Lifetime Warranty usually means the Mfr. will replace it for you (for FREE) during normal use. If you bend it break it chip it, use it as a screwdriver or prybar then you are not a smart monkey. Hahahahaha
what kind of guarantee do these knives come with? first off cutco can do everything those knives can.... the handle on those things look like the arent very ergonomic at all where cutco has the universal wedge lock handle made for every kind of hand. on top of all that cutco has the forever guarantee meaning you will have your cutco knives forever. global knives cover defects only and i bet they are made with a planned obsolescence meaning you would have to buy another set soon again
@theck1229 Global knives have a Lifetime Warranty. Once you pick one up, you will think: Why did I wait so long ? This thing feels like it's part of my hand, perfectly balanced and sharp as a scalpel. Read some comments around the net, focus on real Chefs (We all LOVE GLOBAL KNIVES). Then come back and click on the Chefs name to get the site. Call them for a test knife discount. I do believe you have figured out Cuttcoo is a multi-level pyramid marketing scheme and way overpriced.
@theck1229 Cutco's handles are not ergonomic as they do not facilitate the proper 'pinch grip'; Cutco expects their users to not know how to properly handle a knife. Cutco uses stamped sheets of 440A with a partial hollow grind; they are junk.
@aisles23 Great observation! Had a reduction simmering on the stove and roulade stuffed ducklings to prepare while thinking of vanilla creme anglaise for chocolate torte. Will get to that last knife later. If you buy a GLOBAL set, you will love it. Visit our site. Call with questions and for deals. Cheers! Chef
GOT A SET OF 20 OF THESE DANGEROUSLY FINE KITCHEN INSTRUMENTS.....EDGE IS BLOODY DANGEROUS, THEY ONLY NEED STEELED EVRY SO OFTEN, NEVER USE CARBIDE SHARPENERS OR OIL / WATER STONE AS IT WASTE YOUR PRECIOUS METAL (THAT GOES WITH ALL KNIVES) AND USE ON PLASTIC OR WOOD CHOPPING BOARD NOT ON GRANITE OR STAINLESS STEEL....THEY WILL LAST A LIFETIME.
The problem with global is they are very sharp off the shelf, with their factory edge, but once resharpened they wont hold their edge very long. I use carrots and grapes as a test cut and use two fingers to hold the knife and let the weight of the knife slide through. Global knives loose their edge after the first two resharpens. ive always seen people look at knives off the shelf and think they are very sharp. most knives are off the shelf.
speaking of vg10, i have a masamoto vg10, cost around 180us, not a bad knife, just can't stay sharp for long compire to global, imo vg knife are over rated, or maybe i just haven't pick up the right one, masamoto knfie are overrated sometimes too...
i got one of their high carbon stellknife, cost around 500, it fillets salmon like butter, but pain in the ass to keep the edge
Then you're raping it. Because VG-10 is harder which means it will hold the edge longer. While Cromova 18 is quite soft, and won't hold the edge that long.
i use bamboo at home, too slipary at work, and the sushi board is some type of rubber, global is not a soft steel, its rather hard to sharp, and harder if your not doing it right, and sharping at the right angle, i am sort of stuck to name brand knifes, its pretty much everyone uses during my cooking school days, maybe pay a higher price, but well worth it, the problem with those so call vg10 knife is they range from 200 to 1000
Meep. VG-10 knives start lower than that. Around the same price as a Global. An example of a great value VG-10 knife is Kagayaki.
