Dalstrong is the brand I recommend when someone wants a knife that feels like an event to unbox and still cuts well every day. It’s also the brand I’m most careful with, because the marketing promises more than the steel delivers. The useful way to judge Dalstrong is by line: the German-steel Gladiator knives are solid value, the Damascus Shogun knives are thin and hard, and the rest is mostly about looks.
Who should skip it? Anyone who wants a knife made in Japan or Germany, anyone put off by loud branding, and anyone who’d rather spend on steel than on a gift box. A plain Victorinox or a WÜSTHOF suits those buyers better. Everyone else can do well here, as long as they pick the right line for how they cook: soft and tough if you’re rough on knives, hard and thin if you’re careful.
If you want one Dalstrong, buy the Dalstrong Gladiator 8″ Chef Knife. For a harder, finer edge, step up to the Shogun 9.5″.
My Top 6 Dalstrong Picks
The Dalstrong I’d hand to almost anyone. Forged German steel that forgives sloppy habits, a grippy G10 handle and enough weight to rock through a pile of herbs.
The Shogun line is where Dalstrong gets serious about the blade: AUS-10V at 62+ HRC and a very acute edge. This longer size suits a big board and a confident cook.
If the knife is a present, this is the one that gets a reaction. Black coated blade, a cast resin and wood handle where no two look alike, and a leather sheath.
Two chef’s knives, a santoku, a nakiri, boning and fillet knives plus six steak knives, all in the same forgiving German steel. A full kitchen in one matching block.
Long, narrow and hard, with Granton hollows to stop slices sticking. My favorite Dalstrong for brisket, turkey and roasts.
A medium-heavy cleaver in soft, tough German steel, which is exactly what a cleaver should be. Good for chicken backs, ribs and smashing garlic.
What Dalstrong Does Well
Presentation and design
Nobody packages a knife like Dalstrong. Most of its knives come with a sheath and a gift box, and every line has its own look, from the red-handled Gladiators to the cast resin Valhalla handles. I’ve said before on this site that you pay partly for that presentation, and I still think it’s the honest summary. If the knife is a gift, that presentation is part of what you’re buying.
Clear steel choices by line
Under the names, Dalstrong mostly uses a few well-known steels. Gladiator knives are forged German high-carbon stainless (X50CrMoV15 on the cleaver listing) at 56+ HRC, a steel type German makers have used for decades. Shogun knives use AUS-10V, a Japanese stainless steel, at 62+ HRC with a Damascus-style cladding. Valhalla uses 9Cr18MoV. Once you know which steel you’re buying, the line names make much more sense.
A size for every job
Dalstrong makes almost every blade shape in almost every line: chef’s knives from 6″ to over 10″, slicers, cleavers, breaking knives, nakiris and BBQ knives. If you like a matching set built one knife at a time, few brands make it easier.
Where Dalstrong Falls Short
Too many lines and too much hype
The gripe that comes up again and again with Dalstrong owners and shoppers is the marketing. There are a lot of lines, special editions and colorways, and the listings are written in a way that makes every knife sound like a weapon. It makes choosing harder than it should be. My advice: ignore the names, pick the steel, then pick the look you like.
Designed in Canada, made in China
Dalstrong is a Canadian company and its knives are made in China. That’s not a quality problem in itself, since plenty of good knives come from China, but the Japanese-sounding line names lead some buyers to assume Shogun knives are made in Japan. They aren’t. The steel is Japanese; the knife is not.
Hard Shogun edges need care
At 62+ HRC and an 8 to 12 degree edge, Shogun blades are thin and hard. That gives a lovely slicing feel, but bone, frozen food and glass boards will chip them. Owners who treat them like German knives are the ones who complain.
Dalstrong Lines Compared
| Line | Steel | Hardness | Edge angle | Handle | Best for |
|---|---|---|---|---|---|
| Gladiator | Forged German high-carbon stainless | 56+ HRC | 16 to 18 degrees each side | G10, triple riveted | Everyday cooking, rough use, first Dalstrong |
| Shogun | AUS-10V core, Damascus cladding | 62+ HRC | 8 to 12 degrees | G10 | Fine slicing, careful cooks |
| Valhalla | 9Cr18MoV, coated blade | Not published on listing | Not published on listing | Cast resin and wood | Gifts, statement knives |
| Shadow Black | 7Cr17MoV, titanium nitride coated | Not published on listing | Not published on listing | Black G10 | All-black kitchens |
1. Dalstrong Gladiator 8″ Chef Knife: Best Dalstrong Chef’s Knife
Who it’s for: home cooks who want a sturdy Western chef’s knife with some style, and anyone buying their first Dalstrong.
The Gladiator 8″ is the least flashy knife Dalstrong makes, and I think it’s the best buy in the catalog. It’s a forged, full-tang German-steel chef’s knife with a curved belly for rocking, a G10 handle and three rivets. It’s a bit heavier than a Victorinox, which most people coming from a cheap block set find reassuring.
The steel is soft by Japanese standards, so plan on honing it every week or two. In exchange, it shrugs off the things that chip harder knives: chicken joints, squash, a careless twist. Dalstrong lists it as NSF certified for professional kitchens.
It’s the Dalstrong I picked for my chef knives under $100 guide too, and in a brand review it earns its place for the same reason: it’s the line where the money goes into the knife.
Key specs
- Blade: 8″ forged German high-carbon stainless, full tang
- Hardness: 56+ HRC
- Edge angle: 16 to 18 degrees each side, hand polished
- Handle: G10, triple riveted, hybrid bolster
- Extras: sheath, NSF certified
Pros
- Tough steel that forgives rough use
- Comfortable, grippy G10 handle
- Good weight for rocking cuts
Cons
- Needs regular honing
- Heavier than light Japanese knives, tiring for some hands
My verdict: the Dalstrong to buy if you buy only one. Skip it only if you want a thin, hard Japanese edge; then go to the Shogun.
2. Dalstrong Shogun 9.5″ Chef Knife: Best Japanese-Steel Line
Who it’s for: confident cooks with a large cutting board who want a harder, sharper blade and like the Damascus look.
The Shogun line is Dalstrong’s answer to brands like Shun. The core is AUS-10V at 62+ HRC, clad in 66 layers of Damascus-pattern steel and sharpened to 8 to 12 degrees. That’s a much thinner, harder edge than the Gladiator, and it shows on tomatoes, onions and fish.
I picked the 9.5″ because the extra reach suits big prep and long slicing strokes. If your board is small or you’ve only used 8″ knives, Dalstrong makes the same Shogun build in other lengths. The layers are mostly looks; the AUS-10V core is what does the cutting.
Treat it like a Japanese knife: no bones, no frozen food, no glass boards, and sharpen it on whetstones rather than a pull-through.
Key specs
- Blade: 9.5″, AUS-10V core, 66-layer Damascus cladding, full tang
- Hardness: 62+ HRC
- Edge: hand sharpened, 8 to 12 degrees
- Handle: G10
- Extras: sheath, magnetic gift box
Pros
- Very sharp, thin edge that holds well
- Long reach for big boards and slicing
- Striking Damascus pattern
Cons
- Hard edge can chip if misused
- 9.5″ feels long on a small board
- Made in China despite the Japanese styling
My verdict: the best Dalstrong for cooks who want a Japanese-style edge. If Japanese manufacturing and a sharpening service matter more to you, look at Shun instead (see the comparison below).
3. Dalstrong Valhalla 8″ Chef Knife: Best Gift
Who it’s for: gift buyers, and cooks who want their chef’s knife to look like nothing else in the drawer.
This is the Dalstrong I’d wrap. The Ravenstone version pairs a black coated blade with a handle cast from resin and stabilized wood, so every handle is slightly different. It comes with a real leather sheath, and the bolster is stainless steel.
Under the looks, the blade is 9Cr18MoV, a decent stainless steel found in many mid-range knives. It’s a perfectly good cutter, but you’re paying mainly for the handle and the presentation, not for a better edge than the Gladiator.
Coatings on blades can wear with heavy use and abrasive scrubbing, so hand wash it gently with a soft sponge.
Key specs
- Blade: 8″, 9Cr18MoV high-carbon stainless, titanium coated (Ravenstone black)
- Construction: 5-layer stainless blade, stainless bolster
- Handle: cast resin and stabilized wood, each one unique
- Extras: leather sheath, gift packaging
Pros
- One of a kind handle
- Leather sheath included
- Strong gift appeal
Cons
- You pay mostly for looks
- Coated finish needs gentle washing
My verdict: buy it as a present or because you love how it looks. If you just want the best-cutting Dalstrong, the Gladiator or Shogun make more sense.
4. Dalstrong Gladiator 12-Piece Block Set: Best Dalstrong Set
Who it’s for: someone setting up a kitchen from scratch who wants every knife in one matching Dalstrong block.
This set covers more than most: an 8″ and a 6″ chef’s knife, a 7″ santoku, a 7″ nakiri, a 6″ boning knife, a 6″ fillet knife and six 5″ straight-edge steak knives, in a wood block. All of them are full-tang German high-carbon steel, so the whole set shares the Gladiator’s easy-going nature.
I’d be honest with yourself about how many knives you’ll use, though. Most home cooks use three or four. The nakiri and fillet knife are nice to have, but if you won’t use them, a single Gladiator chef’s knife plus a paring knife does most of the work.
The steak knives are straight edged, so they stay neat on the plate but will need sharpening now and then.
Key specs
- Knives: 8″ and 6″ chef, 7″ santoku, 7″ nakiri, 6″ boning, 6″ fillet, six 5″ steak knives
- Steel: German high-carbon, full tang
- Handles: black
- Storage: wood block
Pros
- Very complete selection, including meat and fish knives
- Tough, forgiving steel throughout
- Matching look on the counter
Cons
- Several knives most cooks rarely use
- No bread knife
- Big block takes counter space
My verdict: the Dalstrong set to buy if you want everything at once. If you’re comparing brands, my best knife sets guide puts it next to ZWILLING, WÜSTHOF and Victorinox.
