Dellinger German Samurai Ebony 180 mm Chef’s Santoku Knife

A versatile Japanese-style kitchen knife with a wide blade made from German 1.4116 stainless steel and an elegant ebony wood handle. The 180 mm length provides a good balance of control, agility and sufficient space for everyday cutting.

Santoku for meat, vegetables and herbs

Santoku means a knife suitable for three basic groups of kitchen tasks – cutting boneless meat, vegetables and fish. The wide blade provides confidence when working on a cutting board and can also be used to transfer chopped ingredients into a pot or pan.

A Santoku is not a cleaver

The wide blade shape may resemble a small cleaver, but the knife is not intended for chopping bones, frozen foods or other hard materials. Always use a suitable butcher’s cleaver for heavy-duty work.

• Wash the knife by hand in lukewarm water using a soft sponge.
• Dry both the blade and the ebony handle immediately after washing.
• Do not put the knife in a dishwasher or leave it in water for a long time.
• Use a wooden or suitable plastic cutting board.
• Do not cut bones, frozen foods or very hard ingredients.
• Do not use the blade for prying and do not twist it sideways while cutting.
• Store the knife in a sheath, knife block or on a magnetic holder, out of the reach of children.

We will be happy to help you choose

Tell us what you prepare most often, how large your cutting board is and what knife length suits you.

What is the 180 mm Santoku used for?

It is suitable for vegetables, fruit, herbs, fish and boneless meat. It is a versatile knife for most everyday kitchen tasks.

Is the 180 mm length suitable for a beginner?

Yes. It provides sufficient space for everyday ingredients, while still being easier to control than longer chef’s knives.

What are the dimensions of the knife?

The blade is 180 mm long, 48.8 mm high and 2.2 mm thick. The handle measures 130 mm, the overall length is 310 mm and the weight is 228 g.

What steel is used for the blade?

The blade is made from German 1.4116 stainless steel with a hardness of 56–58 HRC.

Can the Santoku be used as a cleaver?

No. The wide blade may resemble a cleaver, but the knife is not intended for chopping bones, frozen foods or other hard materials.

Can the knife be washed in a dishwasher?

No. A dishwasher may damage both the edge and the natural ebony handle. We recommend hand washing and immediate drying.

Is the handle grain identical on every knife?

No. Ebony is a natural material, so its shade, grain and colour transitions may vary slightly.

How can the knife be kept sharp between sharpenings?

Use a suitable honing steel to realign the edge regularly. Restore a significantly dulled edge using a sharpening stone or professional sharpening.

Is the Santoku suitable as a gift?

Yes. Its versatile use, ebony handle and practical 180 mm length make it a suitable gift for both beginner and more experienced cooks.