Not really a Japanese knife person but noticed these seemed extraordinarily cheap on Amazon. It's a 2-5 week wait but the seller is Amazon so should be relatively safe.
Cheapest ever price according to camelx3, normally about $109 from the looks of it
https://au.camelcamelcamel.com/product/B00NQVJS7G?context=se…
CamelCamelCamel.
Love a good fluted Santoku.
Bought this one a few years ago before I got my Yaxell and Shun Santokus and is actually my favourite knife in the Global collection. Outstanding value at this price.
What has happened to all the OzBargain knife threads? Here's hoping this post reboots the post-Covid economy…
Why is ur font colour grey?
Burnnnnn
"What has happened to all the OzBargain knife threads"
A noisy few imposed their values / fears / ignorance on the rest of us
Be sure to grab one of the two wheel Minosharp water sharpeners to keep it, and your other Japanese knives, razor sharp.
These two are currently on special at $30 and $34 respectively. Both will do the same job, although the second one has a metal frame and is a bit fancier.
https://www.amazon.com.au/Global-220-GB-Sharpener-Multicolor…
https://www.amazon.com.au/Global-G-91-Ceramic-Sharpener-Stai…
Will these 'japanese style' sharpeners be appropriate for a set of Furi's?
Since the concern with those sharpeners is not wrecking Japanese knives with higher hardness, Furi knives should be fine since they're comparable to Western knives (apparently 52 HRC according to https://www.ozbargain.com.au/comment/4486807) edit: reddit tends to crap on Furi, thanks to their vague marketing and lack of technical specs available anywhere (wtf is 'Japanese stainless steel'?), presumably made in China, so YMMV.
I've got the 3 wheels one, used once and I gone back to traditional water stone
Great price. Thanks OP.
Rip I missed it!
All gone and now $103.35.
My global knife doesn't stay sharp for very long and needs to be sharpened more often compared to wusthof.
are you using a honing rod? just a few swipes on both sides and it is razor sharp
Using the Global wheel sharpener. It gets sharp, but it doesnt stay sharp for very long compared to the wusthof that i sharpen with a wusthof sharpener.
it’s the trade off between japanese and european bevel angles ….. global are softer than shun because higher chrom content BUT are also much more rust resistant than shun …… lots of trade offs between edge retention , pitting, rust resistance , brittleness , etc between steel used and bevel angles .
the sharpness of japanese knives come from the bevel angles … i own lots of japanese knives but have been thinking about getting a few euros again if the price was right …..wursthof seem crazy expensive in australia as it’s the leading brand of euro knives, in other countries zwilling are the popular choice …..
This is my experience with all 3 of my Global knives. I need to sharpen them every 1-2 weeks.
I have global, wusthof classic and kasumi knife. And the global knife doesn't stay sharp like the later two.
I think its the hardness of the steel that make the differences.
I have a g46 (18cm santoku) and gs91 (14cm fluted santoku). The Gs91 does not stay sharp for long but the g46 does not need sharpening at all. The G46 is great but if had I bought the GS91 first I probably would not have bought any more.
Edit: I use the water wheel to sharpen.
Interesting to know but costly to find out if other knifes would be any better than the ones i have.
i have gone off fluted knives …eventually the sharpening process gets to the flutes , non flutes knife shape changes a bit but can keep,on sharpening ……might be why some brands now have the dimpled texture on the blade to help release food from the blade instead of flutes .
Reddit also tends to shit on pull through sharpeners, preferring whetstones. Is something like this still considered "inferior" to a whetstone?
Definitely, if you are in the sub-5% of the population who own and know how to wield a whetstone.
If you’re not, Minosharps do a remarkable job of maintaining the more acute angle of Japanese steel.
Reddit also tends to shit on pull through sharpeners, preferring whetstones
Minosharp is a good compromise as it uses mini whetstones for the wheels. Carbide pull throughs like the SHARPAL linked below are rubbish and will destroy your blades quickly.
Whetstones sharpen, while the majority of the pull are just honing.
Carbide pull through sharpeners don't hone, they rip shards of metal from the blade and you'll end up with an edge similar to a whetstone used by drunk ice addict sharpening with his eyes closed.
Nadal cost me my multi and a knife.
Truly been stabbed in the back :(
Legendary game but. Worth the money!
Worth the sacrifice. Amazing match and inspired performance from the serial crotch grabber.
Fantastic to see him show Novax how a true people’s champion looks, plays and conducts himself…
I waited till a break in the match to post it :)
This is a decent Santoku Knife for the price
https://www.amazon.com.au/Victorinox-Swiss-Classic-Santoku-G…
I prefer a chefs knife, and this one is on sale atm: https://www.amazon.com.au/Messermeister-Seasons-Chefs-Knife-…
as for pull through sharpeners, ive used a heap and this one is one of the better ones: i got one for my dad for xmas: https://www.amazon.com.au/dp/B07WVNW73L/ref=cm_sw_r_apan_glt…
How this compare to the Santoku knifes they were flogging as part of Coles/MasterChef promotion, which you get free after X amount of shopping?
I picked up a Global petty knife recently, it was very sharp and felt very sturdy. I also picked up the Masterchef Santoku and Chef's knives and they're not sharp at all and feel rather flimsy - I reckon a $10 Kiwi knife would do a better job.
Just picked up the Global Santoku - hopefully matches my experience with the petty!
I also picked up the Masterchef Santoku and Chef's knives and they're not sharp at all and feel rather flimsy - I reckon a $10 Kiwi knife would do a better job.
I have both MasterChef Santoku and a $10 kiwi knife and there is marked difference. In no way is the kiwi knife better so it’s questionable about your comparison of global petty vs MasterChef Santoku
I'm not sure which Kiwi knife you own, but I own a few Kiwi knives, and there is a marked difference between my Kiwis and the Masterchef knives - very much in the Kiwi's favour. Retains an edge for longer and has better ergonomics. Despite being cheap, they've earned a well deserved reputation as a workhorse.
The Masterchef knives look and feel like cheap knives masquerading as something more premium (also noted in the Serious Eats article). The thing that annoys me the most is the choil hasn't been rounded down on the Masterchef knives, so it can cut against your finger depending on your grip.
Both Global and Kiwi are knives that are wielded in professional kitchens. I can assure you that no Masterchef is using your Masterchef santoku on the job.
Masterchef Santoku and Chef's knives and they're not sharp at all and feel rather flimsy
I'm not saying Masterchef knives are good but don't get too hung up on how sharp a knife is out of the box. All knife edges will dull with use and require regular maintenance.
I agree - but the Kiwi holds an edge and the steel feels a lot better than the almost aluminium like blade of the Masterchef series.
Thx, bought it and will think about it later this morning.