Dellinger Carbon Fiber Octagon® Chef/Kiritsuke Kitchen Knife 215 mm

Product detailed description

traditional Japanese knife Kiritsuke Dellinger Carbon Fiber®

The Kiritsuke is a traditional Japanese knife that combines elements of Yanagiba and Usuba, combining precision when cutting fish and efficiency when slicing vegetables. In Japan, it is considered a knife for experienced cooks, as its operation requires technical skill and precision.

Distinctive design and functionality

The blade of the Kiritsuke knife is longer and wider than that of conventional kitchen knives, with a distinctly bevelled tip that facilitates precise cuts. The blade is double-edged and is more suitable for universal use. Thanks to its design and precision craftsmanship, Kiritsuke is a popular tool not only among professional chefs, but also among Japanese cuisine enthusiasts looking for an exceptional and efficient knife.

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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Chef 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.