The best Japanese Chef Knife under $300 - Dalstrong Shogun Series
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Review-----
What a beautifully mastered knife! The Dalstrong Shogun Series 9.5" Chef Knife is an amazing addition to my kitchen. Slowly I will be working on replacing my knives with those in the Dalstrong line. The best qualities about this knife are:

* Made from VG10 Carbon Steel (only Japanese made and is rated among the top produced steel worldwide)
* 67 whopping layers of Damascus (there's 67 layers that have been meticulously folded over on one another to create the most beautiful pattern)
*Garolite handle (it's light, it's durable, water resistant, heat and cold resistant, and sanitary)
* Mirror finish blade (it takes 60 days, yes 60 days to handcraft just one of these knives!)
* An incredibly sharp edge that will last longer than a traditional knife

This knife is showcased in a great designed box that also contains a keychain, polishing cloth and proper use instructions. The knife is protected by a plastic sleeve that locks with a plastic pin held by a string. Not the most ideal method for locking, but it works. I do, however, feel that with the quality of knife this is, the sleeve should be a bit nicer in quality.

This knife is so nice to use. It's not fully ergonomic, but it is definitely comfortable. It isn't 100% even weighted either, but thankfully, most of the weight is on the handle end and not the blade. This also assists in making it a little more comfortable to use. The stop on the end of the handle isn't as obvious on this knife as it is on others, but my hand also doesn't slip off the end so it clearly does its job.

This knife has a full tang and is secured to the garolite handle by 3 rivets. This is the best design for a quality knife. The handle won't become wobbly and more importantly, the blade will stay still when cutting.

The smoothness of the cut through onion, tomato, even shoe leather steak is effortless. The knife glides through without any major effort. I was pleased to feel absolutely no cramping in my hands when using this while making dinner the other night.

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