I'm not a big fan of Global, altough many chefs praise it and it's considered somewhat of a token knife in a professional enviroment. A friend of mine bought one and it got pretty abused, one of his collegues used it as a screwdriver to tighten up screws on pans, plus he is more of a beginner in a restaurant and he really damaged it with a metal honing rod. I took it to straighten the tip, rebring it's edge to a straight line and sharpen it. I was extremely surprised of how much work it took me on a sharpening stone to bring it back to brand new level and yet i didn't manage to make it nearly as sharp as other knives that I use. Do you have any idea why is that? Plus, i forgot that it has that 1cm band on top of the edge and after I finished it, I got major anxiety thinking I made it, I looked on the internet and I realise that they all come with that line that narrows the blade... I don't know why but I feel like global are more appreciated for their sci fi look rather than other qualities. I personally don't like how they feel in my hand, they are hard to sharpen and the edge retention is good but not formidable.
This will be a long text to explain your questions. Feel free to ask more hope I could explain the things you are experiencing. While Global Classic is a knife that is simply not suitable for me, the Ni series is a knife I would personally pick and will suit my hand size. Now, what makes Global interesting is how they come out of the factory, sure. It is impressive that they created a seamless design between the blade and handle. And yes, the knife has some flaws, but overall it manages to get a sturdy blade with thin Japanese knives (some of those flaws have been addressed in other series like the Ni or Sai series, so the consumer has a wider selection of choices). As for your resharpening scenario, the Global knives and why it is harder to get the factory sharpness back comes of the following reasons. Every time you sharpen, especially if used full-time in a restaurant, the knives get thicker. As you can see on brand new Global knives, you see a line above the cutting edge. This is because Global does a few things to get their longer edge retention out of the box. They add a convex edge, but it is not a normal convex edge since the convex stops after the line. They can now get away with a lower sharpening angle because of a convex edge like they do it. They use an angle of 12 degrees, giving you the Japanese feel like the first bite (contact) on food. The problem is that I never review a knife base on out of the box sharpness or do an entertaining cutting test or paper test in the reviews because of these reasons. Now the magic in Global knives: The unique Convex edge that I currently only have seen in Global knives: Convex edge, and because it is more durable (more rounded steel behind the edge), they can get away with a lower sharpening angle without sacrificing the edge retention (their factory angle is around 12 degrees). Because of the special convex and the line, you see the blade is a lot thinner behind the edge. This will give you exactly what you described, harder to get the sharpness back to where it was compared to out of the box. And over time, you notice that the edge retention is becoming less and less, but the edge will still be held longer than a Wusthof because of the following: Global Classic vs. Wusthof Classic: Convex: Global can get away with a lower sharpening angle because of the added rounded steel behind the edge; therefore, it is sharper out of the box than the Wusthof. Weight a lot less: reducing the cutting board's impact and, therefore, another trick to give the knife longer edge retention over the Wusthof while having a lower factory angle but the same Rockwell. Thinner overall spine: Reduces the splitting effect on food. Therefore, it gives you a different ''feel'' in ''sharpness'', while the Wusthof is a lot thicker and split the food more than letting the cutting core do the work after the initial first bite. Straighter blade profile: getting more contact on the cutting board, reducing the impact damage on one particular spot than the more rounder Wusthof profile. The other differences dependent on the manufacturer and maker of the kitchen knives: Polishing on the sides of the blade (hammered finish, grantons/scallops, cladding line): This helps in breaking down water content on certain food and therefore also helps with food release (this alone can give you a completely different feel in ''sharpness'' while it has nothing to do with the initial bite, therefore, an ''illusion of perceived extra sharpness''). Convex edge also gives you a smoother cut instead of splitting the difference is in the food you prepare. As we prepare raw fish, we don't want any friction of the blade surface, and since fish tends to stick more, we want the air layer between or slices. Therefore, we use a Single bevel with a concave (Yanagiba). Each friction will tear and release unwanted moisture, and the fish will not stay longer fresh. Why I prefer V over convex in the restaurant, for our double bevel knife, we use the Flat side as our angle guide since we sharpen each knife on a different angle for their primary purpose. We use the honing rod multiple times a day vs. once a week in a home scenario, and because we selected the angle to sharpen on, we want to use the V grind as our guideline to mimic the angle and get feedback on each honing stroke. This is also one reason why shared knives in the restaurant will be harder to hone since each cook overrides the