DALSTRONG Hyper Steel Santoku Knife
Last updated date: December 29, 2020
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We looked at the top Santoku Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Santoku Knife you should buy.
Editor's Note December 29, 2020:
Checkout The Best Santoku Knife for a detailed review of all the top santoku knives.
This knife's exceptional craftsmanship sets it apart from the pack. The edge boasts scalpel-level sharpness, and the 66 layers of steel are nitrogen-cooled for enhanced hardness. The military grade handle is impervious to heat, cold and moisture. In our testing, we liked that this knife came with a leather sheath and that the handle had beautiful accents.
In our analysis of 29 expert reviews, the DALSTRONG DALSTRONG 7-in Hyper Steel Santoku Knife placed 9th when we looked at the top 10 products in the category. For the full ranking, see below.
From The Manufacturer
chef, chef knife, dalstrong, dalstrong knife, omega, omega series, omega chef, best knife, bd1n Maximum Performance. Zero Compromises. dalstrong, dalstrong chef, dalstrong knife, omega, omega series, santoku, omega santoku, best knifedalstrong, dalstrong knife, dalstrong omega, omega series, omega santoku, santoku, best knife At The Cutting Edge of Beauty and Performance The Omega Series Santoku Knife is a ruthless vegetable assassin. The Japanese word 'Santoku' roughly translates to 'three virtues or uses' and refers to the knife's triad versatility as a slicer, a dicer and a mincer. It encompasses the the best features of a chef's knife and Nakiri, wrapped into one exceptionally designed package. Designed with a noticeably different blade geometry, the Omega Series Santoku features a 7" long blade with a Kiritsuke-like tip. Keeping true to it’s name, the Omega Series Santoku is a jack of all trades. The tapered tip allows for more precise and delicate work such as de-boning and coring, while the flatter blade profile allows the user to excel at push cuts, long slices and chopping, making it an ideal choice for those chefs who prep large numbers of vegetables. Featuring ultra-premium American forged BD1N-V hyper steel. The blade's composition and added vacuum heat-treatment to 63HRC provide astonishing performance, with a screamingly sharp edge. Painstakingly finished to 8-12° per side by expert blade smiths using the traditional 3-step Honbazuke method. The addition of Nitrogen increases hardness, flexibility, and toughness, while providing exceptional wear resistance, ensuring your blade’s performance will last even-longer and take you further. Gorgeously laminated and hot-forged, the ‘LiquidMetal’ pattern on the blade minimizes drag and stuck on food while maximizing your slicing efficiency, allowing you to glide through prep. The G10 woven fibreglass handle is near impervious to heat, cold and moisture and is presented in a midnight black with subtle dark red colorings. Centered in the full-tang handle is an ornate and over-sized copper and brass mosaic, creating a distinct and striking appearance. The painstakingly detailed craftsmanship continues with the Dalstrong lionhead insignia carefully engraved on both the mirror-polished end-cap and blade itself. This knife doesn’t just mean business, it looks it too. A black PU leather sheath with button clip and distinctive red-stitching is also included to ensure the blades stylish protection and your own safety. Featuring all the precision, premium materials and workmanship you would expect from Dalstrong, only dialled up. Included 7” Omega Series SantokuKnife PU Leather Dalstrong Sheath Neatly Packed with Dalstrong’s Renowned Packaging The Art of Steel. dalstrong, dalstrong chef, dalstrong knife, omega, omega series, omega santoku, santoku, best knifedalstrong, dalstrong chef, dalstrong knife, omega, omega series, omega santoku, santoku, best knife FEATURES AND BENEFITS The Omega Series 7" Santoku Knife ✓Scalpel like sharpness at a staggering 8-12°degree angle per side. Sail through culinary challenges. ✓Incredible Edge Retention at 63+ Rockwell. Cut longer, go further. ✓‘LiquidMetal’ pattern on the blade minimizes drag and stuck on food while maximizing your slicing efficiency, ✓BD1N American forged Hyper Steel. With an added Vacuum Treatment. The ultimate steel for the ultimate performance. ✓67-Layered Damascus sharpened under the ancient 3-step Honbazuke method and married to bleeding edge technology. ✓Tapered bolster provides a perfect ‘zero-balance’ balance, finger protection and gently encourages a natural and comfortable pinch grip ✓Rust/Corrosion resistant cladding means your knife will stay cleaner and last longer ✓Hand-polished spine enhances comfort across very grips ✓Full tang - maximum robustness. This knife is built to last a lifetime. ✓Triple riveted - even further resilience. ✓Beautifully engraved. Performance and looks. ✓Tapered blade for minimal slicing resistance and non-stick properties ✓Cleans easily ✓Precise cryogenic tempering increases the steel’s crystalline structure, enhancing, strength, flexibility and hardness. The Omega Series 7" Santoku Knife Handle ✓Military grade G10 handle for life-long durability ✓Highly impervious to heat, cold and moisture ✓Ergonomic handle for superior hand control, agility and comfort ✓Non-slip grip ✓Engraved end cap for further distinction ✓Over-sized intricate copper mosaic enhances beauty The Omega Series Knife Sheath A black PU leather sheath with button clip and distinctive red-stitching is also included to ensure the blades stylish protection and your own safety. Knives To Build A Career On. A Community Of Chefs To Belong To. Over Seventy-Five Thousand Chefs Have Switched to Dalstrong From executive chefs to home chefs and everyone in between, Dalstrong Chefs are treated like family. Over seventy-five thousand chefs have switched to Dalstrong for our superior quality, unconditional support, and loyal community. It may be cliche, but we truly care about you and the blades and products we painstakingly design and develop. From the tinest packaging detail, to hundreds of hours of design and testing, each knife is a work of love, dedication and expert craftsmanship. We proudly belive we are the fastest growing knife company for a reason. Dalstrong supports you, our chefs, everyday and in every way we can. Your Dalstrong knives work alongside you, day in and day out, making you more effective, creative, and precise in the kitchen; delivering plates you can feel proud to present. These are knives to build a career on, and tens of thousands of professional chefs have done just that. From cooking competitions (Dalstrong supports chefs across the country building their reputation), to charitable events (we donate knives to those in need with culinary aspirations), Dalstrong loves the community, loves chefs, and the men and women who prepare food for us all each and everyday. From the heat of the professional kitchen to a simple meal for one, Dalstrong stands beside you every step of the way. #dalstrong The Dalstrong Difference. Dalstrong Is Out To Turn An Old Industry On Its Head We love cooking. We love design and craftsmanship. Most of all though, we love bringing a feeling of pure satisfaction to chefs around the world who use our tools day in and day out. Whether you’re a hobbyist or pro, our aim is to enhance the experience of your culinary creation. Dalstrong is the new guy on the block. From a foundation of love and respect for an ancient craft, we layer on modern thinking and methods to create beautiful and innovative knives at far greater value than traditional brands. Don’t just take our word for it; look what others are saying, across the web, social media and in professional kitchens around the country. Our goal is to stir up a stodgy old industry with tools chefs love and trust, and with innovative design and improvements. And as a company, we’re out to build life-long relationships with exceptional products and exceptional attention to your individual needs as a chef and customer. Come cook with us. Like you, we strive for greatness every day.
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Our Expert Consultant
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
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An Overview On Santoku Knives
“Don’t play with knives” is common advice for young children, but the rules get a little looser once you’re an adult, especially when you’re cooking. You can’t chop your onions or julienne your carrots with any old knife — you’ve got to try out a few different designs and brands to discover the best knife for the job.
