Zelite vs Dalstrong-Which is the Best Brand Knives to Buy for Your Kitchen?

“Why on earth do you need to compare Zelite vs Dalstrong knives?” I know this is now wondering in your mind.

Except they are “Made in China,” there are not many similarities between these two knives for home cooks. Blade making processes, handling, bevel angle, and weight balance make them unique from each other.

I have reviewed all the features of these two houses of knives and rounded up the prominent similarities and dissimilarities so that choosing one becomes easy for you. Most of the available comparison reviews will give you a contrasting picture between Zelite Infinity vs Dalstrong Shogun. Not the complete picture of the entire range of knives.

My review is unique in the sense that it will help you to choose any knives either from the Zelite vs Dalstrong brands. No matter if it is a Zelite chef knife or a Dalstrong paring knife, you will have the same level of convenience. Well, we have also brought a cold comparison among Shun vs Miyabi, you can take a peek.

Zelite Knives Review

Zelite is famous for its premium blade material, superb finish, razor-sharp edges, and stain and corrosion-resistant blades. Larger knives come with a 67-layer Damascus pattern, whereas the smaller knives have a uniform and shiny finish.


The blades are made from both Japanese AUS-10 and German ThyssenKrupp steel. Japanese steels are hardened, whereas the German edges are soft but flexible. The difference in carbon and other additives content makes those two blade types unique in features and functionality.

Low carbon hardened blades were used in mostly smaller knives, whereas the flexible German steel made the larger knife blades. You may find both the series less flexible than any high-quality steel; however, the durability will compensate for the shortcoming.

Zelite vs Dalstrong

Full tang design is one of the critical features of Zelite knives. Polymer handles with rivets offer a better grip and comfort while working with these knives. In the case of triple-rivet design, the central pic is engraved with the Zelite monogram.

A 12-degree bevel angle on each side makes the larger knives extremely sharp. This narrow-angle blade makes skinny slices of meat and veggies. So, if you are looking for delicate cuts, the Zelite infinity chef knife 8 inches blade or the slicing knives will be a good choice.

Except for a few, Zelite knives have a double bolster. The front bolster is tapered, and the rear one is angled. The front one offers safety, whereas the rear one is for weight balance. It doesn’t matter if you use a peeling knife or a serrated bread knife; the balance between blade and handle will always be there.


  • Affordable
  • AUS-10 Japanese steel
  • Limited lifetime warranty
  • Dedicated customer service
  • Comfortable handle for maximum grip
  • Precision cut blade


  • Short edge-retention
  • Blades are not flexible
  • Edges got chipped and knicked quickly

5 Best Zelite Knives

[amazon bestseller=”Zelite knife” template=”bestseller_table”] [/amazon]

Dalstrong Knives Review

Dalstrong is a relatively new manufacturer in the knife world while comparing with Zelite vs Dalstrong. Since 2012, this company has produced some quality knives for both professional and home chefs. However, if you ask me if Dalstrong knives are good, my answer will be-it depends.


If you compare Dalstrong vs Miyabi, the former will have no chance to compete with Miyabi. However, as an affordable mass-producing knife, Dalstrong is popular among the newbies. Besides, the blade quality and making process makes it a regular knife for day-to-day kitchen jobs.

Blade material varies from series to series and knives to knives. Dalstrong uses Japanese AUS, German ThyssenKrupp, and American BD1N steel for the knives. Therefore, each knife is unique in feature, use, and functionality.

Dalstrong Knives

Despite the variation in blade material, there is one thing common in every blade. The different bevel angles on each side of the blade. Almost every knife from the house of Dalstrong comes with an 8-degree and 12-degree bevel angle on each side. These shallow blade angles ensure fragile cuts and slices.

Each of the Dalstrong knives has a Damascus or pitted blade outlook. However, it is not the real Damascus pattern made from numerous steel layers. This is more like an aesthetic design pattern.

The pitted or dimpled blade is not a replacement of any Granton edge. Therefore, they do not ensure that the food won’t stick on the edge.

Like the bevel angle variation, the G10 handle is standard in every Dalstrong knife. The polymer material of the handle on a full tang design offers both balance and firm grip. Most of the blades come with a triple-rivet design. However, a few series have a single pin to hold the polymer handle with the knife body.

A tapered bolster is there for the safety of your fingers. However, it is not a complete solution like a full bolster. Both front and rear cholesterol counterweight the blade for smooth action and maneuverability.


