DALSTRONG Fillet Knife - 6" - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Vacuum Heat Treated - 2mm Thickness - w/Sheath
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Good day, WYC! br>Thank you for your interest.br>We would be delighted to provide you with additional information! br>The blades in the Shogun Series are made in a state-of-the-art facility. the- Imported Takefu Japanese VG10 super steel was used in a state-of-the-art facility in YangJing, China (a city known for knife making for nearly 1500 years). The blades have been heat-treated and are cold-forged. The layered pattern was revealed after rolling and annealing. Expert knife makers trained in traditional Japanese knife craft (the head foreman spent years in Japan learning the craft from a master tradesman) spend days on each knife, painstakingly hand-polishing and hand-finishing the blades and handles according to strict guidelines using the 3-step process. Honbazuke method is a step-by-step procedure. Honbazuke is a Japanese word that roughly translates to "truer edge." Honbazuke honing is a method of sharpening and polishing traditional Japanese knives by hand in three stages: A vertically rotating sharpening stone is used to coarsely grind the blade, then a horizontally rotating sharpening stone is used to finely hon it. A leather stropping block for scalpel-polishing is then used to polish the edge. Sharpness is something I like. This is combined with the use of high-quality materials. Cryo-techniques are examples of high-tech processes. Tempering strengthens steel by improving its crystalline structure. As a result, we are able to achieve exceptional quality while keeping our knives' costs low (similar quality knives from other manufacturers, such as Shun, can cost double, triple, or more). br>We have a total of 120 people on our team. day 100% money back guarantee if for any reason you are not satisfied, as well as a lifetime warranty against defect.
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For separating beef carcasses and slicing steaks, this is a good breaking knife. It lacks the flexibility of a fish fillet knife and is quite large. The Shun Classic 6" Gokujo is an excellent kitchen fish knife, but it is a little too fine for boning. I'm afraid of using it for boning meat because of its thin/flexible profile.
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Without a doubt. It slices beautifully and easily cuts through steaks, pork, poultry, and other meats. It's my go-to for smoked brisket, and I find myself reaching for it more often than my actual carving knife, which can be too long at times. Guests have even said that the knife is more impressive than the perfectly smoked brisket I'd spent many hours preparing.
Selected User Reviews For DALSTRONG Fillet Knife - 6" - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Vacuum Heat Treated - 2mm Thickness - w/Sheath
For the past 37 years, I've worked as a butcher in a supermarket. I had high hopes for this circuit breaker when I bought it. The Shogan 10" breaker from Dalstrong has exceeded my expectations in every way. I only have one complaint, but it does not detract from my 5-star rating. BUT, I'm talking about the lack of a quillion, which prevents your index finger from slipping forward into the blade on a butcher knife. This is a critical design flaw that reduces the effectiveness of the blade's forward, downward pressure; I cut my index finger this way on my first day on the job. Don't get me wrong: this knife is absolutely gorgeous! razor-sharp, well-balanced, and substantial. It's well worth the money, but be cautious and mindful of the design feature I mentioned. enjoy.
To provide some context, I'm a knife collector who enjoys keeping his knives sharp and ready to use. I've used a variety of sharpening techniques and stones in the past, but I now sharpen most of my knives with my Wicked Edge sharpener, which provides a consistently sharp edge. br>br>I bought a steak knife set with a straight edge. When I'm eating a steak, I like to use a knife that has an extra sharp straight edge. Cutting cooked meat with a razor-sharp blade only enhances the overall experience. Serrated edges serve a purpose, but they aren't meant to be used to cut meat. SHARPNESS: br>br>SHARPNESS: SHARPNESS: SHARPNESS: SHARPNESS br>The edge sharpness is inconsistent. There is a distinct difference between the flat edge of the blade and the sharp edge. the area around your stomach The flat edge does not have the same sharpness as the belly button. I believe the maker concentrated on sharpening the area just before the belly, rather than the flat portion of the knife, because I can apply quite a bit of pressure along the flat edge without fear of being cut in the first picture. br>br>TIP FOR KNIFE: br>The tips are rounded (see second image; this is a pet peeve of mine). This is mainly due to poor sharpening techniques, such as applying too much pressure on the sharpening stroke as it passes through the tip, as was the case with the set I received. DAMASCUS: DAMASCUS: DAMASCUS: DAMASCUS: DAMASCUS: DAMASCUS br>The knives have a Damascus pattern, but the texture is difficult to see due to the polished finish. I'm not saying it's not Damascus, just that the pattern isn't as prominent as you'd find on a regular utility knife made of the material. br>br>OVERALL: br>Overall, the knife is nice; the handle is clean and appears to be able to withstand a lot of wear. For storage, the individual knife sheaths are a nice touch. While there are some sharpness inconsistencies along the edge, the areas that need to be addressed are still moderately sharp and will cut. It might not matter as much to people who don't pay attention to the finer points like I do. If you sharpen your own knives, however, you will most likely notice these flaws. The good news is that all of the flaws listed above can be corrected with a good sharpener and some practice. I wouldn't expect to have to correct these myself when they're brand new for $200, though. I intend to return my set. br>br>.
Good quality knife with a very hard steel blade that can maintain a very narrow angle edge for more than a week (I cut and trim beef primals and down for an average of 30 hours per week). It's understandable that the knife has flaws because it was assembled and prepared by hand. My blade was bent to the left when it arrived, but I didn't mind because I was able to unbend and fix it myself. br>Because the handle was polished when it arrived, it was a little slippery when smothered in beef fat and blood for a few days. However, it became grippy after that and several washes. br>I'm wearing medium nitrile gloves (for reference), and the handle doesn't have much wiggle room and is a little skinny, so you'll have to grip it more tightly. This knife has no hand guard, bolster, or choil, so keep that in mind if you have a larger hand. If you're not careful, you could cut your fingers. br>This isn't for people who live in a fast-paced, high-intensity environment. production of large quantities of meat This knife has a good amount of weight to it. Meat cutters are aware that it is nearly twice the weight of a Victorinox 10" breaking knife. If you trim chucks, ribeyes, roasts, new york strip loins, and top rounds for 6 hours a day, your hand and forearm will become fatigued, and you may lose your grip, slow down production, or worse, cut your hand. br>However, this knife is best for cutting larger primals like chucks and top rounds, etc. , into roasts and steaks. The heft of the knife, combined with the granton edge, makes it easy to cut through meat. br>Overall, this knife is a power knife that is not recommended for quick and agile wrist manuever cuts. br>Attached are photos of the knife in action, as well as a comparison of the handle to Victorinox's 10" breaking knife and 6" curved boning knife. br>Notice that my medium-sized hand is longer than the length of the handle. As a result, when I push the knife, I have to compensate by anchoring my hand and pinky finger to the blade's butt. slicing at an acute angle.
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