Dellinger Carbon Fiber Octagon® Bread Knife 8.5" (215 mm)

Product detailed description

Bread Knife Dellinger Carbon Fiber Octagon

A serrated blade knife is best suited for foods that are hard on the outside and soft on the inside, without too much friction that causes crumbling, spilling or tearing. It is ideal for slicing fresh bread with a crispy crust, hard rolls or soft cakes. It can cut a large melon or pineapple perfectly.

Knives from the series Dellinger Carbon Fiber Octagon they are visually stunning, incredibly lightweight and fit right and left-handed people perfectly. Every cook will appreciate not only their exceptional design, but also the perfect ergonomics of the octagonal handle.

Perfect blade with hypnotic pattern
The blade core is made of damascene steel VG10 with a hardness of 61±1 HRC, surrounded by 66 layers of two types of stainless steel. This layering ensures maximum toughness and durability, while the unique Ice Hypnosis pattern not only creates a hypnotic effect, but also reduces friction when slicing and prevents raw materials from sticking to the blade. Precision workmanship ensures easy maintenance and long-lasting sharpness, which can be easily restored by grinding on water stones.

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Bread knife parameters:

In this Dellinger Carbon Fiber Octagon® series you will find all the necessary knives for your kitchen or restaurant.

gyuto / Chef knife 215 mm

bread knife 215 mm

knife Chef Sakimaru 215 mm

chef Kiritsuke knife 215 mm

Santoku knife 185 mm

knife small ko-Santoku 140 mm

Utility knife 140 mm

Paring knife 105 mm

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.