OKAMI 3 layers AUS10 series
Japanese AUS-10 steel. Distinctive design. A knife for every cooking style.
The Dellinger Okami 3-Layers AUS10 series combines Japanese AUS-10 steel, a three-layer construction, a matte stonewashed finish and durable G10 handles. From the compact Utility knife to Chef, Santoku, Nakiri and slicing knives – choose the blade that best matches the way you work in the kitchen.
Dellinger Okami – a series created for real cooking
When developing our knives, we are not simply looking for an interesting shape or a new material. We are looking for a knife that makes sense every time you pick up fresh ingredients and start cooking. This idea gave rise to the Dellinger Okami 3-Layers AUS10 series.
The series is designed for both professional chefs and passionate home cooks looking for a high-quality tool for everyday use. The different blade shapes cover meat, vegetables, fish, precision cutting, slicing and boning.
The distinctive character of the Okami series is equally at home in a home kitchen, professional kitchen, catering operation or other gastronomic environment.
Japanese steel
The cutting section of the blade uses Japanese AUS-10 steel with a hardness of 58–62 HRC.
Three-layer construction
AUS-10 steel is positioned between two layers of stainless steel that complement the cutting section of the blade.
Durable handle
The round G10 handles are moisture resistant, easy to maintain and finished with a distinctive mosaic pin.
AUS-10 and stonewashed finish
The cutting section of Okami blades is made from Japanese AUS-10 steel with a hardness of 58–62 HRC. It is positioned between two layers of stainless steel, creating the characteristic three-layer construction.
The blade features a matte stonewashed finish, giving the entire series its distinctive appearance while helping to visually conceal small marks caused by everyday use. The edges of the individual models are sharpened at approximately 15°.
Round G10 handle with samurai symbol
One of the characteristic features of the Okami series is its round G10 handle. This material is resistant to moisture, easy to maintain and well suited to everyday kitchen use.
The handle is completed with a decorative mosaic pin featuring a samurai symbol, making Okami knives instantly recognisable.
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Choose your Dellinger Okami
One material concept and one distinctive design language, but different blade shapes and lengths. Choose your knife according to what you prepare most often.
Dellinger Okami 3-Layers AUS10 Knife Set
The set contains Utility 150 mm, Santoku 180 mm and Chef 205 mm in a gift box – a practical combination for most everyday kitchen tasks.
View the Okami knife set →Daniel Luma × Dellinger – 30-day Okami AUS10 test
How will Okami knives perform during intensive everyday use? Utility 150 mm, Santoku 180 mm and Chef 205 mm are being put through a 30-day professional test as part of the Daniel Luma × Dellinger project.
How to care for Okami knives
Never wash the knives in a dishwasher. Wash them by hand after use and dry them thoroughly.
Use a wooden or high-quality synthetic cutting board. Avoid glass and ceramic surfaces.
Do not cut frozen food or bones and never use the knife as a lever.
Sharpening Okami knives
To restore the edge, we recommend water stones or diamond sharpening stones . For normal sharpening, start at approximately 1000 grit and finish the edge at 3000–6000 grit. If you are unsure about your technique, take a look at our knife sharpening courses .
Not sure which Okami is right for you?
We will be happy to help you choose. Call us on +420 702 049 048. Customer support is available Mon–Fri, 7:30–16:00.
Frequently asked questions about Dellinger Okami
What steel is used for Dellinger Okami knives?
The cutting section of the blade is made from Japanese AUS-10 steel with a hardness of 58–62 HRC and forms part of the three-layer blade construction.
Which Okami knife is best as a first all-purpose knife?
For all-purpose use, we particularly recommend Santoku 180 mm or Chef 205 mm. If you prefer a shorter blade, consider Utility 150 mm or Lady Chef 165 mm.
Which Okami knife is designed for vegetables?
The specialised model for vegetables is the Nakiri 170 mm. Its tall blade is suitable for cutting, slicing and chopping vegetables and herbs.
Can Okami knives be washed in a dishwasher?
No. We recommend washing Dellinger Okami knives by hand and drying them thoroughly immediately afterwards.
How should Dellinger Okami knives be sharpened?
We recommend water stones or diamond sharpening stones. For normal edge restoration, start at approximately 1000 grit and finish at 3000–6000 grit.
Dellinger quality and inspection
Dellinger products are inspected before dispatch. If you need help choosing a specific model, caring for your knife or sharpening it, our team is here to help.
