, however, damage the cutting edge.

Choose Suitable Sharpening Tools

Sharpening stone (whetstone) – the recommended choice for precise sharpening of a knife made from 1.4116 steel. For routine edge restoration, a grit of approximately 1000 grit is suitable, while approximately 3000–6000 grit is suitable for finer finishing and smoothing of the cutting edge.

Honing steel – suitable for regular edge maintenance between sharpening sessions.

Pull-through sharpener – a quick and simple option for regular maintenance at home if you do not want to use a sharpening stone.