If you choose to spend more - go for an Akifusa in SRS-15 PM steel. This is a very hard steel, så be prepared that it'll be harder to sharpen than the soft Globals. But it will hold the edge forever, and it will be ALOT sharper than the globals both from the factory, and if you change the angle while sharpening.
the thing with global knife is, its western style knife for asians, but their japanese style knife sucks, stainless steel does not make good sushi knife at all, i guess it has to do with the angle or something, i am a big 6ft asian man, when i first use the knife i didn't really like it, the blade is thin and it cuts inside of my index finger a lot, but after a while, i got used to it, i have a nice thick skin formed around the area that is pressed onto the top of the knife
i never had any problem with global knife, going to be 11th yr i have this chef knife and its still nice and sharp, couple dents on it from me droping, but all normal wear and tear, color faded a bit, but all steel do that, so in general, its a great knife, i love it, i own 5 different ones now, and i use them all at work... all serve its purpose well...
i have no idea, i don't really care about how or what its made from, as long as it does what i want it to do, i've fillet countless fish with it without any problem, from small fish to whole salmon to tuna, all no problem, only thing i don't like it for is for chopping, its just way too thin and i almost always cuts into the board, plastic or wood...and the only reason i think it faded out on me because sometime i am lazy and i shove it into the dish washer to clean it...
good or bad knife depends on the user and what they use it for, i am sushi chef and it does everythign i ask for, i've made a lot of money from it so no compalin there, health department does not allow the use of wood cutting board, we use plastic in the kitchen and special board in the front just for sushi making, it does not dull the knife, expensive cutting boards tho
Yes, the choice of knife is personal. But it's fact that the steel isn't of the same quality. But you may prefer the softer steel as it's easier to sharpen.
Globals aren't bad or anything - they're just overpriced for what you actually get. If you like the grip and value the design on it, then you won't have to regret anything.
But you should be open for other brands.
Bamboo is even more hygienic than plastic. It's antibacterial. It also doesn't dull the blade as fast.
@511V325731N The price of an item is relevant to how good the item is,
in this case, Global knives. I fee lthey are priced reasonably. I tossed my Wustof and Henkelz in the recycle bin, long ago.
Maple is the most sanitary cutting board, it naturally kills bacteria and has tightest grain, heavy and hard. Will not hurt the knives. Try one from ChefDepot . c o m
I don't think you've even read my posts. I'm all for wooden(or grass) choppingboards.And i'm all for more expensive knives. I'm just not a Global-person i don't have anything against them but i try to open peoples eye for something else. Globals are easy to get, well marketed but they don't give you good steel for the money. It's Cromova 18-steel, which isn't of the best quality. Just a little above average. For the money you can get VG-10 .And for a little more, SRS-15 PM.
heomak, it really depends on what kind of sharpener you have.
I use many different ones, depends on the knife. For Global, I use 1000 / 3000 stones and sometimes pull out my 8000 grit to finish. These are on the website too.
chef depot . co m / stone . h t m (put together and paste in browser)
No, they're not. They're far from. They're using Cromova-steel which ain't more than average.
You should go for a VG-10 or PM-steel (SRS-15, VG2) knife. The Globals may be cheap, but they're not cheap enough to have that good bang for the buck. I've grown up in a professional kitchen with alot of different knives, all the chefs had their own, and the kitchen had a few globals. Most didn't like the handle on the Globals. The steel is average and you pay alot for the marketing.
that is true, a lot marketing for those global knife, but i've used a lot different knife and other then my masamoto knifes, global is the best, holds sharpness really well, i bet the kitchen you grow up in isn't asian theme, global knife suits asian hands very well, to each of thier own, everyone has what they like and don't, its like remington vs marlin, toyota vs honda, aimpoint vs eotech... all r good, just dpends on what you like and dont...
Half true. It's personal preference. But it's fact that the steel isn't as good. (Hardness is personal, some want a really sharp edge that will hold the edge long. Some wants a softer metal that is easier to sharpen, but won't get as sharp or hold the edge for as long.)
One thing i reacted too - why market the Globals in Europe when they're not made for European hands? Sounds like it'd be better to make two sets. Than be known as knifes with too small handles.
@chefgiovanni great review.i'm thinking of buying one soon. but i have one question, do you think i should buy a knife sharpening tool? i already have one but since global knives are expensive and high end, do you think i should invest in a new or better sharpening tool? how long does it take before it's time to sharpen one of these global knives?
