Dellinger Rose Wood Damascus® Santoku Kitchen Knife 185 mm

Product detailed description

Chef's Knife Santoku Dellinger Rose Wood Damascus®

The Santoku knife is a versatile knife that originated in Japan. Santoku means "three virtues" - it can handle slicing, shredding and chopping meat, vegetables and fish. The Sheepsfoot blade has a straight edge and a blunt tip that runs parallel to the blade and then curls down towards the tip, like a grazing sheep. This blade pattern was originally designed for cutting and slicing work where a sharp point could lead to unwanted punctures or cuts. The blunt spine allows you to grip the blade securely with your fingers ("choking") or extend your finger to increase fine blade control for delicate work.

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.

Grinding Cullens (sometimes called Granton edge or pockets) is a special blade finish used on Santoku knives. This is a series of shallow oval cut-outs along the blade edge, which have several practical advantages:

1. Reduces adhesion of ingredients - The pockets allow air to pass between the blade and the ingredients being cut, significantly reducing the adhesion of soft or moist foods such as sliced vegetables, cheese or raw meat.

2. Reduces friction when cutting - Less contact between food and blade means smoother, more efficient cutting with less drag.

3. Improves cutting accuracy and speed - Thanks to the smooth movement of the blade, more precise cuts and more efficient work can be achieved, which is appreciated not only by professional chefs.

#ShowMore#

Santoku 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.