Dellinger German Samurai Ebony Kitchen Knives
A range of kitchen knives with blades made from German 1.4116 stainless steel, a hardness of 56–58 HRC and ergonomic Western-style handles made from ebony wood. Choose from a compact Utility, small or classic Santoku, lightweight 165 mm Chef or versatile 210 mm Gyuto.
Which knife from the German Samurai Ebony range should you choose?
Start by considering the size of the ingredients, the space available on your cutting board and your preferred cutting technique. Shorter knives provide greater control for smaller tasks. A longer Gyuto offers greater reach and versatility when preparing larger ingredients.
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Choose a knife by size and intended use
When unsure, start with what you prepare most often in the kitchen and what blade length you find comfortable to control.
Quick comparison of German Samurai Ebony knives
| Knife type | Blade length | Main use | Best suited for |
|---|---|---|---|
| Utility | 133 mm | Fruit, vegetables, snacks and small tasks | As a complement to a larger knife |
| Small Santoku | 133 mm | Vegetables, herbs and smaller portions | Smaller cutting boards and greater control |
| Chef | 165 mm | Versatile everyday cooking | Smaller hands and users who prefer lightweight knives |
| Santoku | 180 mm | Vegetables, boneless meat, fish and herbs | As a first main quality knife |
| Gyuto | 210 mm | Larger ingredients, meat and smooth long cuts | Regular cooking and larger cutting boards |
When you only want one knife
Choose the 180 mm Santoku when you want good control, a wide blade and a versatile knife for most home-sized portions.
Choose the 210 mm Gyuto when you often cut larger ingredients, have a spacious cutting board and prefer a longer blade with a more pronounced tip.
German 1.4116 stainless steel
The blades in the Dellinger German Samurai Ebony range are made from German 1.4116 molybdenum-vanadium stainless steel. A hardness of 56–58 HRC provides a practical compromise between edge retention, toughness and easy sharpening.
This steel is suitable for everyday kitchen use. It offers good corrosion resistance, but the term “stainless” does not mean that the knife requires no care. Always wash it by hand after use and dry it immediately.
Blade material What properties does German 1.4116 steel have? Read more about its composition, hardness, sharpening, maintenance and comparison with other knife steels. Read more ›Western-style ebony handles
The handles are made from ebony wood, ergonomically shaped and hand polished. The Western construction provides a familiar and secure feel in the hand. Triple riveting supports a strong connection between the handle and the knife construction, while the central mosaic rivet creates an elegant detail.
Ebony is a natural material. Its shade, grain and colour transitions may therefore vary slightly from one piece to another. This gives each knife its own distinctive appearance.
What should you avoid during use?
Do not use standard knives from this range to chop bones, cut frozen foods, open packaging or pry objects. The wide blade of the Santoku knives may resemble a cleaver, but it is not designed for heavy-duty work.
Caring for German Samurai Ebony knives
- Wash the knives by hand in lukewarm water using a soft sponge.
- Dry both the blade and the ebony handle immediately after washing.
- Do not place the knives in a dishwasher or leave them in water for a long time.
- Use a wooden or suitable plastic cutting board.
- Maintain the edge regularly with a suitable honing steel.
- Restore a dull edge using a sharpening stone or professional sharpening.
- Store the knives in a sheath, knife block or on a magnetic holder, out of the reach of children.
Regular care with a honing steel Regularly realigning the edge can extend the interval between complete sharpenings. Restore the edge with a sharpening stone 1.4116 steel is relatively easy to sharpen and is also suitable for users who want to learn sharpening at home.
We will help you choose the right length
Tell us what you cook most often, how large your cutting board is and whether you prefer a lightweight compact knife or a longer all-purpose blade.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
Which knife from the range should you choose first?
For most households, we recommend the 180 mm Santoku. When you prefer a longer blade and prepare larger ingredients, choose the 210 mm Gyuto.
What is the difference between the Utility and the small Santoku?
The Utility has a narrower blade suitable for precise cutting and preparing snacks. The small Santoku has a taller blade and is better suited to working with vegetables on a cutting board.
Who is the 165 mm Chef suitable for?
Users with smaller hands, smaller cutting boards or anyone who prefers a lightweight and easy-to-control main chef’s knife.
What steel are the knives made from?
The blades are made from German 1.4116 molybdenum-vanadium stainless steel with a hardness of 56–58 HRC.
Is 1.4116 steel suitable for beginners?
Yes. It offers good corrosion resistance, toughness and easier sharpening than very hard premium steels.
Can the knives be washed in a dishwasher?
No. A dishwasher may damage both the edge and the natural ebony handle. Wash the knives by hand and dry them immediately.
Is the grain of the ebony handle always identical?
No. Ebony is a natural material, so the shade, grain and colour transitions may vary from one piece to another.
Can the knives be used to chop bones?
No. German Samurai Ebony knives are intended for everyday kitchen cutting. Use a suitable cleaver for bones and frozen foods.
How can the knives be kept sharp between sharpenings?
Use a suitable honing steel and a blade-friendly cutting board. Restore a dull edge using a sharpening stone or professional sharpening.
Are the knives suitable as a gift?
Yes. The ebony handles, elegant workmanship and choice of different lengths make them a practical gift for both beginner and more experienced cooks.