other cooks with a different angle. Therefore the knife can't get its sharpness back (since it is manual, each chef has a different feel of a 15-degree angle, my 15 degree maybe someone else 16/17 degree, so using the V as a guide is a good solution for this problem). That is why we used the Diamond honing rod because it is aggressive, takes away a lot of steel, and can overwrite any angle (we use diamond for shared knives for when someone forgot their knife roll). That is my take on why I prefer V over convex in a restaurant scenario. But I choose convex over V, especially for home use since we have one knife to do it all. You don't hone multiple knives each day. This is the reason why Global knives are harder to sharpen, and edge retention is reduced. To combat this is to thin the edge, especially in restaurant use. You will basically remove the thinness within one year of heavy use. (home use I don't think they will reach that point at all, so no thinning needed for home cooks) Not following the factory angle of 12 degrees! The reason they can use that low angle is because of their unique convex out of the box. My recommendation is 15 degrees home use, 17 degrees restaurant use the Rockwell is just 58 the edge cant be held at 12 degrees, and it will impact edge retention. (another reason it impacted the edge retention and why out of the box edge retention could be held longer). Sorry for the long text, but I can't explain why global knives out of the box are superior to others in one sentence, but after self-sharpening, many of the benefits are lost.
Pinning this comment seems like a lot of people experiencing edge retention and resharpening problems. This is probably also the reason why there are 2 divided camps. While most of the comments address mostly the Classic series but the same problems are still present with the newer Global Ni series. Since there is a major difference in out-of-the-box sharpness and edge retention compared to self-sharpening and maintaining. In short: Out of the box edge retention and sharpness and edge retention works great because of the convex edge with no visible shoulder but a visible line and a 12 degree that can only work with the out of the box sharpened method by Global. After each sharpening, you lose all the out-of-the-box benefits resulting in a decrease in edge retention, and you also lose the sharpness since the steel can't and won't hold an edge of 12 degrees. While the following solution won't give you the sharpness and performance of the 12 degrees angle it does increase edge retention. Home use I advise 15 degrees angle and restaurant use 17 degrees angle. Do not follow the factory angle. You should also create a complete new angled flat ''V'' face at your first sharpening session. For restaurant use: Over time, you need to thin the knife a bit to get the sharpness/ feel back (especially if you are near or already past the visible line).
@@chefpanko thanks for this. How should I look after my G2? I have only had it for 6 months, and it doesn’t see very heavy use. Would it be best to hold off sharpening it at all until it has become noticeably less sharp? At the moment, I occasionally hone it very lightly at a shallow angle. Should I be doing this?
@@Owen-wc1wr It is hard to explain when to sharpen as I do it by ''feel'' so if I notice the sharpness level decreasing and there is no time for me to use a whetstone, I hone it with a honing rod. Ideally, you want to hone it on a whetstone, but if you are working at a restaurant or have no time at home, a honing rod is just more convenient. Preferable: Hone with a whetstone around #3000+ grit (honing session with a stone, not a complete sharpening or adding a new shoulder/sharpening face). This is only possible if you notice the first decrease in sharpness, and a whetstone honing session should not last you longer than 5 min. Usually, you get the factory sharpness back in around 2 min with a whetstone honing session. (if it needs more, it means that the knife sharpness decreased sharpness too much where the #3000 stone can't grind away enough away in a short time period). Honing rod: when you simply don't have the time to soak the whetstone or setting it up etc. (this will over time decrease the sharpness so much that you need to plan in a whetstone sharpening session with multiple grit sizes). If you use the honing method with a whetstone and manage to do it once a week or so (or when you notice the decrease sharpness), you won't even need a whetstone sharpening session, and just a whetstone honing session should be enough for a long time period. When to sharpen? A slight decrease in sharpness: Whetstone honing session is recommended, but if you have no time for setting it up, a honing rod should do fine untill a honing rod has no effect. A neglected edge, meaning you did not sharpen for a long time period and the edge is pretty much dull or a honing rod does not have any effect any more: a whetstone sharpening session with multiple stones is needed. When to use what grit size dependent on the knife-edge can be found on my website: www.chefpanko.com/maintenance-sharpening/ Hope that this helps. Feel free to ask more :)
Global knives are indeed very durable; personally, the Ni series handle design fits my hand size a lot better than the Global Classic, and I will probably buy an all-purpose Global Ni knife in the future :)
The greatest line knife ever,made cheap enough not for me to worry about it. Small enough to fit on my station. Had it for 3 years I have sharpened it only a few times.
