Red Chef Kiritsuke Knife 205 mm Dellinger Resin Future

Product detailed description

Red Chef Kiritsuke Dellinger Resin Future series

This knife is ideal for versatile use. The long blade with a sharp point at the end is ideal for all kinds of cutting. It is suitable for cutting meat, slicing fish, cleaning meat and fish, fruits and vegetables. The Kiritsuke Chef is very popular for cutting and preparing sashimi - the sharp tip digs into the fish and cuts it easily.

Rough seas on the blade

The blade of the Resin Future series knives is made up of a 62+/-1 Rockwell hardness Damascene VG10 steel core, which is sandwiched between 66 layers of two stainless steels of different hardnesses to ensure exceptional durability and toughness. The perfectly balanced, precisely tapered Japanese-shaped blade with a shimmering damascene STORMY WAVES pattern minimises friction when cutting and prevents the material being cut from sticking to the blade. The Damascene pattern reminiscent of stormy seas STORMY WAVES is unique, unrepeatable and will become a symbol of your individuality.

The pure beauty of resin

The handle is made of beautiful epoxy resin. It is a transparent resin colored with alcohol pigments that can change color over time. In addition, it is decorated with a central mosaic rivet with the emblem of samurai. Triple riveting ensures perfect strength, stability and connection of the damascus blade and handle. The handle is meticulously hand-polished, ergonomically shaped and designed for excellent hand control. The specially designed handle shape is suitable for Asian knife grip. The resin is waterproof and completely odourless, requiring virtually no maintenance. It won't corrode or oxidize over time, it will remain as hard and strong.

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Chef Kiritsuke knife parameters:

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

Knife series Dellinger Resin Future

The materials and sharpness remain. Only the colour of the handle changes.

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% confident in 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 the 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.