DALSTRONG Kiritsuke Chef Knife - 8.5 inch - Gladiator Series Elite - Forged German High Carbon German Steel - Full Tang Kitchen Knife - Black G10 Handle - w/Sheath - Chef's Knife - NSF Certified

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

Very well made and beautifully finished and packaged. Good heft and balance. Great addition to my Gladiator knife block set.

I own almost every gladiator series knife going, yes a lot of money but I can happily say it’s worth it. From both carving knifes to paring to santoku and bread knifes and cleavers... dalstrong are definitely my favourite knife’ I can 100% with confidence say they’re better then global, they can be sharpened easy “if you know how to use a steel lol” as a comment states... very hard quality and perfect for working in the catering industry, for use at home I don’t recommend buying these.

This is a nice knife needs a gentle strop when you first get the knife . to make it razor sharp . After using it for a while it has nice edge retention and is very nicely balanced 👌. The angle of sharpening is a little weird but didn't take to long to get used to it .. all in all recommended for any chef that uses longer blades in their daily work .

It's nice,but you can feel the difference between shogun series and this.

This knife will make you happy in the kitchen. Easily cuts any kind of food and has very ergonomic design. Is not to big also which make a work in the kitchen much easier.

This is a truly stunning knife with an edge rarely seen on much more expensive knives. Highly recommend not only the knife but the company also as their pre and after care is exceptional.

Awesome knive, my third from the dalstrong brand, and won’t be my last! Hurry up and get the ‘crixus’ back in the U.K.!!!!

One of the best knife I ever used

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.

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- Dalstrong Very sharp, not lazer sharp but definitely scary sharp Great fit/finish and I love the handle Cons- 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 feel Wierd/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.

Great blade, but the wood on the handle was not well fitted and was smaller in size and had the steel over the wood at the top and bottom of the knife. I contacted the manufacturer and their customer service was fantastic, they explained why, and took responsibility and is correcting the issue. The knife itself if very high quality and has a sharp blade that is perfect for what I use it for.

This is a fabulous knife. The quality is top shelf, and customer service is a joy. However, this paricular knife may not be ideal for a home cook who doesn't have pro skills. (Like I don't) It's very large. Compared to a Santoku and a cheap 8" chef knife (see photos), it's absolutely huge. The tip is also very low, and the belly very flat. So although it's designed for push cuts, you must be aware at all times where that ultra-sharp tip is. Lest you dig into your board and break it. You can't really rock it, because of the flat belly. Keep this in mind if you do a lot of this kind of chopping. You can rock a little, but again, be careful you don't twist the tip. I fully admit, this was a pure vanity purchase. It just looks wicked cool. I figured a knife is a knife is a knife. I was very wrong. It feels cumbersome. It feels like a hatchet. But, it looks wicked cool, and is sharp enough to shave with. None of the perceived shortcomings of this knife are the fault of the knife itself, I think. Thus, I gave it 5 stars. It's well built, well packaged, well balanced, and well backed. I just need [a lot of] practice to get more out of it. You may be better off with a Santoku, or a more rounded Gyuto if you want the length. Dalstrong makes nice versions of these as well.