I got the whole set of thos series quite costy but they will be the last set you need to buy.
abbassihm 1 month ago
No SHUN !!!
beepodoodle 2 months ago
Global, kasumi or tamahagane which is the best????
regnox97 3 months ago
@regnox97 You have to decide based upon your needs and budget
chefgiovanni 3 months ago
Please watch the Video Response (new Global Review) then leave a comment
chefgiovanni 4 months ago
click on CHEFGIOVANNI above for new Global knife reviews
chefgiovanni 4 months ago
Cutco > Global. and its SantOkU not santuko
TheRedman93 5 months ago
Lifetime Warranty usually means the Mfr. will replace it for you (for FREE) during normal use. If you bend it break it chip it, use it as a screwdriver or prybar then you are not a smart monkey. Hahahahaha
chefgiovanni 7 months ago
what kind of guarantee do these knives come with? first off cutco can do everything those knives can.... the handle on those things look like the arent very ergonomic at all where cutco has the universal wedge lock handle made for every kind of hand. on top of all that cutco has the forever guarantee meaning you will have your cutco knives forever. global knives cover defects only and i bet they are made with a planned obsolescence meaning you would have to buy another set soon again
theck1229 7 months ago
@theck1229 Global knives have a Lifetime Warranty. Once you pick one up, you will think: Why did I wait so long ? This thing feels like it's part of my hand, perfectly balanced and sharp as a scalpel. Read some comments around the net, focus on real Chefs (We all LOVE GLOBAL KNIVES). Then come back and click on the Chefs name to get the site. Call them for a test knife discount. I do believe you have figured out Cuttcoo is a multi-level pyramid marketing scheme and way overpriced.
chefgiovanni 7 months ago
@theck1229 Have you figured out Cuttcoo is a multi-level pyramid marketing scheme & way overpriced ?
chefgiovanni 7 months ago 7
@theck1229 Cutco's handles are not ergonomic as they do not facilitate the proper 'pinch grip'; Cutco expects their users to not know how to properly handle a knife. Cutco uses stamped sheets of 440A with a partial hollow grind; they are junk.
RebelWrestler45 1 month ago
these knives have nothing on cutco!!!!
theck1229 7 months ago
@theck1229 Do you smoke crack ?
chefgiovanni 7 months ago 7
@theck1229 You drank the Kool-Aid........didn't you.
RebelWrestler45 1 month ago
click on CHEFGIOVANNI above to see more Global Knife Reviews
chefgiovanni 8 months ago
you didn't review the last knife :p
aisles23 1 year ago
@aisles23 Great observation! Had a reduction simmering on the stove and roulade stuffed ducklings to prepare while thinking of vanilla creme anglaise for chocolate torte. Will get to that last knife later. If you buy a GLOBAL set, you will love it. Visit our site. Call with questions and for deals. Cheers! Chef
chefgiovanni 11 months ago
GOT A SET OF 20 OF THESE DANGEROUSLY FINE KITCHEN INSTRUMENTS.....EDGE IS BLOODY DANGEROUS, THEY ONLY NEED STEELED EVRY SO OFTEN, NEVER USE CARBIDE SHARPENERS OR OIL / WATER STONE AS IT WASTE YOUR PRECIOUS METAL (THAT GOES WITH ALL KNIVES) AND USE ON PLASTIC OR WOOD CHOPPING BOARD NOT ON GRANITE OR STAINLESS STEEL....THEY WILL LAST A LIFETIME.
conmanumber1 1 year ago 2
The problem with global is they are very sharp off the shelf, with their factory edge, but once resharpened they wont hold their edge very long. I use carrots and grapes as a test cut and use two fingers to hold the knife and let the weight of the knife slide through. Global knives loose their edge after the first two resharpens. ive always seen people look at knives off the shelf and think they are very sharp. most knives are off the shelf.
