Gyuto / Chef 8" (200 mm) Dellinger Harukaze Professional Damascus

Product detailed description

Chef's knife Gyuto/Chef 8“ 200 mm Dellinger Harukaze - "spring breeze"

Robust, very sharp knife Gyuto/Chef 8" Dellinger HARUKAZE with a blade length of 200 mm made of damascus steel with an impressive design and the highest quality. The knife spine and blade taper to a point for versatile use of the extraordinary cutting force. Slicing, slicing, cleaning meat, fruit and vegetables - nothing will be a problem for this unique Japanese-shaped knife. The Gyuto Harukaze chef's knife is also suitable for cradling herbs, vegetables and nuts thanks to its higher tip. The long blade and western style handle give you the best control when cutting and slicing. Japanese craftsmanship, precision and new technologies make this damascus steel knife unique and inimitable.

Gyuto/Chef knife parameters:

We recommend purchasing a sheath or blade protector for the knife.

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The Gyuto/Chef 8" Dellinger HARUKAZE knife has an ultra-sharp cutting core made of Japanese AUS-10 steel, which is very well protected against corrosion. Japanese AUS-10 steel has a long lasting sharpness at R60 +/- 1 Rockwell hardness. The core of Japanese AUS-10 steel is sandwiched between 66 layers of 2 stainless damascus steels (damascus steel), which provide exceptional durability and toughness. The perfectly balanced, precisely tapered Japanese-shaped blade with the shimmering damascene LADDER pattern minimises friction when cutting and prevents the material being cut from sticking to the blade.Reminiscent of the ripples on the surface of the sand dunes in the desert, it is unique, unrepeatable and will become a symbol of your individuality.

The western style handle is made of Pakka-Wood and red G10 pads. It is decorated with a central mosaic rivet with a samurai symbol (symbol Dellinger). It is always meticulously hand-polished, ergonomically shaped and designed for excellent hand control. The specially designed shape of the guard is suitable for Asian knife grip. Triple riveting ensures perfect strength, stability and connection of the damascus blade to the handle.

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.