The TRUTH about DALSTRONG KNIVES
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Okay, maybe it's just MY truth about these knives, but I wanted to share my experience after using their stuff for a few weeks now, and make sure you can make the best decision for yourself.
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Dalstrong Knives: geni.us/3p3Ls
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I actually own several Dalstrong knives, and no, I'm not a home cook. After having purchased so many, and even given some as gifts, I've learned a thing or two. First of all being that any company is capable of selling tarnished or defective products no matter how long they've been doing it or how knowledgeable they are. I myself have had a couple of issues, most of which were quickly resolved. They even sent me a whole new knife once because I had one where the edge was cracked, not chipped, cracked. Second, almost all of Dalstrong's knives have a bit more heft to them. Not a problem in my case as I have large hands. For those who want something more petite, I recommend the phantom series. Overall though, I have had a very satisfactory experience with them and would recommend them to anyone. All who have received Dalstrong's from me also agree. Are there better knives out there? Sure! There's always something better. Doesn't mean I need to chase them down. Get a Dalstrong, take care of it, and it'll last you a good long time.
It's honestly all I use and I 100% agree with you
Yeah this youtuber just comes off as a snob. No surprise his channel never really took off.
I also agree
I have the Shogun series. I really enjoy this knife over Wusthof classic. I sharpen all mine on a whetstone and even purchased the Dalstrong Whetstone and really improved the edge. There was some chipping over a year's worth of chopping but with a little love was able to remove all the chips. Last thing I need is a proper knife storage block. Using the Wusthof classic block my set originally came in but am looking for either a magnetic knife block or something unique. Overall I enjoy my knives very well. I pair my knives with a 13" ceramic honing rod and use it several times before and after each use. All my knives are hand washed *carfully* and I've never dropped any of them. The sharpest knife thus far is the carving knife purchased for Thanksgiving. Never sharpen but omg carving the turkey and other meats has been like butter. The fork is also sturdy AF lifting a 23lb bird with no bending.
I have a Dalstrong Honesuki broke into two pieces at the tang-blade junction in 2 months of use. The tang is a thin metal rod welded onto the blade and the whole thing sloppily glued onto the handle. The stump of the tang wiggles freely within.
You can make a great knife roll if you know which ones to buy... All but my filet knife is Dalstrong... I've used everything from Victorinox, to Mercer, to Wustof, to CutCo, to Shun and all of the unheard of brands in between and Dalstrong holds its own... The Omega series Santoku has become my primary knife for all things and I never thought that would be the case but I can do everything with it... And I think the blade depends on each individual knife because even the cleaver I bought from them shaved my arm and It has a 3 pound blade that will chop clean through a ham hock... I've clocked thousands of hours on my santoku and haven't had a single issue...
Where can I find useful information about kitchen knives? I love to cook but I've been using some pretty inexpensive knives for years. It's time to invest and I just want to know more. Dalstrong came across my IG feed and I was like, wow, I want that but then I said...wait. It just came across my IG feed. How good are these really?
I'm a production chef that hasn't used anything but the trash knives that are typically stocked in restaurants. The dalstrong kiritsuke was like a breath of fresh air when the executive chef let me take it for a test drive. It's my cheap little workhorse at home, now
I fucking hate the knives most restaurants use, the handles almost always feel like shit.
Dalstrong makes good knives, don't let a snob tell you that you have to buy the most expensive brand, or even their personal favorite brand, just to like the knives you own. I love the dalstrong knife I own and I still plan on buying a new one. I do not plan on watching anymore of this guys videos though, and by the looks of the size of the channel and the amount of views, most people made the same decision as me.
@@Santiago-sh3cq You sound incredibly insecure lmao.
@@Santiago-sh3cq
You came to the same knife review video as me lmao. Only difference is you got butthurt someone said a product from a corporate you like is just "okay" and not amazing . Then proceeded to get butthurt and insult the size of the channel.
Grow up lmao.
@@Santiago-sh3cq
How is he a pretentious snob for pointing out both pros and cons of a knife ? Keep being butthurt over a four year old video over semi decent knives and calling people who know what they're talking about snobs while you simp for a Chinese knife manufacturer on TH-cam lol.
im a sous chef and 17 years into culinary and i actually really like dalstrong. dont get me wrong, wusthof is still my favorite but you cant really get a better knife for a better price than dalstrong. its pretty awesome quality for the money. im not saying every single line theyve made are the same quality but the ones ive personally had are really awesome and i used them daily in a heavy use and high paced invironment...meaning they were definitely torture tested haha. a complete set for 300 is pretty fantastic. and they have some epic sales right now. full set, honing rod, and a really nice block for 200 bucks. i just purchased their plating tweezers today
I have over a dozen dalstrong knives and love everyone of them. Never had one come bent or wavy. They are all very comfortable in hand. The look amazing and perform just fine. Are there better knives out there? I'm sure. But for the price what you get is quite good.
