Dellinger Rose Wood Damascus® Boning Knife 190 mm

Product detailed description

Boning Knife Dellinger Rose Wood Damascus®

The boning knife has a very thin long blade. This makes it particularly effective for cutting bones from all types of meat, fish and poultry, separating skin, cartilage, muscle tissue or tendons. The sharp blade allows deep cuts and is able to trim meat so efficiently that not an ounce of bone remains. The special blade shape allows this knife to bypass even large joints.

Knives from the series Dellinger Rose Wood Damascus they are visually stunning, incredibly lightweight and fit right and left-handed people perfectly. Every chef will appreciate not only their exceptional design, perfect ergonomics and perfect workmanship.

Perfect blade with Japanese pattern Ame no Shizuku (雨の雫)
The sharp cutting core made of high-quality 10Cr15CoMoV steel ensures excellent cutting properties and long-lasting sharpness with a hardness of R61 ± 1 Rockwell. The core is protected by 66 layers of stainless Damascus steel, which gives the knife exceptional toughness, corrosion resistance, and a distinctive appearance. The perfectly balanced Japanese-style blade with a precision-ground edge minimizes friction during cutting, while the shimmering Damascus pattern Ame no Shizuku (雨の雫), reminiscent of delicate raindrops on a calm water surface, prevents the cut ingredients from sticking and becomes a symbol of uniqueness.

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Boning knife parameters:

In this Dellinger Rose Wood Damascus® series you will find all the necessary knives for your kitchen or restaurant.

gyuto / Chef knife 210 mm

bread knife 210 mm

Santoku knife 180 mm

boning boning knife 190 mm

Utility knife 135 mm

Paring knife 100 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.