Every kitchen-person has wanted to get that limited edition Japanese knife at one point of time in their lives. Either they have owned it or they still have their eyes on a classic piece.
The love for authentic Japanese slashers has remained untarnished for culinary-enthusiasts all around the world.
If there’s ever been one brand that has honored the timeless tradition of Japanese knife-making in essence and spirit, it is Dalstrong.
In fact, the kind of beauty and sharpness each of their knives possesses is just unrivaled. Dalstrong lets its performance speak for itself, and I simply can’t get enough of it!
And this is my review of the 3 top-selling Dalstrong knives!
Dalstrong Gladiator Review 2020
The Gladiator series from Dalstrong has always been one of the top-selling collections from the brand. The exquisite craftsmanship of the chef knives from this range is admired by many reputed chefs and culinary experts in the country.
Regardless, it all boils down to an incredibly power-packed performance that sets the Gladiator series apart from the rest of the Dalstrong collection!
The Gladiator chef knife from the brand has always been something very close to my heart, and that’s because this was the knife that had won me a big cooking competition in my state.
I still have the knife in my collection, occasionally taking it out for special occasions and, well, showing-off.
The Gladiator chef knife is made out of high-carbon German steel. This makes it unbelievably hard and durable against sudden impacts. The razor-sharp tempered and polished edge of this knife is at 14-16 degrees. It can cut through most things in the kitchen, including cartilage and poultry bones.
I absolutely love the handle design on this knife, and it is needless to mention the sheer degree of control it allows you during use. The full-tang, tall blade height balances out the cutting motions, while the triple-riveted handle grip keeps it comfortable for you to maneuver the blade.
One other thing that I’d really like to mention is that Dalstrong religiously adheres to the 56+ Rockwell hardness status for their knives. So, if you’re concerned about the blade losing its edge or chipping even if you dropped it, then you can toss that anxiety out your kitchen-window!
What could have been better?
The only thing that could be an issue here is the overall weight of the knife. This knife is pretty heavy and big for even a standard-sized hand. This may be quite a bit of a problem, especially with people who have delicate and softer hands.
However, this is hardly a deal-breaker, and you will most likely get used to cutting with this knife before you know it!
- Incredibly durable high-carbon German steel construction
- Adheres to the 56+ Rockwell hardness status
- Full-tang blade construction ensures full control and ease of maneuverability
- Can cut through most things including bones and cartilage
- Resistant to rust and stains
- Backed with a full refund policy
- It’s a heavy knife
- May feel a tad bit bigger to some
Dalstrong Shogun Review 2020
The Shogun series from Dalstrong is a globally renowned range of professional chef’s knives, and I must tell you that the Shogun Damascus represents the brilliant and genius craftsmanship of the brand through the sheer precision of its design.
These are some of the most expensive knives owing to their compliance with the authentic Japanese designs.
This knife was exhibited at one of the culinary fairs that I visited a good while ago, and a select few were allowed to a free trial. I was lucky to have been one of them.
The incredible Japanese techniques of knife-making have directly influenced the Shogun series. The knife’s AUS-10V super-steel core makes it unrivaled in hardness.
And the sharpness of this blade is, trust me on this, beyond belief. It not only cuts poultry bones but can, in fact, break the harder parts like the poultry ribs with a bit of applied pressure.
This can also blanch vegetables cleanly, including stiffer leaves and husks.
The edge has been hand-crafted and finished to a mirror polish at 8-12 degrees per side, using the 3-step traditional Honbazuke method. This involves cooling the knife with nitrogen for incredible hardness and flexibility. It also makes the knife absolutely resistant to rust, stains, and corrosion.
One of the unique features of this knife is its hammered “tsuchime” finish. This reduces drag and minimizes the chances of the knife getting stuck to the food while cutting.
The full-tang design, coupled with the comfort grip provides you complete control while cutting. And when it comes to design, the stippled surface justifies the name “Damascus” or “tsunami-rose,” reflecting the stunning beauty of the layered textures.
What could have been better?
Right off the bat, I will say that I wish it was more affordable. The price of this knife is pretty high, which makes it mostly unavailable to the broader public.
The other factor that concerns me about this knife is its heaviness. Although this isn’t actually a con, it can still be dangerous to the user if the knife slips from the hand.
- Stunningly beautiful designs show the brand’s logo on the hand and blade
- Hand-crafted to perfection using authentic Japanese techniques
- Incredibly sharp, hard and flexible blade
- Conforms to the 62+ Rockwell Edge Retention status
- Cuts through harder poultry bones, tendons, and leafy vegetables without drags or stuck-ups
- Heavy knife; may cause considerable damage if slipped from hand
- Quite expensive
Dalstrong Phantom Review 2020
If there’s one thing that the brand has ever been so consistent with, that is undoubtedly the design on its knives. The Dalstrong knives look exceptionally beautiful from every angle, and the Phantom series justifies this with its absolutely dynamic set of chef’s knives.
I purchased one of the knives from the Phantom series a while back. It is more specifically a sushi-sashimi knife with the kind of sharpness that can almost cut through a single strand of hair.
Dalstrong has always got their Japanese technologies on fleek for making excellent knives, and this knife here is no exception. The knife is made of Japanese AUS-8 steel and possesses a 58+ Rockwell hardness score.
This knife has the patented “Yanagiba” edge that features a single-beveled blade hand-crafted to 13-15 degrees and cooled in nitrogen for exceptional hardness, corrosion-resistance, and flexibility.
Pretty similar to the Shogun Damascus, this knife is also tapered for minimum drag that allows the blade to cut clean through meat, vegetables, tougher husks, rind, and leaves. The blade is 3.5 mm thick and it slices and debones any kind of fish, slicing them evenly.
On top of that, the full tang and precision-forged structure allow you to maneuver it with ease and comfort.
What could have been better?
The knife is significantly costly, and that is one pretty obvious bummer. However, the other thing that irks me a bit is that the knife doesn’t have much of a grip on its structure. This makes it slip when your hands are a bit sweaty.
- Extremely durable and flexible
- Resistant to rust, stains, and corrosion
- Cuts most boneless proteins
- Can cut paper-thin slices of fish
- Comfortable grip and blade design allows you full control and ease of maneuverability while cutting
- Slips off the counter easily when wet
That was all about my personal experience of using these stunningly beautiful and extremely functional knives from Dalstrong. I hope I was able to provide you with the necessary insights into their workings.