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Apply the coupon, great price on a quality light weight 20cm chef's knife.
Global Classic Cooks Knife, 20 Cm (G-2) $79.05 Delivered @ Amazon AU
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No! Those d-shits scratched the flat and didn't sharpen the edge. Get sharpening stone and learn technique from YT.
Vast majority of people aren't going to do that.
You would also be surprised how many people simply lack the fine motor control to use a stone, they would likey ruin the knife with inconsistent angles.Using a cheap sharpener long enough, eventually the shape of the edge will change to match the sharpener. Biggest problem is you consume the blade faster but it's not a big deal if you are using cheap chome vandium steel, which is very hard anyway.
I'd recommend the one from ikea though, $65 is a rip off
@greatlamp: I didn't find it needed fine motor control to use a sharpening stone. I do however confirm it takes time and patience.
Aren't these designed for Global knives?
I have both the britor stone and the wheel version. The britor stone did a good job grinding out chips while I use the wheel almost all other times.
I use this for my global knives too and they're perfect for my purpose. Noticeably sharper after each use
i have stones and a minosharp, the mino does a great job and convenient … and it’s angled for japanese bevels so not great for european knives.
Global knives aren't as hard as typical Japanese knives, they are closer to a German knife with regards to hardness as they're in the 56-58 HRC range. A Wusthof knife is typically 58 HRC. That said, a quality honing steel would be enough to keep a Global knife sharp for average use. Most Whetstones won't struggle or you could go for the Global Minosharp
Shapton
If you have $80-$100 to spend on a knife you can do so so so much better than this.
Please offer some suggestions. This is a good price for a low maintenance option.
This knife is probably the best bang for your buck "premium" knife:
https://www.globalkitchenjapan.com/collections/tojiro/produc…
VG-10 steel is orders of magnitude better.
Yes, they're great knives, good value, harder steel. I have a VG-10 Yaxell Mon but it requires a lot more effort when it comes to honing and sharpening. It just isn't quite the same space.
But that's a $125 blade.
This is $80. I agree it's great, but the shipping kills it.
Edit, is this the same thing?
@lordra: https://www.ikea.com/au/en/p/briljera-cooks-knife-30257579/
VG10. $80.
https://www.ikea.com/au/en/p/skaerande-knife-sharpener-black…
Knife sharpener. $15.
VG10 is much harder than other alloys. I've never chipped one, just don't drop it on the floor, put it in the dishwasher, or use a glass cutting board.
No need to spend so much money on knives with these around, I've used one for the last couple of years and I never felt the need to 'upgrade' to more expensive brands.
Sharpening maybe once a month, takes 1-2 minutes. No need to study the fine art of stone sharpening.
If you want a softer steel I would recommend Victorinox.
@greatlamp: Thanks @greatlamp
I have a set of these Globals, paring, santoku and this chef, with a hone in a wood block.
Have shapton 300, 1k and 5k stones too.I'm looking for something to share with my OH who couldn't care less about knives. I only have wooden boards.
@greatlamp: It was $99 when I opened it? They go on sale often too.
Vg-10 is harder, but it's far from brittle. ZDP is hard, it's horrible to sharpen (I have one), carbon steel core sheathed in something corrosion resistance is my favourite, but I'm not recommending that to many. Carbon steel is brittle.
Vg-10 is quite good to sharpen with decent stones, it hones well with a steel too.
Shapton glass stones take plenty of material, but less expensive stones work well too. If you've got your family heirloom sharpening stone from the 1900's you should probably consider life choices.
My vg-10 knives have never corroded.
It's the most balanced steel for someone that wants to get something nicer than 'standard'
It will hold its edge markedly better than Global too because it's harder. This has diminishing returns, just as a knife that's too soft is a pleasure to sharpen but a tomato will dull its edge.
Anyway, good luck in your choices OP. Mind the knife filled rabbit holes you're likely to fall down! 😅
@lordra: Yes it is. The one you've linked is 807 (7 inch/180cm)
808 (8 inch/210cm) also reasonably priced and available here: https://www.amazon.com.au/Fujitora-saku-Gyuto-210mm-FU-808/d…
809: https://www.amazon.com.au/TOJIRO-Fujita-Torusaku-Bottom-FU-8…
@Deebo Baggins: Wow, so the only difference between the three are the lenghts?
Thanks for links. Will watch and buy when the prices drop.@lordra: effectively yes, the only difference there is the blade length.
If you want a knife or knives to share with your less fastidious OH I can recommend the 365+ from ikea. $30 done and done, similar enough to Global.
20cm: https://www.ikea.com/au/en/p/ikea-365-cooks-knife-stainless-…
16cm: https://www.ikea.com/au/en/p/ikea-365-cooks-knife-stainless-…
set of 3: https://www.ikea.com/au/en/p/ikea-365-3-piece-knife-set-3045…@Deebo Baggins: Thanks mate. So it's a softer steel like global? I'll have to buy a sheath or a block for the OH to store it in I suppose.
Will I have to sharpen as often?
It's just that I associate Ikea with poor crap quality (except for their ladda batteries).
@lordra: Yes it's softer like global, and you'd probably have to sharpen it just as often.
Ikea knives range from crap to fine.
@lordra: If well cared for, that knife would last a lifetime at home.
So would the 808 for ~$10 more.Just buy the size you want, don't buy on price for the sake of $10, $20, or $50.
@Deebo Baggins: I don't know what size is best, I'm guessing they would just get used to using the small(er) blade first, which is still quite a long blade by itself.
I think I'll get the 808, it's a nice middle, that I can also use.@Deebo Baggins: I did, lmao, the shitty baccarat that the OH has, that I had to grind grind grind down with my 300grit to get the chip out of it.
Are you saying I'm a glutton for punishment? 😅@lordra: Possibly, what I am saying is given the same treatment, a DP3 will chip easier than a soft baccarat.
How did it chip?
Vg10 is "fancier". The main difference is its typically softer and yeah I suppose a bit cheaper.
However I actually recommend these slightly softer knives to the average person. They're much less likely to chip, and they typically can be maintained with a hone rather than having to sharpen on a regular basis.
VG-10 isn’t as corrosion resistant, the extra chromium makes global softer than VG-10 but less corrosion on the core steel , less chipping as not as brittle and easier to sharpen makes global a good all rounder for many people who want a knife with japanese bevel and minimal hassles.
Wusthof are fantastic, they’re my go to
Source: chef of 18 years
I'm fond of Wusthof, even Mundial has its place.
@ohgee: I have an old thick Mundial that I put a Japanese edge on. It has fantastic feel, but it needs alot of maintenance to keep it sharp.
It works well in a commercial space where you're honing regularly.
I used vg-10 in a commercial capacity and I liked it there too and I preferred it. There's compromise on softness and hardness and I think it is a bit personal ultimately.
https://www.nisbets.com.au/victorinox-wide-blade-chefs-knife…
It’s not winning awards for looks but this thing is a workhorse and comfortable for extended use (I assure you the global is not, and the metal handle is very slippery when wet). Sometimes you can pick the Vic up for like $40. Always seems to be America Test Kitchen #1 recommended knife every year.Got one of these! Recommend!
Does anyone have a recommendation for a second knife, slightly shorter and in santoku style?
the global santoku is shorter , if you are happy with the global steel, bevel and handle stick with it, they are good value their serrated knives are also good for tomatoes.
I have one of those Victorinox and its been decent, but a week ago I was using it and the blade just separated from the handle. It didnt snap, just rotated up and off as I cut down on a large tomato. Turns out it had rusted through just inside the plastic handle. It was about 7 years old.
Can someone please recommend a sharpener for these?