Thought I'd share this amazing deal. I don't think I have ever seen it this cheap. Period.
9/6 2pm: Back in stock (Previously sold out since 7/6 1251am)
CamelCamelCamel.
Haha are you for real? Comparing global knives to Ikea… Might as well compare a Ferrari to a Hyundai
Yeah? Care to explain why that comparison holds up?
The IKEA knives have the same integral handle design with narrow bolster/foregrip, both are tapered full flat grind with decent edge geometry, and sharp out of the box.
Do you you know the higher price point IKEA knives I'm talking about?
Clearly Global's marketing is paying off.
it turns out I don't know the knives I'm talking about. The knives I remember being VG-10 are the wooden handled thick bolster design that I hate. The integral handle knives that are more similar to the global design are the CrMoV knives (similar to Victorinox steel, but harder, in my experience). Still much better value than the Global ones though!
@spammingb: https://www.ikea.com/au/en/p/ikea-365-3-piece-knife-set-3045…
Sorry, should have posted that sooner.
Does it really need to be explained?
Globals are high end professional chef knives used by world class professional chefs. Even the look of their knives has been copied by everyone.
Want to tell me who's using IKEA knives?
@Fuzor: I'm a chef and I can tell you right now that your statement is untrue. They are commonly used by many chefs including world class ones. Also, all Globals are manufactured in Japan.
@PuppieWayne: First of all, I never said all chefs use Global. Fuzor said no chef use Globals to which I replied they are commonly used by chefs, which they are.
Secondly, Globals are Globals. The quality doesn't change. No average family buys Global knives. How many families you know would spend $70+ on a basic paring knife or 1k for a basic block set? Global have different knives, but what they don't have is an economy range.
You seem to be just guessing or making stuff up based on assumed knowledge. I think many people are just getting confused because the name Global sounds familiar and assume it's some common budget type brand. It's not.
@PuppieWayne: Yes, I said they are commonly used by many chefs including world class ones. I DIDN'T say they were used by ALL chefs, so stop trying to put words in my mouth and read what I wrote for the third time.
I don't need to Google, but perhaps you do. Try searching "High end professional chef knife brands" and see what brands come up the most. Then go sit in the corner with all the others who suddenly became knife experts on this thread comparing them to Ikea knives.
Don't bother responding, I really don't care what you have to say.
@PuppieWayne: I have a few brands, Global is one of the best brand for budegt knives. PERIOD.
Don't compare Ikea to that, there are no comparisons
@Yaren24: Have you sharpened and used one of these knives before?
https://www.ikea.com/au/en/p/ikea-365-3-piece-knife-set-3045…
@Jamets: I know heaps of families with global knives, because marketing works. and they are all dull, because they are too hard to sharpen for people with no sharpening gear and/or no idea.
@Jamets: Don't worry Jamets, this site is full of oxymorons with cognitive dissonance. Every person you responded to has no commercial cooking background.
@Fuzor: I'm a chef too. I used Globals for years before getting my Wusthofs. There has never been a professional kitchen I've ever worked in where someone didn't have Globals. They are one of the most respected professional chef knife brands on the planet.
@stickyfingers: Honestly, it really come down to personal preference and I really could just leave it at that.
Everyone has a method they prefer and honestly, even with whetstones you'll find a cheap one which gives the same result as a much more expensive one. Sorry I'm not more help, but I've never worked in a kitchen where everyone sharpened their knives the same way and that is pretty much universal. One chef uses a cheap whetstone with oil, another uses an expensive knife sharpener and then honing steel, one will use a course sharpening stone then work their way down finer grits, whereas I use an actual waterstone in water and have gotten better results than my previous $150 bench stone. It's preference then technique.
Most of the time, just learning how to use them is more important than what one to use. Most homes don't need professional grade knives but people who buy them should learn sharpening and honing techniques or it's kind of wasted. You don't need anything expensive or fancy. Any whetstone and honing steel should be enough. Seriously, save your money and watch some Youtube videos.
@Fuzor: Global is cheaper than Shun, also Global has a professional range, this is more entry knife as the handle is very uncomfortable and badly designed made to look flashy
@Fuzor: Poor guy got so many minuses. Chefs are not using the entry level Global, that's true. They're using high ends, and the top levels are quite expensive, pretty much at the same range with shun, miyabi or tojiro.