Wooo, never been early for a video before XD Been watching your vids to decide which kitchen knife I'll buy. I actually decided on a knife you haven't reviewed yet, the Shi Ba Zi Zuo F214-2. I used what I learned from your vids as well as from others to decide on it, and I wasn't disappointed. Thanks!
I currently have too many knives piled up, waiting to be reviewed. xD If it wasn't for that, I would have ordered the F214-2, too, since I'm very interested in the design and curious how it performs. Glad to hear that it did not disappoint you :)
Global have a wide collection, finding a knife that specifically fit your use case will be easier with Global due to it's wider collection of knives. In terms of it being the best, there is a lot of activity going on in the past decade where I feel like Global has been stagnating in innovation (but still a very solid brand! make sure you pick the correct series that suit your needs the best, they have the Classic, Ni, Ukon, Sai series with each of them fitting certain users). For Example Classic series the handle may be a bit too small for bigger hands where the Ukon/Ni series will fix that problem.
The most important thing I've learned about knives over the years is that other people's advice is 80% useless to you. What knife works for you is a very individual thing. You have to try a lot of knives to figure out what shape works for you, and your technique tends to co-evolve with the knives you use. So what knives work for you isn't necessarily what works for other people. I have a dozen knives that I've accumulated over the years. Including expensive french chef knives, some japanese high carbon knives. The knives that work for me are all close to the shape of the GS-5. And I prefer stainless since expensive high carbon stuff is not very practical at home. The GS-5 is a good knife. Not too expensive, durable, a shape that works very well for me, and you can keep it reasonably sharp if you use whetstones every 2 months. It takes a bit of practice, and it can take a bit of time if you have some nicks. I've noticed that most people who have global knives don't know how to sharpen them. That's probably because it seems to be a sort of default knife of people who don't care much about knives. Best of all, you can throw it in the dishwasher, which is a big plus for someone who is practically oriented. Knives are tools and if you have to baby them, they have no place in my kitchen. In 2024 a stainless steel knife that can't be thrown in the dishwasher is a bit silly.
Dear chef Ppanko, when you have made a review for the Xinzuo "utility knife" 5 inches, you disclaim it was too short for a Professionnal user, only suitable for home kitchen ans small space ... but what is the différence with this knife with 14cm long (juste 1,5cm more than the 5" Xinzuo, which a similar edge profil ...for rocking motion) I mean, why do you buy this knife for ? Bonjour frol France ?
Great questions. The Xinzuo Utility knife performs exactly like a chef's knife but then smaller. Despite them naming it a utility knife, it is a smaller chef's knife. A utility knife has a different purpose. As an all-purpose knife, the utility and the 5-inch chef's knife from Xinzuo is strange and not suitable and will not replace other Utility knives. This knife is not sold as an all-purpose knife but as a vegetable knife. While I still don't recommend it for restaurant use, it can be used for other purposes. For home use, it has its place, but an 8 inch will still be better IMHO. The key difference is that it is not sold as an all-purpose knife. The biggest difference was that the 5 inches were sold as a 5-inch Chef's knife (this can be because of the different naming from the resellers). If the knife is suitable or not depends entirely on the person, of course, and my advice is just advice. Therefore, I try to give all the important information for someone who needs to decide on what knife they want to buy. Balance point to blade profile, weight, comfort, etc. Hope that this explains it a bit feel free to ask more :)
@@chefpanko Thanks for your answer. For me This Little Xinzuo 5" is not very usable, but for my old mother with small hand it's perfect to cook a lot of different things in his kitchen ! (this is what she say) As a All purpose knife, not Utility/paring knife! (for utility knife she have little pradel much small and thinner ! And cost only 15 euros lol She hate "big" 8inches chef knife, as i love ! This All purpose Global seem to small for vegetable , i dont' really undestand when use it ... for 80 euros in France it's a good knife which i don't see the utility ! I prefer a "little " 5"santoku, for this "all purpose" functions, little vegetable etc ... to be honnest i don't appreciate the Global handle lol . have a good day, i go to my kitchen
I don't have working experience with this brand other than trying it on a store, but I have a feeling this kind of steed does not hold up very long even using a honing rod. I like the shape of the handle more than the blade, I know many people like this brand but is it really worth it? I kind of want one.
