Chef's knife 200 mm Dellinger Samurai

Product detailed description

Chef's knife Chef/Gyuto Dellinger Samurai

The Gyuto knife, also known as the Chef knife, is a symbol of versatility, balance and precision performance. It is inspired by Japanese tradition, but perfectly adapted to the needs of the modern kitchen. The name "Gyuto" literally means "meat slicer", which describes its original purpose, but today this knife is valued for its versatility - it can handle a wide range of kitchen tasks with complete ease.

With a blade shape that tapers gracefully from the spine and blade to a fine point, it provides maximum control, precision and smoothness of movement for any slicing task. It is ideal for cutting meat, slicing fish, cleaning, as well as preparing fruits and vegetables. The higher tip also allows for cradling herbs, garlic or nuts, making the knife a truly versatile tool in the kitchen.

The Gyuto blade is thin but extremely strong and sharp - it slices with minimum resistance and maximum precision. This makes working with it not only efficient, but also extremely pleasant. The balanced design and ergonomic handle ensure perfect stability and comfort for prolonged work, whether you are a professional or a passionate home cook.

The Gyuto Dellinger knife is a combination of Japanese elegance, European strength and modern technology. It's a knife that handles everything from delicate fillets to precise vegetable slicing with the ease, precision and elegance that only true master tools offer.

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.