i'm a hobbyist knife maker. i own crappy knives up to a bob kramer shun knife as well. the best performing knife i own is one i made which is a kiritsuke style made from 1095 carbon steel. sharp as frig, never dulls, perfectly balanced and slightly heavy. just got into dalstrong, and i see no issue with them.. i needed new steak knives - i'm working on my own set for special occasions, but need a daily driver for the family. if what they advertise is true, they're handling a great quality steel perfectly, and my initial impression is that they are quality steel. haven't sharpened them yet. when i do that better be a year from now and it better not feel like 440 'butter' underneath my sharpening stones. but i see no problem with them as long as the design fits your hand, and is balanced according to your taste. def not pro knifes where you'd want to hold them 12hrs a day, but as a home cook i love them
I love dalstrong...never been let down by dalstrong they hold an edge, easy to maintain, and working in a kitchen setting where people are always grabbing what's closet to them and using it i am not going to go ballistic if one of my cooks tips a 40-80 dollar knife vs. My 300 dollar chiefs knife
Definitely in that third camp. I own that kiritsuke, and man that steel is *HARD*. This is GREAT for edge retention, as it literally keeps up with high end knives. The bad side? When your wife is careless with it and starts getting chips into the edge. Massive massive pain in the ass to sharpen. However, once sharpened, its an absolute joy to use. For the average "hobbyist/enthusiast", that knife is more than plenty, just be sure you are capable of sharpening it and restoring edges yourself. Its a combination of a pleasure to use and you also dont have to "Freak out" when your partner is ignorant and throws it in the dishwasher. I owned a really nice wusthoff for years (I had it so long I dont remember the model!), but after a house fire took our belongings, I just thought the dalstrong looked nice and the steel quality looked really great. I wasnt even aware there was a "thing" about them at all lol. All in all, Im very happy with my purchase. I cant/wont speak for the other knives, but that kiritsuke is quite good; and for the average home enthsuiast is PLENTY capable. Dont really see the point of crying about them honestly
the wife comment hit me straight in the feels, no matter how many times i beg to be careful, she gives zero fucks.
@@antonioestrada8685 lmfao... TODAY. LITERALLY THIS VERY DAY... my wife threw the knife around in the sink and chipped the blade.... again... lol
@@JgHaverty FUCK! lmao
I find the Gladiator series very easy to use. I haven't had the pleasure of comparing different series knives. but I find it adequate and definitely better than every department store knives. i got one as a gift, and just stuck with them.
I cannot believe how much less the knives are on the web site you provided. Are you sure that they are the same and safe to order from them?
I have the Dalstrong Shogun series:
6" Nakiri
9.5" Chef
14" Slicer/Carver
and I'm waiting on the extra long Crixus cleaver/chef hybrid to be in stock again.
My nakiri out of the box need a few passes on my 8000 grit whetstone out the box and finish it with some compound on the strop. The others had the edge i was looking for straight from the factory. I havent had any complaints or noticed my blades out of alignment or bent. They work great and feel comfortable in my hands.
Great video man, have you tired the boning knife? I'm between the shogun or wusthof. Currently use a shun chef knife daily for work and love the reliability and the way it holds an edge. Looking for something similar in a boning knife
If your looking for a boning knife I would go for a softer steel such as the Wusthof. Much more durable than the higher hard knives which are very fragile and will chip extremely easily!
I'm just a home cook who wants a pretty good set of knives that will last a long time. I hate buying something that does not do the job and end up throwing it away. I have 2 Global knives and I figured out after that I hate the handle. I bought a Dalstrong Shogun 12 inch carver to cut my bacon, it works very well but I'm asking myself if the knife is not too handle heavy or if it's normal for a knife that size. I guess that my questions are: "Is the Dalstrong Shogun worth the price we are paying?" and "Could I get a better bang for my buck with another brand considering that the 500$ knives are out of my budget?"
I’m a chef and I love the Gladiator. I own other types but I do love their line of knives
What makes a chef
culinary school vs line cook that worked their way up?
@@mrniusi11good question
what would you recommend as a heavy duty cleaver? which can crush some small bones without chipping while being sharp? is there something you could recommend?
I own a dalstrong not sure what model it is though it was a while ago since I purchased it, I'm not a chef but I am a knife sharpener, I put a new edge on mine before I even used it the first time, I don't really like the knife it's pretty uncomfortable to use but it does sharpen up very nicely and im talking razor sharp and seems to hold it's edge well but...... I still don't like it!
