Boning knife 150 mm Dellinger Samurai

Product detailed description

Chef's Boning Knife Dellinger Samurai

The Dellinger boning knife is a tool that combines precision, power and total control. Its long, narrow blade has been designed to move with ease around bones, tendons and joints without leaving the slightest loss of flesh.

Thanks to its extra-thin blade, it penetrates deep into the raw material, allowing clean, smooth cuts even in hard-to-reach areas. This knife is perfectly suited for boning all types of meat, fish and poultry, cutting away skin, gristle and fat, or separating muscle fibres without damaging the meat structure.

The special curved shape of the blade makes it easy to bypass even large joints, while providing maximum precision and confidence in guiding the cut. In the hands of a skilled chef, this knife becomes an indispensable tool for the perfect preparation of meat where millimetres and feel are decisive.

Elegant design, perfectly balanced construction and a sharpness you can rely on - all this makes the Dellinger boning knife a master tool for anyone who loves precision and perfection in detail.

And that handle

The handle is made of G-10 material and is decorated with a central mosaic rivet with samurai emblem. The G-10 material is very attractive and in high demand. The handles are designed to fit perfectly in the hand and provide comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy. They have a specially designed guard shape for an Asian knife grip.

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Knife parameters:

Dellinger Samurai Set

The materials and sharpness remain. Only their shape, size and total weight change.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.