Forged Serbian Knife 165 mm Dellinger D2 Kokki BBQ
Code: PMX130Product detailed description
This robust hand-forged Serbian-style knife combines a 4 mm thick blade made from D2 tool steel, a hardness of 60–62 HRC and a weight of 500 g. It is ready for slicing, portioning and powerful chopping.
The tall 165 mm blade helps when processing meat, vegetables, bones and frozen foods. The olive-wood handle is complemented by a leather sheath for safer storage and carrying.
Dellinger KOKKI is not a delicate chef's knife for fine slicing. It is a substantial working tool designed for BBQ, meat preparation, portioning, chopping bones and processing frozen ingredients.
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Robust Serbian-style knife for demanding work
The characteristic wide blade, substantial weight and solid construction give the Dellinger KOKKI the power needed for more demanding kitchen and butchery tasks. Its 500 g weight helps transfer energy into the cut and reduces the need to generate excessive force with the hand alone when chopping.
The 165 mm blade is compact enough for good control while still offering a broad working surface for portioning meat, chopping, crushing garlic or transferring sliced ingredients from the cutting board.
D2 steel
Tool steel with high wear resistance and long-lasting edge retention when properly maintained.
4 mm thickness
The substantial blade is designed for robust work, including chopping bones and frozen foods.
Olive wood
The hand-shaped natural olive-wood handle is reinforced with two decorative rivets.
Leather sheath
A sheath is included to make storing and carrying the knife safer.
What can you use the KOKKI knife for?
Dellinger D2 KOKKI combines the characteristics of a wide chef's knife and a robust cleaver. It is useful for preparing ingredients before grilling, portioning meat and more demanding work for which a delicate chef's knife is not suitable.
| Use | Examples | Recommended technique |
|---|---|---|
| Meat preparation | Portioning, dividing larger pieces, trimming fat and cleaning meat | Controlled slicing or a direct chop depending on the size of the ingredient |
| Chopping bones | Smaller and common kitchen bones when portioning meat | A direct, decisive strike on a stable chopping block without twisting the blade |
| Frozen foods | Dividing reasonably sized frozen portions | Controlled chopping on a firm surface with clear space around the hands |
| Vegetables and herbs | Root vegetables, cabbage, onions, garlic and herbs | Rocking motion, slicing or chopping according to the ingredient |
| BBQ | Ribs, chicken, pork neck, roasts and other meat for grilling | Preparation before grilling and portioning cooked meat |
Designed for bones, not for striking metal
The durable construction allows chopping bones and frozen foods, but the knife is not indestructible. Do not chop onto metal trays, stone, glass, ceramic or other hard inorganic materials. If the blade becomes stuck, do not pry it sideways.
How to chop bones correctly
When chopping bones, proper technique is just as important as the knife's durability. Work on a solid wooden chopping block or a stable cutting board designed for chopping. A thin, unstable or slippery surface increases the risk of edge damage and injury.
- Choose a suitable cutting point. Whenever possible, chop through a joint or a narrower part of the bone.
- Stabilize the ingredient. Keep your fingers safely away from the blade path.
- Use a straight strike. Guide the blade vertically and do not direct it sideways.
- Do not twist the knife in the bone. Sideways levering can damage the edge or blade.
- If the first strike is not enough, pull the knife straight out. Then repeat the chop in the same or a more suitable place.
How to work with frozen foods
Frozen ingredients offer more resistance than fresh meat and may slide more easily on the work surface. Before chopping, place them securely on a stable worktop and make sure there is sufficient clear space around you.
If a large piece of food is completely frozen solid and cannot be stabilized safely, allow its surface to thaw slightly. Do not use the knife as a wedge, pry bar or screwdriver, and do not attempt to break apart a frozen block by applying sideways pressure.
Safety during powerful chopping
The work surface must be stable, dry and free of other objects when chopping. Always keep your free hand outside the path of the blade. Lift the knife only as high as necessary for a controlled strike.
D2 tool steel with a hardness of 60–62 HRC
The blade is made from D2 tool steel and reaches a hardness of 60–62 HRC after heat treatment. D2 steel is known for its high wear resistance and good edge retention.
