How good are Dalstrong Knives?

Don’t waste your money.
Dalstrongs simply aren’t worth the price. If you want a Japanese knife, get a Japanese knife. There are many reliable brands in the same price range that are far better.
Dalstrong’s heat treat is all over the place, their knives routinely snap in half when dropped, they’re from a Chinese company engaging in deceptive marketing, the knives are apparently not as hard as they are advertised to be, and their design is focused on appearance rather than performance.
Dalstrongs feel awkward in hand; the handles are beefy and overbuilt, as are some of their blades. They’re uncomfortable after an hour or two of use. There is no comparison if you’ve handled actual Japanese knives, so just get a Tojiro, Masutani, Yahiko, or a Fujiwara FKM. Or spend a little more and get a Takamura, which measures up to multi hundred dollar knives in terms of performance with its laser-like edge grind.
Don’t gamble on a Dalstrong. It’s not as though Dalstrong is even particularly inexpensive, so why play roulette? They prey on the fancy of people who don’t really know much about knives. And when they’ve got something like a near-50% sale since day one, you know something is fishy. Their Fakespot ratings were very bad before people began buying their knives in droves for some odd reason. Knives that are worth something that take some skill and labot to make never have such steep discounts unless they have defects since profit margins are tight. They’re having such sales because they want to attract buyers who don’t know any better.
You don’t need flowery prose that makes you think the knife is more than it is and to lure you into a purchase. Look at the specs: weight, HRC, measurements such as thickness and length, point of balance, steel type, and most importantly the maker. Examine the choil and, best of all, try to see the knife in person first so you can better examine its edge geometry and the way it fits in your hand before pulling the trigger on the purchase. You rarely see reputable knife makers, like Carter, any of the Takefu Knife Village smiths, Tojiro, Sakai Takayuki, Shibata, etc. writing paragraphs of stuff to suck you in. They don’t really need to because their knives speak for themselves.
There’s a lot of misleading talk about sharpness. Sharpness is a direct result of maintenance. If your knives are dull, you’re probably not properly maintaining them or, if you are, they are not holding an edge, end of story. There is no knife that stays sharp forever and it is possible to make almost any kind of metal sharp. The true test of quality is time. You want a knife that sharpens easily, has a good edge geometry that enables it to be enjoyable for its intended purpose, is comfortable through hours of continuous use, is thoughtfully designed, can maintain a good edge without undue chipping or rolling, provides good performance for value, and is honest about what it provides. A knife is a tool that reciprocates the care and respect you give it. I have nothing but contempt for deceitful companies marketing to take advantage of the uninformed.

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