Dalstrong Shogun Series X - Can they last 4 months of kitchen use?

[@MeAndmyNwords]

Honestly bro. I was sold when I heard the potatoes slap on 12:19. Good content bro.

[@Dales_Workshop]

I have the 6". I love it so much I'm thinking of retiring my 8" chef knife and replacing it with the Dalstrong 8". I like the way it feels in my hand, pinch-grip or regular grip is very comfortable, and I like the balance and the weight of the heavy blade. I use the 6" more than I use an 8", and I'm a home cook with no professional experience. I have not had to sharpen it after several months of home use, other than an initial polish on a 6000 grit waterstone and a strop. It came wicked sharp but not polished.

[@JPMCuisine]

That’s awesome to hear! I really think I prefer the 6in too.

[@freightdawg6762]

For a Chinese made knife the Dalstrong shogun series is exceptional

[@mattjinright826]

Thanks for the review!

[@deminybs]

I just received the 10" butcher knife from the shogun series , a little overkill maybe for just trimming meats (mainly beef, deer) but I literally had no good knife for cutting meat. was frustrated trying to remove even silver skin with anything I had before 😆

[@chefjamesmacinnis]

can use a 10inch for things like cutting new York's out of strip loins or ribeye out of prime ribs. the proper knife is a scimitar but if you dont want to collect all the knifes you can use you 10 inch for that stuff and then wash it off and cut onions

[@Ripper7620]

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.

[@JPMCuisine]

I would reach out to Dalstrong Customer Service to let them know that. I haven’t experienced that when I did my four month test and hopefully yours is just a one off.

[@Ripper7620]

@@JPMCuisine Thank you for the reply, I appreciate it. To their credit, my knife came dead straight, without any outward flaws. Since I don't have the original packaging, and have sharpened it, I don't suspect they would give me a refund, but it might be worth a try. I do not want a replacement, and my best guess is that they're using a lower quality of AUS-10.

[@jakehinton4854]

@@Ripper7620 if you complain they will send you another one

[@friedmule5403]

I do really like your review! It's funny, I have had an 8" for years and years, but after I have got an 10" can I really feel how the 8" always was either too short or too long for a task, it never really fit. This is why I am also getting an 6" knife now and put my 8" on a permanent vacation in my drawer. :-)

[@chefjamesmacinnis]

10 inch is the standard size I've seen at most restaurants I've worked at.

[@Greysonszokoly]

I like 8in

[@chefjamesmacinnis]

@@Greysonszokoly I have a 6inch I like for small item tasks but I do personally find the 8 to be useless. It's to small to handle some of the larger jobs you still need a 10 for. So if you're going to have an 8 and a 10 I think it's better to have a 6 and and a 10 because the 6 is lighter and more nimble

[@Greysonszokoly]

@@chefjamesmacinnis since I am a kid I like a little smaller knife

[@Greysonszokoly]

@@chefjamesmacinnis I think I will get a 10in tho

[@jomormont]

Definitely curious about how to best hone/sharpen/maintain them. Could we possibly get a video on how to sharpen/maintain these knives in the future once you have done your research?

[@JPMCuisine]

Yes! That’s an excellent idea!

[@jesmondo5785]

Sharpening stones!!

[@swampwitch9939]

Leather strop weekly (or more depending upon your workload)

[@reedalbright4549]

You were worried about chipping? Try the Dalstrong Gladiator Series "9 "Ravager" cleavers. If you can chip that, it's because you are trying to chop metal... just saying. Use the right tool for the job, my friend! I would love to see you do a review on that INCREDIBLE Meat Cutter's tool!

[@fightinirish73kk]

have used these for a few years as a professional chef quality can be hit and miss . def need to be sharpened depending on use / my advice dont let them get blunt as steel is quite hard to get edge back on them.

[@HunterGathererCooking]

Really helpful thank you

[@JA-vr1tz]

btw i got some of these beautys( miyabi 5000mcd 67 the black handle and rockwell 67), you need to try them!

[@shadyeskimo]

I have the Birchwood(rockwell 63) and the Fusion (61 Rockwell), and Naniwa series stones to maintain.

[@panzerfaust5119]

Just bought the 6in for work.I have to prep about 180lbs of meat for grinding and dont have much room in the shop so im thinking this should do fine.I need a very sharp knife that will hold an edge to make things easier to deal with.

[@ArmadilloGodzilla]

Panzer Faust and? Did it work out?

[@karlgutenburg9176]

​@@ArmadilloGodzilla glorious Dalstrong Steel cut arm off like katana when he cut his meat without looking, we will never hear from him again.

[@deminybs]

@@karlgutenburg9176 😆

[@DivineTrueGod]

Thanks for the review ... i am shopping and comparing different chef knives in the $100-$150 price range ... what is the hardness rating on these Shogun knives versus the Gladiator series versus the Phantom series?