D2 contains a high proportion of chromium, but in kitchen use it should not be considered completely maintenance-free. Acidic foods, salt, moisture or dirt left on the blade for extended periods can leave marks on the surface and, if care is neglected, encourage corrosion.
| Property | Practical meaning |
|---|---|
| Hardness 60–62 HRC | Supports long-lasting performance of a properly formed and maintained edge |
| 4 mm blade thickness | Gives the knife a robust character for more demanding work |
| High wear resistance | The edge can last a long time, but sharpening requires a suitable abrasive |
| Regular care required | After use, wash and dry the blade and lightly oil it when necessary |
Olive-wood handle
The hand-shaped handle is made from natural olive wood and reinforced with two decorative rivets. Olive wood has a distinctive grain, so the shade and structure of the handle may vary slightly from one knife to another.
Do not expose the wooden handle to prolonged contact with water, high temperatures or aggressive cleaning products. If it begins to feel dry, you can treat it with a small amount of suitable oil safe for wooden kitchen products.
Leather sheath included
A leather sheath for safer storage and carrying is included. Only place a clean and completely dry knife into the sheath. Leather can retain moisture, so do not store the knife inside while wet or for long periods in a humid environment.
The sheath protects the edge during transport but does not replace careful handling. Always store the sheathed knife out of reach of children.
Technical specifications
| Parameter | Value |
|---|---|
| Product name | Kovaný srbský nůž Dellinger D2 KOKKI BBQ |
| Product code | PMX130 |
| Brand | Dellinger |
| Knife type | Robust forged Serbian-style knife / BBQ cleaver |
| Blade material | D2 tool steel |
| Hardness | 60–62 HRC |
| Edge length | 165 mm |
| Overall length | 310 mm |
| Blade thickness | 4 mm |
| Weight | 500 g |
| Handle material | Olive wood |
| Handle fastening | Two decorative rivets |
| Sheath | Leather sheath included |
| Suitable use | Meat, vegetables, bones, frozen foods, portioning and BBQ |
| EAN | 8595705404540 |
| Country of manufacture | Pakistan |
Cleaning, maintenance and sharpening
Never wash the knife in a dishwasher. High temperatures, aggressive chemicals and prolonged exposure to moisture can damage the blade, wooden handle and edge.
- After use, wash the knife by hand with a mild detergent.
- Dry both the blade and handle thoroughly immediately.
- Do not leave the blade dirty after contact with salt or acidic foods.
- For longer storage, apply a thin layer of oil suitable for kitchen knives to the blade.
- Keep the leather sheath dry and only place the knife inside after it has been dried.
- Protect the knife against uncontrolled drops and sideways levering.
D2 steel is wear-resistant, so use high-quality diamond or water sharpening stones when restoring the edge. If you do not have experience sharpening a robust knife, use a professional service or the Dellinger knife sharpening course .
Marek's tip
When chopping, let the weight of the knife do most of the work. Use a short, straight and controlled strike and do not pry the blade sideways after impact. For bones and frozen foods, use a solid wooden chopping block rather than a thin plastic cutting board.
Looking for another knife for the grill?
See the complete range of BBQ knives for preparing, portioning and serving meat .
One robust knife for preparing the entire BBQ
From vegetables and meat preparation to chopping bones, frozen foods and portioning the finished grilled dish.
View other BBQ knivesNeed advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions
Is the Dellinger KOKKI knife designed for chopping bones?
Yes. Its robust construction and 4 mm thick blade allow controlled chopping of bones on a stable wooden chopping block.
Can the knife be used to chop frozen foods?
Yes. The knife is also designed for processing frozen foods. However, the ingredient must be stable and the blade must not be levered sideways if it becomes stuck.
What steel is the blade made from?
The blade is made from D2 tool steel with high wear resistance.
What is the knife's hardness?
The stated blade hardness is 60–62 HRC.
How long and thick is the blade?
The edge is 165 mm long and the blade is 4 mm thick.
How much does the knife weigh?
The knife weighs 500 g. The higher weight helps when portioning and chopping.
Is a sheath included?
Yes. The knife is supplied with a leather sheath for safer storage and carrying.
Is D2 steel completely stainless?
D2 steel has good corrosion resistance but is not completely maintenance-free. After use, wash and dry the knife thoroughly and lightly oil it for longer storage.
Can the knife be washed in a dishwasher?
No. A dishwasher can damage the edge, blade and olive-wood handle. Wash the knife by hand only and dry it immediately.
How should the KOKKI knife be sharpened?
High-quality diamond or water sharpening stones are suitable for D2 steel. If unsure, we recommend professional sharpening.
Can individual knives differ in appearance?
Yes. Hand finishing and natural olive wood may result in slight differences in grain, shade and appearance between individual pieces.
Additional parameters
| Category: | BBQ knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.5 kg |
| EAN: | 8595705404540 |
| production: | Pakistan |