Knives come in many different styles to match different purposes. Chef’s knives are the workhorses of the kitchen: they run up to 14” long and are used for everything from chopping nuts to slicing herbs. Paring knives are much smaller and used peel and cut small fruits and veggies. You can use heavy meat cleavers to split chicken or beef from a bone, and create perfect single servings of fish with delicate fillet knives. Then there are Santoku knives.
“The Japanese Santoku knife is highly versatile,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine. “It is similar to the Western chef’s knife in many ways, including the general shape of the blade, which is tapered toward the point from a broad blade, meant for rocking the blade while cutting or chopping so that the knife blade never fully leaves the cutting board.”
For many home cooks, Santoku knives are less intimidating than chef’s knives. They’re shorter and have a curved “sheep’s foot” tip that forms a gentle point. They usually have a more balanced weight distribution, so they’re a bit easier to grip.
Many Santoku knives also have a “Granton edge,” which refer to the dimples on the surface of the blade’s edge that help prevent ingredients from sticking to the blade. “Because of the Granton edge, these are best sharpened by a professional,” Chernoff says.
Overall, Santoku knives are very user-friendly and an asset to any kitchen. “Even its name tells you what it is meant to do,” says Chernoff. “Santoku means ‘three uses:’ mince, slice and dice.”
So how do you choose a great Santoku knife? First, figure out if the knives you’re looking at are forged or stamped. Forged knives are crafted from a single piece of hot steel that’s been cut into shape. They’ve got bolsters, which are thick sections of steel that provide a seamless transition from the blade to the handle. They’ve also got heels, which are the thickest piece of the blade right above the handle. A knife heel is designed to chop hard foods like carrots or nuts.
Forged knives are more expensive than stamped knives, which are machine-made. They have equal thickness throughout the blade, and they don’t have heels or bolsters. Forged knives can still perform well in the kitchen, and they’re great for beginner cooks who need some practice before investing in a pricier forged knife.
Ceramic knives are a newer option. They have impressive, razor-sharp blades that stay sharp longer than steel knives. They’re also lightweight and agile. However, they don’t have bolsters or heels and they’re not heavy enough to tackle tough vegetables. They work better as a complement to steel knives, not a replacement.
The best knife in the world won’t perform well if it has a bad handle. Handles are made from natural materials, like wood, or different kinds of tough plastics. Wood handles look lovely, but they might not stand up to wet conditions as well as plastic knives. You’ll want a handle that’s ergonomic and well-balanced for controlled, even chops.
Now that you know the basics about general-purpose Santoku knives, check out our Tips & Advice for sharp ideas on picking the right one.
The Santoku Knife Buying Guide
- The right knife will be an appropriate length for your daily cooking needs. A knife’s length is measured from the tip of the blade down to the top of the heel (or the beginning of the handle for stamped knives). Six-inch Santoku knives are agile, but they might not be right for chopping larger foods. A ten-inch Santoku knife can chop plenty of large fruits, veggies and meats, but they’re tougher to manage. A Santoku knife in the eight-inch range is ideal for most daily tasks.
- Keep your Santoku knife very clean to avoid rust and stains. You’ll want to hand wash it after every use with warm or cool water and dish soap. Use a non-scratch sponge to remove any stuck food.
- NEVER place your Santoku knife in the dishwasher, even if the manufacturer says it’s okay. The hot water can damage the blade, and your knife’s blade will get dull or chip if it knocks into other cutlery.
- Sharp knives are much safer than dull knives. Dull knives slide around on the surface of the food you’re cutting instead of slicing straight through, and that sliding can cause you to miss your mark and nick your finger. To maintain a sharp edge, buy a knife sharpener online or take your Santoku knife to a hardware store a few times a year for a professional sharpening.
- The round metal pole that comes with many knife sets isn’t a knife sharpener: it’s actually a honing rod, which is used to keep the blade straight. Stainless steel Santoku knives should be honed every 2-4 uses. Carbon steel knives need to be honed after every use. Your Santoku knife will only need to be sharpened about once or twice a year if you keep it honed.
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