I have the Shogun Kiritsuke, and the Phantom Yanagiba. I am pleased with both. I sharpen my own cutlery. They were sharp on arrival and hold an edge well. Guess I was just lucky, no s curves or other defects. I am a home cook and they are quite satisfactory. They are decent quality, the price is good, and if you have a problem with one of their products their customer service is reported to be outstanding. I also own Shun Cutlery and they compare favorably.
After watching this I ran to check the edge straightness of my 2 year old Dalstrong 8” shogun chef knife. It was straight as an arrow. First off I love this knife. It’s my go to weapon on the cutting board with high profile near the handle for confident knuckle guided chopping and curved blade edge works perfectly for elliptical slicing. As a home cooking obsessive (wannabe chef) I cant bring myself to stone sharpen any of my expensive knives. Maybe that will change as my sharpening skills improve. I do appreciate the effort to show us the Aliexpress look alikes at 35-50 bucks, as well as your honest assessment of the shogun quality. The gladiator does suck. Big drop in quality and ergonomics.
I really like the 2 Dalstrong Phantom knives I have, for the price they're great. They're not as good as my Global's, but for the price difference I don't expect them to be. And my Globals came with super cheap cardboard sheaths that were absolutely worthless and I threw them away after the 3rd time I was trying to take the knives out. I'm honestly not sure if there's another brand that would have been better for a 12" carving knife for how much I paid ($85)
I think a lot of people are unusually hard on Dalstrong, IMHO they make some pretty good knives. If they suck as bad as some people make them out, what's a better brand that's not going to cost stupidly more $$$? I can't find much else in this price range, and stepping up to Global or Myabi's a pretty damn big dollar jump.
I jumped on the Dalstrong bus, and joined the team months ago, after seeing how much my mentor loved them, and how much he enjoyed using Dalstrong knives. The start to my collection, and currently the only Dalstrong I have, has yet to let me down! However, the Bolster to the Gladiator Series Kiritsuke is becoming a slight annoyance.
I do want to learn to sharpen my own knives, so next video...Justin Khanna "how i sharpen my knives" You are actually the only person I've EVER subscribed To!! 😎 I enjoy your videos and appreciate your input and opinion. Thanks!!
Hannah
Chef knives are like what's your job what's your car and what do you shoot. They have a great product and it's just for almost everyone for anyone and what they do different occupations. Being used at a blue collar 3 star restaurant is amazing!!!!!!
I have a gladiator series and I love it, and I do cook for a living, sounds like u had shipping problems, if u have small hands the u wont like the handle.
Blade edges having the S curve is due to the thinness of the stock and the cryovac heat treatment. Common problem many companies have. Northarm Knives discusses this on their web site and they are only using S35vn and S45vn steel.
This makes sense - I did a review of New West KnifeWorks stuff where they use S35vn on their blades th-cam.com/video/If023fv94vg/w-d-xo.html
I have a few dalstrong, I like them all very much. The handle is also very comfortable. Highly recommended.
I have 4 of these knives. 2 of them being exactly the same knife cause they sent me two accidently off amazon and told me to keep it lol. Love my chef knife the most but my two kiritsuke knives are identical. Almost TOO identical. They are great mid level knives but i dont any longer think that what you're getting is actual 67 layer Damascus Steel. Anyone with a brain cell would know that Damascus would make each knife unique and these etches from the Damascus are Too identical and i believe they're actually just laser etched on or something.
Enjoyed the video.
I recently purchased the newer AUS-10 version of the Dalstrong 10.5" Shogun series, and so far, I have been very disappointed in the edge retention of this knife, especially considering it's marketed as being rated @62 HRC. I cannot in good conscience recommend these knives to anyone, after my experience. After an initial touch-up of the blade, it was quite sharp, however, I had to strop it every few days just to keep a usable edge on it. I've only been using it at home, and have been very delicate with how I use the knife.
it's made in Chinese factories by subcontractors whose employees are "enabled" (encouraged) to skip steps or shortcut steps.
If I have eggs flour and sugar and bake it for 5 minutes at 150F, do I have a cake?
@@hrhamada1982 so. You haven’t tried these knives yourself then lol
@@hrhamada1982 and dare I take it by your name that you are Japanese? Or just want to bed any Japanese knife 🤣😂🤣
I own the shogun chef knife a really like and enjoy using it. I sharpen it on a whet stone and the blade is straight with no curves. I didn't know it was a Chinese knife. If I had known that when I bought it I probably wouldn't have. Still it is a good knife for me. It holds an edge and is easy to sharpen. I appreciate the info.
can i use any of the dalstrong for outdoor purpose cause i dont like cooking much but i do like outdoors..
Great video, brief and clear explanation
What do you use for sharpening the knives, any recommendation for whetstones that you use?