Out of the box, edge retention will be longer. After you sharpen it a few times, the edge retention is less. This has something to do with how the knives are sharpened by Global, in a unique convex edge that even thins the shoulder line (the line you see in this video above the cutting edge). The above is one reason many cooks or chefs will experience that they can't get the knife sharp anymore, especially when they pass the thinning line. (for an in-depth explanation about what Global did, read my reply to Orlando Lazar's question below). The brand itself is quite good; it makes a sturdy knife with Japanese traits. Edge retention is similar to the Wusthof, but it will hold the edge better due to the lighter weight, straighter profile since there is less impact on the edge. Back in the early days, this was the new innovation; luckily, they have altered a few designs since the Classic series never felt comfortable in my hands since I have fairly large hands. While still a good brand, they are just not one at the top anymore. (and you will have to pay extra for the brand name). I personally would go for a Misono Molybdenum (AUS8) or a Misono 440 in which is in the same price range as a Global. Because of my personal history with the brand Global, I still want to own a Ni series instead of a classic it fits my hand better, and they improved a few things that I did not like about the Classic. Ni series is 2 in Japanese, meaning that Classic was Ichi (1). Improvements are longer, bigger handles and more polished, less sharp edges. Fewer dimples, while still being effective sometimes if you can't get a clean knife-hand cleaning, the dimples are quite annoying. Now the edge retention they have fixed in the Sai series. Since they added 3 layers, they could heat treat the core a bit more. (san-mai 3 layers helps to reduce fractures on the core that comes with higher heat-treated knives) But Sai comes with a fixed thumb rest and a handle that I dislike, and the weight is heavier than I like, too, and is thicker (losing the Japanese traits in terms of performance). Also, they are no longer using the out of the box convex for this series. They are sturdy knives with the Japanese trait/performance. (A thinner blade, lightweight but just as sturdy as a german knife while it is to thing to go through bones the steel can take a heavy beating). In short: Global Classic series was their first innovative knife with flaws that they fixed in ''Ni.'' Global Ni series has the flaws fixed while keeping the Japanese traits and adding a slightly bigger/longer handle. Global Sai addressed the complaints about edge retention, and people were not liking the lighter knives, so they made it heavier (in return losing the traits that made the Global knives interesting). Personally, the Ni series is the best for me, and I will pay more for the brand because of the emotional value that I have (Same for the Wusthof/Zwilling the Global was one of the first knives I used after switching to Japanese cuisine). But again, for that price, I would go for Misono Molybdenum (AUS8) (same price range or even cheaper) or a Misono 440 (slightly more expensive, around $25 more)
@@chefpanko oh i see, basically as time goes and you shapen it more the shape gets ruined thats why i see many people complaining about that brand , i suppose for having that knife in top shape is better to use something like the worksharp belt sharpener that you reviewed earlier, because the belts make a bit of a convex edge. Now that i realise that i guess i'll be looking for another alternative and since ordering anything from aliexpress or even amazon in some cases is not a good option for me at this time im looking for something that will most likely be found on a store.
@@silverazorx Worksharp E5 sharpener will work, but for restaurant use, if you use it for a good 1 year, you also need to thin it out. Since the Workshop solution is only convex at the cutting core/face. Where the Global factory convex is invisible (you see the line but no shoulders). It is gradually thinned out, and once you pass the line, people will have complaints about how hard it is to get the factory sharpness back or how the edge retention has been decreased drastically. And then you have the initial first bite where they complain about not being able to get it sharp as it was since it was sharpened at 12 degrees, and since you did not add a convex, I advise 15 degrees for home use and 17 for restaurant use. (The steel is essentially only hardened to a Rockwell of 58). So people that keep sharpening it on a flat ''V'' grind 50/50 on the factory angle will see a far faster rolling cutting edge and, therefore, greatly reduced edge retention. When they go for a higher angle, they can't get the same factory sharpness back. Global can get away with 12 degrees on a knife with a Rockwell of 58 because of a few reasons lighter, convex edge, invisible thinning (no visible shoulder, gradually thinning to the line that you see in the video). Keep in mind that the complaints are with the Classic series from Globa and some of it is still in the Ni series. Global has ''Classic'' their first series. (1 = Ichi in Japanese) Global ''Ni'' series (Ni = 2 in Japanese) Global Sai is their third series as for the Sai, meaning I have no idea. (San = 3, San-mai = 3 layers, so probably a combination Sai)
@@silverazorx PS: most complaints are from chefs that work full-time at the restaurant since most home cooks won't be able to feel or tell the difference.
