DALSTRONGMenkiri Noodle Knife - 9.5 inch - Gladiator Series Elite - German HC Steel Kitchen Knife - Japanese Asian Knife - Razor Sharp Cooking Knife - Noodle Knife - Sushi - w/Sheath…

This is my second Dalstrong Gladiator series knife, and man do I really love this set.- First, these are just absolutely beautiful knives.- Very nice finish on the knife. Polished High Carbon Steel- Beautiful handle and tang- Very comfortable to handle and use- Craftsmanship is very good, arguably some of the best knives I have ever owned, and the prices weren't nearly as insane as some of the others I have looked at.12" Slicing Knife - this was my first Dalstrong Gladiator blade. I specifically picked up this slicer for use on Brisket and it works amazingly well for that purposes. However, it was too long for some of my other needs like slicing Tri-tip.10.5" Yanagiba Knife - this was my second Dalstrong Gladiator blade, and I love it just as much as I did the first one. It's much easier to use on smaller cuts of meat like the Tri-tip. The slices are always smooth and even. There's a lot of heft to this blade so it cuts very easily, and is every bit as beautiful as the 12" slicer.I prefer the nice clean look of the gladiator series over some of the other Dalstrong knives which seem to distract from the craftsmanship with lots of fancy trappings like Damascus. While Damascus looks pretty its much easier to hide imperfections in the Damascus blades. But a flat polished steel blade will show absolutely everything and is one of the reasons I prefer the Gladiator series over some of the others (though admittedly they're all beautiful blades).If you are interested in one of the Dalstrong knives/series I highly recommend them. I generally try to find good quality kinves that are affordable. Previously one of my top picks were Chicago Cutlery, but I find that the Dalstrong knives are just simply better quality and they also generally have a much better selection of knife styles as well. You may be able to find a better quality knife, but I suspect in order to do so you will end up paying 2-3x as much before you find anything that might even be considered better and it will likely only be slightly better even then. Anyways... if you're considering these knives by all means jump right in and pick one up. You absolutely will not be disappointed.

I never heard of this company before and I feel like I'm going to be using them for alot of new knives. The finish is great and I like the feel in my hand. Very easy to maintain and is a great all around knife. I work in a professional environment and chopping is frowned on , unless it's parsley...lol. This knife exceeded my expectations and my fellow chefs like it as well. I definitely recommend it, fair price and well built.

This is the second Dalstrong knife from the Gladiator series I have bought for my son. He loves them.

So far it has run through alot of food with ease, it goes through chicken under its own weight and a slight draw (pull/push).Pros-DalstrongVery sharp, not lazer sharp but definitely scary sharpGreat fit/finish and I love the handleCons-WAY too much of a belly for a Kiritsuke (only about half an inch of the blade makes contact with the cutting board at any angle)Spine of the knife isn't sharp, but still has a palpable edge feelWierd/small bolster... Its there but isn't large enough to play the role that a bolster fulfills (I do not care for bolsters normally, but they serve a purpose unlike this one)Honestly, it is a very decent knife.... but I purchased this knife after seeing Dalstrongs comment to a question "The flat geometry of the blade’s edge facilitates push-cuts over rocking cuts." I wasn't looking for a Usuba edge profile but this Kiritsuke has FAR too much belly to be considered a "flat profile", and more so when this is sold as a Kiritsuke.

So, I have used this knife for a few weeks now. A few pointers, this is German steel at RH of around 55. It means it will not hold edge as well as Dalstrongs Phantom or Shogun series blades that use harder Japanese steel (RC 58 and 62 respectively) but this is easier to maintain on a rod if you prefer that to wetstone sharpening. a few passes on a rod and its back to like new sharpness for your next escapade in the kitchen. speaking of sharpness, Dalstrong overhypes their out of box sharpness. I wouldn't call it incredibly razor sharp, its sharp enough to pass the paper test, but not quite shave hairs off your arm. A few passes on a wetstone or strop will fix that right up though. Otherwise the fit and finish of this knife is very good, and the steel quality seems right up there with the big boys in german steel. I especially like the shape and size of this blade, I its a very fun knife profile to use. I especially enjoy using this knife on proteins like chicken and steak. Dalstrong cutomer service is also top notch, so you are protected for the life of the blade. I heartily Recommend this series if you prefer German steel knives. I'm more of a Japanese steel guy, I like sharpening to scary sharp edges on wetstones, so I will more likely be getting phantom or shogun going forward.

good kitchen knife, long enough and nice shape, well made and very sharp, excellent

Ottimo coltello

This knife is totally fine even for professionals! Have a good edge but since the steel is not that hard, loses the edge pretty quickly. But once is sharp, cuts like a butter! I loved the knife and the price I paid! I use this knife as my everyday knife and for special occasions, I have my traditional ones.

Super enamorado de este cuchillo, tiene muy buen filo y tarda bastante en perderlo

produit reçu ce jour.Dans une très belle boîte, c'est un très beau produit, par contre la lame est monté pour un gaucher. cela n'est pas stipuler dans le descriptif produit. ce cadeau étant pour mon mari qui est droitier.. dommage. sinon couteau de très belle qualité avec un beau tranchant