Vegetable knife Nakiri 165 mm Dellinger Samurai

Product detailed description

Chef's knife Nakiri Dellinger Samurai

The shape of the vegetable knife resembles an elegant meat cleaver, but is designed for finer, more precise work. Thanks to the 165 mm wide blade with a thin edge, you can easily cut all vegetables into cubes, slices or fine strips. It is ideal not only for normal slicing, but also for chopping harder vegetables such as cabbage, kale, carrots or pumpkin without the need for great force.

The blade is higher than that of conventional knives of this type - it conforms to Japanese Nakiri standards, which brings a number of advantages: it provides greater stability when cutting, better guidance of the knife and at the same time protects the fingers when working. The higher profile also makes it easy to scoop cut ingredients directly from the cutting board and transfer them to the pot or pan - quickly, conveniently and cleanly.

Thanks to its balanced design, ergonomic handle and precision-ground blade, this knife is easy and confident to handle. The Dellinger vegetable knife thus combines the efficiency of Japanese cuisine with the elegance of European design - it will become an indispensable tool for anyone who loves perfection in every cut.

Rough seas on the blade

The blade of the Dellinger Samurai series of knives is made of a core of VG10 Damascus steel with a hardness of 61+/-1 Rockwell, which is sandwiched between 66 layers of two stainless steels of different hardnesses, which ensure exceptional durability and toughness. On the blade you can see the individual layers that create a unique, unrepeatable and shimmering damascene pattern TINY WAVE reminiscent of a stormy sea. This pattern minimizes friction when cutting and prevents material from sticking to the blade.

And that handle

The handle is made of G-10 material and is decorated with a central mosaic rivet with samurai emblem. The G-10 material is very attractive and in high demand. The handles are designed to fit perfectly in the hand and provide comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy. They have a specially designed guard shape for an Asian knife grip.

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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.