The Only Way to Eat a Steak. Period.

Personally, the only thing can compliment a juicy steak at the table is a glass of Cabernet and some good cutlery. Having good cutlery at the table just makes the whole steak experience better. There’s nothing like going to an expensive restaurant, ordering some prime beef, and not being able to eat it comfortably due to the knife being either unsharpened or having a low quality serrated edge.


This review is on the Dalstrong Shogun Series Steak Knife Set. This knife set by Dalstrong is part of their Shogun series of knives. Meaning that it is made of made folded layers of steel, which is typically how Japanese knives are made. For the knife geeks out there, the knives are made out of VG-10 Japanese steel at 62+ Rockwell hardness, consisting of 66 layers of high carbon stainless steel. The blades are not only stain proof, but they also retain their edge extremely well.

The knives in this set have a very professional look and feel to them, comparable to other premium knives on the market. The handle of the knives is composed of a fiberglass like material held in place by 3 rivets and fits in the palm of my hand comfortably. The knife is also light which makes it easier to use while eating.

The knife came in a very classy gift box with a magnet closure, and included a handy booklet with instructions on how to properly use the knife as well as care instructions for the knife. Also included in the box was a nice key chain with the Dalstrong emblem on it and a soft cleaning cloth.

Overall I really enjoy using these knives at the table, as they have the quality and sharpness of a larger Japanese chefs knife, yet have the body of a steak knife. The blade is so sharp that I even like it better than my serrated steak knives. I received this knife set at a discounted rate in exchange for my honest review, and these are my unbiased thoughts on the product.

This knife set can be found over here on Amazon: http://amzn.to/2aspIXy

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *