Posted on 28. May, 2007 by in Uncategorized

Global Knife SetA friend of mine suggested that I post an entry about what I thought a single guy would need to start cooking; You know, the basics. This is not that entry. Well, not the complete entry. It’s the start.

So, if I had to choose one item, one item that I just couldn’t live without, it would have to be my chef’s knife. Back in the day, my friends thought I was nuts to spend over $100 on one knife, while they were getting whole knife sets and pots and pans for that and with some leftover money for Ramen. It was the Wusthof, Grand Prix 10″ chef’s knife and man…when I started to cut with that, it was an epiphany. *cue angel chorus and lights*

Through the years, I’ve gone through Wusthofs and Henckels and have enjoyed them all. The Global chef’s knife is my current weapon of choice. Compared to German knives, the Japanese knives use a harder steel and have a smaller angle to their edge. What does that mean? You have a sharper edge that lasts longer.

So why a chef’s knife? A common misconception that people have is that a sharp knife is more dangerous. Let’s clear the air now, a sharp knife is a safe knife. Why? A sharp edge allows for more control and precision and doesn’t require so much effort. It’s when one starts forcing the cut that slips and loss of control happens. That’s sort of the “practical” reason. The true reason? One can’t appreciate it with words, only in action. You must experience the act to truly understand.

So, what’s your weapon of choice? I am curious what the readers are using.

Please post a comment and let me know.

Myself, I have my eyes on the Shun 3 piece knife set. :-)

Here’s an Alton Brown video on why he loves the Shun knives.

Global Knife SetGlobal Knife SetGlobal Knife Set

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19 Responses to “”

  1. eatdrinknbmerry

    28. May, 2007

    Nice shots of the knife – if you shot them on black i would have thought they were from the Global catalog. I own a shun, global, henckels and wusthof – and my favorite is actually none of the above. It’s this $10 ceramic coated knife from Japan. Henckels are heavy, wusthof just a bit better than henckels. Global’s are beautifully crafted but I feel the handle is somewhat to small for me… and a Shun is just perfect but they are very expensive – even more than Global. Nice clean site!

  2. AB

    29. May, 2007

    I too love the Global. We have the Santoku chef’s knife and a smaller 5.5″ knife, and they just feel right in my hand. And so sharp, especially when they’re sharpened properly — you have to work pretty hard to dull them. I sometimes feel like I’m cheating on Wusthof, my first love. But I will never go back!

  3. cee

    29. May, 2007

    I use the Shun Santoku 6.5″ blade with the dents on the sides. I love it. I think I’ve sharpened it twice total in the 2+ years I’ve owned it, and I use it every day. I totally recommend it.

  4. singleguychef

    29. May, 2007

    eatdrinknbmerry – thanks man. I made a lightbox this weekend too and cut up some different colored sheets for the seamless background. I have black also and should have tried it. My hands are a lil small so the Globals fit perfectly. I am curious about your ceramic knife. Got a link?

    AB and Cee- I’ve been looking at the Santoku too. I want the tomato and cheese knives too, just because they look so cool. ;-) I have to hone my knife about every 3 wks. or so with normal use. Not sure how you get by with 2 times in 2+ years! I use one of the chef’s choice ceramic sharpeners.

  5. Vicki

    29. May, 2007

    I’m still completely enraptured by my Kyocera ceramic after 3 years. I got a MAC santoku about a year later, and it’s nice, but the Kyocera still has my heart.

  6. singleguychef

    29. May, 2007

    I should have put the Kyocera in the list too. I remember watching Ming Tsai with it on the Food Network. Whatever happened to him, anyway?

    I don’t know why people have a hard time with gift ideas for me. The Kyocera santoku would be perfect! Hopefully, my family reads this.

  7. Mike

    29. May, 2007

    Looks like the knife has an aweful if non-existant Bolster…No Dice…
    Favorite is the Henkels black series…


  8. steamy kitchen

    01. Jun, 2007

    I have both Shun and Global knives. Love the Shun – I reach for it most often. I use the Chefs Choice electric sharpener for Asian knives (ck out williams-sonoma site – they have for $79. Can’t live without it.

  9. singleguychef

    01. Jun, 2007

    That’s reverse discrimination! :-P

  10. Vicki

    12. Jun, 2007

    Ming’s on PBS now. And he’s got the new Kyoceras, the double-fired black ones. I’m jealous.

  11. rain

    17. Jun, 2007

    I used to own Henckels. I currently use Wusthof (when i do cook, which is rarely :P)

  12. huckabees

    14. Nov, 2007

    I myself will be getting a set of shuns in about a month. And what everyone says is true, japanese knives are godly compared to german ones. they use harder steel and the edge is at a 16 degree angle. ( germans are usually 23 degrees). you know what that means! soooo incredibly sharp. while looking around for knives, i really was leaning towards the globals, they’re pretty much as sharp as the shuns, but the handle was just too small for my hand. The shun however fit perfectly. so ultimately, if you’re split between shun and globals, go by handle size. Or you could go by looks, the globals are very contemporary, while shuns are classic japanese knives. Ceramic knives are a whole other story.