@Scythic: If it works for you then it's all good. Most don't need expensive knives. I don't even use most of my chef knives at home myself most of the time as I just leave them at work. Whatever works for you best is the best for you.
@Freezies: Global aren't high end professional chef knives, used by world class professional chefs. That's marketing. I have no doubt many chefs use them, because it doesn't actually matter what knife you use to make great food.
Chefs who get really into knives, never choose Global over other options at the high end. They get custom made knives, or knives from a proper knife maker, not a mass producer.
@Tunblor: I would say that might be true for a fancy sushi chef or the like. Where the knife is a part of the customer experience. But you're right that it is just marketing. The only factors that matter with knives are shape (German or French), length (10" is good) and edge retention (you're good as long as it's not surgical stainless/stainless steel).
@Tunblor: Michel Roux jr. is just one chef who uses Globals. He only has two Michelin stars though so I don't know if he qualifies as a "world class professional chef"…
It's true that in the end, the knives come down to preference but the fact is that many world class chefs do use Global. They aren't the highest end knives overall but they're not "Fords with Lambo marketing" as you put it either. Everyone has their own preference which is why you will never see a single brand or type that dominates, but I've seen and still see many top chefs who still have at least one Global they won't replace.
@Freezies: Not arguing for or against the brand, but what you describe such as two Michelin stars and not the highest end fits the description of Lambo marketing of a Ford perfectly.
Who uses what where you can see it is …marketing. If they cut decently, and I get new ones all the time, pretty much any half decent knife will work flawlessly. If someone is going to supply free or pay me to use them, you bet if it works, Id use it and find ways to say I like it and ignore why I dont. If Im doing a photo shoot or a video, I sure as hell will use whatever brand pays me the most and looks good on film…. Peter Russel Clarke has me thinking the best steel today is genuine Japanese vomolcrium. Not saying thats why the chef you mention did it.
A similar example is what Pat Callinan did with his 4x4 TV series. He would happily flog the icon Engel, but will happily flog the Waeco if they sponsor him. As with the cheaper Uniden over GME or Icom, Icom is the pick, but GME is Aussie made. As he said re: not needing the big 'proper' 4x4 referring to Patrols back when he was sponsored by Kia, but Nissan was his goto in the past. But there he was telling us all how the KIA was all anyone needed as it was every bit as good as a traditional 4x4. I bet not any more, it will be all Amarok, or whoever supplies his current ride.
What a 'pro' in the media whether books, online or otherwise does, is hardly an accurate endorsement.
@Tuba: All knives are marketable but let me ask, when have you seen or heard of an advertisement for Global Knives? What infommercials or celebrity endorsed ads? There are none.
It just so happens that this deal was for Globals which people in the industry know of but people who aren't MAY have heard of as Global sounds like a common brand name and that's the problem. "Global" sounds like a cheap common name but it's a Japanese brand and they are 100% manufactured in Japan. If it was a German or Japanese name, many who didn't know wouldn't have said a word or thought twice about their integrity. However, Global sounds like something sold in Harris Scarfes but they're not.
If this deal was for Wusthofs people would be saying the same thing they're saying about Globals. The thing is, there ARE deals for Wusthofs and Henckels and Shuns etc. They are all sold on Amazon too. They are also used by World reknown chefs. Every knife is marketed in some way. Even the highest award Michelin chefs in the world use their names to market things from time to time, but you need to remember that a Michelin star chef is a Michelin star chef, not Jamie Oliver. That said, Jamie Oliver often uses Wusthofs. Does that suddenly make them domestic knives? Gordon Ramsey uses them too but he is also a Michelin star chef. Has Ramsey endorsed Wusthofs? Saying a certain chef uses Globals doesn't mean they have publicly endorsed them. They haven't. It's just known what tools certain people prefer as is the case in any professional industry.
Globals aren't the most expensive knives in the world but they aren't overpriced low quality crap either. I don't even use them anymore but as has been said many times here already by those in the industry, they are a brand that is known and respected worldwide by those who have used them. I don't know why so many people have felt the need to suddenly jump in and have opinion on Globals which have been a staple in professional kitchens worldwide since the 80's. There is a reason this deal sold out immediately.
LOL@Peter Russell-Clarke.
@Freezies: Global knives were everywhere on celebrity cooking shows not all that long ago, last 2 decades, along with other brands too. The logos pop up on screen as sponsors at the end, and the distinctive knives were remarkably well placed for cameras to capture its best side in amazing light all too often, let alone subtly, with the notion these could make someone who burns water …a chef. I wouldnt think there are too many people looking for nicer knives, that isnt aware of them, or what they are supposed to offer over an average knife in say Big W.
Whether they are loud and proud about what they use, or quiet, each is a legitimate marketing tactic. If you know what they use, without ever working in their kitchen, then they marketed that to you plain and simple. You saw it, because you were meant too. I doubt the sponsor brand is their first choice, theres millions of dollars involved with some of them so if you think they dont make a business decision Id say youre fooling yourself, and they would have to be crazy. And to be honest, Id guess by choice, with the income they make, the knife they would actually 'choose' would be handmade artisan pieces, by some obscure old man living in the mountains forging with ancient techniques. And no two would be the same. Or some such romantic notion of handmade knives.
Theres been a couple of posts for Global knives so i may be confusing which thread said what, but the discussion stems from someone saying no need to pay the Global price when a particular Ikea offering could be just as good, look the same, and would feel very similar. I tend to read it more as saying the Ikea knives are reasonable knives, and less an accusation about the Globals being rubbish. And by the looks, its seems highly likely. Sometimes, Ikea hit one out of the park. Using Eneloop Pro for their own batteries is one such product, there is no better nimh battery. Its not unreasonable to consider the Ikea option might be a slightly different metal made for them, by Global.
What we seem to be getting is advice from a person who sharpens knives for a living. Given that persons apparent understanding of blades and metal, Id argue the point was there is little to gain apart from a logo, from paying the extra. Id listen to him/her re which knives before any chef, saleperson, or housewife. Chef or butcher would be a close second, but Id be dubious as to their reasons if they have sponsors. But if the sharpener/tool maker says hes used the Ikea set, and the Globals, and still says the Ikea at $39 for 3 knives is just better value for money, I tend to take notice of that.
The Ford Hyundia Ferrari, Lambo comparo was initiated by someone else, and then run with.
@Tunblor: HAHAH, I've never in my life met a chef with a custom knife at work. You're clueless. Don't comment about what staff use if you never worked in top restaurants.
I know nothing about which brand of knives are better than which. But this was a fun read :-)
It's funny to read some peoples comments that are obviously just talking out of their ass and then defending their BS after people that have real experience call them out.
I take your point about ikea, but comparing global to a Ferrari is even further off. Maybe a Lexus?
Your analogy is correct. Until you've used it, looking at specs is like comparing iPhones to androids. Might as well tell all chefs to throw away their chef knives from global, Wusthof, Zwilling, and other master knifemakers and get an IKEA knife. It's like saying all steel metal is the same as long as it looks and feels the same. You're also comparing a European/German knife with Japanese knives, it's like comparing German cars to Japanese cars. Both made with different intentions. All the best knives and scissors are still being made by hand not by some machine in China. (Global knives aren't made by hand)
I've used all the Ferraris and Hyundai's of knives that you could imagine. Some of the Hyundai's drive like a Koenigsegg. And some of the Maserati's drive like an early 00's Kia.
Global's are just Ford's with Lambo marketing and pricing.
@Tunblor: Don't know why you're being downvoted. What matters is how the steel will hold an edge, not what brand is stamped on it or how many chefs use the knives. Obviously there is preference in blade thickness/weight, handle thickness/weight etc but the edge is the most important cutting aspect.
Global knives have a proprietary very high chromium content steel compared to other brands. Will definitely help stain/rust resistance but won't help edge sharpness or retention despite their claims.
The Ikea knives are low chromium, molybendum, vandium stainless so I'd expect them to retain a decent edge.
No reason at all to think these Ikea knives couldn't perform every bit as well as a global if you sharpen properly and regularly.
I guess German cars have sh1t names in OZ. The VW is quite bad nowadays. Your analogy is complex.
Not that far, maybe like comparing Chinese vs Japanese car, like Great Wall utes vs Toyota Hilux.
For everyday normal uses, and for most people, a Hyundai is definitely better value than a Ferrari.
Better value for chefs too.
I know that I generally use a Hyundai to slice my fillet steak.
Only issue is the slight hydrocarbon taste.
Are you saying that Global knives are unreliable and expensive to maintain?