Usually I’m pretty skeptical about Chinese made knives but the shogun X seems to be a good knife for the price, I’d love to try it out.
After 2 years of use with the Dalstrong 10v, I quite like the blade and it does hold an edge considerably longer than say a Victorinox 12C27 chef knife. My wife prefers the Victorinox for the lower weight as she is a prep cook and using it all day every day.
How do you feel about the OMEGA series that uses BD1N American forged Hyper Steel?
This was probably the best knife review I have come across. Really good review.
i have 4 dalstrongs currently. they're great to use for me. i'm collecting them. gladiator series
for a full year ive used the shadow black 8 inch as my daily driver at work and its been dropped abused and used ZERO chips i keep it sharp with a whetstone but even their cheapest knife is really good for a beginner or someone whos a huge cluts like me
I'm "The Stoked Backyard Home Cook" and I have had my Dalstrong 19 piece block set for 6 years and I love 'em! I use them just about everyday and they still look and perform amazingly! I just sharpen with a simple criss cross sharpener from Walmart Sporting Goods Department and it gets very sharp for my needs. I would probably cut off a finger if I had it professionally sharpened!
Interesting perspective I collect and love small batch small shop Japanese knives made by true craftsman and lord knows I’ve spent a lot of money on them but they’re worth every penny to me... I then bought a dalstrong phantom 10” chefs knife to use day to day out of curiosity and it’s absolutely fine to own and use it did come sharp enough, it’s AUS8 so it’s not the best steel but it’s soft and sharpens quick doesn’t rust hasn’t chipped good food release I really have no issues unless I compare to much more pricey knives... good buy to me for people who are just looking for a functional knife that will last a long time
There is no 'best steel' for a knife. I don't care for Dalstrong because their shogun paring knife is so handle heavy it wants to slip out of my hand and cut me. The 12" slicing knife is out performed by my Victorinox 10". I wouldn't even get their 8" chef's knife as the profile is for rock chopping yet the metal is for push / tap chopping. I prefer knives like those from Tojiro or Yoshihiro where you can get a great blade w/o the bling cheap.
@@madthumbs1564 www.target.com/p/c9-champion-174-comfort-hand-grips/-/A-14549587?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Sports%2BShopping&adgroup=SC_Sports_Top+Performers&LID=700000001170770pgs&network=s&device=c&location=2840&ds_rl=1246978&ds_rl=1248099&ds_rl=1246978&gclid=CjwKCAiAs8XiBRAGEiwAFyQ-ehenljcgqI-DXIj5SYSU67Y6SbZ7iqtW1jSslNXnB3aOQds1KwdTsxoCSt4QAvD_BwE&gclsrc=aw.ds
a pairing knife is too heavy for you HAHAHAAH
@@mikerayis456 You probably use it with a hammer grip; I use it in a proper blade grip.
@@mikerayis456 mad thumbs is just a Troll hater. Look through many comments here and elsewhere and you can see that lol
Thanks for this review. I picked up two different Dalstrong santoku knives, because that's the main knife we use at home, for cutting up veggies. One was really great, the other was pretty unimpressive. Some of their marketing is bonkers too, like why do I need extra expensive all black charcuterie knives?
I imagine professional chefs have their own preferences as far as chef's knives go. Which is to say, the same could apply for home chefs using Dalstrong or other knife brands. There is a lot of breadth for personal preference in knife choices.
100% - appreciate you sharing your experience!
As a pro cook who recently lost his Shun knife, they should just have cases for their knives.. They can lose to Dalstrom just for that since I'm taking my knife to and from work each day.
The Shogun 3.5" serrated paring knife is the best one of its type I have ever used. Phenomenal!!!
That's awesome!
Well, recently I bought Dalstrong Shogun Chinese Cleaver. For 90Eur (or so ..don't remember it exactly). Actually, I bought it just for fun as I like its look - and it was just an addition to a bigger shopping list on Amazon. I'm quite happy with it (but frankly I've been using it for three weeks only). Nice looking knife, great blade as far as I'm able to tell ... OK for me.
But the main point is - it's is just 90Eur knife ... none should expect the quality of some real Japanese brands which are significantly more expensive. I already have several Mcusta Zanmai knives - Supreme Hammered series, and yes, they are better .. but here we talk about different prices. And of course, there are other brands with $1.000+ price tags which are "another level". If you buy Chinese knife just for "hand of peanuts" you can't/shouldn't expect "Hatori Hanso katana", otherwise you are foolish moron :-) (sorry) Just my $0.02
I dont find it on AliExpress. Is it with another brand name?
I just bought a Dalstrong Scorpion Series 9.5" chef knife and i use it in the kitchen at work. Let me tell you something....that knife is the best knife i have ever used.
