Offset Slicing Carving Knife 12" | Shogun Series | ELITE | Dalstrong ©

The offset handle gives great control for long slicing motions, and the AUS-10V core took a sharp edge right out of the box—sliced through a brisket like butter.

The 66-layer Damascus cladding is stunning in person and surprisingly easy to maintain. It's been my go-to for slicing briskets and large roasts, taking a razor-sharp edge with just a few passes on a honing rod.

The AUS-10V core took a screaming edge right out of the box and held it through prepping a whole pork shoulder. Really appreciate the balance and grip on the handle, makes slicing feel effortless.

I’ve been using this 12" slicer for a week now, and the AUS-10V core holds an edge noticeably longer than my old German steel knives. The Tsunami Rose cladding isn’t just pretty—it actually helps food release better during long slicing sessions.

The 66-layer Damascus cladding on this knife isn’t just for looks—it glides through a butternut squash with almost no resistance. The D3 Diamond Detailing edge held up perfectly after prepping a whole Sunday roast.

The 66-layer Damascus cladding on this blade isn't just for looks—it's got a nice heft that cuts through a roast with zero resistance. The AUS-10V core holds its edge noticeably longer than my old German steel knife.

The 66-layer Damascus cladding not only looks stunning but gives the blade incredible edge retention—I’ve been slicing through roasts all week without a single touch-up. It’s noticeably lighter than my old chef’s knife, which makes long prep sessions much less tiring.

The D3 diamond detailing makes this knife frighteningly sharp right out of the box. I've been slicing through roasts and even butternut squash with almost zero resistance. It’s effortlessly precise.

The 66-layer damascus pattern is even more stunning in person than in the photos. Sliced through a prime rib roast like it was butter, and the D3 diamond sharpening edge held up perfectly through the whole carve.

Knocked through a whole turkey with zero effort—the 12-inch blade and that AUS-10V steel core held an edge the entire time. It stays razor-sharp longer than any knife I’ve owned.