Essence
Dellinger Essence – 15 kitchen knives created for real cooking
From the small Loupáček to versatile Petty, Santoku and Gyuto knives, through to the flexible Vohejbák filleting knife, Chlebák bread knife and long Dlouhán slicing knife. The Dellinger Essence series offers the right knife for every important kitchen task.
The Dellinger Essence kitchen knife series was created by combining the experience of professional chef Jan Punčochář , Dellinger’s long-standing knife expertise and feedback from people who work with kitchen knives every day.
The aim was to create a complete collection in which every knife has a clear purpose. The series includes small knives for peeling and precision work, versatile Petty, Santoku and Gyuto knives, as well as specialised knives for meat, fish, bread and slicing.
German 1.4116 steel
Stainless steel with good corrosion resistance, toughness and easy maintenance.
Hardness 56–58 HRC
A practical balance between sharpness, durability and easier resharpening.
Pakkawood
Ergonomically shaped and hand-polished handles made from PAKKA WOOD .
15 different knives
From small peeling knives to long blades for bread, meat and slicing.
German stainless steel 1.4116
Dellinger Essence blades are made from German stainless steel 1.4116 with a hardness of approximately 56–58 HRC. The steel offers a good combination of sharpness, toughness, corrosion resistance and relatively easy sharpening.
Individual models differ in blade length, height, shape and overall character. This allows you to choose precisely according to whether you need a knife for everyday all-purpose work, meat, fish, vegetables, bread or fine detail work.
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Jan Punčochář’s selection
Want more than just choosing by knife type? Explore chef Jan Punčochář’s personal selection and the knives he recommends for everyday kitchen work.
Complete Dellinger Essence series No. 01–15
Each model has its own character and specific purpose. Click on a knife to view its details, specifications and current availability.
No. 01 – Loupáček | Paring 90 mm
Small paring knife for fruit and vegetables, peeling, trimming and precise in-hand work.
No. 02 – Páráček | Petty 80 mm
Compact trimming knife for peeling, coring, removing stems and other detailed work.
No. 03 – Šikula | Petty 100 mm
Light utility knife for peeling, trimming, smaller ingredients, garnishing and precise kitchen work.
No. 04 – Okrajovák | Petty 130 mm
Versatile smaller knife for fruit, vegetables, smaller pieces of meat and tasks where a large chef’s knife is unnecessary.
No. 05 – Pomocník | Petty 150 mm
Larger all-purpose Petty bridging the gap between a small utility knife and a classic chef’s knife.
No. 06 – Kostěj | Boning / Honesuki 120 mm
Rigid triangular boning knife for working around joints and bones and for precise meat trimming.
No. 07 – Sekáč | Tao / Cleaver 180 mm
Tall Chinese-style all-purpose knife for fast vegetable preparation, thin strips and boneless meat. Not intended for chopping bones.
No. 08 – Panička | Chef 155 mm
Compact all-purpose chef’s knife for meat, vegetables, fruit and herbs. Ideal for smaller hands or anyone who prefers a shorter blade.
No. 09 – Dranžírák | Carving knife 240 mm
Long carving knife for clean slices of roasted meat, roast beef, steaks and larger cuts.
No. 10 – Chlebák | Bread 250 mm
Long serrated knife with two sizes of teeth for sourdough bread, baguettes, pastries, cakes, melon and pineapple.
No. 11 – Dlouhán | Slicer 240 mm
Long slicing knife for ham, roast beef, steaks and meat, allowing long and smooth slicing strokes.
No. 12 – Vohejbák | Flexible fillet 205 mm
Thin, flexible blade for filleting fish, skinning, removing membranes and precise meat trimming.
No. 13 – Dámička | Santoku 150 mm
Light and compact Santoku for vegetables, herbs and meat. Ideal for smaller hands or anyone who prefers a light and agile knife.
No. 14 – Šéfík | Gyuto 180 mm
Compact all-purpose Gyuto for meat, vegetables and herbs. A more agile alternative to a larger 210 mm chef’s knife.