Perfect balance. Light weight, but heavy enough for most applications.
I keep it sharp but i only need to sharpen it once and the blade lasts all day long.
I had a blade slip and it shaved off a portion of my fingernail with no effort so please be carful with these knives....they are no joke sharp as a razor. Especially the Scorpion Knives.
The V12 Black Demascus Japanese ultra steel with cobalt infusion is a game changer for real.
Love my scorpions
Hey Justin! I'm looking into picking myself up a half decent knife. I've been using a sabatier for years now and I just looked into picking up a half decent damascus steel knife. The Dalstrong is on my list. I also noticed a knife by a company called yousunlong. Do you have any knowledge of them? Is their core really VG10?
I haven’t used their knives yet!
The core is *actually* vg-10. Its absurdly hard and frankly can chip easy without proper care. Sharpening takes a good long time, but once its sharp it stays sharp for a good long time as well lol. Seems the price of these has gone up dramatically, I bought mine for 70$ (the shogun kiritsuke), and for that price Im all over it. It appears to be approaching 150$ now and for that price im kinda raising eyebrows at it. (I do know this comment is a bit older, but perhaps it'll be of use to you or someone else scrolling)
I wanted to like Dalstrong knives. I actually like the Gladiator 6" Chef's and 5.5" Santoku (it's very cute) but I ordered the Gladiator 8" Chef's and it arrived with a tiny pinpoint indentation in the spine, which could hardly be seen, but I could see it every time I looked at the knife. I reached Dalstrong customer service and they were great in sending me out a new knife. Unfortunately, the new knife didn't arrive as sharp as the others and it's not a knife I reach for. I was mad at myself for not getting the Shogun series. After a while I still wanted the Shogun series X 8" Chef's, so I ordered it. Unfortunately, it arrived and while it appeared to be a fine knife, I hated it almost immediately, so sent it back on the same day. I have a YAXELL ENSO 8" Chef's, which is beautiful and so much better IMHO than the Dalstrong that I had to return the Shogun X 8". I still love the Gladiator 6" but I feel stuck with the 8". I cut a cabbage yesterday and had trouble with the 8". It just wouldn't go through. I tried the 6" and it cut through the cabbage like a hot knife through butter. The Dalstrong marketing and presentation upon arrival are top rate, but it's kind of hit or miss with the knives, so for me, I'm done with Dalstrong. Zai jian (goodbye in Chinese).
I just want a good carving knife for brisket. And a good filet knife for fat. What do you recommend
i have used the shogun series 8 inch chef knife for every day work for about 2 years now and i have loved it
I agree with you 100% with Dalstrong knives. I got their new gladiator yanagiba knife and it came out of the box pretty dull and their filet knife is decently sharp but completely dull after filet 3 fishes. I dont hate them but you get what you pay for. Lesson learned.
I have the Shogun 8 inch chef's knife, it came shaving sharp and I beat the fuck out of it in a kitchen for a few months and it held up very well, definitely wasn't 62hrc, it was far softer but without the toughness of a 3v, 10v, or 15v, then again it's AUS 10V not CMP, the blade was very slightly bent out of box but wasn't an issue while chopping, it's not pretty enough for home cooking and not perfect for restaurant use but for a bit over 100 bucks it's a pretty well rounded beater
Bought the 18 pcs Dalstrong Gladiator set off a friend for $120 new. Did I waste my money?
They are usable, just not that premium.
personally I find marketing like dalstrong's to be a big red flag. If they have to throw in that many buzzwords and flashy pictures it makes me suspect the product itself isnt very good. Especially the black shadow knives. Their marketing on that looks more like an ad for razer gaming stuff than kitchen knives.
Also because a ton of cheap chinese crap gets the same kind of advertising with tons of buzzwords and very little substance.
Thank you for the Video, you saved me the time and money of buying something I thought was high quality but is actually an average knife. You are 100% correct the marketing on Amazon makes these knifes out to be the best of the best.
They are actually high quality knives I use my shoguns all the time are they the absolute best no there is always a better knife but dalstrong does make great knives
Bro your review onthe dalstrong knives is really helpful and to the point. Thank you I'm subscribing to you Chanel now.
Great review. I have been all over the the internet and amazon debating on my new future knife set. I came across The shogun series and felt some kind or heart flutter. But the mixed reviews Has delayed me from buying anything until today. I am a total home cook “when I cook” but I like a good set of knives when I do. I will keep looking for something else.
Bright side, after debating for a month, I am not going to get them. Thank you for your honest feedback.
Don't listen to this idiot who recommends overpriced Shun knives. Dalstrong is middle of the road, but Tojiro will give you a quality knife at a fraction of the price of the TV chef brands like Shun. This chungus doesn't know shit about steel
How did you find them?