[@JPMCuisine]

Thanks for watching! The gladiator I have is a much softer steel listed at 55 on their site. The shogun series x knives that I reviewed have VG-10 and AUS-10V cores and listed at 62+. The phantom uses an AUS-8 which should be between those two in hardness.

[@fryphillipj560]

i was a little bit shocked by the 55 of the gladiator (my 20€ pocket knife is harder) and it's KRUPP STALL!

[@piotrbeczkowski1517]

MichaelMing check this kzbin.info/www/bejne/iZ2zmot_o9Wogsk

[@martinerhard8447]

a bit late but buy them on aliexpress for halve the price or less...dalstrong a cheap chinese knifes

[@Greysonszokoly]

@@martinerhard8447 they are very high quality knives

[@warrenbrett3758]

Been debating between the Mercer renaissance or dalstrong shogun. Which would you recommend?

[@JPMCuisine]

The handles and profiles are so different from each other. I think it’s going to come down to the way the handle feels and the weight above all. If you like the classic straight handle and rounded spine, go with the Mercer. If you want a non-traditional squared handle then the Shogun. If you find you like to collect a lot of knives, Dalstrong will give you so many variants that have the same matching handle where you feel like you can collect forever. With Mercer, you’ll run out of options much sooner. ;)

[@robertsantos4128]

No knife will EVER hold an edge for life. Even a REAL chef who uses a $2000 knife knows that.I think YOU'R looking for EXCALIBUR???

[@haoguoxuan411]

try miyabi knives, more expensive but better in my opinion

[@cokyfandris]

hi.can i use this knife to cut whole salmon..

[@JPMCuisine]

I would probably go with a filet knife that has some flex to it over these. These are a bit stiff for using on fish.

[@warrenbrett3758]

Just subscribed. Do you prefer this or the phantom series?

[@JPMCuisine]

Hi thanks for the sub! I unfortunately, I’ve never actually tried any of their knives from the phantom series. I do prefer the look of the phantom but I can’t say anything about the performance. Are you just interested in picking up something new or is there a specific line you’re looking at?

[@warrenbrett3758]

@@JPMCuisine Looking at more so a cheap at home alternative set. My dream gyuto would be a Japanese Knife Imports Gengetsu. But thought a mac pro series set would be a good balance, but still out of budget. So now looking at inexpensive knives with the best performance. Bought a new place and need a set to start, otherwise I would just buy one at a time

[@JPMCuisine]

That’s what this channel is all about! Finding inexpensive options for reputable kitchen gear. I review a lot of Mercer Culinary Knives. Mercer gets a lot of flak in the knife forums (especially since they are the tools most associated with culinary school). People associate them with their most inexperienced times and often look to purchase something high dollar right out of school. Mercer is light years beyond anything my mother and grandmother had in their kitchens and they made the most amazing meals. Trust me, it’s not the knife that makes the chef.

[@warrenbrett3758]

@@JPMCuisine This is true. Definitely not the knife that makes the chef. Any particular line you would recommend from Mercer?

[@JPMCuisine]

My go to is the Renaissance Granton (not as nimble as the Mac). The MX3s are a nice step up but the set can set you back quite a bit. My counter set contains the following knives: 8in Granton, 5in utility, 3.5in paring, 9in bread, and the 7in fillet.

[@JLNYardBird]

My Shogun knife didn't last five minutes. The blade was bent and I discovered I could easily bend it by hand to the left or the right and it would stay. Dalstrong sent me a new knife and I did the same. They refunded my money and told me I should have not been bending the blades. I don't think the blade should bend, it should break. GARBAGE KNIVES.

[@JPMCuisine]

They are riddled with defects and issues. From what I’ve read, they always seem to send a replacement and never ask for the old one in return. Was that the case with your experience. I haven’t been eager to review their products much after that.

[@JLNYardBird]

@@JPMCuisine they sent a replacement quickly and refunded my money after I bent the second knife. It would be an awesome company if the product was worth having. It's not even real Damascus as far as I can tell.

[@danlacroix6943]

So does this comment mean that as of now you are less satisfied with them?

[@JPMCuisine]

For me? I’m not dissatisfied with the knives I have but I just want the audience to have as much information as possible.

[@CC-wolverine]

@@JPMCuisine I've never had bent issues with the shogun or phantom knives but they did have a lot of micro chipping on the edge out of the box though till re sharpened them. They have good customer service but very unbalanced knives with some issues on grinding and fit and finish.

[@howardquayle]

terrible review

[@JPMCuisine]

Lol! Thanks

[@TROyVRay]

@@JPMCuisine lol, glad you found it as funny as me.