Why you guys did not say that the Damascus finish was only aesthetic?

Hi Ramon, Thank you for your comment. This is what makes Amazon such a great place for buyers and sellers to communicate freely. To confirm, our steel used for the cutting core is AUS-10V Japanese steel ( 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 00.5% Manganese), and is cold rolled and annealed. The outer steel of the blade comprising of 33 layers ("Tasekiso"), is made of variations of stainless steel (to protect the harder, more rust prone high carbon cutting edge) sandwiched and rolled together under tremendous pressure (cold rolled). This gives the pattern. The pattern is 100% NOT printed, etched or lasered. It is the genuine result of the production process, and each and every single blade pattern is different. If they were printed or etched they would be identical. Ramon, if our products were not genuine (or were only aesthetic) I assure you we would not be able to remain in business with such loyal customers as it would quickly become obvious. Our Shogun Series line of knives is beloved by thousands of chefs, knife aficionados and more. If you have any other question, please feel free to reach out to us at info@dalstrong.com. Thank you!

Hi John!The Shogun Series blades are crafted in a state-of-the-art facility within YangJing, China (a city renowned for knife crafting for nearly 1500 years) using imported Takefu Japanese VG10 super steel. The blades are heat treated, cold-rolled and annealed to reveal the layered pattern. Expert knife makers trained in traditional Japanese knife craft (the head foreman himself trained for years in Japan under a master tradesman) spend days on each knife, painstakingly hand-polishing and hand-finishing the blades and handles under strict guidelines using the 3-step Honbazuke method. Honbazuke means roughly means "truer edge". Honbazuke honing originates from traditional Japanese knife production where the blade is sharpened and polished by hand in three careful stages: The blade is first coarsely ground using a vertically rotating sharpening stone, followed by a fine honing utilizing a horizontally rotating sharpening stone. The edge is then polished using a leather stropping block for scalpel-like sharpness. This is married with high-tech processes such as Cryo-tempering which improves the steels crystalline structure (making them stronger). We are thus able to achieve exceptional quality but keep the costs of our knives lower for our customers.We are so confident in the quality of our knives we offer a 120-day full money back guarantee (including the shipping) and a limited lifetime warranty. :)I hope that helps!

Are these knives made in Japan? I assume they are due to the extrem. high prices?

From the answered files - from the seller: "Hi John! The Shogun Series blades are crafted in a state-of-the-art facility within YangJing, China (a city renowned for knife crafting for nearly 1500 years) using imported Takefu Japanese VG10 super steel. The blades are heat treated, cold-rolled and annealed to reveal the layered pattern. Expert knife makers trained in traditional Japanese knife craft (the head foreman himself trained for years in Japan under a master tradesman) spend days on each knife, painstakingly hand-polishing and hand-finishing the blades and handles under strict guidelines using the 3-step Honbazuke method. Honbazuke means roughly means "truer edge". Honbazuke honing originates from traditional Japanese knife production where the blade is sharpened and polished by hand in three careful stages: The blade is first coarsely ground using a vertically rotating sharpening stone, followed by a fine honing utilizing a horizontally rotating sharpening stone. The edge is then polished using a leather stropping block for scalpel-like sharpness. This is married with high-tech processes such as Cryo-tempering which improves the steels crystalline structure (making them stronger). We are thus able to achieve exceptional quality but keep the costs of our knives lower for our customers. We are so confident in the quality of our knives we offer a 120-day full money back guarantee (including the shipping) and a limited lifetime warranty. :) I hope that helps!

Where is this knife made?

