My Dalstrong Valhalla Replacement has Arrived! Shogun Series Tanto!

So after months of waiting, and such, I finally chose a replacement for my Valhalla kitchen knife!
I have to say, I think I like this one better!
Shogun Series $130 - www.amazon.com...

[@jeremyspaulding7735]

Two very cool looking knives! Seems customer service overall was pretty good. Great video mattisfaction 👍

[@bamaninja929]

Great of them to send you another! "Good things come to those that wait"✌

[@TheLastRanger]

I didn’t know you were going face forward in this review? Screenshot captured! 😂 Congrats the knives, they look like chefs knifes that can double as fighting knives. Dig the mosaic pins!

[@Mattisfaction]

Ahhhh you caught my little accidental sneaky.......haha

[@TheLastRanger]

@@Mattisfaction I didn’t really screenshot yah. 😂

[@toddcarr.]

Cool kitchen knives, thanks for sharing. I prefer the second one for the blade but the look of the handle on the first one was awesome too bad you had so many issues with it from the factory. Keep making sharp things fun and enjoyable

[@bubba92473]

Right on Mattisfaction let's get to cooking man!

[@Mattisfaction]

Heck yeah! Im ready for a full 19 course meal!

[@jeroenvoss6231]

Well two for the price of the cheapest hmm sounds like a great deal. Both are actually great knives, yes one may not be perfect but still a great knife. This one looks peachy though.(not the mediocre type). Thanks Matt.

[@Mattisfaction]

Haha, I think I did get a good deal after all! Buy one get one more slightly expensive? This Tanto is pretty awesome though! Cant wait to put it through its paces. Same with the Valhalla. I hadnt used it because I thought I would have had to return it.

[@stevestevens8387]

Thanks for posting this follow up video!

[@bubba92473]

Shogun cooking the best 👌 haha 😄

[@snuzznuzz]

I have a couple Dalstrong Shogun knives. They're okay kitchen knives. Resharpening them can be a challenge as the core is very, very thin. Best bet is just to hone very gently on a ceramic rod. Did I mention the very thin core? 😉

[@Mattisfaction]

Ok this is great to know! Thank you Snuzz! Ill just hone it on my jeans!

[@solobaricsrock]

Military grade = stuff that works some of the time built by the lowest bidder. Consumer grade is better most of the time, unless youre talking explosives. Then you want real quality lol 😊

[@tigerbalm666]

U got da covi dude...

[@GrumpyGrunt]

Never heard of AUS 10V before, but who couldn't use a couple extra inches? #ThatsWhatSheSaid 🤣 As much as I like a skramasax style blade, the new one looks like it will be much more useable and efficient as a kitchen tool. It didn't look like anything on the Valhalla that an afternoon on a grinder with buffing wheels won't fix. I hope it works out for you, Matt! Enjoy and stay well out there.

[@CNYKnifeNerd]

Either they combined the names of 10v and aus10 to make a decent enough steel sound better than it is, or this Chinese company made a modified version of a Japanese steel. I know which one im leaning towards. Since people STILL fall for the whole Aus8/Aus8A thing, why wouldn't they fall for Aus10V. EDIT: Apparently the V means vacuum heat treatment (from dalstrong). Good thing a V in knife steels isn't universally accepted to mean an addition of some high carbide forming element, otherwise that could confuse people!

[@Mattisfaction]

@@CNYKnifeNerd Wow thanks for the research! I had no idea and forgot to look it up myself. We will see if this knife stays sharp and does a good job after a while.

[@CNYKnifeNerd]

@@Mattisfaction Aus10 is good stuff, particularly for kitchen knives (if stainlessness is a priority, that is). I can imagine the vacuum heat treatment only makes it better. Its really similar to VG10, and fairly similar to 440c. It would probably be my last choice out of the 3, but it's also the one Ive had the fewest examples of so it could be that I just haven't had a good version of it. According to Dalstrong, their reasoning for switching to it from VG10 is "the influx of low quality Chinese knives labeled as VG10" causing it to be perceived as lower quality than it is, which I guess isn't wrong. All that aside, it looks like an interesting approach to a nakiri, which is far and away the knife I use most in the kitchen.

[@user-pd7op9dk2h]

How did you get a replacement? Have the same marks on mine. Doesn't look that good I emailed them and they said it's normal 😒

[@legionslair148]

Dalstrong is good but the only thing I don't like about them is they exaggerated about the steel I'm sorry but no version of aus 10 is a real super steel

[@StuartB_]

I have the Dalstrong Quantum 1 and Omega series and they both use BD1N-VX steel. Compared to my Dalstrong Shogun Aus10 they have stayed sharper for double the compared use in a timeframe. Simple strop with compound after 4 months and good as new.

[@TterbTheOwner]

Sorry to bother you but im looking into dalstrong knifes. Is your's still hold him as well as you wished?

[@blacknorce]

I could eat a peach for hours 🍑

[@MrCard031584]

I would prefer the front edge sharpened as well. That would be the first thing I'd do to it.