Im a home cook and I'm not super stoked about them i do give the benefit of the doubt but maybe I would just buy the ginsu chikara and give those a try much cheaper too
Any chance you or someone can comment on how these 3 knives are quality wise vs the Gaia series ?
Hi Justin.
Thanks for the great content! I've been looking forward to this video for a while now. I'm an avid home cook and have been considering getting a Dalstrong knife for a little while now. I'm mainly debating between a dalstrong shogun or phantom series chef knife, or the Japanese made fujiwara FKM or FKH knives. Would you happen to have any experience with the fujiwara knives and if so, would you recommend them?
And while I'm at it...I'd like to throw my hat into the ring to win the knife :)
Cheaper version of dalstrong alternative: sarolta homewares & Wallop, both available on amazon. Amazing knives i own, if you are on budget. Personally, i feel Dalstrong is just a well marketed decent knife
Believe it or not the most comfortable knife to me is my farberware professional series 8 in chef knife from Walmart which is under $10. I know it's not an expensive knife built out of the best steel but it feels the most natural and comfortable to me and I wish someone would make one exactly like it built out of quality metal but it does work well and for some reason I grab that knife more than my zwilling henckels knives or my wustoff or my Kaizen cutlery or my sabatier or any of my other ones just because of the feel.
Kiritsuke knifes are “head chef only”. I want one so I can justify not sharing my knife with my roommates lol. And if, no, when they steal it, they won’t have a good time too lol. (Don’t judge me, they put my only Shun knife into dish washer)
My mom keeps trying to put my Chinese cleaver in the dishwasher. Gives me a heart attack every time
Dude just get rid of them a little rat poison would do the trick what type of ashat does that smh especially with a knife that ain’t there’s 🤦♂️
Try Mercer knives. American made, German steel, cheap as hell, extremely robust knives used by cooking schools and professional. High quality but not terribly good looking knives.
Im a professional cook and I fall into the third group he was talking about. Unlike most chefs I like my knives on the heavier side. The Gladiator series is perfect for that. Are all the knives desigined prefect no but they hold and edge longer than most knives even high end (My Global and Shun) and they can take a beating.
This is the comment I've been looking for,I'm a chef too ,me and a coworker have been tossing around getting a Gladiator for work,I'm using a victorinox fibrox 10 inch ,and a stienbrucke 8 inch and want something a bit better than the two I got,this review was swaying me but I kept saying,this dude is a home cook so he really don't know what a professional would want in a knife,I myself like a heftier knife,only question I have is have you cut anything like lemons or onions with it? If so how'd it do?
@@aarondavis4341 I used to love my Fibroxs and Messermiesters for old reliable knives, but the Gladiator Japanese chef knife has been my go to knife for the past year or so and honestly its like a universal tool I can cut through with ease fine cuts and still abuse it on bags and separating frozen burger patties give it a quick steele and skin fish ,cut tomatoes, onions, lemons. I portion out tenderloin semi frozen with no issues.
like any knife some might have imperfections but I havent run into any as of yet. I do really love them and use them everyday. Lopling forward to getting a fee shogun knives to add to my tools. Are they 1000$ Japanese or German made products no but the perform at there price point far above expectation and look nice as well.
@@davidambler1911 awesome,I think I'll get one,if I don't like it for work I'll use it at home,and get a phantom black series,I've read some pretty good reviews about them,thanks for the info🤘🤘
@@davidambler1911 have you tried the phantom series? Would love your view on that if you have!
I understand how you feel but I bought the shadow Black blade series for the chef and santoku version and I really did like them but out of all the other blades I see from them are kinda bad
I don't care about the edge out of the box, because I like to finish it myself, but the curving blades are scaring my away from even trying these. The full bolster on the first knife is a disaster in knife design IMO, I've had a full array of 5-Star Henckel's in the past, and after several sharpenings, the knife edge is higher than the bolster, which means the back end of the knife doesn't make contact with cutting surface. I actually had to grind the bolster down to compensate on a Tormek.
I was looking them up last night this helps my decision on a good german butcher cleaver as i know they will have good fit and finish and not be prone to a rolled edge
I had a Dalstrong with handle scales that were a terrible fit. Justin has one with a crooked edge (and maybe over-hardened). What are the chances that he and I both just happened to get two lemons? Or is it simply likely that Dalstrong's quality control sucks? Neither his specimen nor mine should have been allowed to leave the factory, and easy return policy is no substitute for shoddy work.
I have almost the complete set of the shogun series and they are all awesome
I cook for a living I try one at work from a friend and I didn’t like it the balance and the way it fits in your hand
What knives do you like to use?
