Description
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.
While the average price of a VG10 knife is about $140 these days, having a petty + a chefs knife will cost about $200+
Most households dont give a crap about knives and the ones that do probably wont buy Global, but this is a good in-between.
would it be cheaper in-store? anyone able to confirm?
I can confirm it will be cheaper in store.
Are all global knives the same? Just the block is different
As far as I can tell (I own a set), they ones included in the sets are the same knives (I've checked when I've gone shopping to see). Choose the block that most appeals to you.
Lost me at "Like the Samurai swords before them".
Honestly who would buy something that has a cheap marketing ploy like that. Instant turn off for me.
It's been a while since I have used Globals, however, at around this price they are probably pretty great household knives.
When you used the Globals, did you feel like you were using a Samurai sword?
When you last drank redbull, did you grow wings? Marketing spiel doesn't make or break the value proposition of a potential bargain.
They are great knives at this price, but you also have to ask yourself how many of them you would actually use. A lot of people find that they simple use a big one (eg cooks knife) and a small one (eg peeling/paring knife) and may be occasionally a medium sized one. Having said that, if you try to buy those 3 separately, it will end up at not too far away from this price so this deal might work out well for some.
For the price given Global's are perpetually on sale they're not bad, good enough for most home chefs. I picked some up off a recent ozb just to try out since it was cheap enough, but I hate the handle and balance so much. Plus does seem to need a bit more TLC to hold an edge. Back to my ol' workhorse Zwilling 4-stars for me.
Yep, fair feedback. However, some people (Asians in particular) like the handle as it suits smaller hands. I personally like/love them but I've heard of others who feel that they find them slippery.
My practice is to pretty much give them a run through the Global Minosharp wheel sharpener before use. Only takes a literally a minute and I find that it keeps a VERY sharp edge. The explanation that I have heard/seen is that the edge of Japanese knives is far narrower and pointier than other knives. Think of a very narrow needle like taper to the blade as opposed to a broader "wedge" that other knives have. This allows them to be super sharp but does mean more sharpening to keep that edge.
I have a chef's knife, vegetable knife, bread knife and pairing knife. I don't feel like I need anything more than that.
However I have noticed my global knives need a brief sharpen every week. They blunt very quickly.
Couldn't agree more. Great after sharpening (for those who can decently do) but edge retention on Globals… very average considering the price.
Can u recommend some good brand for chef knives 22cm thanks
Sure… Why not consider Wusthoff or even (cheaper) Mundial. Tivo (Brazilian) is quote good too. Also Victorinox… very robust, a LOT of Chefs used them.
These tend to be easier to sharpen than Globals as the metal is a little softer, which is good for those who are not confident sharpeners.
Jap' knives are great (assuming you get 'genuine' Jap' knives - there are many on the market that say they are Jap' knives, but are not).
Problem with Jap' knives is that they are somewhat more expensive and typically want someone who has above average sharpening skills.
And then there is the cost! It is important to remember that the more expensive knives are also much more prone to breaking (at tips/middle) if dropped as (yes) the metal is indeed harder BUT much more brittle'. The ones I mentioned above are more likely to 'bounce' if dropped and not chip, but again, the metal is indeed a little softer.
Any recommendations on whetstones for sharpening?
I've read before (it was ages ago when I first bought my Global knives) that the Japanese knife blade is different from conventional knives. It is a much finer narrower edge and as such you need to sharpen them correctly otherwise you will wreck your knives. Would highly suggest the Global minosharp ceramic sharpener (2 or 3 wheel).
Many feel that Global knives are fussy to sharpen, especially novices. I tend to agree with Kin'. Not a big believer in 'pull through sharpeners' but a small number of people seem to like the mino sharpener if to varying degrees. I like my Global knives, but am fully aware that for what you pay for them, the edge retention is very average and I've spoken to MANY people who agree. I would add that while the serrations on the Global bread knife are brutal, it maintains it's edge particularly well and is excellent for hard crust/artisan type breads. The Global 'tomato' knife is also very good.
We've had the exact same set for decades and they have served us well. I think they sold for about $279 at the time. We use most of the knives frequently, the larger kitchen knife mostly, followed by the smaller two as well as the serrated knife for bread. Least used is the veggie knife but still useful. At the above price, best off getting the complete set I think rather than just 2 or 3, plus you get a holder to keep them safe and handy.
We also have the "Global 220/GB Ceramic Water Sharpener Knife Sharpener", only need to use it 2 or 3 times a year and the larger knife gets plenty of usage daily.
A $240 knife block from Japan? Yeh, run for the hills.
My really basic, cheap, JCK gyuto is about US$100 these days, so this won't be great quality.