WHAT IS THE BEST CHEF KNIFE? | Taking A Look At The Dalstrong Shogun Series Chef Knife

Chef Adam Scott gives us a closer look at his new Dalstrong Shogun Series 9.5″, the best chef knife for the money in his opinion.

Available on www.Amazon.com, www.Amazon.co.uk and www.Dalstrong.com

From Dalstrong:
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The Ultimate Chef’s Knife: A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. Peak performance never looked so good to you or your wallet.
Unrivaled Performance: Ruthlessly sharp scalpel like edge is hand finished to a mirror polish within a staggering 8-12°degree angle per side using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang for superb robustness and triple riveted for even more resilience.
Dalstrong Power: An ultra sharp VG-10 Japanese super steel cutting core at 62+ Rockwell hardness: extraordinary performance and edge retention. 66 layers of premium high-carbon stainless steel layers ensure exceptional strength, durability and stain resistance. The chef knife is perfectly balanced, the precisely tapered blade minimizes surface resistance for buttery smooth cut through and enhanced non-stick properties. Dalstrong’s stunning ‘tsunami-rose’ genuine Damascus layers.
A Chef Knife Engineered to Perfection: Ultra-premium G-10 handle is military grade with life-long durability. Carefully hand polished, the ergonomic handle shape is engineered for superior hand control, agility and comfort. Hand-polished blade spine for smooth handling.
Dalstrong Trust: Rocksolid 100% SATISFACTION OR MONEY BACK GUARANTEE, try it risk free. LIFETIME WARRANTY against defect. Renowned Dalstrong customer service. See why chef’s around the world trust and love, ‘The Dalstrong Difference’. Dalstrong luxury packaging. Now you are slicing with POWER. Dalstrong POWER!

Comments

Chiefs500 says:

Not a fan of stainless steel knives.  Good carbon steel knives are sharper and retain their edge much better than stainless.

Raphael says:

These knives can’t hold an edge, who cares if its really sharp out of the box.

Julian Levy says:

fillet some fingers

Cai gaming says:

go faster slug

Louie Macorncan says:

ahh the knife you got there is extreamly the finest knives among all knives. Fact is it was made tradtional probably or used the best whetstone or knives sharpener stone the top quailty. I am blade person myself, and knives, daggers are one them. Every tool of weapon is being muiltiple tool you can used it for even cooking.

rockerseven says:

That was the most satisfying tomato cut I have ever watched…

Boomer Taylor says:

These look interesting and in my wheelhouse of design taste. It may be something that could interrupt my life-long love affair with Forschner… I’ve had many knives and keep coming back there (I have a collection of the older style, with the better blade, though the new ones don’t duck for the price) as the best for my money, handling style and taste. I have a 60s, now “collectable,” like-new set of their steak knives, which are unsurpassed for my needs and taste, that I’ll never get rid of. When I’m gone my kids will get them. lol
I’ve never been a “snob” who sees more $ instantly as a better knife. And I know there are more expensive, “better” knives than Forschner, I don’t need the lecture, but not for MY money.

trysta haskett says:

my dad is an shef and he is beter than you

mwillblade says:

Go to a local Asian store, go to the area where they sell knives for the kitchen. Find and buy $5 kitchen knife from Thailand. You can thank me later.

Boomer Taylor says:

Oh, and that’s every Forchner from a paring knife to a 14″ cimitar and everything in between. Sometimes, old school isn’t so bad. I love my 8″, serrated “sandwich” knife. Too bad they don’t make ’email anymore. Everything from lettuce to a double deck hoagie doesn’t stand a chance. LOL. I’m sure these are great knives. I’m sure curiosity will get the best of me and I’ll have one by Christmas. haha

Pumpkin LordGaming says:

nice I’ll use it

Big Papi says:

Thanks Chef. I’m going to check these out. I need to replace my go to chef’s knife. Thanks also for using excellent and safe knife technique. I’ve seen too many knife videos with over the top, unsafe slashing and chopping with fingers extended, etc.

The Squad says:

STOP SAYING Uh ALREADY YOU SAID IT MORE THAN 50 TIMES!!,!

Jeff Bruce says:

hilarious~~and helpful also~~me thinks i’ll check this brand for pricing~~thx for the post!!

