The Chef’s Knife is the kitchen workhorse, capable of anything. This 6” Shadow Black version is smaller, lighter, and more maneuverable than the 8” version. It has a finer tip than many traditional chef’s knives, for the added functionality of coring out tomato stems and other similar actions. Slice, dice, carve, and mince with this versatile blade. Use the broad belly of the blade to transfer prepared cuts from the board to the pan or plate. Designed from the ground up to be as sleek, aggressive, and muscular looking as they are effective, the Dalstrong Shadow Black Series stands out from the pack. They’re not simply cutting-edge, high-performance tools; they're a statement about who you are and your unique sense of style as a chef. A ruthlessly sharp scalpel-like edge is hand finished by expert bladesmiths to 15° per side using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced hardness and flexibility.
Each Shadow Black Series blade receives a Titanium Nitride non-reflective coating, improving robustness, corrosion resistance, and enhancing non-stick properties. Crafted from a single piece of steel, each hand polished blade is full-tang for maximum durability. A midnight black ergonomic, fiber-resin and military-grade G10 handle is nearly impervious to heat, cold, and moisture. The handle geometry is uniquely designed to tuck snuggly into your palm, giving you a firm grasp regardless of the grip style you use. A hand-polished spine is smooth and comfortable to the touch while the G10 handle is slightly textured to provide anti-slip properties.
Featuring high-carbon 7CR17MOV-X super-steel with an added vacuum heat treatment at 58+ HRC which allows for extraordinary performance and edge retention. Unforgettable styling, sophistication, and functionality, sure to turn heads in any kitchen. Each blade comes with a matching black space-saving sheath. National Sanitation Foundation (NSF) certified.
Precision forged, ultra sharp, wear-resistant, single-piece, high carbon7CR17MOV-X vacuum treated steel at 58 Rockwell
The edge is painstakingly hand sharpened to 16-18° per side, maintaining the perfect balance between blade sharpness and maximum resilience