  • Affordable
  • Easy-to-use and clean
  • Comes with sheath
  • High-quality steel
  • Aesthetically pleasing
  • G10 handle for a firm grip
  • Great for thin slices and cuts


  • Blade chipped and knicked quickly
  • Edge retention is poor
  • Handle cracked quickly

5 Best Dalstrong Knives

[amazon bestseller=”Dalstrong knife” template=”bestseller_table”] [/amazon]

Differences Between Dalstrong vs Zelite Knives

Both Dalstrong and Zelite knives have made their space in any Best Chef Knife 2020. So, one thing is for sure that despite their origin in China, these knives fulfill all the requirements of a functional kitchen.

When you are reviewing the Zelite vs Dalstrong comparison, the following factors will help you to understand the difference more precisely.

Blade Materials

Dalstrong blades are made with more diverse materials than any Zelite knife. If you go over any Dalstrong or Zelite review, this information will be absent.

You will be surprised to see the variation in blade materials for the Dalstrong knives. They use high carbon Japanese steel, including AUS-8, AUS-10, AUS-10V, German ThyssenKrupp Steel, and US-made BD1N steel. Different series are made with varying types of steel.

If you are looking for durability but limited flexibility, go for the Shogun and Phantom series knives made with Japanese steel. On the contrary, German steel makes the Gladiator series knife rigid but flexible. Omega series knives are the perfect balance between these two with the BD1N blade.

Zelite blades are mainly made with high carbon Japanese VG-10 and, in a few instances, with German ThyssenKrupp steel. They are tough, with limited flexibility. Tempered through a sophisticated Nitrogen cooling process gives the blades additional robustness for more challenging jobs. However, this extra hardness sometimes ends up in quick chipping and knicking of the blade.


Unlike the diverse blade material, Dalstrong knives use only two types of handle-G10 and pakkawood handle. The G10 is made with polymer for better longevity and firm grip. The shape of the handle changes according to the blade shape and size. Besides, you will see a variation in the rivet system too.

Some smaller knives come with triple-rivets, whereas a few chefs or butcher knives have single or sometimes no rivet on the handle. According to my research, triple-rivets have been used in those knives that require more maneuverability and power. So, it is related to the transfer of power from the handle to the blade.

The Pakkawood handle, on the other hand, is more aesthetic but offers better longevity than the polymer. Laminated pakkawood not only prevents the chipping but also stops any fluid absorption by the handle. As a result, you do not have to work with a smelly handle.

Both Zelite and Dalstrong knives have full tang design. Thus, there will be no issue of balance and counterweight. Zelite handles are also a blend of Pakkawood and G-10 polymer materials. Therefore, they offer the same grip and control as any Dalstrong knife.

However, when it comes to the blade material, then Grand Way Knives are also are of a great kind that you can try.

Sharpness and Edge Angle

The edge angle distinguishes these two Chinese made knife brands. Zelite blades are doubly-beveled with the angle ranges from 12 to 18-degrees each side. This variation on blades differs according to the blade length and functionality.

Large-sized chef and slicing knives have a narrower angle. In contrast, the smaller utility and paring knives come with a bit wider angle. Large knives are more on dealing with larger meat, fish, or veggies. Therefore, thinner and precise cuts will ensure better preparation for the meal.

Smaller Zelite knives are wider in angle. They require more force while cutting through tough food time. Unless the angle is wide, the blade won’t be able to make a deep and wider cut.

The single-beveled or different bevel angle is the signature of any Dalstrong knife. One side of the blade has 8-degree, and the other slide has a 12-degree bevel angle. This difference ensures a sharp and firm cut with minimum effort.

An overall narrow-angle of the Dalstrong blades precisely cut any meat, fish, or veggies without damaging the texture. For pro-level chefs who prefer Japanese knives, Dalstrong is one of the top choices than the Zelite.


Weight is diverse for both Dalstrong and Zelite knives. Smaller paring or utility knife is lightweight, and you will find the chef, Santoku, or butcher knives come with sheer weight. However, if compared between the same sized blades, Dalstrong knives are heavier than the Zelite.

The low carbon content of the steel makes the Dalstrong blades denser and weightier than the lighter high-carbon steel. The difference is not that significant to affect the performance of novice chefs in the kitchen. However, it can be an excellent factor for professional chefs.

