Serbian Knife 160 mm Dellinger D2 ALMA BBQ

Dellinger D2 ALMA BBQ combines the characteristics of a broad kitchen knife, a butcher's tool and a robust cleaver. The tall blade, four-millimetre spine and weight of approximately 535 g allow you to use the knife's own weight when portioning and make more demanding work easier.

ALMA handles slicing and portioning meat, deboning, processing vegetables and preparing ingredients for the grill. Thanks to its durable construction, the cleaver can also be used for chopping bones and portioning frozen foods.

The hand-shaped handle made from hard African wenge wood provides plenty of room for a secure grip. The knife is supplied with a leather sheath that protects the edge during carrying and storage.

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One tool for the kitchen, BBQ and meat processing

Dellinger ALMA cleaver specifications

What can Dellinger ALMA handle?

The broad blade profile provides plenty of stability when chopping while also creating a large surface for transferring chopped ingredients. Thanks to the 160 mm edge length, ALMA is easy to control even when working on a smaller butcher block or cutting board.

• chopping bones when portioning meat,
• separating poultry and joints,
• portioning frozen meat and foods,
• slicing raw and cooked meat,
• deboning and separating meat from bones,
• removing membranes and trimming meat,
• preparing meat for grilling, smoking and roasting,
• cutting vegetables, onions and herbs,
• outdoor cooking and preparing ingredients by the fire.

Processing frozen foods

ALMA is also suitable for portioning frozen meat and other hard frozen foods. Always place the ingredient on a firm, flat and non-slip work surface. Before striking, determine the exact cutting point and make sure the ingredient cannot move.

Large irregular blocks should be allowed to soften slightly on the surface for a short time. This gives the ingredient a more stable position and provides better control over where the blade lands.

Hand-forged D2 steel blade

The blade is hand-forged from mono-composite D2 tool steel. After precise heat treatment, it reaches a declared hardness of 60–62 HRC. D2 steel is known for its high wear resistance and ability to retain a working edge for a long time.

Although D2 has increased corrosion resistance, it is not fully stainless steel. After contact with meat, salt, citrus fruit or moisture, wash the blade by hand and dry it immediately.

Handle made from African wenge wood

Wenge is a hard African wood characterised by its dark shade and distinctive grain. The handle is shaped by hand, treated with tung oil and reinforced with two decorative rivets.

The natural structure of the wood means individual pieces may vary slightly in shade, grain and surface details. Each knife therefore has its own unique character.

Safe use of the cleaver

1. Use a stable butcher block or sufficiently thick wooden cutting board.
2. Before use, check that the handle is not wet or greasy.
3. Always keep your other hand outside the path of the cleaver.
4. Guide the strike vertically and without sideways movement.
5. Do not twist or lever the blade in the material after impact.
6. Frozen ingredients must lie securely and must not move during the strike.
7. Do not use glass, stone, ceramic or metal cutting boards.
8. Do not leave the cleaver lying loose on the edge of the work surface after use.

Cleaning, storage and sharpening

• Wash the knife by hand only using a soft sponge.
• Dry the blade and handle immediately after washing.
• Never place it in a dishwasher.
• Do not leave it lying in water or on a wet cutting board for long periods.
• For longer storage, coat the blade with a thin layer of oil suitable for contact with food.
• Use the leather sheath only for a perfectly clean and dry knife.
• The wenge handle can be treated with a suitable oil or wax as needed.

To restore the edge, we recommend quality water or diamond sharpening stones. When sharpening, preserve the original robust edge geometry suitable for chopping.

If you have no experience sharpening a similar tool, you can use the knife sharpening course or a professional sharpening service.