  13. lost_packet

    19. Jan, 2008

    I think if you have your eye on a 3 piece Shun, you should look at the 6 piece set. It comes with an 8-inch chef’s knife, utility knife, paring knife, sharpening steel, kitchen shears, and bamboo knife block. I have seen many places online that has it for just over $200.

  14. Larry

    23. Jan, 2008

    We have Global, Misano and the Kyocera ceramic knife. Our favorite is the Global, as my wife’s hands are small (she is Japanese). The steel in the Misano is the older steel that rusts easily.
    It gets a much sharper edge than even the Globals..but you have to sharpen it more often.
    The Global tomato knife is perfect for what its made for….

  15. knife guy

    27. Feb, 2008

    Can’t live without my ceramic Santoku these days, but I’m always amazed at how a moderately-priced, GOOD QUALITY 3 piece set can make a kitchen feel complete.

  16. Kitchen Cutlery

    05. Mar, 2008

    Knife Guy…I agree! You just can’t beat a Santoku! You don’t necessarily need to spend a fortune on a nice kitchen knife set, but you also shouldn’t buy one a K Mart!

  17. Kid in the kitchen

    18. Mar, 2008

    Those ceramic knives are great, but the edge chips if you use it too much. My favorite knife is an old chinese cleaver that I’ve kinda beaten into shape. it was probably a 10 dollar knife in 1976. I use it a lot and have to sharpen it regularly (i’m a cook though, so by use it a lot, I’m serious). But when it comes to sexy sharp knives it’s all about the old carbon steel bad boys. And to Mike, Bolsters get in your way after a while. So I recommend the Chinese cleavers and the japanese carbon steel razor blades. Or if you have a ton of money to shell out on a knife get some Ao-ko hongasumi shizzles, so polished you can see your life reflected in it.

  18. Jym

    28. Aug, 2008

    I’ve been very fortunate, I’m an apprentice Chef, and my superiors have been kind enough to let me use their knives.
    My head chef uses Victronox (Or whatever it is…the names are faded…) and Mundial. The Sous Chef uses Global, which I love, and we have a cook who loves her Furi’s.
    There are others, but I tend to not use them.

    My initial feeling was I didn’t like the look of the Mundial’s, they’re so plain and boring, and all you professionals know how important presentation is in cooking!

    The Furi’s always scare the crud outta me, I do use them, but I tend to stick to the pairing knives, and the smaller cook’s knives, why? Because they’re so heavy! The owner of these knives is in love with her 14″ Cooks knife which i swear weighs close to a tonne. But they do feel quite comfortable, and hold an edge well, and even when they’ve started to blunted, the weight does seem to help a little in getting a clean cut, when cutting hard things such as carrots or potato’s. (But there’s not much hope for cutting tomato’s and other such soft things with a blunt knife of any description.)

    That left Global, I LOVE the Globals. I always reach for them when the Sous Chef is on the pass, not looking, on a day off, not around, or just not using them. Although I did find the handles are quite petite, and even though they’ve got a nice grip thanks to the dimple design, after a few hours of Veg prep in my first few months, I tended to develop little blisters. But they were awesome knives.

    So the time came for me to buy my own knives, government funded of course, here in Australia apprentices are given tool allowances for entering a trade contract. So I went to a nice warehouse and tried all different knives, most of which I cant pronounce, spell, or remember, except for Shun.

    As soon as I picked up a Shun knife I fell in love. The shop I went to supplied potato’s and tomato’s to test the equipment, and I can tell you, the Shun knives were SO insanely sharp, I assume thanks to the 16 degree edge on them.
    But my Head Chef had taught me that a thinner edge meant that it wouldn’t stay sharp as long, I asked the salesman and Blah Blah Blah stronger Steel, blah blah blah, you know the drill. But I was happy when he told me that Shun will happily sharpen any of their knives free of charge for the life of the knife.
    So I took them. Mind you, I had to fork over an extra $200 bucks outta my pocket, but I didn’t want to go to work the next day without everything I needed.

    So its now been about a year, and I can tell you, they are STILL amazing! I’ve only had them sharpened once, and even then it was only because my Head Chef had gotten a guy to come in and sharpen them professionally, on the spot, which the company paid for. I still feel they didn’t really NEED it, but he did a good job.

    I love my Shun knives, and I find that if I show them love and care, they show me results everytime I use them. Just remember, dishwashers are not good for knives. Heat and chemicals are bad. Hand wash them under some hot running water, and they’ll be good as new. And try to run them along some steel every so often as the video says, I’ve been doing that since I got them and they still perform as if I’d just bought them.

    All this coming from a Second Year Apprentice, if I can do it, you can too.

    Kind regards,

  19. Global Knife Set

    21. Sep, 2009

    I’m a big fan of the Global brand and think they retain sharpness as well as any knife I’ve ever seen. The original line is a little bit on the dainty side but the chef line fits my hand pretty well and are quite comfortable to use.

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