DALSTRONGKiritsuke Chef Knife - 9.5 inch - Phantom Series - Japanese High-Carbon AUS8 Steel Kitchen Knife - Pakkawood Handle Kitchen Knife - Asian Cooking Knife - Sheath Included

DISCLAIMER: I *DO NOT* work for or receive any payment, kickback, or benefit of any kind from either Dalstrong or any third-party review farm. I'm just a bored cook in quarantine.Ok so...a few things...1) First and foremost, this (the 9.5" chef's knife) is--simply put--a very, VERY good knife at this or any price point. I've owned and used (yes, in professional kitchens) Wustofs, Messermeisters, Globals, Shuns, Yoshihiros, and JKCs, and this thing was cheaper and works as well or better than all of them. The handle and bolster make it probably the most comfortable knife I've ever used, and the blade...hooooo man...that thing came out of the box ready to work. The *only* thing even approaching a complaint in regards to the knife' performance is that the steep angle and sheer finish tends to make food stick to it a little. That's more of a function of the physical universe we inhabit (simple physics) than any design/construction issue, but full disclosure, blah blah.2) I wrote this mainly in response to the negative reviews on this knife. I realize it's possible/probable that those reviewers received defective items (it happens), but reading them carefully, it seems more likely that they either didn't read the description on the Amazon page, understand what a high-carbon knife is, just weren't really sure how to use a knife in general, or some unholy combination of all of those factors. Yes, using a chef's knife is a specific and technical skill that requires training and practice. No, not everyone has that skill. No, power-bingeing all 17 seasons of "Top Chef" does not miraculously impart said skill. Yes, carelessly handling ANY blade when you have no training or experience WILL lead to injury and/or a damaged knife. BUT...if you handle with care and respect,consider training/learning with this knife; its sharpness and ergonomics make it ideal for that. For the record, there are many...MAAAANNY...free and excellent online tutorials on knife skills. Go get your learn on.3) This is not a stamped-steel, $20 Victorinox or one of those things with Guy Fieri's signature embossed on it. You'll need to take care of it. That means--at a minimum--knowing how to use and store it properly, keeping it as dry as possible, honing it weekly, and taking a whetstone to it at least twice a year. [CAVEAT: Whetstones are a whole other thing; again, YouTube is your friend, here.] The Phantom series is marketed and designed (I think) for professional chefs looking for a good, dependable blade that won't break the bank. That means they're made for work. Yeah, they're pretty and shiny and use "Japanese" steel (more on that in a second), but these are supposed to be workhorses and, from what I can tell so far, they deliver in that regard. So if you're looking for more of a status symbol/vanity piece that you use once a month than a functional knife that will be used in a real kitchen...well then go have one made for you, Moneybags. Also, stop reading and go away. No one cares what you think. :)4) The steel; it says right in the description that the entire Phantom product line uses high-carbon AUS-8 steel with a little chromium added for stain resistance. RESISTANCE. This is NOT a stainless-steel, or even stainless-clad knife. For all of those reviewers who were complaining about rusting/spotting...don't lie...you left it in water, or you let it air dry. <clapping> You. DO. NOT. Leave. Your. Knives. In. Water. Or. To. Air. Dry. You wipe them off after every use (yes EVERY), and dry them with a towel when they're washed. Also, store it in the sheath. If you have an empty slot in a knife block that fits, fine, but be aware that the point on these higher-end knives can and will get bent if you try to drop them into the slot and miss. And for the "it-got-dull" reviewers...yeah. That happens. IT'S A KNIFE. Sharpen it. I'd bet cash money one or all of you left that review after you ran it through a fully-loaded dishwasher cycle.5) BUY IT. I'll come back and eat a bucket of crow if this thing fails on me...but it won't. User error is a thing (see negative reviews).ADDENDUM: A word on steel. If you care, the AUS-8 used in the Phantom series is what's called a "softer" steel, and tends--TENDS--to perform a little less robustly in edge retention than other steels like AUS-10 and VG-10. However, this also means that it sharpens a bit easier, and retains its edge only slightly less than others. I have to assume its use in this series is a function of keeping the price of the knives down, as both of those tend to require more additives/refining. All that said, I've been using the Phantom knife for prep work several hours a day for about a week, and it shows no signs of dulling yet. With proper care, I have no doubt it will perform with the best knives out there.

When I first received the knife it was beautifully packaged, a sign that a company takes care of their products. As I opened it, I saw a beautiful polished knife. Pulling it out I almost didn't want to use such a work of art, but as a chef my need to cut came over me. It performed as perfectly as it looked! I'm writing this because I have used the knife everyday for the last two months. A chef's true test of your #1 tool in the kitchen comes after you used your knife so long it's almost a part of you. I used it today to cut 5 onions, no big task. I reached into my knife role I instantly went for my Dalstrong shogun 9.5 inch chef knife realizing I've used this knife more in the past 2 months than any other knife. I took my time cutting them just to reminisce. I am truly still impressed by this knife. It has been through many catering events, long days of prep, and line work and to be honest I wouldn't want any other tool in the kitchen by my side. The edge retention is outstanding, the handle comfortable, and the weight is amazing when your in a kitchen for hours!I want to thank Dalstrong for making a fantastic knife and having a solid customer service, you cannot go wrong with this knife. If you choose to give a knife from Dalstrong a try they will make sure every question and matter is taken care of as if you are family truly a amazing company! As a chef I back their knives 100%. My only credentials to people I don't know is after 200 plus hours with this knife it still has impressed me and kept me excited cutting onions (not a easy task for a chef that cuts bags of onions everyday). In conclusion I am a customer for life and will get their complete shogun phantom and gladiator series in time just because of the performance of the first knife I got from them. I truly hope you take the time to read this and give a great company a try. Thank you.