Dellinger Pinkiss Petty / Utility knife, 130 mm, VG-10

Dellinger Pinkiss Petty / Utility 130 mm fills the gap between a small paring knife and a large chef's knife. It is the ideal choice when you need to slice an apple, prepare vegetables, trim herbs or work with smaller pieces of boneless meat.

The 130 mm blade provides enough working space for everyday slicing while remaining easy to control during more precise tasks. Its three-layer San Mai construction features a cutting core made from VG-10 steel with a hardness of approximately 60 HRC.

The subtly shimmering Diamond Flash Stonewashed finish is complemented by a pink oval G-10 handle. The metal end cap is decorated with the Japanese character 侍 – samurai. The knife therefore combines practical everyday use with a distinctive appearance.

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When is the Petty / Utility 130 mm useful?

Three-layer San Mai blade with a VG-10 core

San Mai refers to a construction made from three layers of steel. The centre consists of a cutting core made from VG-10, which forms the blade edge. Two outer layers of steel are positioned on either side. In this knife, the core reaches a hardness of approximately 60 HRC.

This type of edge is ideal for clean and precise slicing. To preserve its cutting performance for as long as possible, use the knife on a suitable cutting board and avoid bones, frozen food and prying with the blade.

Shimmering Diamond Flash Stonewashed finish

The Diamond Flash treatment creates subtle reflections on the blade that change depending on the angle of the light. The effect is complemented by a stonewashed finish with a more matte, lightly textured appearance. It is a distinctive design detail; the knife's cutting performance is primarily determined by the blade, cutting edge and the way it is used.

Pink oval G-10 handle

The handle has a rounded oval profile without pronounced edges. It feels comfortable during everyday slicing and allows you to adapt your grip to the task at hand. The strong composite material G-10 is dimensionally stable and reacts less to normal changes in humidity than untreated natural wood.

Technical specifications

How to care for the knife

• Use a wooden or suitable synthetic cutting board; glass and stone can dull the edge more quickly.
• After use, wash the knife by hand and dry it immediately. Do not put it in the dishwasher.
• Do not cut bones or frozen food and do not use the blade for prying.
• When storing the knife, protect the edge from contact with other metal objects.
• Restore sharpness gently using a suitable sharpening stone.

Frequently asked questions