Question 1

Huge dalstrong fan/owner here. question is about use of the fork. have never used a fork to turn meat. but i want this cool knife. :-) thoughts?

Accepted Answer

I use it all the time. It's handy for moving meat around on the pit. Slicing brisket and use the fork to move the slices and arrange them, or just to put some on a plate. Also had a handy bottle opener to pop a top on the occasional beer while you're cooking!

Question 2

How’s the blade thickness on the tips is it thin ?

Accepted Answer

I thought they were on the thin side but they have stood up to some pretty heavy duty use on the grill.  I only use them to flip meat.

Question 3

What is the difference between this one and the Japanese super steal version?

Accepted Answer

Hi Michael, thanks for reaching out. Michael, the main difference between the 2 Pitmasters is the metal used to make them. Our Gladiator Series is made with German steel- these knives all have characteristics common of German-style knives (e.g., full tang and bolster). The high-quality steel has a hardness of 55+ which is the softest steel we use. The knives are robust, easily sharpened, durable and made from thicker steel which prevents chipping They are also larger knives, which provide more knuckle clearance when chopping. On the other hand, our Shogun Series is made with high-quality Japanese AUS-10V Super steel with a hardness rating of 62+ (the greatest of all our series'). The handle is G10 Garolite which is highly impervious to heat, cold and water. These knives are highly refined. The AUS V10 steel is very hard which allows it to hold the sharpest edge, at 8-10 degrees. They require less frequent sharpening than the other two series but can be more difficult to sharpen for inexperienced users. They are also slightly more prone to chipping than softer steel knives (like our Gladiator series). They are a heavier knife than the Phantom.

Michael, should you have any other concerns, please feel free to reach out. Have a good one!

Question 4

Where Is the knife actually made?

Accepted Answer

The blades are painstakingly crafted in a state-of-the-art facility within YangJing, China (a city renowned for knife crafting for nearly 1500 years) using imported Japanese AUS V10 super steel. Expert knife makers trained in traditional Japanese knife craft (the foreman himself trained for years in Japan under a master tradesman) spend days on each knife, painstakingly hand-polishing and hand-finishing the blades under strict guidelines, with the use of high-tech processes such as Cryo-tempering. The knives come with a 100% money back guarantee with no risk to try them. I hope that helps. Please feel free to ask us anything else, we are always here for our customers. Thank you!

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DALSTRONGBBQ Pitmaster & Meat Knife - 8 inch - Gladiator Series Elite - Forged High Carbon German Steel - Forked Tip & Bottle Opener - G10 Handle - Sheath Included - NSF Certified

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