If you prefer swift action and quick maneuverability, it’s better to go with the Zelite knives. Otherwise, the fan of sheer power and pressure should select the Dalstrong blades.

Manufacturing Process

Both Zelite and Dalstrong knives are forged from high-quality steel. It’s the steps of the forging that makes them district from each other.

Zelite blades are precision-forged from both Japanese and German steel through a laborious process. Constant hammering infused the metal molecules to form an intricate structure. This framework gives the steel its 56+ Rockwell hardness for durability and longevity.

The blade is later sharpened by hand to develop the edge. Master knife makers polish the edge and the blade for an aesthetic look.

Dalstrong blades, on the other hand, go through the three-step Honbazuke forging method. The entire process is so meticulous that it is considered as the gold standard in Japanese knife making. Veteran knife masters sharpen the edge with a 12-degree bevel for merciless sharpness.


Just like the weight, if you compare the same knife design between Zelite vs Dalstrong, the former has a higher price. Due to the high-quality materials, intense manufacturing processes, and superior performance, Zelite knives have a higher price tag than the Dalstrong.

Dalstrong blade has a tendency of knicking and chipping within a few months. This also affected the quality of the knife and, eventually, the price. Nevertheless, you can prevent this issue by taking good care of the knives.

Care and Maintenance for Dalstrong and Zelite Knives

Any knife is a delicate kitchen tool. They will give you top-notch services as long as you take good care of them. Caring for and maintaining a high-quality knife is easy, and there is no complication in it.

All you have to do is to follow a few necessary steps.

  • The knife is only for cutting, slicing, boning, or chopping.
  • Always use the knife on a blade friendly surface like plastic, rubber, or wood. It may look ok, but using a knife on ceramics, glass, tile, or granite will damage the edge.
  • The knife’s tip is the most sensitive part. Do not try it as an ice breaker for frozen foods.
  • Each knife has its own function; switching knives for different functions will end up making the blade dull.
  • Knives shouldn’t move sideways. It needs to go only back and forth.
  • Never use a knife on the bones or cartilages unless it is a heavy cleaver or butcher knife. 
  • Do not leave the knife dirty in the work station for long 
  • Do not leave the knife submerged in water for a longer time
  • It is always recommended to hand wash the knife
  • A dishwasher will damage the knife by knicking
  • Air dry and wipe with a soft cloth after each wash

The utensil drawer is not the right place for knives unless they are in a padded cover or sheath. Store the knife on a magnetic knife stand or block. If you are a professional chef, you need a knife roller or bag for better storage.

Sharpening Tips for Zelite vs Dalstrong

Sharpening is essential to keep the edges intact and functional. You can use two methods to sharpen your blades-whetstone and a knife sharpener. Using a knife sharpener is easy as you do not have to worry about the angle. However, you may not get the desired result like a whetstone.

To use a whetstone, simply follow the procedures

  • Submerge the whetstone for 10 to 15-minutes
  • Put the coarser side on top. Make sure you have firm support on the base
  • Hold the knife handle with your dominant hand
  • Keep the angle as close as possible to the bevel angle. If the edge angle is 18-degree, try your best to stay close to it
  • Put firm pressure with your non-dominant hand on the blade and move in a way so that only the beveled part of the edge touches the stone surface
  • Repeat the last step for the entire length of the blade
  • Flip the knife to sharpen the other side of the blade
  • If you are fully satisfied, flip the whetstone to expose the finer side. This side smoothen any metal knicking
  • Clean the knife with warm water and soap. Make sure to air dry the blade before storage

Final Thoughts

I know it was tough. Balancing between two affordable knives is hectic. When I checked the Dalstrong vs Zelite Redditt review, there were numerous mixed opinions about these brands. Plus, Wusthof vs Zwilling is also an amazing comparison that we brought to you!

One thing is true that you can’t expect the same quality and longevity of these mass-produced knives. The making process is not that intricate like the blades from Solingen, Germany, or Seki, Japan. But you will get what you have paid for.

Don’t get disheartened if a few people call a trash can Damascus to any of these knives of Zelite vs Dalstrong. Maybe they had much higher expectations. Keep the mindset that these are produced through an automated process to make it affordable.

If you are a fan of power and pressure, get the Dalstrong knives. It will also save you a few extra bucks. But for flexibility and maneuverability, Zelite is always the perfect choice. It may make a few dents in your wallet, but the investment is worthy.

Related Reading:

Best of Luck!