Like the Samurai swords before them, each Global knife is carefully weighted to ensure perfect balance in the hand. The smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene.
This set includes an 8cm peeling knife, 10cm paring knife, 11cm utility knife, 14cm vegetable knife, 15cm serrated utility knife, and 20cm cook’s knife, all presented in a stainless steel knife block.
for sure, they say the same thing on the subreddit for chef knives
I find them very pointy
do you have any recommendations on a knife?
Global is a good brand
Sometimes you can even buy a bunch of them in a kit or something.
I was going to buy Global but ended up buying a set from Victorinox without the block and purchasing a a separate block afterwards. Great knives made from great steel.
Great steel is a stretch. Victorinox makes really good entry level knives, but one of the corners they cut is that they use a pretty mild steel for the blade. Sharpen easily, but also blunt easily
@tofuofdoom: The Fibrox range actually uses X50CrMoV15 which is a high carbon steel so not mild. Cost cutting is not in the steel material, it from the manufacturing process. The entry level knives are stamped which makes for a lighter but not necessarily worse knife compared to more expensive forged counterparts.
Global is a pretty good general brand. Unless you want to be buying expensive knives - and if you don't know the answer to this already, trust me the answer is no - then you're looking at Global, Victorinox, Wustof or Mac. You'll see the name "shun" thrown around too - they're not bad, but in recent years their value proposition has gotten poorer. Still good knives, but just not as good value as the others mentioned.
Worth noting that the knife set above isn't bad so to speak (99% of sets are bad, this one is 'ok i guess'), it's just poor value because you'll never use most of what's in it. You'll use the large chefs knife, one of the medium length utility blades, and maaaaaaybe the paring (but see the link below for a better option anyway for this).
Go buy a chef's knife in one of those brands (some will label it as the Japanese equivalent, a Gyuto), a medium-long utility/petty knife, and then 3 or 4 of these: https://www.amazon.com.au/gp/product/B000WLFNLI/ (they go on sale regularly, but even at full price they're incredible value). Also a bread knife if that's your thing, but completely unnecessary - if you do get one, get something cheap, expensive ones aren't worth it for the usage you'll get out of it.
Best value ranges will be between 100-200 on the chef's knife, and 80-160 on the utility/petty, but you can go lower and higher so long as you're with one of those brands. It'll be far better quality than any set, and you'll never sit there wishing you had any other knife in that set. You look after them and they should last you forever pretty much. Just remember no dropping, no agressively cutting things that are obviously bad (e.g. bone), soft wooden chopping boards only and always handwash.
Also if you're knife is less than $300 and has some extra pretty finish, no matter what the salesperson says, that pattern is either printed or welded on. It's literally just a pretty pattern on a probably pretty shit quality blade (looking at you 'damascus' knives). You need to be paying a lot more before anything special at all about a knife is actually adding instead of detracting from the quality of the product. On that note, literally nothing that comes out of the mouth of someone working in a kitchen store about knives should be believed, and you should never buy knives from them (they will focus on selling a range from a known manufacturer that is 'unique' to them - it will be the cheapest set in the brand with some pretty styling and pretty boxes to justify being twice the price that they actually are, and you can't price check because it's a range unique to that store).
I love my Wusthof set and get great use out of all the knives in the set - The small paring knife is my wives preferred knife and she prefers the utility knife in lieu of the chef knife simply because of the size of her hands.
I don't like the global aesthetics. My previous set used to get gunk stuck in the grip holes
These two are what I'd recommend to anyone starting out who are keen to buy their first kitchen knife of the japanese type.
They use Global on Masterchef
They use whoever paid the most on masterchef.
Tojiro
I was just about to say the only knife you really need is the 20cm cooks knife.
I have this knife set it's good but kind of wasteful.
I'd have been better off buying 2-3 knifes that I actually use.
I will say I've had them for 6ish years and they are still great but I really only use 2 of them consistently
Does it work out cheaper to buy them separately or as a set?
Yes cheaper seperately if you only want 1 or 2.
I'd buy a utility knife and a chef's knife.
I'd also not be loyal to a particular brand.
Note global knifes are very light and some people prefer a much heavier style blade for a chefs knife.
I've had this set for probably 15 years, I use 4 of the 6 knives frequently, one occasionally and one infrequently. So I would say its great value.
The only addition to it would be a good cleaver, I was holding out for a Global one but the recent Furi/Myer deal was too good to pass on.
Spend your money on one great knife and invest the rest in a decent cutting board and sharpening stone.
Go buy yourself a shun/Victorinox chefs knife whatever size feels safe and comfortable you don't need a massive knife a cleaver for heavy bones/ frozen work a bread knife long one a speed peeler a microplane a box grater and one small paring knife if you want and a mortar and pestle
That should suit 99 percent of cooking needs
Someone get this man some commas and full stops whilst they're at it
If his knives are that good, just give him an underscore and he can do the rest.
I see this sentiment a lot that having a set is a waste of money / not needed ect.
I think its fair to say that is the case for many maybe most people, however IF you get a set you should actually understand what each knife size/shape is for and utilise them as such, that way its actually very rewarding to have a set, I would say anything more than 10 knives is too much tho.
I got a set and I tend to use all the knives, yes not equally, but they all get used frequently I would say.
