Chef's Knife 9.5" | Shogun Series | ELITE | Dalstrong ©

Material Details

• Blade Material: Japanese AUS-10V Super Steel core (produced by Aichi Steel Corp) with 66-layer Tsunami Rose™ Damascus cladding
• Special Treatments: D3™ Diamond Detailing Sharpening Process (8-12° edge), Dalstrong LionShield™ Treatment, Tsunami Rose™ blade finish
• Handle Material: G10 military-spec fiberglass composite OR Carbon Fiber textured G10
• Sheath Material: Dalstrong PerfectFit™ thermoplastic sheath

Blade Specifications

• HRC: 62+ (Rockwell Hardness Scale)
• Edge Angle: 8-12° ultra-fine double bevel (scalpel-sharp)
• Blade Finish: Tsunami Rose™ Damascus with 66 folded layers OR Hammered blade finish
• Construction: Vacuum-treated Damascus steel cladding

Construction Details

• Tang: Full tang construction
• Rivets: Mosaic rivet with triple-rivet reinforcement
• Bolster: Sloped hybrid bolster for pinch grip optimization
• End Cap: Stainless steel counterweight
• Special Features: Meticulously ground, polished, and honed both horizontally and vertically

Care Instructions

• Hand wash immediately after use
• Dry thoroughly to maintain Damascus pattern
• Regular honing to maintain ultra-fine edge
• Professional sharpening recommended due to ultra-fine angle
• Store in protective sheath
• Avoid extended exposure to acidic foods

Use Case Scenarios

• Career chefs and culinary professionals
• Precision cutting: julienne, chiffonade, brunoise
• High-volume prep work requiring surgical precision
• Fine dicing to high-impact chopping
• Display-worthy craftsmanship for knife enthusiasts
• Ideal for those who demand both performance and aesthetics

Product Story

The Shogun Series ELITE 9.5" Chef's Knife is the big blade of Dalstrong's Japanese-steel flagship: a Japanese AUS-10V super-steel core at 62+ Rockwell, clad in 66 layers of Tsunami Rose™ Damascus, hand-sharpened to a scalpel-fine 8–12° edge. The extra length over a standard 8" turns large boards, big proteins, and volume prep into fewer, cleaner strokes.

Who it's for: confident cooks and professionals who want reach and razor sharpness in one blade. Choosing your Shogun chef: 9.5" for reach and volume · 8.5" Kiritsuke for the flatter Japanese profile · 6" for control · the 12" Slicing & Carving for brisket day.

Common Questions

What's special about AUS-10V steel? It's a Japanese super steel that hardens to 62+ Rockwell — meaning a thinner, sharper edge that stays sharp far longer than softer steels.

Is a 9.5" blade too big for home use? Not for cooks who prep in volume or work big cutting boards — the length does the work your arm otherwise would.

How do I maintain the Damascus finish? Hand wash, dry immediately, hone regularly; for the ultra-fine edge, professional sharpening once in a while keeps it surgical.