@@jedimasterham2 Miyabi mizu sg2 is my favorite but the miyabi fusion is my every day work horse
I've just discovered you and like your style. I'm a complete novice as far as knives go, and so I appreciate your comments which seem BS free. I like people who seek the truth and tell it how it is. It saves both time and money. So don't pull your punches, I mean sock it to em.
I nearly bought them...Thank you for your honesty!
My Mum always complained about Dad sharpening her Paring knife(years) so one day Dad got this beautiful Golden water marked Japanese knife for Mum..
She did not realise....One apple, one fingertip and nail, it now lives on the mantelpiece.....
I have only seen it once but it looks beautiful!!!
Guess I'll stick to tracking down the old Swiss and English knives for now as these are out of my range..
Thanks again Justin!!!
I own 4 of the Dalstrong knives love them all
I'm a home chef. I do sharpen all my knives. I own a couple of Dalstrong knives. That said, I understand that when I get a Dalstrong, I'm going to have to reprofile the entire edge. Is it a pain? Ehhh sorta. Is the end result worth it? Totally. It is what it is.
Really interesting video Justin, I always appreciate your analysis. I’ve been super curious about Dalstrong knives, and I’m wondering how their edge got that weird curve you described? Nonetheless... That shogun x chef knife, I wants it.
My first knife when I started cooking was a Dalstrong Shogun series chef knife, for a starter it was pretty much perfect. It looked sexy, felt like it was a hefty well balanced knife. The downside was the 'S' shaped edge that Justin mentioned, it scratched the shit out of the knifes biggest selling point (in my opinion)- the look. If you want the best of the best, I dont think dalstrong can provide that but keep in mind that Dalstrongs price points are far more affordable.
Are these knives single or double beveled? Are you able to provide that information? Thanks
They are a 50/50 grind
I’ve never heard of anybody taking negatively about dalstrong knives. From my experience they’re great quality and hold a good edge
I agree. I have represented some of the greatest knife brands, and Dalstrong is at the top of my list. Great edge retention, and overall performance.
Hahaha. Go onto an actual knife forum, even the chefknives subreddit. Absolutely loads of people telling you to avoid Dalstrong.
@@stephen129 loads of people who have never tried them. Yes, I have seen these reviews from “knife” people too lol
I have the gladiator series and they are great for the home kitchen. Steel is German not Chinese. Assembled in China.
Really nice review. Covers most of what I'd kind of been feeling about the knives in their arsenal since I picked up their Shogun Series X 7" cleaver (which I absolutely love, BTW). As I've been considering updating my current slew of knives, I considered doing more Dalstrong, but I just felt like I was looking at "shiny" and not "functional" in their products (honestly, just look at their Shogun X min and "The raptor" cleavers....much more form than function, it would appear).
Given that I'd continually looked and not purchased, I think your review will have me continue that trend. I'll call the cleaver my only Dalstrong for the time being.
Now, on to that cleaver. I picked this up about a year and a half ago, and I use it for all sorts of jobs. It's got a nice feel, it's not too heavy, but definitely heavy enough to break apart a chicken with little effort. The crazy thing is, the thing is still sharp as hell. I haven't put this on my stone once, and it's nearly as sharp as it was out of the box. Sharp enough that if you miss the joint when you're breaking down chicken, meh, no big, it'll just slice through the bone like it was butter.
i'm glad i seen this review. Time to clear out my Amazon cart! LOL! Great review BTW. Thank you so much.
i own the pairing knife from the gladiator series and it's been amazing. Have not tried any of their Chef knives though.
Thanks Justin. I have an Aliexpress account. I don't think I have purchased any Dalstrong yet.
I bought the Obliterator meat cleaver because it looked cool. It just sits on my kitchen self and is for looks only. It's more of a novelty than anything else for me since I don't do any hardcore cutting.
That knife is how I dot to this video, I'm hesitant on pulling the trigger.
My thoughts exactly. I did a review on the Shogun series 9.5 gyuto a couple years ago, and I was not impressed. It failed miserably in cutting carrots, and didn't fair well with a tomato test. I tried polishing and stopping the edge to see if it would do better, but same results. Gave it to a friend, was asked to sharpen it every month or so. In my opinion, Dalstrong failed at duplicating a Japanese style blade. I used to see chefs getting stoked about receiving their Dalstrong in Facebook groups all the time. they have been far and between lately.
Finally somebody who's done the research on Dalstrong. I don't see anything wrong with there knives. But you could say the advertising is bit misleading as they like to push how its Japanese materials, technique etc but never mention it's made in China. It leads to people thinking they will get a Japanese blade but really your getting a Chinese factory made knife. They also always sell there product on discount on Amazon.
