DALSTRONG Nakiri Asian Vegetable Knife - Gladiator Series - German HC Steel - 7" (180mm)

Good knife to use, but if you're using it in a commercial kitchen.....Your arm will get tired. It's closer to a low profile clever.

Un très beau couteau à prendre en mains, mais une fois la prise en mains faite, une pure merveille. Lame lourde et tranchante, nickel pour les légumes...

Robustissimo, bello, affilato e pesante. Non troppo maneggevole per le verdure se non sei un gigante con mano da gigante. Lo ritengo poco adatto per una donna per il suo peso.

Excellent knife for me. It is well balanced in the hand, though could be too heavy for some. For me, a man, I like a bit of weight on the blade; it seems to make it easier to chop. I got it for £50.incl postage ; it was said to be about £120 normally. Very sharp edge. My only criticism is that they seem to avoid mentioning that it is a stainless steel blade. I was looking for high carbon knife steel, the type that will rust if left wet, and will stain also. However that type of steel is easier to sharpen and can be forged to a thinner cutting edge. Although the stainless steels have improved and can be narrow and don't dull so easily they were too expensive for me and I thought I could get a very sharp knife of Knife Steel for cheaper than a high quality stainless. This is good enough for me but they recommend a water stone for sharpening and I have everything but. I have oilstone, two honing steels- one ridged and one smooth, and a diamond stone. I think the diamond is the best bet but it is coarse so I may get a smoother one. I am in touch with Dalstrong about what to use. Dalstrong call it HC (high carbon) but nowhere in their advert or on the box, on the bunmf that came with the knife nor on the blade does it mention the "S" word-STAINLESS. Is it because they want people to think that it is the high quality knife steel that the Japanese do so well? Have Dalstrong and others in Germany invested heavily in advanced stainless only to see that people still want the other knife steel despite the fact that it will rust and stain? All said, I like it but would not have paid £120. For that kind of price I would fork out (pardon the pun) for (potentially rusty) high quality knife steel- Japanese or German..

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