Product detailed description
Chef's Boning Knife Dellinger Samurai
The boning knife has a very thin long blade. This makes it particularly effective for trimming bones in all types of meat, fish and poultry, separating skin, cartilage, muscle tissue or tendons. The sharp blade allows deep cuts and is able to trim meat so efficiently that not an ounce of bone remains. The special blade shape allows this knife to bypass even large joints.
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.
#ShowMore#
Knife parameters:
| Total length: |
260mm |
| Blade length: |
150mm |
| Handle length: |
100mm |
| Weight: |
120g |
Dellinger Samurai Set
The materials and sharpness remain. Only their shape, size and total weight change.
|
Do you need advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
|
Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
|
- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
|
|
Notice
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
|
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.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