simonhurst0707 1 year ago
@01sean You are a wise man. Thank You...Chef
chefgiovanni 1 year ago 2
speaking of vg10, i have a masamoto vg10, cost around 180us, not a bad knife, just can't stay sharp for long compire to global, imo vg knife are over rated, or maybe i just haven't pick up the right one, masamoto knfie are overrated sometimes too...
i got one of their high carbon stellknife, cost around 500, it fillets salmon like butter, but pain in the ass to keep the edge
MahoroSu 1 year ago
@MahoroSu I hear you ! Globals are like razors, We also have Masamoto.
vist the site ChefDepot . c o m
Chef G.
chefgiovanni 1 year ago
@MahoroSu
Then you're raping it. Because VG-10 is harder which means it will hold the edge longer. While Cromova 18 is quite soft, and won't hold the edge that long.
This isn't opinion. This is metallurgical.
511V325731N 1 year ago
i use bamboo at home, too slipary at work, and the sushi board is some type of rubber, global is not a soft steel, its rather hard to sharp, and harder if your not doing it right, and sharping at the right angle, i am sort of stuck to name brand knifes, its pretty much everyone uses during my cooking school days, maybe pay a higher price, but well worth it, the problem with those so call vg10 knife is they range from 200 to 1000
MahoroSu 1 year ago
@MahoroSu Globals are like razors, some of them are about 50 bucks!
vist the site ChefDepot . c o m
Chef G.
chefgiovanni 1 year ago
@MahoroSu
Meep. VG-10 knives start lower than that. Around the same price as a Global. An example of a great value VG-10 knife is Kagayaki.
If you choose to spend more - go for an Akifusa in SRS-15 PM steel. This is a very hard steel, så be prepared that it'll be harder to sharpen than the soft Globals. But it will hold the edge forever, and it will be ALOT sharper than the globals both from the factory, and if you change the angle while sharpening.
511V325731N 1 year ago
the thing with global knife is, its western style knife for asians, but their japanese style knife sucks, stainless steel does not make good sushi knife at all, i guess it has to do with the angle or something, i am a big 6ft asian man, when i first use the knife i didn't really like it, the blade is thin and it cuts inside of my index finger a lot, but after a while, i got used to it, i have a nice thick skin formed around the area that is pressed onto the top of the knife
MahoroSu 1 year ago
some chem used in those resturant dish washer is harsh on knifes, specily on my carbon knife
MahoroSu 1 year ago
@MahoroSu
Oh dear god, rapist! Globals doesn't deserve machinewashing, i mean.. they're not great but they don't deserve to be tortured and violated!
511V325731N 1 year ago
@511V325731N
ya, i'll never ever do that again, i pay dearly for that mistake...
MahoroSu 1 year ago
i never had any problem with global knife, going to be 11th yr i have this chef knife and its still nice and sharp, couple dents on it from me droping, but all normal wear and tear, color faded a bit, but all steel do that, so in general, its a great knife, i love it, i own 5 different ones now, and i use them all at work... all serve its purpose well...
MahoroSu 1 year ago
@MahoroSu This means you own the old versions that was actually made from good, strong, VG-10 steel, am i right?
The old Globals weren't bad. (The series before the series before this one.)
Then they changed to the cheaper Cromova-steel to maximise profits.
511V325731N 1 year ago
@511V325731N
i have no idea, i don't really care about how or what its made from, as long as it does what i want it to do, i've fillet countless fish with it without any problem, from small fish to whole salmon to tuna, all no problem, only thing i don't like it for is for chopping, its just way too thin and i almost always cuts into the board, plastic or wood...and the only reason i think it faded out on me because sometime i am lazy and i shove it into the dish washer to clean it...
MahoroSu 1 year ago
@MahoroSu
Yeah, they're not bad knives - but they're not as good as other in the same pricerange.
Don't use plastic-boards, They dull the blade quick. Use wood or bamboo. Bamboo is antibactieral.
