Just dropped $262 on a knife. Hope I don't regret it.

[DisgruntledVirus]

Global knives are the best. Cheaper too. I don't see any mention of the material the knife is made from on that site you posted. Utter fail not to mention what the knife is even made of. Sorry you were duped by those forums.

I am a huge fan of my Global's. Although my step dad has a nice set from a guy that makes them in Southern Ohio.

 

[ViviTheMage]

chop chop chop

 

[BabaBooey]

pimp my blade....i'm gonna be rich biatch !!

 

[ThatsABigOne]

I hope you regret the purchase.

 

[Analog]

 

[Blackjack200]

Global knives are the best. Cheaper too. I don't see any mention of the material the knife is made from on that site you posted. Utter fail not to mention what the knife is even made of. Sorry you were duped by those forums.

Stainless? Isn't that usually a bit soft for knives? I though a high carbon steel was best for holding a good sharp edge.

 

[Krazy4Real]

overpriced.

 

[SandEagle]

if u are happy with it, then good for u. back when i had money, i almost dropped 3k on a japanese sword

 

[SP33Demon]

Victorinox better for the $.

 

[Poulsonator]

That said, the much cheaper Forschner/Victorinox knives are actually fantastic.

Indeed. I've been using them for years and they are fantastic.

Nice knife, OP, but about $230 more than I'll ever need to spend on a kitchen knife.

 

[Scotteq]

Global knives are the best. Cheaper too. I don't see any mention of the material the knife is made from on that site you posted. Utter fail not to mention what the knife is even made of. Sorry you were duped by those forums.

The link in the OP says the Hattori knives are made of VG10, which is among the best knife steel available. From personal experience, VG10 takes a very fine, polished edge, and holds it for a long time.

 

[Don Vito Corleone]

Global knives are the best. Cheaper too. I don't see any mention of the material the knife is made from on that site you posted. Utter fail not to mention what the knife is even made of. Sorry you were duped by those forums.

Global are decent but they're far from the best. Even that Hattori forum knife (which is a significantly nicer knife than any Global) is probably not the "best," in that there are higher-end alloys and fancier handles out there. Calling Global the "best" is like saying a 370z is the "best" sports car. It's a perfectly fine mass-produced product, but there is a world of products which perform better and are better-finished, albeit at higher price points. (I'd argue, for that matter, that Global is not even the best knife in its category, since Shuns are made of superior steel and are much nicer looking IMO, plus have excellent customer support through Kershaw.)

What's funny to me about your post is that you inaccurately complain that the Hattori knives do not identify the material they are made from (in fact that page clearly states they are made from VG-10, a well-established Japanese stainless steel that gets very sharp, holds an edge well, and is highly corrosion-resistant), when in fact Global are the ones being mysterious ("Cromova 18" is a proprietary alloy and thus its precise ingredient makeup is unknown - overall it seems to suffer from poorer edge retention than VG-10, in any case).

 

[alfa147x]

enjoy. Looks pretty cool.

 

[Howard]

Nice knife. I have the same one but I bought it when they first introduced them. I am surprised they have any left. When you have time, go check out knifeforums where this knife was conceived/designed.

I have been a long-time KF member.

Do you have any preferred techniques with this knife? There is a moderate belly, but is it enough for easy rock cutting/rocking?

 

[DisgruntledVirus]

Global are decent but they're far from the best. Even that Hattori forum knife (which is a significantly nicer knife than any Global) is probably not the "best," in that there are higher-end alloys and fancier handles out there. Calling Global the "best" is like saying a 370z is the "best" sports car. It's a perfectly fine mass-produced product, but there is a world of products which perform better and are better-finished, albeit at higher price points. (I'd argue, for that matter, that Global is not even the best knife in its category, since Shuns are made of superior steel and are much nicer looking IMO, plus have excellent customer support through Kershaw.)

What's funny to me about your post is that you inaccurately complain that the Hattori knives do not identify the material they are made from (in fact that page clearly states they are made from VG-10, a well-established Japanese stainless steel that gets very sharp, holds an edge well, and is highly corrosion-resistant), when in fact Global are the ones being mysterious ("Cromova 18" is a proprietary alloy and thus its precise ingredient makeup is unknown - overall it seems to suffer from poorer edge retention than VG-10, in any case).

I have to agree with you on the Shun's. My next knife will be a Shun most likely.

 

[slayer202]

enjoy.

A nice knife can last a life time and longer, so the people bashing, meh. Doesn't cost any more than a nice video card and it lasts a hell of a lot longer. And it's more fun to use

 

[zinfamous]

Global knives are the best. Cheaper too. I don't see any mention of the material the knife is made from on that site you posted. Utter fail not to mention what the knife is even made of. Sorry you were duped by those forums.

The link says VG10...so I guess you know a bit less about this subject than you thought you did.

 

[Howard]

enjoy.

A nice knife can last a life time and longer, so the people bashing, meh. Doesn't cost any more than a nice video card and it lasts a hell of a lot longer. And it's more fun to use

Like, forever, right?

Also, resale value is more like a Honda Civic than a Chevy Cavalier.

 

[alfa147x]

Like, forever, right?

You're using it wrong...

 

[Howard]

Stainless? Isn't that usually a bit soft for knives? I though a high carbon steel was best for holding a good sharp edge.

High carbon steel, especially the modern tool steels like Hitachi "white" or CPM M4(HC), holds an edge extremely well and is not too difficult to sharpen.

Certain grades of stainless can be difficult to sharpen and usually don't hold an edge quite so well at price parity. Still, let it not be said that stainless is unable to get to, and hold, a super-sharp edge. Powder metallurgy allows for very high hardness levels.

 

[Baked]

My friend tells me she has a ceramic knife and it's ridiculously sharp. No sharpening required.

 

[JEDIYoda]

Global knives are the best.

--- no they are not!!!

using a global knife is like racing a volkswagen against a dodge viper!!!

 

[Kelvrick]

I have to agree with you on the Shun's. My next knife will be a Shun most likely.

They don't have free sharpening anymore, which makes me sad.

 

[MagnusTheBrewer]

Most pro chefs wouldn't spend that much.

This is true.
I'd be interested in your experiences using it after a couple of months.

 

[Howard]

My friend tells me she has a ceramic knife and it's ridiculously sharp. No sharpening required.

Good ceramic knives are good, bad ones are horrible. You are at the mercy of the factory's sharpeners.