@@chefpanko I know that, I almost never speak about it from a home cook because as you know I'm a prep worker. In any case thank you for taking the time to explain all those details about the knives it's good to learn something new and to confirm or even correct my own opinions.
@@TechnoWolfde, you pay more for aesthetic, but with a higher Rockwell knife, you need to be more gentle with the edge too. Something like a Keemake: ruclips.net/video/KVjlkihHf1c/видео.html Tuo Cutlery: ruclips.net/video/uGD8NAhYCCo/видео.html&t= Tojiro: ruclips.net/video/9CVBAk_ow40/видео.html&t= (Tojiro prices have been hiking up lately). Cleaver styled knives: Shibazi: ruclips.net/video/feaXHT4yuLM/видео.html&t= Dengjia: ruclips.net/video/57ImLRYYiWA/видео.html&t= Masutani also makes affordable knives, but then you sit around 80/90 euros. (Made in Japan VG10). Price quility ratio I would say the first knife I linked 440C Xinzuo with a price you can't beat for what you get in return in terms of performance and fit and finish.
On the spec sheet and methods, Yaxell uses like the cladding, etc. The Yaxell is better, from the added cladding to the material, etc. How the Yaxell performs I have no idea never tried it. Aesthetic is subjective, how the knife performs for you, in 'your hands is what matters the most. So finding a knife style (ie, Santoku, Nakiri, Gyuto, etc) that accommodates your preferred cutting style and gripping style matters the most. For example, Global ''Classic'' series will not be my main choice because the handle design does not fit my hand size. (handle on the smaller/narrow side) Causing it to cramp up my hand if used for a long period (30+ min). For example, no matter how good the Global is on paper, the knife will not be my main knife since it is not comfortable and does not guide/help me with my tasks.
@@rygaros6669 Depends on what you plan to use it for. 180mm is more versatile especially when the food is larger than 140mm. But if you plan to cut more small produce 140mm is good but if it is larger than the knife it may be more daunting to portion size it. (requiring more cuts less practical). If you need more precise work for example a thin petty is good for that task since it has a narrower tip.
As for the Sai series I would say Medium to large hand size too however, it is a fixed thumb rest and therefore a handle that wants to force you into a gripping style which may not be the best for your usage and cutting style.
I love ur videos chefpanko, could you please review an aliexpress kiritsuke? the one that is around 25-30 euros, and has random colored handle? it would really help me out!
Did you mean this one that a lot of other sellers sell? (Instagram promotions, etc.): ruclips.net/video/FiunVYwOuPg/видео.html&t= The handles are random, the heat treatment was horrible.
@@рад-г7и Make sure you select a good handle and a balance point that suits your cutting style. As for handles, I personally like Wa-handles (traditional Japanese handles). Octagon is my favorite, followed by D-shape. I personally don't like Oval shaped ones. Of course, fusion knife handles (western handle design) work well, but those add weight to the knife, making it heavier. Good luck and have fun shopping for your new knife :)
@@chefpanko You can also take a look at Bunka knives. I had a kiritsuke knife that I loved but it turned out to be cheaply made and had issues. Anyway, was shopping around and there are some really nice blue and white steel Bunkas for decent prices. But yeah, you get what you pay for.
I'm not a fan of global knives. Mine haven't held an edge as well as others that should be similar hardness. I also think the handles get slippery though they are very durable.