A more accurate comparison would look like:
Global knives are more like Honda,
ikea knives more like Toyota,
miyabi, kazumi, like Mercedes
Masamoto= ferrari
Sakai takayuki Lamborghini
stamped knives from kmart is more like a bicycle,
Wiltshire knives more like hyundai
And what is more like Tesla?
And what about victorinox?
The ikea knives do have a good write up in terms of quality and yes they are good value for money.
I believe the global knife price point is largely based on feel and branding (looks good sitting on the benchtop). They are slightly lighter than some would prefer, but at the end of the day they do cut well and are pretty grippy. Tbh I'd pay the extra since they tend to last 10-20 years at a time and they will be used regularly
The Globals price point is based on the fact they are one of the highest quality, high end knives available. These are for professional kitchens and there's a reason they sold out so fast.
That's just all marketing puffery. Chefs know food, they have no idea about metallurgy and materials science. Most chefs can't even sharpen a knife properly, in my experience. I have 2 in my family, and have sharpened professionally, for chefs.
Global IS NOT high end knife, it’s a lower end Japanese knife. When they goes on sale they do represent good value Japanese entry knife.
@[Deactivated]: agreed, global only sells when it goes on sale. they are low/mid end knifes with a high end price.
Sorry kupo, unfortunately you're wrong about that. Global are in the middle and for me is a good benchmark but it is certainly one of the low end Japanese knives.
Ikea was previously making their knives out of the same CrMoVa alloy as Global's. If they are indeed making them out of Vg10 now, that makes them better already
If you think they're such high quality, check out the third image on the Amazon listing. They've managed multiple cuts on the first pear, but then the blade has got stuck trying to go through the second. Not very promising.
Hmm vg10 steel looks like it’s compareable to the proprietary steel CROMOVA 18 the globals have so it’s a fair call. You lost me when you started talking Victorinox crap…
This deal is a pretty good deal, shame I missed it
Not sure what you mean. Victorinox forged knifes are really good. Fibrox ones are practical.
My uncle is a butcher and swears by Victorinox Fibrox. It is true the blade is a softer metal and loses it's sharpness easier than the Global blades, but they are also much much easier to maintain just with a few swipes down the honing rod.
I'd prefer VG10, I think CROMOVA is quite a bit softer comparing to VG10
Both are far harder than the food you cut. Hardness is over rated. The German knives are hardened much softer than shun and global, and they have a huge following among butchers, who do more cutting than chefs, with bones.
@Tunblor: Softer would probably do even better with bones, less chance to break. I have Global G-2 and much harder knife made from Aogami Super with HRC around 64 and I do like both. Harder knife stays sharp for longer, unless the edge is allowed to rust.
@Tunblor: exactly, not everyone wants to spend 1 hour of sharpening a knife on a wetstone when it can be as simple as a few swipes on the honing rod.
You know the really funny thing in this thread is that with all the two and fro, no one has actually linked to the Ikea knives and even looked at them. I know the Ikea knives you are talking about OP, and I would not be surprised if they are rebaged knives made by someone like Global (like they do with their appliances and their wooden furniture). I highly doubt that Ikea has the capability to make Damascus Steel.
I know right! I've been reading through the thread waiting for someone to link the IKEA knives, I want to buy to try!
Those are the VG-10 ones, I don't like the bolster design, so I never used that knife in particular.
https://www.ikea.com/au/en/p/ikea-365-3-piece-knife-set-3045…
Those are the knives I'm talking about.
Always worth keeping in mind Ikea could use an existing maker of things and repackage them, ie: Ikea Ladda rechargble batteries are Eneloop Pros. Its unlikely they make their own knives, be interesting to know who they use.
edit: I should have kept reading, already said.
Couldn't find the Bear brand Silicon Carbide stone om Bunnings website. The only place I could fine that sells them is here:
(https://www.knifeshopaustralia.com.au/bear-combination-bench…)
You got any other recommendations for sharpening stones?
Been meaning to buy one for ages but don't really know what I should be looking for.
Let's face it. I've got 1 Global chefs knife. I use it for 90% of my cooking. 15 years in Hospitality gave me enough confidence to buy it.
Then, I have some Kiwi knives I use and replace & a bread knife. Don't need much more than that.
I had no idea that Ikea was running a VG-10 knife. That's wonderful.
