Shogun, shogun-x, shogun petty, omega, gladiator, phantom... does anyone know what the difference is between all the Dalstrong series?

Thank you for your question. For starters, the Gladiator Series is our only series made with German steel- these knives all have characteristics common of German style knives (e.g., full tang and bolster). The high quality steel has a hardness of 55+ which is the softest steel we use. The handle is made from pakkawood imported from Spain. The knives are robust, easily sharpened, durable and made from a thicker steel which prevents chipping. They are also larger knives, which provide more knuckle clearance when chopping. The angle of the blade is sharpened to a 16-18 degree angle, which is the largest of our three series. The Phantom Series knives are made with Japanese AUS-8 steel, that has a hardness of 58+. The handle is d-shaped, so unfortunately these are not suitable for left-handed users. This series is probably our most nimble and light. There is less blade height and width, so careful use is required! The steel is sharpened to an angle of 12-14 degrees. This is our "in between" series. The Shogun Series is made with high quality Japanese AUS-10V super steel, with a hardness rating of 62+ (the greatest of all our series'). The handle is G10 Garolite which is highly impervious to heat, cold and water. These knives are highly refined. The VG-10 steel is very hard which allows it to hold the sharpest edge, at 8-10 degrees. They require less frequent sharpening than the other two series, but can be more difficult to sharpen for inexperienced users. They are also slightly more prone to chipping than softer steel knives (like our Gladiator series). They are a heavier knife than the Phantom Series.

Love Love Love the paring knife. Same size handle?

Hi Victoria, thank you for your question and comment about our paring knife, and thank you for your business. Yes, the handles on both knives are the same size :)

Does this knife make a good gift for a professional chef?

I am a professional chef and have used my Dalstrong six days a week and it's still razor sharp but I regularly hone my knife and with v10 steel you need to use a ceramic honing "steel" as the steel is harder that most regular steels. As far as a gift hard to say,,, chefs are pretty particular about knife but I feel at around the $100 mark its better than my shun's ,,

What's the difference with other same products?

Thank you for your question. We will assume you are asking what makes this utility knife different from utility knives from our other knives series. The Shogun Series is made with high quality Japanese AUS-10V super steel, with a hardness rating of 62+ (the greatest of all our series'). The handle is G10 Garolite which is highly impervious to heat, cold and water. These knives are highly refined. The steel is very hard which allows it to hold the sharpest edge, at 8-10 degrees. They require less frequent sharpening than the other two series, but can be more difficult to sharpen for inexperienced users. They are also slightly more prone to chipping than softer steel knives (like our Gladiator series).

Brand	DALSTRONG
Model Number	SSUK
Color	Black G10 handle, nitrogen cooled AUS-10V w/vacuum heat treatment, damascus 67-layers, Honbazuke sharpening, full tang, premium packaging, lifetime warranty, Dalstrong support.
Product Dimensions	26.16 x 7.62 x 2.54 cm; 120 g
Auto Shutoff	No
Special Features	Exquisite Design, Premium Materials, Advanced Technology
Item Weight	120 g

DALSTRONG Utility Knife - 6" - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Vacuum Heat Treated - w/Sheath

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