I’ve been a Henckels fan since Mrs. Rendezvous and I were gifted our first knife block as a wedding gift. But after almost 10 years, it was time to finally start seeing what else is out there.
As you know from a previous open thread, I’ve been researching brands like Shun, Wusthoff, and Messermeister. I still plan to buy and review a few of those, especially a boning, chef, and carving knife. But let’s get to this Dalstrong first…
A friend on IG has been raving about Dalstrong’s high carbon steel blades. After drooling over this collection for a few weeks, I finally found one I liked (10″ Cimitar Butcher Knife) at a sweet price on Amazon Prime (1-day delivery!). So I made a rash decision, and threw down on one.
Here’s my unboxing video:
Here’s my FULL REVIEW:
Here’s the knife at work on a Tri-Tip and a Monster Ribeye aka Tomahawk Steak:
- Great heft, balance, and length = awesome feel in your hand
- Butchers like a boss, cutting through bone, cartilage, and tendon with ease
- Solid grip, full tang, and cimitar design gives you extra leverage
- Works for slicing and carving, but that’s not it’s primary purpose; it’s for breaking down big cuts of meat — you know — BUTCHERING.
- It’s big; storage in a kitchen block isn’t optimal.
- Because it’s so new and shiny, I spend extra time on maintenance. Time will tell if it’s my go to work horse, or if it’s what I bring out for a specific purpose (butchering).
Where to Buy: