Chef's Knife Santoku 178 mm, Dellinger German Black Samurai

Product detailed description

Santoku kitchen knife Dellinger Black Samurai

The Santoku knife is a versatile knife that originated in Japan. Santoku means "three virtues" - it can handle slicing, shredding and chopping meat, vegetables and fish. The Sheepsfoot blade has a straight edge and a blunt tip that runs parallel to the blade and then curls down towards the tip, like a grazing sheep. This blade pattern was originally designed for cutting and slicing work where a sharp point could lead to unwanted punctures or cuts. The blunt spine allows you to grip the blade securely with your fingers ("choking") or extend your finger to increase fine blade control for delicate work.

The visually stunning and sophisticated knives from the Dellinger Black Samurai series are suitable for both right- and left-handed users. There is not a professional or amateur cook in the world who would not like to hold the handle of these beautiful knives in his hand.

The blades of the kitchen knives from the Dellinger German Black Samurai series are made of German steel 1. 4116 with a hardness of HRC 56-58 with an impressive design and the highest quality. Each knife is hand sharpened and achieves exceptional sharpness. All knives are physically inspected to ensure you receive a knife you will be happy with and will become a jewel in your kitchen.

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Ergonomic handle made of synthetic wood PAKKA. The sleek, textured handle is always meticulously hand-polished, ergonomically shaped and designed for excellent hand control. The ergonomic design and shape of the handle of the Dellinger German Black Samurai knives will bring you comfort, balance and easy grip. This makes the knife control very efficient for all kinds of kitchen preparation work such as cutting, slicing and boning. PAKKA WOOD is waterproof and completely odourless. You can be sure that this material will not corrode, oxidise or become softer and more brittle over time. This material requires virtually no maintenance, unlike traditional materials such as natural wood.

Knives with synthetic wood handles PAKKA can be washed in the dishwasher - however, if you want your knife to stay sharp for a long time, hand washing is recommended, which is gentler on the knife. If you do use a dishwasher, the blades can be damaged if they hit other cutlery, plates, pots or pans during the washing process. When putting dishes in the dishwasher, it is therefore essential to check that the blades of the blades cannot touch other objects. If necessary, use a dishwasher with an economy programme and a maximum temperature of 55 °C.

Santoku knife parameters:

Premium gift packaging:

Luxury gift packaging (black paper box) and added blade protection significantly increase the overall value and impression of the gift. With subsequent personalization (laser engraving) and the addition of elegant details such as a ribbon or bow, you can create an unforgettable gift that will be appreciated not only for its contents, but also for the way it is presented.

Rules for working with a knife Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately. Do not use the knife as a crowbar and avoid bending it. Do not use the knife as a screwdriver or as a substitute for other tools. Protect the knife from falling or bumping.

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.

Choose the right grinding tools

Grinding stone (whetstone) - the best choice for sharpening knives made of 1.4116 steel. Use a stone with a grit of around 1000 grit for basic grinding and around 3000-6000 grit for finer finishing and final sharpening.
Grinding rod (sharpener) - to maintain sharpness between grinds, you can use a sharpening rod to straighten the blade without removing material.
Stretching grinder - a great helper for quick and easy maintenance of common kitchen knives. Although not as precise as grinding on a grindstone, its advantages are speed, simplicity and convenience. For most home users, this is an excellent option for keeping knives sharp without the need for more complicated sharpening.

Cleaning a kitchen knife: every knife deserves care. Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it does not rust the blade, but the particles attached to the blade. It is better to take care of your knife and wash and oil it after use.