Chef knife, skinning knife, pairing knife ect
Good knives or bad knives are both useless unless you take the time to sharpen them properly
Any recommendations on sharpeners? Or is just any one off amazon going to be okay?
I have Furi Diamond Fingers and they work great, been using them for as long as my global knives. I can't talk to others as these work so well . Not sure how much they are both were gifts.
Can the furi diamond fingers be used for Wusthof knives?>
IKEA 3 stages knife sharpener
100% !!! I've had a similar global set for about 15 years and sharpen them after a few uses each time.
Any recommendations on how to sharpen these ones, without ruining them? Thanks in advance
Learn how to sharpen with a stone. Not that easy to "ruin" but if you use a wheel you will certainly ruin them over time
I got the same set from Peters of Kensington for $239 a couple of years ago so this is considered as a good deal since after all these time the price is expected to rise due to inflation ; )
Usage wise I use four of the 6 knives frequently. I feel this set is safer than the other Global sets since each knife has its own slot to cover it while other sets may only have two pieces of glass for all the knives to slide in….,
I take these are very good knives? Is this a good price?
Global is a well known good brand.
These knives are fairly decent - not bad, not amazing.
Price depends.
If you expect to use every single knife regularly, then yeah, it's a very good price.
If like most people you would use the chefs knife a lot, one of the medium length utility knives a fair bit and occasionally the pairing knife then it's a bit meh.
These knives are an improvement for 90% of home cooks out there. Its a decent price but honestly most home cooks will only need 1 or 2 good knives. A good gyuto and possibly a paring knife.
My parents have had these for a long time and I have used them for a while, but over time they tend to dull pretty badly. The steel is relatively soft and will lose its edge every 2 weeks so you'll need to at least strop them every two weeks.
I don't know these knives, but suspect your problem is the stropping, if we're using that word the same way. That doesn't sharpen a knife; it takes the burrs of the edge of a sharpened knife and can mimic a sharpening for a very short time.
If the problem is that these knives use poor steel, then you are right. Good knives need to be sharpened regularly. For bad knives, it's pointless, as they won't take or hold an edge.
You are certainly right about most people's needs, but you may be surprised how many amateur chefs are out there, especially in the days of lock down.
Depending on how often you use these knives, they have a Rockwell hardness of about 56-57 which is quite soft although not quite as soft as baccarat crap. Due to the steel softness the steel is much more susceptible to burring as it cuts through denser/fibrous material like meat and dense vegetables like pumpkin. Obviously using a softer wood cutting board does help but depends if you're invested to spend on a end grain or hinoki wood cutting board.
My parents use these at home and they lose their edge after about 2 weeks and need to be stone stropped, with a edge restore sharpen every 6 weeks. Guess who has to do it.
Which is why my own personal knives are VG10 or better. VG10 steels (60-61HRC) hold their edge much better than Global's crmova.
"good knives" actually dont need to be sharpened too regularly. My "good knives" have a screaming edge for months.
@KnifeEnthusiastBoi: All true, but people have different takes on "good" and "regularly".
I also prefer VG10, but I still like my Wustofs for butchery. I don't like to use the Japanese knives where there is bone involved. For home use, I do my chef knife and butcher knives every few months; the others much less often, but I've been told that for Japanese chefs, its how they start each shift.
Also, as I suspected, we mean different things by strop. For me that means leather or ceramic. I see you mean stone stropping. I've googled that technique. Interesting.
@[Deactivated]: You're absolutely correct, shouldn't use a Japanese knife where bone is concerned. The only hard substance I let my knives touch is the stone.
If butchering meat with bone I'd just use a cleaver
I love how they spout some rubbish about "samurai" just to entice people.
Do not be deceived. Nothing about these knives are even remotely use anything relevant to techniques used by japanese swordsmiths to make katanas:
Not the steel, not the techniques, nothing.
I own these and the handle design is terrible.. wish I never purchased them.
Any reasonable stint spent chopping up vegetables etc, and the area of the handle that merges into the knife blade digs a grove into your hands. I would not recommend.
It turns on use.
I love my Wusthofs, which are robust and have a lifetime guarantee, which they mean. I had a crack in the handle of a 15 year old knife and they replaced it without question. I know someone who did that after 50 years. I do home butchery and have a variety.
For cooking, I love my Japanese knives. For god's sake don't buy some pale copy from Amazon or a department store. Google "Japanese knives" and see the handmade works of art you can get direct from Japan for less money and minimal shipping. Just be careful what you buy; Japanese knife makers are very particular and there are different knife types and steel types for different purposes and even left and right handed knives.
If I worked in a commercial kitchen, I would use Victorinox. Great quality and value and a really good non slip handle for when that matters.
I always liked to have a whole set of 6-10 knives myself, although I know what each of them are and when to use them so they all get a fair bit of use. My partner, on the other hand, always uses the “wrong” knife in my opinion. Although at the end of the day, things still get cut and I still get dinner. Ultimately, in simple terms, 3 knives are pretty much 99% of the population would really need - a big one, a medium one, and a small one.
You're right of course, but if you're a keen cook, you'll enjoy it so much more if you spring for some knives specialised for your style. Also, the cost of 2 or 3 quality knives that will last your lifetime isn't high.
honestly, I would just buy one very good knife for $90 or so. These sets are a bit pointless.