Dellinger Santoku Kitchen Knife 180 mm M390 Cocobolo

Product detailed description

Chef's knife Santoku Dellinger M390 Cocobolo

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.

The blade of this knife is made of Böhler M390 steel, which is known for its extreme wear resistance, exceptional edge retention and high corrosion resistance. The core hardness of this knife reaches a respectable 62 HRC. Thanks to this top-quality steel, the knife stays sharp for a long time, even with intensive use. The damask pattern "Mizu no Mai" 水の舞 (Dance of Water) gives the blade a unique aesthetic value that makes each knife an original work of art.

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The handle is made of exotic Cocobolo wood, which boasts a beautiful pattern and high density. This premium material is naturally resistant to moisture and cracking thanks to the natural oils it contains. The "D" style handle shape is designed for an ergonomic grip that provides comfort and maximum control when working. The asymmetrical curve of the handle fits perfectly in the hand and is appreciated by both right and left-handed users.

Each knife from the Dellinger M390 Cocobolo series is hand-sharpened and subjected to strict quality control. This gives you a knife that not only looks great, but also delivers perfect performance every time you use it. To maintain the sharpness and beauty of the knife, hand washing is recommended as it is more gentle on the materials. Washing in the dishwasher is not recommended as the blade may be damaged by contact with other objects. Series Dellinger M390 Cocobolo brings knives that combine premium performance, aesthetic elegance and practicality. These knives are the ideal choice for both professional chefs and enthusiastic home cooks who are passionate about quality and design.

Parameters of the knife Dellinger M390 Cocobolo Santoku 180 mm:

Premium gift packaging:

Luxury gift packaging (black paper box with magnetic closure) will significantly increase the overall value and impression of the gift. By subsequent personalization (laser) and adding elegant details such as ribbon or bows, you can create a memorable gift that will be appreciated not only for its content, but also for the way it is presented.

Rules for working with a knife Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately. Do not use the knife as a crowbar and avoid bending it. Do not use the knife as a screwdriver or as a substitute for other tools. Protect the knife from falling or bumping.

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.

Choose the right grinding tools

Grinding stone (whetstone) - the best choice for sharpening knives made of 1.4116 steel. Use a stone with a grit of around 1000 grit for basic grinding and around 3000-6000 grit for finer finishing and final sharpening.
Grinding rod (sharpener) - to maintain sharpness between grinds, you can use a sharpening rod to straighten the blade without removing material.
Stretching grinder - a great helper for quick and easy maintenance of common kitchen knives. Although not as precise as grinding on a grindstone, its advantages are speed, simplicity and convenience. For most home users, this is an excellent option for keeping knives sharp without the need for more complicated sharpening.

Cleaning a kitchen knife: every knife deserves care. Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it does not rust the blade, but the particles attached to the blade. It is better to take care of your knife and wash and oil it after use.