Chef Knife Santoku 180 mm Dellinger Manmosu - Professional Damascus

Product detailed description

Santoku kitchen knife Dellinger Manmosu Exclusive

The Santoku knife is a versatile knife. Santoku translates to "three virtues" - it can handle slicing, shredding and chopping meat, fruit and vegetables and fish. The Sheepsfoot blade has a straight edge and a blunt tip that runs parallel to the blade and then curls down towards the tip, like a grazing sheep. This blade pattern was originally designed for cutting and slicing work where a sharp point could lead to unwanted punctures or cuts. The blunt spine allows you to grip the blade securely with your fingers ("choking") or extend your finger to increase fine blade control for delicate work.

The visually stunning knives from the Dellinger Manmosu Exclusive series are suitable for both right- and left-handed users.

The blade of the knives consists of a core made of Damascene steel VG10 with a hardness of 60+/-1 Rockwell, which is sandwiched between 66 layers of two stainless steels of different hardnesses, which ensure exceptional durability and toughness. The damask Rose pattern is reminiscent of a garden with roses in bloom. This pattern also minimizes friction when cutting and prevents the material being cut from sticking to the blade. Thanks to the sensitive choice of material and precise finishing, the blade is easy to maintain. It retains its sharpness for a very long time and is excellent for grinding on water stones.

The handle is made of exotic desert iron wood with a bolster made of real mammoth tooth fossil. The wood can be beautifully polished, it is strong and hard. The Western-style 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.

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Santoku knife parameters:

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

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.