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Global Classic Cooks Knife, 20cm (G-2) $89 Delivered @ Amazon AU

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Global Classic Cooks Knife, 20cm (G-2) $89 Delivered @ Amazon AUAffiliate
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Asur on 02/10/2024 - 14:00 amazon.com.au (1213 clicks)
Last edited 02/10/2024 - 14:32 by 2 other users
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Good starter stainless Japanese knife. Can maintain the edge for a decent time with a honing rod but pain to sharper with a whetstone.

5 in stock more on the way.

Amazon blurb:

About this item
Lightweight, precisely balanced 8-inch or 20cm chef's knife
Blade made of high-tech molybdenum/vanadium stainless steel
Edge retains razor sharpness exceptionally well
Stainless-steel handle molded for Comfort, dimpled for safe grip
Lifetime against defects and breakage

Price History at C CamelCamelCamel.
Home & Garden Global Knife

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closed Comments

  • marcaum123 on 02/10/2024 - 14:20
    +1

    For the price I would choose a 210mm Tojiro instead.
    But this isn't a bad deal

  • maulmonk on 02/10/2024 - 14:44
    +4

    do you mind explaining why its a pain to sharpen using a whetstone? I have a global knife but haven't sharpened it yet

    • enigma48 on 02/10/2024 - 14:57
      +4

      Global's have a convex edge - so it's not just being careful with an angle against the whetstone, you roll the knife (changing the angle) during each stroke. The technique is harder.

      Some people have given up and ground it down to a flat edge, it makes it easier to keep sharp in the future.

      • dzf on 02/10/2024 - 16:15
        +4

        Following on from enigma48's comment, this page has a diagram showing what a convex edge (2nd diagram that mentions convex edge) looks like:

        https://www.knivesandtools.com/en/ct/knife-grinds.htm

      • tman2020 on 02/10/2024 - 18:50

        There are clips you attach to global knives to assist with sharpening. Helped me out before I got used to sharpening without the clips. Can be found on amazon but I can't link here. They are called Global Minosharp Guide Rails, around $12.

    • Asur on 02/10/2024 - 15:34
      +1

      Not too sure. It could be the steel or the grind. Have found some mild success with the 2 stage global knife sharpener with the G2 but not with the small knives. Much easier to sharpen the other blue steel knives I have. Easiest is the $4 Kiwi knife I have. A few strokes on the 1000 King whetstone and it gets very sharp :)

  • TurkeyBargain on 02/10/2024 - 14:47

    Patrick Bateman approves: https://imgur.com/UcQs8JH

  • lostincanberra on 02/10/2024 - 15:13

    More than a good starter.

    I've got plenty of chef knives - but find that I reach for this one the most. Good length, nice weight, keeps an edge without drama. If you don't abuse it, it'll last you for many years.

  • Sapper50 on 02/10/2024 - 15:34

    Not as good of a deal, but I would rather pay the $89 for this santoku

    Global Cookware 5.5Vegetable Knife 1 Count (Pack of 1) Stainless Steel https://amzn.asia/d/iwo55rK

  • Sapper50 on 02/10/2024 - 15:36

    Or go cheaper. $53
    40% off. Only 4 left

    Victorinox Swiss Classic Wide Blade Santoku Knife, Black, 6.8503.17B https://amzn.asia/d/aigI9c0

    • Asur on 02/10/2024 - 16:02
      +1

      Bought one. Thanks :)

    • HappyPants on 02/10/2024 - 16:30
      +1

      Ewww…that plastic handle looks cheap after looking at the Global.

      • Sapper50 on 02/10/2024 - 16:36
        +3

        True, but don't underestimate Victorinox. Great blades for the price. It's the trade standard

    • chillybags on 02/10/2024 - 16:49

      We bought a few victorinox knifes and they were very sharp on delivery and cut well. Throwing them in the dishwasher put an end to that though!

  • poormansBoy50 on 02/10/2024 - 16:43

    Bought one. Will it make my dishes taste better?

  • The Milk Man on 02/10/2024 - 16:58

    goodluck receiving these in a timely manner.
    anything priced too good is a lead time of 25 years šŸ˜Ž

  • KnifeEnthusiastBoi on 03/10/2024 - 09:54

    Personally i have both and some other knives at home.

    This wouldnt be what I reach for most often. The edge retention is fairly poor, it goes dull within about two weeks of normal use and I am frankly too lazy to give it a touch up every two weeks.

    The Tojiro's edge retention is much better and I used this as a daily driver for 1.5 years. I only really had to touch it up less than 6 times in that time, and gave it two proper sharpens

    Touch up - About 10-20 strokes on the whetstones (2x) (takes about 10 minutes)
    Full sharpen - about 40-60 strokes on the whetstones (2x) (takes about 20-30min)

    That being said, most people will be happy with this knife. The downside of having the Tojiro is you need to be more careful with it (it will chip more easily)

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