#kniveschef

Dalstrong has a number of knife collections available, each with its own set of materials, design characteristics, and pricing points. Dalstrong's knives are made in a factory in Yangjiang, China, a city with a long tradition of knife making that dates back over 1400 years. Throughout this review, I go into further detail, but the table below summarizes the key differences between each collection. It's a break from the traditional manufacturing locations of well-known German and Japanese knife manufacturers. Dalstrong, on the other hand, appears to take pride in doing things differently. The variable quality of blades made in China is one of the most common complaints I hear from amateur chefs. It's true that many firms prioritize the lowest manufacturing costs, which often translates to lower-quality blades. With Dalstrong, however, this is not the case. The blades are made from high-quality German and Japanese steel imported by Dalstrong. The Gladiator series blades, for example, are constructed of ThyssenKrupp German steel, which is comparable in composition to the steel used by renowned knife maker Wusthof. Another example is the Shogun series, which is made of AUS-10V, a high-quality Japanese steel. This steel is strong, has a good edge retention, and is similar to the materials used by premium Japanese knife makers such as Shun and Miyabi. Dalstrong blades are forged rather than stamped, which adds to the quality of the steel. Forging a blade is a more difficult production procedure. A single bar of steel is heat-treated and formed into shape before being tempered, honed, polished, and sharpened. Stamped blades, on the other hand, are made from a thin sheet of steel. As a result, they are significantly less expensive and easier to mass-produce, but they are less robust, weighty, balanced, and lack a bolster. The thickest area of the steel where the blade and handle meet is called the bolster. It gives the weapon more weight and balance, and certain bolsters are meant to keep your hand from slipping on the blade. Check out my in-depth comparison of forged and stamped blades if you want to understand more about the differences. The main point to remember is that forged blades are often more robust, perform better, and cost more. Keep in mind that Dalstrong blades are all forged. While the specific steel used varies every collection (for more information, see the chart above), most employ mid- to high-tier steel that is far superior to that used in ordinary low-cost made-in-China knives.