DALSTRONG Nakiri Asian Vegetable Knife - 7" - Gladiator Series - Forged German Thyssenkrupp High-Carbon Steel - Sheath Included - NSF Certified
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very much for your interest. All of our bladesmiths manually assemble the knives in the state-of-the-art facilities we have set up in the USA I am - This is a state-of-the-art facility in YangJiang, China (a city famous for knife crafting for more than sourced from various locations depending on the product (for example, our Shogun and We use steel made in Japan for our Phantom Series, and we use steel made in Germany and pakkawood from Spain for our Gladiator Series. Our products and services are of the highest quality and are priced at a pure value. This type of product would be much more expensive if produced in Japan. We stand tall above all others in YangJiang as our artisans (and the lead foreman in particular) are on a personal mission to prove to the world that Chinese quality is top of the line. There are classes. All of our blades are subjected to rigorous processes, and exceptional attention and care is given to each of them. In addition to the 120-inch length of our knives, we offer a lifetime warranty and offer a unique feature only available from us You can return the item within 14 days for a full refund (including shipping).
We're glad you reached out to us regarding the 7" Nakiri. Both the Mercer 7" Nakiri and the Gladiator 7" Nakiri are made with the same type As part of our Gladiator Series, we offer a variety of our rock-inspired products Hollow divots ensure that food is less likely to be stuck to the platter for quick and frictionless removal It is less efficient to cut. Additionally, the Gladiator Nakiri weighs about 10 pounds, while the Gladiator Aakiri weighs about 9. Mercer's was 8 oz, while Mercer's was 9 oz. This may be of some assistance!
The weight of the blade differs from that of a santoku to make cutting meat easier. With the kirisuke, I get a better cut of London Broils or other larger meats than Furthermore, its weight makes it easier to handle when carving a turkey than most chef's knives or French chef's knives. I find the smaller knives to be great in general as a utility knife in that they can perform any task, but the specialist tools are better for specific tasks.
It has been 18 months since I last used this knife, and every time I had to clean it, I washed it by hand. In the handle there is no sign of shrinkage.
Selected User Reviews For DALSTRONG Nakiri Asian Vegetable Knife - 7" - Gladiator Series - Forged German Thyssenkrupp High-Carbon Steel - Sheath Included - NSF Certified
The rating was changed from 2 to 5. It took a few attempts for Dalstrong to get the job done. It was a great knife, but it had a very small defect that actually affected the function of the knife. After I left this review, they asked me to contact them to have it fixed. Thanks to them I had a new knife within days, and delivery was expedited. The knives they make are exceptional, and their price point is excellent. Now I'm able to say that their customer service is top notch The received a five-star rating, which is very happy. My first thoughts about this Santoku knife were very positive. The feel and look of the product are absolutely top notch. It was then I realized that when I chopped vegetables, or anything else for that matter, only the front part of the blade connected with the cutting surface and completed Since the heavy bolster extends beyond the blade, any material in the rear will not be cut through Therefore, I contacted the seller, thinking that there must have been an error in the manufacturing process. My question was answered by saying this is a feature of German knives and serves as a protection mechanism for the blade. In what way? There's something wrong with German knives, and that's a problem for a Canadian company with Japanese design made in China? I don't know if I will return this knife because it's frustrating to use, and that was so poor an excuse to blame it on the knife itself. I actually enjoy Santoku knives typically, but this one is so frustrating, I may return.
As well as the Gladiator Series 10 I own, as well as the Gladiator Series 11 I own. There are two yanagiba, the 5" and the 10". An yanagiba from the Shogun Series measuring 5". The reason I am satisfied with each knife is different, but they are both great knives for my needs. In The Gladiator, he fought a battle between opposing groups of soldiers There are three episodes in the Yanagiba series It's a piece of high quality A carbon stain of the German stain It is made of hardened steel with a hardness of A message from the Shogun - AUS is the material that is used to make Yanagiba This is a 10V, 67-volt circuit This piece of steel is made from Damascus steel and has a hardness of 62 The Gladiator is my go-to yanagiba for "working" times. It's made from softer steel, but is also capable of enduring more abuse To achieve it, you must do the following The knife needs frequent sharpening, but it is less likely to chip during more substantial slicing. This is my "greyhound" yanagiba, and my Shogun is my Compared to the others I use, it's constructed from a much harder steel, so the edge lasts longer and requires less sharpening, but it's only useful for the finer slicing. There is a beautiful simplicity to the Gladiator With its high polish and metal accents, the Shogun is stunning and blatantly glamorous The finishing touch is a "storm". The knife I hold in my hand says "ooo baby". There is no denying it, I'm infatuated by their workmanship as well as their performance and In spite of it being unlogical to fall in love, who would really want to put an end to their love once it has begun? I hereby disclose and disclaim the following information As a clear-eyed individual, I have an honest opinion and a clear conscience when writing this review.
Throughout my family's history, restaurants have been a part of my life. A razor sharp blade that works right out of the box, and with an excellent fit and finish. On both sides of my family, there has been experience in the restaurant business for decades and Dalstrong is one of the best. The quality of Dalstrong kitchenware is on par with that of In the future, I will slowly replace my Dalstrong knives with Dalstrong knives. For the most part, I think this Nakiri and the Kiritsuke are your only two knives that you would need at home 95% of the time. Use the Nakiri for vegetables and fruits and the Kiritsuke for protein preparation (fish, poultry, beef, pork). If you are doing fine work on herbs, etc. , then a 75-inch paring knife will be sufficient. You will need the Kiritsuke for proteins, and the Nakiri for vegetables, and a Paring for detail work. As a bread eater myself, I do not do breads, but a bread knife is vital for those who slice bread.
I would like to point out that this is German steel at a relative humidity This means it won't hold edge as well as Dalstrongs Phantom or Shogun series blades that take advantage of harder Japanese steel (RC 58 and 62, respectively), but it is easier to maintain on a rod if you prefer that over With a few passes in a heat gun, your knife will be back to its former glory for your next culinary adventure. With regard to sharpness, Dalstrong oversells what they can do out of the box. In terms of sharpness, I wouldn't say it is razor sharp - just enough to pass the dry-erase test, but not quite enough to shave hair from That will be fixed easily with a few passes on a wetstone or strop. In spite of this, the fit and finish of this knife are excellent, and the steel quality seems comparable to that of the big German steel makers. The shape and size of this blade are particularly appealing to me, so it makes for a very rewarding knife profile. When it comes to proteins like chicken and steak, I enjoy using this knife the most. Furthermore, Dalstrong's customer service is top notch, so you are protected for as long as the blade lasts. The German steel knives in this series are highly recommended if you love German Having already stated that Japanese steel is my preferred choice, I like sharpening to scary sharp edges on wetstones, so I will probably be using phantom or shogun.
I was pleased with the edge when I opened the package I had just sliced a tomato into half. A single use was all it took for the bluntness to set in. Fortunately, I have an electric knife sharpener that I can use so I was able to get the edge back, and I have to do that each time I use the knife. The edge was lost when I was chopping vegetables for a soup we were serving There is no justification for this Unless you have a decent sharpener, this knife will frustrate you to the point of no return.
Company responded to my inquiry with a useless, incorrect website/email address in an attempt to avoid my issue - I think the company tried to avoid my issue by making this mistake. In this way, the issue can be avoided The issue has not been resolved by them in any way Buying what you need will save you time and money The thing should have been obvious to me. It is cheap to dispose of garbage.
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