DALSTRONG Chef Knife - 9.5" (24 cm) - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Black Handle - w/Sheath

This is a world class knife.I'm not a professional chef, nor a knife expert per se, but this knife doesn't just scream quality, it bellows it whilst shaking you roughly by the shoulders and at the same time slamming your head repeatedly into the wall.So, stuff you may want to know. I judge a knife by 4 main criteria, sharpness, comfort, design and quality.1. Sharpness - As others have said, this knife is extremely sharp out of the box and makes short work of even the most dense of vegetables, butternut squash.2. Comfort - This was probably my biggest concern as i find many top end knives uncomfortable to use. The handle however has a good shape and balance and despite being a big knife, feels easy to use.3. Design - I was prepared to be a little disappointed by this knife, as the pictures of it look a little too good to be true. Fortunately, it looks even better in the hand. The attention to detail is astonishing, from the angled butt, to the engraving on the blade and handle. Even the polishing of the knife is perfect. I read in one review of Dalstrong Knives that one customer received a knife with an unpolished handle and the owner himself called to apologise and put it right.4. Quality - This knife feels amazingly well built, from the materials used to the finish of each component. I've seen many great looking knives that feel cheap or blunt quickly, or even worse, break. Whilst it's early days, I have no doubt that I'll have this knife for the rest of my life.Overall, i cannot praise this knife highly enough. The attention to detail is apparent in everything and the packaging is beautiful. As a gift, this knife would be welcomed by anyone that received it.I plan on saving up and buying the paring, boning and Santoku knives and replacing the Global versions I have of those.

Right. I have been using this knife for a while now and it's not just the shaving hair, slicing a tomato one-handed and cutting through thin paper. Yes it does all that, but so do any well sharpened knife on YouTube. After you've had your fun you actually put the knife to work and I do have a base to compare, not only my elite German and Swiss knives but some very expensive Japanese knives that my colleagues in the restaurant use (Misono UX10, Shun and some hand-made stuff with Japanese characters I can't read). In all respects the Dalstrong outperforms all of the above mentioned brands. I was dubious at first, I thought it was going to be a pretty dressed Chinese knife with fancy packaging (the packaging is great) but it definitely has the trousers for it. It is so fantastically made and finished and so comfortable for prolonged use that you won't believe it. I often cut semi-frozen meat on thin slices but realised (also read the manual) that I shouldn't as the ice crystals damage the very hard but brittle steel so after I used a Zwilling knife for the same job just to realise I had heat-spots on many places on my hand. I was also worried about the profile of the knife as it is a bit low and you may hit your knuckles on the board but unless you're holding the knife in a fist and only use the heel - you won't. The shape and length of the knife actually encourages you to use a pinch-grip. Overall - very comfortable knife.As sharp as it is (and it sharper than anything I've seen) eventually it will need sharpening. It doesn't get dull in the traditional way soft-steel western knives do but there are actual micro-chips on the apex of the blade. This is normal for steel that's heat-treated to a 63HRC on the Rockwell scale. You will need a decent whetstone and some skills. I recommend to follow a channel called Burrfection on YouTube where Ryky will show you all you need to know. Practice on cheaper (or someone else's) knives until you're confident to do your Dalstrong. 8-12 degrees is a very low angle constantly hovering over the stone so be very careful and take your time. Yes, I managed to scratch mine the first time and under the mirror polish there are genuine layers of Damascus steel cladding. A combination stone with 1000/6000 grit will do the job. Be patient it takes longer than any other knife to achieve burr, which if you had any reservations this tells you it is actually 63HRC. Very hard steel, holds the edge for very long. I also do leather stopping for that mirror finish but that's extra.Finally, I get that this isn't the only quality good knife out there. What makes it different is the customer service. Massive thank you to Nancy from Dalstrong for all the support. They really treat you like family, it's not a marketing scam, they really do, just try them! Whether you're happy or not contact Dalstrong customer service, it's like nothing I've ever experienced, they went above and beyond just to make me happy! Thank you Dalstrong! Keep it up!

I've used this knife a fair bit now. Yes it's visually a great piece of craftsmanship and solidly made and if used correctly will outlast me. The pattern in the blade is stunning, though not easy to photograph. Mine arrived very, very sharp, not incredibly sharp as I'm sure it can be. Certainly sharper than anything else I use in the kitchen and whilst getting used to the feel of this knife I believe the factory sharpness is more than adequate. The handle and balance of the knife makes it perform effortlessly. Only downside is now I want to replace all my knives with others in this range which will be costly, though I'll enjoy using them for many years. I looked at other brands before settling on this and I'm sure they also make some great knives. I cannot fault this is knife in any way so I feel more than confident to buy more Dalstrong knives to have a great set of knives to use when I'm preparing all kinds of foods.

This knife is a razor-sharp powerhouse and a piece of art rolled into one. It has a super steel core (VG-10), a genuine 67-layed Damascus blade sharpened using the three step Honbazuke method. It also features a hand-polished spine, is triple riveted, beautifully engraved, and has been nitrogen cooled for enhanced flexibility.The handle is very impervious to cold, heat, and moisture. It has a non-slip grip, an ergonomic handle for agility, comfort, and superior hand control, and an intricate engraved end cap- The blade edge is sharp enough to cut single hairs- Cutting tomatoes, onions and celery resulted in paper thin, almost transparent slices, and julienning is a treat with this.- The handle is made of incredibly strong material and has a perfect grip.- Beautiful to look atI gently honed the knife on a ceramic honing blade and was able to slice tomatoes one handed. So in short, if you see this knife on sale buy it.

Mi hanno regalato il mio primo coltello da chef nel 2010 ed era un Dalstrong, da quel momento ho sempre e solo usato questa marca. Il filo dura molto se si ha un po di cura e l'impugnatura per le mie mani è super.

Recomendado ampliamente.

Mas o meno un mes y el mango se esta despegando me parece muy mal visto que cuando lo compre me parecio fenomenal

Le couteau est beau et semble solide. Finition correcte, bien emballé. Le tranchant est top. A voir dans le temps.Mais ne vous faites pas berner, c'est peut-être de l'acier japonnais mais le couteau est entièrement fabriqué en chine.Déception pour le coup...J'aurais dû prendre du Tojiro DP plutôt...

Solitamente non recensisco nessun prodotto che compro,ma stavolta mi sento di recensire questo fantastico coltello,visto anche la bassa media voto attualmente presente su amazon...Bellissimo alla vista,affilato come la spada di ghemon ! ;-) ! Lama composta da 66 strati e oltre un mese per la produzione. Da vedere come regge l'urto con un uso prolungato,ma ad ora posso dire che abbiamo un coltello fuoriclasse.