Thank you for taking the time to write to us, and thank you for your interest. Allow me to answer that question in detail. We use premium materials from different locations depending on the product (for example, our Shogun & Phantom Series uses steel made in Japan, and our Gladiator Series uses steel made in Germany and handles made of pakkawood from Spain.) Our knives are painstakingly assembled by expert blades smiths in a state-of-the-art facility within YangJing, China (a city renowned for knife crafting for nearly 1500 years). Our Shogun Series specifically are crafted using imported Takefu Japanese AUS V10 Super Steel l. The blades are heat treated, cold-rolled and annealed to reveal the layered pattern. Expert knife makers trained in traditional Japanese knife craft (the head foreman himself trained for years in Japan under a master tradesman) spend days on each knife, painstakingly hand-polishing and hand-finishing the blades and handles under strict guidelines using the 3-step Honbazuke method. Honbazuke means roughly means "truer edge". Honbazuke honing originates from traditional Japanese knife production where the blade is sharpened and polished by hand in three careful stages: The blade is first coarsely ground using a vertically rotating sharpening stone, followed by a fine honing utilizing a horizontally rotating sharpening stone. The edge is then polished using a leather stropping block for scalpel-like sharpness. This is married with high-tech processes such as Cryo-tempering which improves the steels crystalline structure (making them stronger). We are thus able to achieve exceptional quality but keep the costs of our knives lower for our customers. We offer unparalleled quality AND support at pure value pricing. If these were produced in Japan the costs would be significantly higher. Our Chinese factory proudly stands head and shoulders above all others in YiangJiang, as our artisans (and lead foreman specifically) are on a personal mission to prove to the world Chinese quality can be world-class. Our Gladiator Series and Phantom Series go through similar rigorous processes, with unparalleled attention and care given to each blade.

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Reviews

A**.

WOW

All I can say is WOW

26.02.2020

M**Y

Perfect

Worth every cent

11.12.2019

Z**E

Boîte luxueuse. Couteau au tranchant d'origine capable de tailler dans une feuille de papier extra fine un rond de la taille d'une pièce de 2 euros. Full tang, manche g10 inusable, lame haute, donc un peu plus lourd que d'autre couteau chef de même longueur (de toute façon pour un professionnel je conseille un couteau qu'on aura pas peur d'abimer, moi je suis juste un amateur exigeant) Le tranchant plusieurs fois + longtemps qu'un couteau moyen de gamme à 55 hrc par exemple, et pour un particulier (je donne un ordre d'idée) il suffira de le passer au fusil ou cuir+pâte à polir entre 1 fois par semaine ou 1 par mois (selon l'intensité de votre utilisation) et une fois 6 mois ou 1 ans sur une pierre a aiguiser.

6.03.2018

C**E

Ich habe das Messer jetzt ca. ein halbes Jahr im Einsatz. Ein sehr schönes großes Küchenmesser, dass auf Grund des gleichförmigen Klingenradius perfekt und ich meine wirklich perfekt für den Wiegeschnitt geeignet ist. Auch der abgerundete Klingenrücken macht das Handling dabei sehr bequem. Es liegt sehr angenehm in der Hand und ist auf grund eines guten Gewichts (nicht zu schwer oder leicht) auch super zum klein hacken geeignet. Allerdings bitte auf nichts Hartem rumhacken, sowas vertragen so harte Schnitthaltige Klingen im Allgemeinen nicht. Die Klinge ist wirklich abartig rasiermesserscharf und geht durch nahezu alle Materialien, wie durch Butter. Also geschmolzene Butter. ;D Auch den Tomatentest hat es hervorragend bestanden. Die Schnitthaltigkeit ist, wie zu erwarten bei ~62HRC, bis dato absolut einwandfrei. Bei dem Hammerschlagdesign würde ich behaupten, dass es eher von optischer Natur ist, also es passiert schon, dass zum Beispiel Gurke beim Schneiden am Messer kleben bleibt. Und der Rücken ist für meinen Geschmack etwas dick, aber das ist denke ich Ansichtssache. Alles in Allem kann man sagen, dass das Messer sehr schön aussieht und auch hervorragend funktioniert. Ich glaube in dem Preissegment wird man kaum etwas besseres finden. Auf jeden Fall macht Kochen seit ich das Messer habe mehr Spaß und damit hat sich dieses zu meinem absoluten Lieblingsmesser entwickelt.

