Santoku knife Cullens 170 mm Dellinger Samurai

Product detailed description

Kullens Samurai Santoku Knife Dellinger

The Santoku knife is the epitome of Japanese precision, balance and elegance. Its name translates as "three virtues", because this knife perfectly handles slicing, chopping and shredding - with a lightness, precision and elegance that every chef will appreciate. Santoku is ideal for processing meat, fish and vegetables and is one of the most versatile knives in Japanese cuisine.

The Sheepsfoot blade has a straight edge and a blunt spine that gently curves downwards towards the tip, resembling the silhouette of a grazing sheep. This shape has been designed for precision cutting without the risk of puncture. The blunt spine also allows you to guide the knife safely with your fingers ("choking") or by placing your index finger on the blade, giving you perfect feel and control with every cut.

The blade is milled with kullens (Granton edge) - fine longitudinal grooves that significantlyreduce friction between the blade and the food and prevent it from sticking to the surface of the knife. This makes slicing lighter, smoother and more precise, which you will especially appreciate when working with thin slices of fish, meat or moist vegetables.

An important detail that distinguishes Dellinger Santoku knives from conventional imitations is the height of the blade. It corresponds to traditional Japanese standards, which guarantees plenty of space for the fingers, better stability and more secure cutting guidance. The lower blades often found on cheaper knives can be uncomfortable to work with and the results can be disappointing - but here you'll experience a difference you'll know after the first cut.

Each Santoku Dellinger knife strikes the perfect balance between beauty, function and craftsmanship. It's a knife that inspires - with every touch, every cut, every movement.

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Knife parameters:

Dellinger Samurai Set

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.