Couldn't get passed the voice cracking like a 13yo going through puberty.
I know you said that you wouldn't go out and buy the whole Dalstrong knife set, so is there a knife set/ knife block that you would recommend to a home cook that won't break the bank? ($500 or less)
Cangshan makes a nice one I’ve seen, but can’t speak to how it feels cause I haven’t purchased
@@justinkhanna so. Your recommending something you haven’t tried over something you have tried. Do I smell prejudice here, especially as I have heard you have affiliate links out there lol
I want this knife.
I was waiting for this review for a long time, at first i found myself in the homecook category (even though i'm starting out in the gastronomy industry) and honestly i was going to buy it, thankfully i did some research and realised they were not what i wanted. I ended up buying a set of global Knives, which i found are really confortable to hold and retain a good edge over time. What's your thoughts on Global as a brand? Would you consider making a review about them? Sorry if i misspell something, english is not my native language, keep the good stuff Justin!
Global aren't much better I'm afraid.
@@stephen129 probably worse. Their hrc is rubbish ranging from 56-58 for all their knives lol
I've owned several dalstrong knives. The knives outperform a shunt any day. Dalstrong instantly outperforms wustof knives as well. Blade retention wise
Bought the kiritsuke and chef knife...they did come razor sharp but after a day of cheffing and prepping they lost their sharpness...Got a good batch, because after a strop they were back sharp again... The thing is that i dislike bit is that they scratch fast, other then that I find using it pretty enjoyable ... I have knives that aren't scratched from cutting that are pver 2 years old...so that was a gripe of mine...but they are wustof and masterchef....All in all, they are good for the price...and the handle is probably better than most...Only time will tell...
Yes, but then you can redo those micro scratches with some buffing paste.....
It just surprised me that I just prepped soft foods and it scratched.....What will happen when you try to cut through nuts, cured meat products that are tough, or meat with bone....
Still, it's a good knife for it's price.
I have used the shogun x for over a year now ,and have none of the problems you have had. I use them for heavy prep and at the end of the day other chefs gripe of how there hands hurt ,how there 400 knives dont keep the edge as long as the dalstrong. They may not be top of the line knife but I believe should be un top 5 to own. These knives are ment to work and hold up to every aspect of a quality restaurant.
Ty for this review, I found it informative.
Good to hear a honest and unbiased take on these. I've always been skeptical about this brand. TBH though, I've never used or even handled a dalstrong knife personally. Like you said, the company does an amazing job marketing but I've yet to meet a chef/cook who recommends these knife, much less owns one. I would recommend something though. I own several Chinese knives that I've purchased from Asian markets/groceries. They sell a variety of different style knives, from chefs to cleavers. Affordable, comfortable, and can get very sharp if you know how to sharpen. Perfect for an everyday beater knife. I have a vegetable cleaver the size of a nakiri that I use everyday.
Dude i own 3 and i love them
Unbiased. He has affiliate links to other brands lol
I tend to agree... got a Dalstrong Nakiri, which is more like a meat cleaver than a Nakiri. Their paring knife has a handle that is more suited to a battle axe. So overall, I think I agree, these are kind of me too knives sofar.
Great, I just my wife a Gladiator 8” chef knife and now I’m regretting it. She works at a casino and chops all day long with many different items. Recommend a knife that has a guard like the gladiator???? That is good!!
I can see if maybe one knife wasn’t straight that one might be able to chalk it up to poor quality control but when u test two different knives and they both aren’t straight would indicate almost no quality control. Microchips from sharpening means the blade wasn’t tempered correctly. U may have been able to put an edge back on (which to have to do on a new knife is ridiculous in if itself) but I’d have to imagine it will chip pretty easily again?
If there is one knife that is worth spending money on it’s a chef knife. I don’t think u need to get a Shun or an IKON but something like a MAC or Global are great knives that can last a very long time.
Puberty is hard. But i appreciate the quick and honest review. It brought up flaws that I haven't seen discussed before but still let me know that I wouldn't regret purchasing from Dalstrong.
Ad hominem attacks are best left to the weak minded
my first one was the bone Cleaver, 1.3lbs. I just need a heavy cleaver to break down a whole chicken. It worked for me, so I bought two more. I am thinking to buy a Shun next time.
I didn't know Bobby Brady was doing knife reviews. Great job. I sent my first Dalstrong back because it was too heavy. Found an oem called Wallop that I absolutely love - it's a 10" Chef's knife, Damascus. I'm here because I keep hearing differing opinions on the authenticity of the Damascus.
I had a shun ken onion and it was the best knife I ever used. Unfortunately one day I went to work and some one broke into my locker and took it. These knifes are ok for the price you pay and they do last.
Such a sad story! Knife thieves are the worst...