Chef's Knife 8" Shogun Series X Dalstrong vs Tojiro DP F-808

This hammered finish on the face of the blade here. I don't know how to say the Japanese word for how that finish is called. I think it's sushi me fin...

Here is what you need to know about Japanese cutlery; the blade is thinner that a western knife, the steel is harder. Most Henkels and all Wusthof is 58 HRC and the Tojiro is 61 HRC this allows for a thinner more acute edge AKA sharper. You CAN NOT use a conventional steel on this blade, it is too hard!!! The traditional and best method is Japanese water stones, MAC black (best) and or a messermeister fine ceramic rod are an option. The bad the edge is not symmetrical and the hilt and tip of the edge where not finished well, it was better finished than my Wusthof deli knife and it is a serviceable edge not a perfect one

I tried to clean the knife with a soapy sponge, but the sponge was shredding at the edge of the knife, which never happened with my other knifes. In a panic I bought a pair of cut resistant gloves that got 800+ positive reviews on Amazon, but the knife cut right through it. Then I bought another pair with embedded steel mesh and yet another pair with 10,000+ positive reviews. Both of them failed again miserably

This knife is not only very sharp, but very strong! I have used it now once a week for quite a few months and have yet to sharpen it, as it came incredibly sharp from the box and if you don't abuse the blade it will stay sharp depending on what you cut with it and what type of cutting board you use. I have about 7 various knives ranging from $10-50, most of them are specialized such as a yanagiba, a deba, paring knife, etc. But they mostly sit in the knife roll after I bought this. Love it