00:00What is going on guys? Today we are going to unbox this bad boy. The DalStrong Shogun Series X 8
00:09inch chef knife. I'm pretty stoked about it. I've heard a lot of great things about it and I'm ready
00:15to break this box open and find out does it live up to the hype.
00:19I use knives every day and it's essential for my line of work that I have the sharpest knife possible,
00:26the most quality knife. I need that edge to hold. Is this chef knife going to hold up to the
00:31test? Let's find out together.
00:39Now on first impression, the packaging is beautiful. It makes a great first impression and it totally comes off as
00:47a premium item and helps create an aura of buying something special.
00:51Now there's an inner box covered by an outer sleeve. It's sturdy and the backless some of the knives many
00:57features i.e. the hammered tashimi finish, the Japanese AUS-10V metal blade which has been crafted with 66 layers
01:05of steel during a 60 day process, the fact that it boasts a military grade G10 Ghuralite handle, the nitrogen
01:13cooling process which helps prevent corrosion, increases flexibility and adds to the 62 plus Rockwell hardness rating,
01:20and that it flaunts a $309.99 MSRP, all of which further lends itself to the fact that you're about
01:29to experience something special.
01:31Now the box is closed with a magnetic flap and inside you'll find several things. First, a quick care and
01:38maintenance guide advising using it against combo, but if the a-hole on my street keeps parking his car the
01:44wrong way, we might test that theory.
01:46JK, I'm not Joe Exotic and he's not Carole Baskin. I don't really care that much.
01:53Next, we find a knife polishing cloth that I'm probably never going to use, but as I say that, I'm
01:59kind of thinking about using it.
02:01And here we have a free VIP membership, which is likely just a ploy to get you to sign up
02:06for a mailing list, and there's a booklet here going into more detail on the specific features of the knife,
02:11which is fairly cool for flexing on your friends, who might have knives that aren't as flashy later when they
02:16question why you need all of these features.
02:19And here we have the knife, housed in a swank sheath complete with a pinlock to protect the edge of
02:26your blade and your knife roll.
02:28And just in case you weren't feeling fancy enough, there's a copper decorative insert that looks pretty cool and a
02:34badass laser etched logo on your handle.
02:36But here is the knife blade. Notice the laser etched logo, the hammered finish, which not only looks fly as
02:45possible, but should also help keep things from sticking to it as you cut.
02:49Straight out of the box now, we're going to go straight to test that blade sharpness with this Harbor Freight
02:55ad, and it cuts with no effort.
02:58This thing is razor sharp, and you can tell how easy it slides through this paper.
03:07Now this knife has a Western style handle, it feels great in your hand, the weight of the knife feels
03:12like it's balanced well.
03:14This knife has a Western style German blade with a rounded tilt for a nice round chop.
03:20And the bevel where the handle and the blade connect lends itself to the pinch method, as it's extremely comfortable
03:27to hold in this position.
03:29Now we're going to go ahead and do the tomato test.
03:34Absolutely no resistance at all.
03:37I mean, this tomato is coming off paper thin with no issues, no effort.
03:43It is extremely sharp, and it's extremely smooth to cut with.
03:52Now let's go ahead and roll the whole knife through this tomato.
03:56Look at that, razor sharp, it just, the motion of the rock is just perfect.
04:04And one way you can really tell that this knife is very sharp, is you, it's not leaving like a
04:10waterfall of juices all over the board.
04:12The blade is slicing, it's not squishing its way through.
04:17Again, the rocking motion just feels great.
04:20Downward chop is effortless.
04:23Now let's go ahead and make some other quick cuts, as I'm rough chopping for some salsa anyway.
04:28Let's dice an onion.
04:30It just slides right through the onion, the waxiness of it is not an issue.
04:36I mean, if you have a knife that's not sharp, an onion can be a real son of a bee,
04:41and this knife is definitely up to the task.
04:52The tip of this knife is razor sharp.
04:56Now let's go ahead and get in with a good rolling chop.
05:01It's just so easy.
05:03The shape and the sharpness of the knife just work together perfectly.
05:08I'm not sure how well the finish is preventing sticking, but otherwise this knife is perfect.
05:15Easily chopping up the cilantro, no effort.
05:19A smooth, easy chop.
05:20It really just shows how sharp the entire blade is.
05:23And now my kitchen smells amazing.
05:25And let's see what we can do with this garlic.
05:29Again, it's just easy.
05:30No effort at all.
05:40The blade is pretty sturdy, as you can see here.
05:42There's not a lot of bend in it.
05:44Now I've been chopping pretty heavy with this knife nonstop for the last hour, hour and a half.
05:49Let's see how this paper test works.
05:52It doesn't appear to be any edge loss at all.
05:55It cuts through as smooth as possible.
06:04Alright guys, so there you have it.
06:05We put the Dow Strong Shogun Series X Chef Knife to the test.
06:10I've got several Chef Knives, and I think that this one here is going to be my daily driver.
06:17I think it's going to go directly into my knife roll, and it's going to take the place of the
06:21other knives that I used in its stead.
06:24I'm a big fan.
06:25It's a great value for the price.
06:27I don't think that you're going to find a knife at this price point that's going to beat this knife.
06:33Couldn't be happier.
06:51I don't think that's going to be my knife.
06:52I don't think that's going to be my knife.
06:52I don't think that's going to be my knife.
06:52I don't think that's going to be my knife.
06:53I don't think that's going to be my knife.
06:53I don't think that's going to be my knife.
06:54You