Majick0003 says:

like ok maybe it is my computer.  but clicking on the comment section reloads the video.  So anyway this video sounds far too much like a sales pitch.  As A professional meat cutter I don’t give 2 F*ucks how pretty a knife is.  the only question is how long will the steel hold up.  I buy Victorinox 6 inch boning knives for about 18 us and they last about 9 months. I do everything with them.  bone out, cut beef and pork.  some times even break down a chicken.  you can only steel a knife so many times before you have to hit it on a stone and that takes steel from the knife.  this is using a knife almost 8 hours a day and most weeks 6 to 7 days.  so I am not calling anybody out on how the knife preforms on this video how long will it last… I am sure it cost more than 18 dollars US.  but I am not a chef.  I cut through a lot harder stuff than a tomato or fish.

All World Misanthrope says:

…….Being a CCC myself, I find the title a little misleading…( unless you’re getting paid to say that)….anyone who ever worked in a kitchen knows that there is not one knife that would work in all situations…depending on what and where you’re working in the kitchen dictates the knife used, you wouldn’t work a carving station with the same knife used for just mise en-up for a sauté line station….Global was really one of the first Far East companies to break-into US fine dining restaurant kitchens more than 25 years ago and I still use the first Global I bought because of the difference in the edge bevels compared to the European knife “stepped” bevel (angle)…….but in the end it’s really a personal choice based on your own preference and it’s just one persons opinion…

michael deschler says:

How to caulk wide gaps around tubs

Mike13RR says:

These are dope ass knives! I have 6 Shogun Series in my knife roll, hella sharp

Jordan Mazariego says:

Who’s watching in 2017

Michael McCullough says:

I just got into cooking few months back and looking for a good knife, right now I use a chef knife in a $40 set lol.
Anyways looking to get a great knife and decided on this one, but am not good at using the sharpen stick, always feel I might be damaging the knife. Before I spend a $120 on Amazon for this, just wanted to get feed back on sharpening it.

Potato Shake says:

How much is that ?

Adam Smith says:

Umm I can do all that with my victorinox at way less cost. Granted I spent a little bit of time resetting the blade angle and polishing the knife but I can chop slice and dice all day and still shave with it. By the way a heavier knife is not desirable. It’s just more tiring on the hand when you have to use it for hours on end. I’m actually just now going to touch up my victorinox after three days of it being the go to knife on the line in the kitchen I work at for 3 days. 3 days of hard work just now needs a little touch. I’ll hit it with my 1k shapton Stone just a bit and work my way to 8k. Probably a 7 minute job? Maybe less

InformationIsTheEdge says:

$120. Why couldn’t you say it? Piss off!

Life with ADHD says:

How sharp is the knife

MyREDTAIL says:

” NOW THAT IS WHAT I CALL A KNIFE.?” Thanks again for sharing.? Great Demo.

tee bartim says:

I bought a set of ceramic knives and special sharpener from amazon and they so far have been good.

MyREDTAIL says:

Bought a Large Chef Knife,Years ago,? From Cold Steel Company.? This Knife,? Came Out of the box,? Razor Shaving Sharp,? From the Factory,? Using it mostly every Day in the kitchen,? Has never ever needed, Any Additional Sharpening,? For it,,? Since I bought it.? Well worth the Apx $ 30.00 Bucks,? Back then.? I am always looking to update,? My other Chef Knives,? And may check out the Dalstrong Shogun Series Chef Knife,? If it does not Break The Bank For me.? Thanks for sharing your Review,? On this Chef Knife.?

TWrecks says:

Is that damascus or is it just

Jordan Hesterberg says:

Cutco kills this

Ike says:

Looks good but I am a Shun guy.

SCOOTER KID28 says:

Lllllllol

Yep. Just Eric says:

How do they explain 67 layers? By powers of two, I could see 64 layers ~ 2^5.

vegasrenie says:

Thanks for the review, Chef. This is one that I’ve been thinking about purchasing, and it’s wonderful to see it in action.

Bon Jovi says:

You sure it’s not 64 layers? If not I’d love to know how the got 67… Think about it. Unless they used separate layers (which, why?) there would always have to be an even number of layers…

Silverstone L says:

Bullshit! Maybe it has the keenest blade, but THE BEST knife is the one I can use most comfortably and effectively, and NO ONE can tell you that….you have to find it out for yourself!

Kyle Lucas says:

VG-10? Nice try.

TheLazyPinecone says:

are they better than Cutco knives?

Brendan Gochenour says:

one of my cooks has a set of these, for the money there crap.

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