Saw this on JCONLINE Facebook, Global Zeitaku 7 Piece Knife Block selling for $383.
I prefer the sleek design. The white knife block with silver edges and dimpled handles look nice.
Global Zeitaku 7 Piece Knife Block $382.20 Delivered @ JC Online
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A quick 5 second Google search shows it cheaper on another site. Not a bargain.
Also, it looks like you're associated yet you "Saw this on JCONLINE Facebook" and your history shows other JCONLINE promoting.
Are there actually any good knife deals out there at the moment? Mine are getting a bit dull and the handles have seen better days
look nice
I want to know how well they cut, sharpen, last, not how nice they look.
Typically when allowed to become dull (as many who own knives do) the harder than average Globals' develop a pitted sort of edge.
The steel is above average where knives are concerned which has advantages and disadvantages.
Eg. if you drop a 'harder' knife, it very well may break (ie brittle) BUT harder edges are said to hold their edges longer. Lesser hardened knives are far more likely to just bounce as the metal is more 'springy' or 'forgiving'.
So much depends on how the knives are cared for and used. Some exercise no care at all and use a knife more as a hammer & for lid prying.
Opinions vary GREATLY on the matter but many say they (Globals) are not hard to sharpen, while others feel they are much more challenging than other, less expensive knives.
IMO not everyone, and more often a domestic user will not often have the temperament to develop required sharpening skills on Globals.
I'd suggest a domestic user consider a lesser challenging knife that still responds well to sharpening yet keeps an edge for a good amount of time. Personally this is why I like German or Brazilian name brand knives. Victorinox are also excellent and are a little to a lot less expensive.
If you wish to have a great Japanese knife that's ok, but be advised. You should do some serious studying on Jap' knife sharpening - not far removed from 'other' knife sharpening but because they are harder a more technical approach is advised. I can't stand (wet) stone sharpening, but some enjoy it, which is fine… just not for me. Can be messy, take time/care, better stones can be expensive and end up like that exercise bike collecting dust out in the garage. 'Pull through' sharpeners provide a kind of 'pseudo' edge as if magnified is usually a 'raspy' rather than 'slicy' edge. So they seem to cut well, but is by no means a sweet slicer'.
I've seen $50.00 (and less $) knives sharpen up extremely well. Some can justify buying a $600.00+ Japanese knife. But again, some end up broken in half after 'lending' to a less caring user or broken in half after slipping off a counter. If you've got money to burn, get Globals or other high quality knives. If you are the practical type, get something for half the price. They're not likely to snap and will probably last you a lifetime. Average sharpening skills will get you by, just get them professionally sharpened at least once or thrice' a year. A final note… quality Jap' knives can and often are amazing at cutting… but so can others!
Oh, and neo' I like the way you think. Obviously the practical type! Safe to say, I've seen absolutely crappy looking knives that cut just as well (or better) than some $$$ Japs'. Old carbon steel knives for one thing are fantastic to cut with… but they tarnish. Doesn't bother me, but for the lesser practical types, they are unsightly or dirty looking. Which is also ok! TO EACH HIS OWN! :O]
I got this from House last month for $299 with $15 Shop Back, so not much of a deal here!
oh yes.. a bargain… Said no one ever.