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

[yllus]

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).

As a Global owner, I can provide anecdotal evidence that they're nice knives they definitely lose their edge rather quickly. I like to think they make up for it a little bit by being extremely pretty. They're also obviously far from being the best, even when we're talking in the context of "the best mass produced kitchen knife for non-professionals".

 

[Howard]

As a Global owner, I can provide anecdotal evidence that they're nice knives they definitely lose their edge rather quickly. I like to think they make up for it a little bit by being extremely pretty. They're also obviously far from being the best, even when we're talking in the context of "the best mass produced kitchen knife for non-professionals".

Are you still on the factory edge or did you have the knife sharpened after you received it?

 

[disappoint]

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).

CROMOVA 18 stands for Chromium, Molybdenum, Vanadium the 18 stands for 18% Chromium.

What does VG-10 stand for? Very Good 10/10 would buy again? lolol

 

[disappoint]

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

Ceramic can be very sharp and hold their edge better than most steel knives but they are very brittle. You can't cut hard things like hard cheeses or nuts and you can't use them for smashing garlic with the side of the blade for example. Most ceramic knives warranties are void if you break it using it to do things you'd ordinarily do with a steel blade with no problems.

 

[AppaTheBison]

I have a Hattori knife, I dropped $270 on it about 2 years ago. If you love to cook you will not regret this purchase. Its my most important kitchen utensil! Well seasoned Carbon steel wok is second

Edit: I also have a Shun Premier (the wooden handle) 8 inch chefs knife ($150), its basically as good as the Hattori, the hattori for me just had better balance.

 

[olds]

A dude I know named Dexter has that same knife.

 

[zinfamous]

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

Yeah, this has lead me to abuse mine. I haven't sent them in because of this, and I neither trust myself or any other local pro knife sharpener out there to maintain the odd 18 degree angle or whatever it is that Shun maintains on their edges.

 

[zinfamous]

CROMOVA 18 stands for Chromium, Molybdenum, Vanadium the 18 stands for 18% Chromium.

What does VG-10 stand for? Very Good 10/10 would buy again? lolol

http://en.wikipedia.org/wiki/VG-10

 

[pontifex]

did it cut the money in half or something?

 

[arcenite]

Unless you cut a lot of shit, you're going to regret it...

Fully functional knife sets go for that much.

 

[slayer202]

Unless you cut a lot of shit, you're going to regret it...

Fully functional knife sets go for that much.

Shit-sets

 

[silverpig]

I have a Hattori knife, I dropped $270 on it about 2 years ago. If you love to cook you will not regret this purchase. Its my most important kitchen utensil! Well seasoned Carbon steel wok is second

Edit: I also have a Shun Premier (the wooden handle) 8 inch chefs knife ($150), its basically as good as the Hattori, the hattori for me just had better balance.

I have the Shun classic (wood handle, folded steel look) and love it. Got the 8" chef and a 2.5" paring (got the paring on sale with a gift card so it was practically free).

 

[KeithTalent]

Nice blade! Have you used it yet, or is it still on the way? Been looking to buy a new one for a while now, I'm still on a crappy old Global, but I've been spending all my research time on phones. :hmm:

KT

 

[arcenite]

Shit-sets

LOL. If it cuts shit, I'm happy with it.

 

[Don Vito Corleone]

CROMOVA 18 stands for Chromium, Molybdenum, Vanadium the 18 stands for 18% Chromium.

What does VG-10 stand for? Very Good 10/10 would buy again? lolol

Most stainless steel has these elements as constituent ingredients, sometimes with others (e.g., cobalt, nickel). The specific percentages, as well as the way the metal is formed, varies from steel to steel - unfortunately we have no way of knowing either of these facts regarding "CROMOVA 18," with the exception of the chromium percentage.

 

[KeithTalent]

I like the look of it, but to be honest that's probably where 90% of that money went.

Also I find that I prefer a thicker cleaver like knife for about 80% of the cutting work I do in cooking. Something like the Ginsu cleaver, or anything similar:

Something like the above and 1 good serrated blade is all I find I need for just about anything. The key thing to me is it has to have a little weight behind it, not too much though, so it's comfortable to work with.

I'm more of a rocker than a chopper though, so I prefer a longer chef's blade and not a cleaver-type of blade most of the time.

KT

 

[Red Squirrel]

I have a knife like that in my kitchen, paid like 15 bucks for it, came in a set of 6. It also can cut things. :awe:

 

[arcenite]

I have a knife like that in my kitchen, paid like 15 bucks for it, came in a set of 6. It also can cut things. :awe:

No it can't. It wasn't expensive enough.

 

[Scotteq]

CROMOVA 18 stands for Chromium, Molybdenum, Vanadium the 18 stands for 18% Chromium.

What does VG-10 stand for? Very Good 10/10 would buy again? lolol

http://www.zknives.com/knives/articles/knifesteelfaq.shtml

VG-10


Another vanadium-containing high-end stainless steel. Due to the vanadium content, VG-10 takes a killer edge, just like other vanadium steels like BG-42 and AUS-8. VG-10 is also tougher and more rust-resistant than ATS-34, and seems to hold an edge better. Ref - VG-10 Steel Composition.

http://www.zknives.com/knives/steels/steelgraph.php?nm=ATS-34,154CM,VG-10,CPM S60V

 

[Howard]

CROMOVA 18 stands for Chromium, Molybdenum, Vanadium the 18 stands for 18% Chromium.

What does VG-10 stand for? Very Good 10/10 would buy again? lolol

Are you really stupid or just playing stupid?

 

[shortylickens]

VG-10 is good shit. The only thing better is H1 and thats hideously expensive.

 

[Don Vito Corleone]

VG-10 is good shit. The only thing better is H1 and thats hideously expensive.

Not sure I'd go that far, though I have several VG-10 Spydercos and really like it as a blade steel. Even if you ignore the ultra hard super steels like ZDP-189 and SG-2, there are other steels like S30V and S35VN which were engineered specifically for blades and offer even better performance (albeit at higher prices) than VG-10.

 

[BrokenVisage]

You spend many yen on sharp shiny tool!

 

[Spike]

Dang, the most expensive knife in our block is the Wusthof 10" chefs knife but that was only around $100. We have a full set of the grand prix style and love them, especially my wife who cooks like crazy. I'm sure the high end Japanese blades are better from a material/design standpoint but for us Wusthof works like a charm.

Have fun!

 

[zinfamous]

I have a knife like that in my kitchen, paid like 15 bucks for it, came in a set of 6. It also can cut things. :awe:

by the time you buy enough knives to replace that shitty one that you have, you will have spent 4x the amount of cash considering the longevity of OP's knife, which can likely be passed on to his grand kids and work just as well.