No. 15 – Velký Šéf | Gyuto 210 mm
Full-size all-purpose chef’s knife for meat, vegetables, herbs and larger ingredients. One main knife for most everyday kitchen work.
Which Essence knife should you choose?
| What I need most often | Recommended Essence knives |
|---|---|
| Peeling and detail work | Loupáček, Páráček, Šikula |
| Smaller all-purpose knife | Okrajovák, Pomocník, Panička |
| One main all-purpose knife | Dámička, Šéfík, Velký Šéf |
| Vegetables and Asian cuisine | Sekáč Tao |
| Boning meat | Kostěj |
| Fish and filleting | Vohejbák |
| Slicing and carving meat | Dlouhán, Dranžírák |
| Bread and baked goods | Chlebák |
Ergonomic Pakkawood handles
Dellinger Essence handles are made from PAKKA WOOD. This material combines the appearance of wood with good resistance to moisture and environmental changes.
The handles are ergonomically shaped and hand-polished for a comfortable and secure grip. Individual models differ in size and proportions according to the type and intended use of the knife.
How to care for Dellinger Essence knives
We recommend hand washing only in warm water with a mild detergent and drying the knife thoroughly immediately afterwards. Do not put the knives in a dishwasher. High temperatures, aggressive detergents and contact with other utensils may damage the cutting edge, blade surface and handle and significantly accelerate dulling.
Sharpening and edge maintenance
For plain-edge knives, we recommend high-quality water or diamond sharpening stones. Approximately 1000 grit is suitable for normal edge restoration, while around 3000–6000 grit is suitable for finer finishing.
The serrated edge of Chlebák requires a different sharpening method. When significantly dull, we recommend professional sharpening to preserve the geometry of the individual serrations.
Dellinger Essence as a gift
A kitchen knife can be a practical and personal gift for a beginner, experienced home cook or professional chef. Selected knives can also be customised with laser personalisation.
This makes it possible to create an original gift for a birthday, wedding, anniversary, Christmas or another special occasion.
Want a recommendation directly from Jan Punčochář?
Explore the selection of knives and kitchen equipment recommended by chef Jan Punčochář for everyday use.
Not sure which Essence knife is right for you?
We will be happy to help you choose the right model based on your hand size, cooking style and the ingredients you prepare most often. Call us on +420 702 049 048, Mon–Fri 7:30–16:00.
Frequently asked questions about Dellinger Essence knives
Choosing, using and caring for the complete Essence kitchen knife series.
How many knives are in the Dellinger Essence series?
The series includes 15 different knives – from small paring and utility knives through Santoku, Gyuto and Tao to specialised knives for meat, fish, slicing and bread.
Which Dellinger Essence knife should I choose as my first all-purpose knife?
For everyday all-purpose use, good choices include Dámička Santoku 150 mm, Šéfík Gyuto 180 mm and Velký Šéf Gyuto 210 mm. The best choice depends mainly on hand size, workspace and preferred blade length.
What steel are Dellinger Essence knives made from?
The blades are made from German 1.4116 stainless steel with a hardness of approximately 56–58 HRC.
Are Dellinger Essence knives suitable for right- and left-handed users?
Yes. The ergonomically shaped Essence handles are suitable for both right- and left-handed users.
Can Dellinger Essence knives be washed in a dishwasher?
No. We recommend hand washing only in warm water with a mild detergent and immediate thorough drying.
Which Essence knife is suitable for fish?
For filleting fish and removing skin, the main choice is Vohejbák No. 12 with its thin, flexible 205 mm blade.
Which Essence knife is suitable for bread?
Chlebák No. 10 has a long 250 mm serrated blade designed for bread, baguettes, baked goods and foods with a firm exterior and soft interior.
Is Sekáč No. 07 intended for chopping bones?
No. Sekáč is a Chinese-style Tao / Cleaver slicing knife intended mainly for vegetables and boneless meat. Do not use it on bones or frozen food.
