Chef Knife Dellinger Carbon Fragment

Product detailed description

Japanese Chef/Gyuto Knife Dellinger Carbon Fragment

This Chef/Gyuto 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.

Knives from the Dellinger Carbon Fragment series are a symbol of the near future. The beginning of a new age and a revolution in the production and processing of modern knives. The sharp blade is made up of 110 layers of two hard stainless and forged steels. The blades of these knives are hardened in high-precision vacuum heat treatment furnaces and then cooled with nitrogen. Each knife is hand-ground at an angle of 12-15° and with a hardness of around 60 HRC achieves an exceptional to extreme sharpness. Knives made of this steel are extremely suitable for outdoor kitchens and BBQs. For slicing and chopping vegetables, meat and bones, it's a key tool you'll never be without. Tough Damascus steel without core (full Damascus) will fulfill all your expectations of a modern and sharp knife.

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

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A touch of the future

The ultra-light carbon handle gives a modern and almost perfect impression. It will become the jewel of your kitchen and, together with its extraordinary blade, will provide excitement and performance that will thrill you. Double riveting ensures perfect strength, stability and connection of the shining blade and handle made of materials designed for the space program.

Chef/Gyuto knife parameters:

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.