Global knife review V RYKY knife review - The sharp knife showdown
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- Опубликовано: 8 фев 2025
- I have bought a knife designed by RYKY from Burrefection.com. It's the most expensive knife I have ever bought. How does it stand up against my existing Global knife? I'll review the
burrfection.com
/ burrfection
The actual knife I bought (it was on sale when I got it) store.burrfect...
Global knife specially global G-2 is perfect for everyday prep in professional kitchen. Sharp out of the box, easy to maintain, perfect balance, and the most important is seamless construction is Global make this knife hygienic, so you don't have to worry about bacteria growing and stay somewhere on your knife (this is needed in professional kitchen). Also you don't have to worry about chipping and all of that stuff. In busy hours we need to work fast and sometimes people put their knife like throwing here and there fast. If you use more harder steel you might end up with chipping blade. Global knife is just perfect for everything day to day preps.
But if you are a Sushi chef you need a good yanagi-ba to slice fish for sushi and sashimi. You need the sharpest knife for this task so go for high carbon steel. I prefer Aogami no.2 ( no.1 or Aogami super if available).
These are good points. I find the Global a little uncomfortable in the hand though. But I still use it every day
I have Global GS 3 petty knife, I maintain it on spyderco triangle sharpmaker with ultrafine stones ,it takes 10min a week and you have scalpel like knife
I've never seen that one before. It looks really interesting. Thanks for the note.
feel and agility is global’s game.. feels like Japanese / French culinary hybrid
So... 2 years later, the public wants to know: how's that Ryky holding up? Btw I enjoy Burrfection's channel as well, it's what got me into buying better kitchen knives & sharpening them.
Hey Tjerk. A perfectly reasonable question from the public :-). It's holding up really well. In fact I was using it tonight prepping and carving an Easter roast dinner. I use it about 20% of the time. The Global still has a voice at about 30% of the time but there is a new baby in the family too which is getting a lot of attention. A Miyabi 5000MCD Santoku which I use for the remaining 50% of the time. I'll do a video about it sometime soon but I can tell you it's a cracker :-). I wish Ricky was still making the videos. I used to love seeing a new one drop
I think your grip is wrong on the global - - but no way the global is ever going to be as sharp.. it’s commercial machine versatile and built to last forever.. would love to see you cut some sashimi with your new blade! cheers
That's interesting. How do you suggest I modify the grip please? Thanks for the comment.
well you are comparing a longer chef's knife to a smaller santoku with different steel and different cutting profile. But thanks for reviewing Global. I can understand what to expect
Start from min 11:00 you can see clearly the Global knife is sharper
Ryky is so inspiring, my knives are much better off having picked up his techniques. That knife is amazing congrats man.
I think the problem on your global knives is that they have been sharpened wrong once. The fact that it "blocks" on the skin of the tomato meens that your angle is not even or not sharpened evenly on both sides. I'm sure (almost) that global knive straight from the box will be as sharp, if not sharper, than the Ryky knife to be honest
Hey Peter. Thanks for watching. I'll accept that possibility. By the time of filming I had sharpened the Global many times. And though I make no claims about being an amazing sharpener, I feel as though those calamitous errors are well in the past and, by the time of making the video, the knife had no memory of them. But it's an evolving skill. I recently bought a Myabi which has a harder steel and a finer edge. I've sharpened it (no more than stropping really) with no problem. So you could be right, but my ego is screaming that you're not :-)
I have relatively big hands
Are these global knives good?
The knives themselves are excellent. I would definitely try before buying re your hands. I find them a little uncomfortable in the hand with prolonged use. My hands are medium in size I would say. It also will depend on your grip. I usually hold the knife all the way to the front of the hilt. Thanks for watching
The carbon steels that are harder are in a different league all together. There are some amazing stainless steels but they are usually found in folding knives not kitchen cutlery. Great video, I just ordered a knife from Ryky so I hope to enjoy it as much as you seem to.
I agree. I think the criticism with the harder steels is that they are more prone to chips. I can see that but it's not my experience in a domestic setting. Good luck with the knife :-)
The ryky knife is vg10 and thats is a stainless steel
Why dont you ruin the edge on the new knife like you did on the Global before the review?
Thanks Peter. Actually I ruined the edge on 3 knives while I was learning. But I brought them all back to a working standard and can now achieve a reliably sharp edge. I don't claim to be an expert knife sharpener. Burrfection.com is the channel for that. Assuming you're not already an expert.
@@silicavalley6170 Im not an expert, but as Im using a jig I get better results than many experts out there. Getting all kitchen knives under 100 Bess measured the correct way. Even Global ones. 😀
He sharpened it the wrong way
Did you soak the stone
I did!
Comparing a chefs knife with a santoku 😂
Hey Kristian. You have a suggestion for improving my channel? I’m in. Spill the beans. Which sharp knife would you like to see compared with another sharp knife in the sharp knife showdown?