Chef Knife 225 mm Dellinger Kita - North Damascus

Product detailed description

Chef's knife Gyuto/Chef 225 mm Dellinger Kita North Damascus

This knife is ideal for versatile use. Thanks to the fact that the spine of the knife and the blade taper to a point, it has the ideal shape for every kind of slicing. It is suitable for cutting meat, slicing fish, cleaning meat and fish, fruits and vegetables. The higher tip also allows you to cradle herbs or nuts.

Razor-sharp blade

The blade of the Dellinger Kita North Damascus series has a cutting core made of 10Cr15CoMoV steel (a substitute for Japanese VG-10 steel). This steel has a long lasting sharpness at R62 +/- 1 Rockwell hardness. The core is sandwiched between 6 layers of 2 stainless damascene steels, which provide exceptional durability and toughness. The shimmering damascene SURFE pattern minimizes friction when cutting and prevents the material being cut from sticking to the blade. The Damascene pattern is unique, unrepeatable and will become a symbol of your individuality.

Handle suitable for big men

The ergonomic handle is made of natural Desert Iron Wood and is decorated with two mosaic rivets and a Celtic engraving. The handle fits perfectly in the hand and thus provides comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy.

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Chef/Gyuto knife parameters:

We recommend purchasing a sheath or blade protector for the knife.

Kit Dellinger Kita North Damascus

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% confident in 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 the 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.