Global has added brilliant things that affect edge retention in the long run. And that is why many will experience the feeling of not getting the factory sharpness and edge retention back. Out of the box sharpness, edge retention, the knife will be better in pretty much all aspects compared to a similar Rockwell (you can read why in a comment reply that I will pin comparing what Global did vs. Wusthof example but also why many will feel the decrease in edge retention and sharpness, so benefits are temporary). The problem is after one sharpening, all the benefits are drastically decreased and will decrease more and more over time. Out of the box factory angle is 12 degrees, the only way Global can get away with the 12 degrees angle is because of the convex edge, lighter blade. Their convex edge is unique since it adds no shoulder but a line. As you can see in the video, the edge up to the line is thinned out, giving you the sharper performance and 12 degrees angle without sacrificing edge rolling on the lower angle. While the above things are brilliant, you lose all factory benefits, which many more experienced users/ sharpeners will experience. They probably won't know why since their global is already old and sharpened multiple times. My advice is not to follow the factory angle. Use 15 degrees home use, 17 degrees at restaurant use. While this increases the edge retention, you will not get the same performance as 12 degrees. Most of the things have been improved in the Ni series. Global Classic = their first series in Japanese, we say Ichi (1). Global Ni = in Japanese 2 the second version addressing the smaller handle design, hard to clean dimples, and the sharper edge at the spine. Global Sai = Sai is probably because of the san-mai construction, so instead of 3, they combined 3 + San-mai (3 layers) and named it Sai. (same edge retention problems since they used the same techniques) They went a different route with the Sai series, addressing the edge retention complaint, lightweight complaint, and handle complaints. But in return they made a weighty knife with fixed thumb rest that I dislike, thicker blade losing all the Japanese like performance and traits. To add a higher Rockwell of 58/59, but the blade is heavier bigger, clunkier, the edge retention is similar to the Classic and Ni. The only reason for me is they are very durable and has the Japanese traits/ performance despite the edge retention problem after sharpening. Classic series handles are too small for me, which they fixed in the Ni series. But with the Sai series, they removed everything I liked about Global and what made the knives good for me.
@@chefpanko With the WorkSharp Ken Onion, you have something of a convex edge, but it might not be quite as much as Global uses from factory. My globals are more than 10 years old and have been sharpened many times. Maybe I'm being too hard on them for the edge retention, but I still don't like the handle in use.
On a separate note, I have a question on two similar knives on Ali. Both are similar designs and made by Xinzuo I assume. The Xinzuo branded one is traditional layered steel with a core. The Hezhen branded is called non-layered damascus. Do you have opinions or info on these? a.aliexpress.com/_mL6yVed a.aliexpress.com/_mLexcwv
@@rexseven6907 Classic handle is also not suitable for me. Ni series are improved a lot. But all the other problems are still present in the Ni series (only more polished spine). Worksharp ads a convex indeed, but it also shows visible shoulders. Global convex is invisible, but you see a visible line, the not only adds a convex but also thinned the knife till the visible line. So after more and more sharpening, you basically need to thin it out a bit. In restaurant use, the global knife line will most likely be reached within 1 year. Because of the thinning effect, the knife will feel sharper but lose the sharpness after the line is reached and decrease performance.
@@rexseven6907 Good that you added it in a separate comment; RUclips sometimes automatically delete links (I never figured out when or why since some comments with links won't get removed by RUclips systems). I heard that Hezhen is made by the same OEM. But I the source of that is from a comment on YT, so I have no way to confirm it since the OEM's don't disclose or tell anyone with which brand they work with. I'm never a fan of no middle core; however, it does make an incredible good-looking knife. This is the reasoning why: Real Damascus is not used in kitchen knives due to too different stress fractures. The new ''real Damascus'' now is specified as Damascus layers, which still need an acid bath to expose the layers. What I do look for in knives are the following (non-aesthetical purpose but the real function behind it): - Western knives are most commonly mono-steel (one layer), so they are often limited to hardness below 60. (Even premium steels are risky above 60 in a mono construction). - True Damascus. Multi-layer construction with no discrete core material. (This is generally not as strong as other constructions since there are multiple stress risers on the cutting edge and therefore not usable for the kitchen knives). - San-Mai (3-layer / sometimes Damascus pattern which is only there for aesthetics) with a harder core and softer (and usually more stain-resistant outer core). These blades can have a practical hardness limit above 60. - Honyaki (differential heat treated mono-steel). These can be hardened above 60 but generally are not as desirable as San Mai for ultimate hardness/strength.
