Dalstrong Chef Knife - 6 inch Blade - Shogun Series ELITE - Damascus - Japanese AUS-10V Super Steel - G10 Black Handle - Razor Sharp Kitchen Knife - Hammered Finish Chef's Knife - Sheath

Being a Chef who has worked in all types of kitchens, i've also used all types of cutlery from different companies high and low end Shuns, Wusthofs u name it i've most likely used them. In the kitchen I am currently employed in my company rents our knives, dull blades are traded out for "sharpned" ones on a weekly basis between these trade outs they become dull af! Constantly having to sharpen these blades which are low-medium grade at best after being tired of this I made the decision to buy myself some better cutlery after hours/days of online research reading 100's of reviews and watching dozens of videos I made the decision to purchase a Dalstrong Vahalla 8 inch chefs blade... Since that initial purchase (which was on sale) I bought a 200$ knife for 70$ bucks off. Everything about it exceeded my expectations since then i've purchased 5 more 3 Shadow Blacks 1 Vanquish and the SHOGUN... I love this company the quality precision and beauty of these blades also I have minimally periodically sharpened the blades... I decided to buy the 12 inch SHOGUN CHEFS KNIFE... BLEW ME AWAY!!! Just the presentation and packaging (I still have my boxes) I knew I made a great purchase sharp af right out the box the first thing it was used for to trim some pork loin went thru it like butter, fruits veggies like butter... For the price this is the single best kitchen blade I have used the weight is on point for my hand long enough to slice about any thing Animal Vegetable and if u want maybe a Mineral or two the quality of the blade is IMO is impeccable the on blade adornment and embellishments flawless laser etched wording of the logo flawless... The sheath is made of nice durable plastic which cradles the blade when inside... I cannot say enough good things about this particular knife...

I am a restaurant cook in Boston, MA. I have been using Wusthof knives since Culinary school because that is what my chef instructors recommended as the workhorses of the kitchen. I had invested a lot of money in completing a collection of those knives for every task in the kitchen. They are great knives and will last forever with proper care. However, I work at a fine dining restaurant and extremely thin, small, and precise cuts of all kinds of vegetables are a must. I have seen my fellow cooks rave about Japanese brand knives like Shun, Misono,, Miyabi, snd Global and after borrowing and trying them there is no comparison in their superior performancees, so I knew it was time to invest in new knives. I wanted to get the best value for my money, so for the past two months I have been doing research online about the quality of different types is steel, manufacturing techniques, bevel angels and learned a lot in the process. I research dozens of Japanese brands and compared them, then I happen upon a brand that I never heard before, Daldtrong. I went to their website and read about the Shogun series knives. These knives looked beautiful and by their detail description they seem to have everything I was looking for in terms of quality and sharpness. I told myself it almost look to good to be true, but because of their warranty and the fact that I can try them risk free, I ordered the 9.5 inch chef and the 6 inch utility. When I received the knives, it felt like Christmas. I knew about the beautiful packaging already. But Zi was still impressed. But packaging has very little to do with performance. I immediately subjected botjh knives to the paper test and it was ridiculous how sharp they are right out the box. I took them to work the next day and several cooks came to me as soon as they saw the boxes and knew I have gotten new knives. They loved the way the knives look as much as I did, but the real test was about to happen when I ttried them for the first time with my prep work. It was such a pleasure to use my chef knife, soooo! sharp and balanced that I could breeze thru my prep so effortlessly. I have been using my knife for 4 days in a row, without the need to use my honing steel. Love the knives, high quality, beauty, and performance and a fair price. Very happy with my purchase, Milagros Ruiz

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.

Well this isn't my first Dalstrong knife but if your chef's ego needs scratching this one is just for you! It's makes any 8" chefs knife look sad and underdeveloped :) (picture to compare next to 8" knife). But seriously, it's super versatile, it's not a miracle - you have to sharpen it but it takes and holds a very nice edge. I has a hefty weight which helps as it uses its own weight to cut. Bigger and tougher things like pumpkins and watermelons are a dream to cut, so is anything else. Don't forget that Dalstrong customer service is always behind you should a problem accurs. Just in case you are hesitating between this and the similar Zelite - make no mistake this is way, way better, proper quality knife.

Das erste Messer gekauft, welches ich vorher nicht in der Hand hatte! Was soll ich sagen.. Es passt! Und trotzdem würde ich kein Messer wieder kaufen ohne es ausprobiert zu haben! 🤘🏻

Soy cocinero profesional y este cuchillo es de lo mejor que he usado, recomiendo

Well..150 for the 12 inches. Sharp as hell, strong, beautiful. The handle is smaller than I expected, and the knife is lighter too, I'm not a massive fan of the cheap plastic pin in the saya to keep it in place but still I think this is a 5 star knife. It cuts through things like butter and hey that's what we want a knife for I guess.