Look, Global are okay but nothing special. Their marketing is better than their knives. Yeah, they cut and they have a nice design, but they market it as being some kind of ultra-sharp magical steel when it's not. The steel is just okay, and the Rockwell hardness is pretty low. They're good because they're consistent, and they'll work well for most people because they haven't been hardened up to a point where they'd likely chip with incorrect use. I'm not particularly a fan, but then I tend to prefer Japanese knives with higher Rockwell hardness in better steels. They go sharper and hold it longer. For the discounted price, that would be a decent knife set that you could use without worrying.
Regarding the car analogies, it's not comparing a Ferrari to a Hyundai, it's closer to just comparing two Hyundais, but one has the nicer upgraded seats. Even at the point of Shun you're looking at a very nice Lexus or Mercedes.
I'm more excited to try out the wooden-handled Ikea, even though I hate bolsters. $60 for VG-10 in Australia is great, especially since you liked their heat treatment.
seeing 177?
It was a limited time deal. Gone now.
Very limited…gone in minutes.
Great. Decision made for me.
@AlbyDuck: How to tell we're spending too much time on OzB "Ah good, it's sold out. I don't have to try and justify this impulse purchase"
Thanks OP - managed to get one at 129!
Shows $177 for me.
When I paid, only 2 left. Lucky to get one.
Got one, thanks :)
Wow I need these cause I’ve been backstabbed for money as in knife point
Nice set of knives. I’ve had these for about 7 years and got them from Victoria’s basement for around $120ish. Still going strong. Worth the price, easily. There are much better knives out there, but for the everyday user, you can’t do much better at this price point.
Great knife but losses it's edge quickly like all the other Japanese knifes.
Soft steel will full faster but sharpen easier. It's only natural lol. Get a diamond coated sharpening rod and learn to swipe the rode at the right angle and ur knife's will be sharp in 10 secs and should last at least a week or 2. I have quite a few knives and even my softter steel American blade takes 3 weeks Or so to dull. If ur knife's don't have the proper shape then it won't be a quick 3 swipe fix.
Bad advice, harder steel does not necessarily dull slower than soft steel, and some soft steels (like the Baccarat 420J2) are terrible to sharpen.
Just get a sharpener!
You doesn’t seems to know anything about Japanese knives, if you want knife with great edge retention Japanese hand made knife is your answer.
If you want a knife with great edge retention, sharpen it properly, and stop banging it on other cutlery, plates, dishes, sink, etc.
A soft kiwi brand knife properly sharpened stayed sharp for 2 weeks in a fruit shop, processing 5 kilos of tabhouli and 20kg fruit salad a week.
What dulled it was the dirt embedded in the skin of the fruit, but could be brought back to sharp in less than a minute with light passes on a fine stone.
Processing a total of 25kg a week, lol….
@Tunblor: If you work an a fruit shop and only process 25kg of produce a week, you hardly use that knife.
Dang it… Missed out
I think all knife's that are steel are pretty darn good. I have like 6 different brands of knife's ranging in different shapes and sizes. Some are softer then others and just means they sharpen easier and dull faster. I have a fury knife and that is high quality but isn't my preferred shape. I have this American one with a rubber handle which is my favorite chef knife atm. Cuisin art has some really stuff steal. And low prices but have to be re adjusted after buying it to get it to a new pointed ultra sharp shape. Get diamond sharpeners and learn to use them right. I learnt that at tafe from my chef teacher. I noticed that the pro guys have old knife's that were there favorite. Any 1 saying the top brand and priced stuff is what all chefs use is total bullshit and use are liars. Every chef has different knives ranging from old 70s stuff to modern ones.
Ease of sharpening is not about hardness, it's about wear and abrasion resistance, which comes down to the chemistry of the steel: the type and quantity of carbides.
Silicon Carbide is hard and sharp enough to abrade all knife steel carbides, diamonds are expensive and unnecessary, in my opinion, and stick based sharpeners make the job far harder than it needs to be. They create huge forces on the edge with are conducive to edge rolling and deformation on softer steels, and chipping and cracking in harder steels.
is it worth even at $177? i do want a new set of knives
Ikea sells well heat treated VG-10 knives that are better value than these, if you think the quality of Global's steel and heat treat justify this price point or higher (I don't think it does.)
Otherwise I recommend buying a Victorinox on sale in the size you prefer to use (or the mid-range Ikea knives), and a Bear brand Silicon Carbide stone from Bunnings.