511V325731N 1 year ago
@511V325731N
good or bad knife depends on the user and what they use it for, i am sushi chef and it does everythign i ask for, i've made a lot of money from it so no compalin there, health department does not allow the use of wood cutting board, we use plastic in the kitchen and special board in the front just for sushi making, it does not dull the knife, expensive cutting boards tho
MahoroSu 1 year ago
@MahoroSu
Yes, the choice of knife is personal. But it's fact that the steel isn't of the same quality. But you may prefer the softer steel as it's easier to sharpen.
Globals aren't bad or anything - they're just overpriced for what you actually get. If you like the grip and value the design on it, then you won't have to regret anything.
But you should be open for other brands.
Bamboo is even more hygienic than plastic. It's antibacterial. It also doesn't dull the blade as fast.
511V325731N 1 year ago
@511V325731N The price of an item is relevant to how good the item is,
in this case, Global knives. I fee lthey are priced reasonably. I tossed my Wustof and Henkelz in the recycle bin, long ago.
Maple is the most sanitary cutting board, it naturally kills bacteria and has tightest grain, heavy and hard. Will not hurt the knives. Try one from ChefDepot . c o m
Chef
chefgiovanni 1 year ago
@chefgiovanni
I don't think you've even read my posts. I'm all for wooden(or grass) choppingboards.And i'm all for more expensive knives. I'm just not a Global-person i don't have anything against them but i try to open peoples eye for something else. Globals are easy to get, well marketed but they don't give you good steel for the money. It's Cromova 18-steel, which isn't of the best quality. Just a little above average. For the money you can get VG-10 .And for a little more, SRS-15 PM.
511V325731N 1 year ago
spelin' is not 1 of me strengths.....
but I eat a lot of spinach!
chefgiovanni 1 year ago
Might wanna add in a caption, chef- It's San-TO-ku, not San-TU-ko :)
sherwin3 1 year ago
heomak, it really depends on what kind of sharpener you have.
I use many different ones, depends on the knife. For Global, I use 1000 / 3000 stones and sometimes pull out my 8000 grit to finish. These are on the website too.
chef depot . co m / stone . h t m (put together and paste in browser)
Chef
chefgiovanni 1 year ago
global knife are the best knife in the world, i got one back in 2000 and still using it daily at work
MahoroSu 1 year ago
@MahoroSu
No, they're not. They're far from. They're using Cromova-steel which ain't more than average.
You should go for a VG-10 or PM-steel (SRS-15, VG2) knife. The Globals may be cheap, but they're not cheap enough to have that good bang for the buck. I've grown up in a professional kitchen with alot of different knives, all the chefs had their own, and the kitchen had a few globals. Most didn't like the handle on the Globals. The steel is average and you pay alot for the marketing.
511V325731N 1 year ago
@511V325731N
that is true, a lot marketing for those global knife, but i've used a lot different knife and other then my masamoto knifes, global is the best, holds sharpness really well, i bet the kitchen you grow up in isn't asian theme, global knife suits asian hands very well, to each of thier own, everyone has what they like and don't, its like remington vs marlin, toyota vs honda, aimpoint vs eotech... all r good, just dpends on what you like and dont...
MahoroSu 1 year ago
@MahoroSu
Half true. It's personal preference. But it's fact that the steel isn't as good. (Hardness is personal, some want a really sharp edge that will hold the edge long. Some wants a softer metal that is easier to sharpen, but won't get as sharp or hold the edge for as long.)
One thing i reacted too - why market the Globals in Europe when they're not made for European hands? Sounds like it'd be better to make two sets. Than be known as knifes with too small handles.
511V325731N 1 year ago
cool review
Silex93 1 year ago
@Silex93 thank you !
chefgiovanni 1 year ago
@chefgiovanni great review.i'm thinking of buying one soon. but i have one question, do you think i should buy a knife sharpening tool? i already have one but since global knives are expensive and high end, do you think i should invest in a new or better sharpening tool? how long does it take before it's time to sharpen one of these global knives?
heomak 1 year ago