Japanese Chef Knife Chef 205 mm Dellinger Okami 3 Layers AUS10

Product detailed description

Sharp Chef kitchen knife from the series Dellinger Okami 3 layers AUS10

This knife is ideal for versatile use. Thanks to the fact that the spine of the knife and the blade taper to a point, it has the ideal shape for every kind of slicing. It is suitable for cutting meat, slicing fish, cleaning meat and fish, fruits and vegetables. The higher tip also allows you to cradle herbs or nuts.

No more scratches on the blade

The blade of the Dellinger Okami 3 layers series of knives is made of a core of Japanese AUS-10 steel with a hardness of 58-62 Rockwell, which is sandwiched between 2 layers of stainless steel of different hardnesses, which ensure exceptional durability and toughness. The surface of the knife is ground to a matt shade, so called stonewashed. This finish easily hides scratches. Thanks to the extraordinary sharpness and the 15-degree grinding angle, the sliced products retain their shape and texture.

Comfortable round handle

The handle is made of G-10 material and is decorated with a central mosaic rivet with the samurai emblem. The handle fits perfectly in the hand and thus provides comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy.

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Knife parameters:

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

Set Dellinger Okami 3 layers

The materials and sharpness remain. Only their shape, size and total weight change.

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.