Dellinger Rose Wood Damascus® Petty Utility Knife 135 mm

Product detailed description

Petty Utility Knife Dellinger Rose Wood Damascus®

The perfect tool for every kitchen

The new series of knives Dellinger Rose Wood Damascus brings together traditional Japanese design and modern materials. This all-purpose knife, known as the "Petty Utility Knife" (ペティナイフ, peti-naifu), is the perfect choice for precision kitchen tasks. With a blade length of 135 mm, it is perfect for slicing smaller ingredients, filleting, peeling or decorating, and perfectly complements larger knives such as gyuto or santoku.

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 premium Japanese VG10 steel ensures excellent cutting properties and long-lasting sharpness at a hardness of R61 ±1 Rockwell. The core is protected by 66 layers of stainless steel (damascus steel), which gives the knife exceptional toughness, corrosion resistance and unique appearance. The perfectly balanced Japanese-shaped blade with a precision-ground edge minimises friction when cutting, while the shimmering damascene Ame no Shizuku (雨の雫) pattern, reminiscent of gentle raindrops on calm water, prevents the sliced ingredients from sticking and becomes a symbol of individuality.

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Petty 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.