5. Dalstrong Shogun 12″ Carving and Slicing Knife: Best Slicer
Who it’s for: anyone who carves a holiday roast, smokes brisket or slices ham and wants long, clean strokes.
A slicer is where Dalstrong’s hard Shogun steel makes the most sense. Slicing cooked meat never touches bone, so the chip risk mostly disappears, and the thin AUS-10V edge glides through bark and soft fat without tearing. The 12″ length covers a whole brisket flat in one pass.
The Granton edge (oval hollows ground into the blade) lets air in between blade and meat, so slices fall away instead of sticking. It’s a specialist knife, though: you’ll use it on a handful of big days a year, not every evening.
If you’re shopping for brisket specifically, my best brisket knife guide compares it with simpler options.
Key specs
- Blade: 12″, AUS-10V, Damascus finish, Granton edge
- Hardness: 62+ HRC
- Handle: G10
- Extras: sheath, magnetic gift box
Pros
- Clean, thin slices on brisket and roasts
- Long enough for a full turkey breast or brisket flat
- Granton hollows reduce sticking
Cons
- A specialist knife, used a few times a year by most cooks
- Hard steel still needs care around bones on a carving board
My verdict: the best Dalstrong for carving and BBQ. Skip it if you only roast a chicken now and then; your chef’s knife will do.
6. Dalstrong Gladiator 7″ Meat Cleaver: Best Cleaver
Who it’s for: cooks who break down chickens, chop through ribs or want a heavy blade for smashing garlic and ginger.
A cleaver should be tough rather than hard, and that’s why I chose the Gladiator version over Dalstrong’s Damascus cleavers. The X50CrMoV15 German steel at 56 HRC takes impact without chipping, and if you do roll the edge on a bone, it’s easy to fix.
The 7″ blade is a medium-heavy size: enough weight to go through poultry joints and small bones, but still usable for chopping vegetables. It isn’t meant for splitting large beef bones; a heavier butcher’s cleaver does that. I compare cleavers from other brands, light and heavy, in my best meat cleaver guide.
The G10 handle is the same comfortable, grippy material as the Gladiator chef’s knife, which matters once your hands are covered in chicken fat.
Key specs
- Blade: 7″, forged German X50CrMoV15 high-carbon steel, full tang
- Hardness: 56+ HRC
- Handle: G10 Garolite, laminated and polished
- NSF certified
Pros
- Tough steel that suits chopping
- Secure grip when wet
- Also handles vegetables and garlic
Cons
- Not heavy enough for big beef bones
- Bulky to store without a block slot
My verdict: a sensible, sturdy cleaver for home cooks who joint poultry and chop ribs. If you only need one for vegetables, a Chinese chef’s knife is lighter.
Dalstrong vs Other Brands
Dalstrong vs Shun
Shun makes its knives in Seki, Japan, and offers free sharpening; Dalstrong costs less and offers far more shapes and looks. For a careful cook choosing one premium Japanese-style knife, I lean to Shun. The full breakdown is in my Dalstrong vs Shun post.
Dalstrong vs WÜSTHOF
The Gladiator line and WÜSTHOF Classic use a similar type of German steel. WÜSTHOF is made in Solingen, Germany, with a longer track record and a plainer look; Dalstrong gives you more style for less money. For a buy-once knife, I’d still take WÜSTHOF, as I explain in Dalstrong vs WÜSTHOF.
Dalstrong vs Cangshan
These two are the closest rivals: both are design-led brands that make their knives in China and sell a lot of lines. Cangshan’s best lines feel a little more restrained; Dalstrong is bolder and better at gift presentation. My Cangshan knives review covers its lines the same way.
FAQ
Are Dalstrong knives good quality?
Yes, for the most part. The Gladiator line is solid German-steel kitchen cutlery and the Shogun line uses a good Japanese steel, AUS-10V. What you shouldn’t expect is better steel than the price suggests, since part of the cost is design and packaging.
Where are Dalstrong knives made?
Dalstrong is a Canadian company, and its knives are made in China. That includes the Shogun line, whose steel is Japanese but whose knives are not made in Japan.
Which Dalstrong line is best?
Gladiator is the best line for most home cooks: tough, easy to sharpen and the best value. Shogun is better for careful cooks who want a thin, hard edge. Valhalla and Shadow Black are mainly about looks.
Can Dalstrong knives go in the dishwasher?
I wouldn’t put any of them in. Heat, detergent and rattling dull edges and age handles faster, and coated or Damascus blades lose their finish. Hand wash, dry and put away.
How do you sharpen a Dalstrong knife?
Gladiator knives sharpen like any German knife, on a whetstone, rod or a decent pull-through. Shogun knives have a much more acute edge, so use whetstones and a ceramic rod, not a pull-through made for German knives.
Final Verdict
Dalstrong is at its best when you ignore the theatrics and choose by steel. The Gladiator 8″ Chef Knife is the one I’d tell most people to buy. The Shogun 9.5″ suits cooks who want a harder, finer edge, and the Valhalla 8″ is the gift that gets opened twice, once for the box and once for the knife.
Want to see how Dalstrong stacks up against other budgets? Start with my knife sets under $200 guide.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.