14.01.2019

L**G

I've been using this as my "daily driver" in the kitchen for a couple months now and I must say it is excellent. It is very sharp out of the box (not beard shaving razor sharp but more than sharp enough for the average kitchen chef like me). It is as sharp out of the box as the previous knife that I've sharpened with a whetstone by hand, which is impressive. It can chop any regular meats, vegetables, and fruits with ease and passes my "magazine paper" test with flying colors. 10/10 appearance - Don't have to elaborate on this too much, the appearance is great. It comes with a cool looking box and a sheath which is great for displaying, but that's not too important to me. 10/10 durability - After frequent use (average 10 minutes of chopping, etc. per day for a couple months) of meats, vegetables, fruits, and fish (through bone and everything), there has not been any visible damage to the cutting edge. All I do for maintenance is use a honing rod every couple days to keep the fine edge alignment good. With proper honing with a steel rod, I have not noticed any dulling of the blade after couple months of use. I don't plan on actually sharpening this blade for a very long time with a whetstone due to how good it performs and how well it retains its edge. 10/10 functionality - It is sharpened all the way to the base and has a sharp tip and slightly rounded cutting edge. For "push" cutting style (which is how I chop 90% of the time) it feels amazing especially ending the cut in the middle to base of the knife. For "draw" cutting or slicing (meats and tomatoes mostly) it feels great as well both at the tip and towards the base. For the "rocking" chop I don't have too much information on since I don't often chop using that style, but I reason it would work quite well. If price is not an issue, then based upon my experiences I would recommend this product to any home kitchen enthusiast or anyone who cooks at home frequently. It makes chopping food way more enjoyable than with a dull knife that's for sure!

23.11.2018

J**Z

Este es mi primer cuchillo de alta gama, por lo que mi opinión no es la de un experto, simplemente la de un usuario promedio. El Dalstrong Shogun X cuchillo de chef de 8 pulgadas es una obra de arte!!! Desde el punto de vista estético, me parece que es una belleza!!! Los acabados amartillado y damasco le dan un toque exótico, y los logos con el león, tanto en la hoja del cuchillo, como en el fondo del mango le dan un aire de elegancia y fuerza. Aunado a ello el acabado de espejo hace que destaque en cualquier cocina!!! La caja en la que es enviado me parece de muy buen gusto y funciona magníficamente para transportarlo y lucirlo. El afilado con el que viene el cuchillo es buenísimo, sólo uno o dos centímetros de la parte baja de mi cuchillo no estaban perfectamente afilados, pero como me gusta el afilado con piedra a mano alzada no tuve problemas en igualarlo al resto de la hoja. El cuchillo es más pesado de lo que estoy acostumbrado, pero nada que después de los primeros minutos de cortar no te acostumbres. Además ese mismo peso resulta benéfico para trabajar, pues cortas más fácilmente lo que sea. El mango es muy cómodo y se siente de mucha calidad!!! Estrené el cuchillo picando un par de kilos de cebollas y bastante cilantro y fue una maravilla, se comportó increíble y ha sido una delicia usarlo!!! Llevo un mes usándolo en casa y no ha perdido su filo. Aunque hay que estar conscientes que como todo cuchillo va a requerir una afilada de vez en cuando, así es que recomiendo que usen piedras de afilado y que asienten el afilado con cuero o lo lleven con un profesional cuando sea necesario. Tal vez mi única queja es que la funda protectora del cuchillo es de plástico y no se siente de tan alta calidad como el cuchillo o la misma caja en la que es enviado. Estoy completamente enamorado de mi cuchillo y se lo voy a recomendar a mis amigos y familiares!!! Tal vez no conozco de cuchillos japoneses de alta gama, pero sin duda es un cuchillo de mucha calidad, que estoy seguro, está a la altura de los mejores!!!

6.07.2018

S**E

Un coltello davvero preciso.perfetto per preparazioni,filo a rasoio già di fabbrica

26.03.2019

ASIN	B01FXYVDEO
Auto Shutoff	No
Best Sellers Rank	#137,905 in Kitchen ( See Top 100 in Kitchen ) #418 in Chef's Knives
Brand	DALSTRONG
Color	Black
Customer Reviews	4.6 4.6 out of 5 stars (2,170)
Date First Available	11 July 2016
Item Weight	272 g
Material	Black G10 Handle
Model Number	SSXChef
Product Dimensions	42.9 x 10.39 x 3.61 cm; 272.16 g

Dalstrong Chef Knife - 8 inch Blade - Shogun Series ELITE - Damascus - Japanese AUS-10V Super Steel - G10 Black Handle - Razor Sharp - Professional Full Tang Chef's Knife - Sheath

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