San-Mai reduces the stress on the harder core. The one steel construction will feel stiffer than a San-Mai construction. The san main construction uses a thinner core material but can reach a higher Rockwell above 60. It is more bendable because of the softer outer layer, increasing the stress levels on the harder core in the middle. One of the reasons it can be heat treated above 60. Hezhen method looks like it will share the same downsides as True Damascus and why I don't like this new form that I currently only have seen on AliExpress. It will most likely have multiple stress fractures with no discrete core. (but this being said the only way to know for sure is to test them, but the above forging methods is one of the reasons holding me back from buying one).
The global handle is too small and/or oddly shaped for my hands. I already suffer pain in my hands/wrists after spending 20 years working in front of computers, a smaller knife handle can become intolerable pretty quickly for my left hand while chopping for more than a few minutes.
Yeah, the Classic series is also not suitable for my hands. The Ni series is great for me, but their Sai series very big/clunky and has a fixed thumb rest that I absolutely dislike. The Sai series also is a lot heavier, which I also don't like. Classic to small Ni good fit for my hands Sai series very big and clunky
@@chefpanko I'm a lefty, that thumb rest is a deal breaker for me. The thing I've come to appreciate way more than expected with japanese knives is how well wa handles suit a variety of hand sizes while staying fairly comfortable, I'm starting to get the urge to upgrade my nakiri just to get something with a more comfortable handle.
@@nadtz Yeah, and if I'm correct, they don't make it for lefties. Wa handles are definitely versatile. While I don't like the oval-shaped ones, but I do like the octagon handles a lot. My Wa-handle choice will be octagon and then D-shaped but will take octagon over any others. Octagon just wraps nicely even when you adjust gripping styles while adding enough grip.
Not that I hate oval-shaped handles it is just that after experiencing octagon and D-shaped you simply won't go back to Oval. (above text sounded like I hate Oval I don't there are just others that I prefer over Oval is what I meant to say)
@@chefpanko Once you get used to them the octagon wa handles are great. I was actually surprised how well even the D shape work for me as a lefty, when I got my first gyuto I thought I'd end up re-handling the knife but it's no problem at all.
I'm not a big fan of Global, altough many chefs praise it and it's considered somewhat of a token knife in a professional enviroment. A friend of mine bought one and it got pretty abused, one of his collegues used it as a screwdriver to tighten up screws on pans, plus he is more of a beginner in a restaurant and he really damaged it with a metal honing rod. I took it to straighten the tip, rebring it's edge to a straight line and sharpen it. I was extremely surprised of how much work it took me on a sharpening stone to bring it back to brand new level and yet i didn't manage to make it nearly as sharp as other knives that I use. Do you have any idea why is that?
Plus, i forgot that it has that 1cm band on top of the edge and after I finished it, I got major anxiety thinking I made it, I looked on the internet and I realise that they all come with that line that narrows the blade... I don't know why but I feel like global are more appreciated for their sci fi look rather than other qualities. I personally don't like how they feel in my hand, they are hard to sharpen and the edge retention is good but not formidable.
shitty steel, thats why
This will be a long text to explain your questions. Feel free to ask more hope I could explain the things you are experiencing.
While Global Classic is a knife that is simply not suitable for me, the Ni series is a knife I would personally pick and will suit my hand size.
Now, what makes Global interesting is how they come out of the factory, sure. It is impressive that they created a seamless design between the blade and handle.
And yes, the knife has some flaws, but overall it manages to get a sturdy blade with thin Japanese knives (some of those flaws have been addressed in other series like the Ni or Sai series, so the consumer has a wider selection of choices).
As for your resharpening scenario, the Global knives and why it is harder to get the factory sharpness back comes of the following reasons.
Every time you sharpen, especially if used full-time in a restaurant, the knives get thicker. As you can see on brand new Global knives, you see a line above the cutting edge.
This is because Global does a few things to get their longer edge retention out of the box. They add a convex edge, but it is not a normal convex edge since the convex stops after the line.
They can now get away with a lower sharpening angle because of a convex edge like they do it. They use an angle of 12 degrees, giving you the Japanese feel like the first bite (contact) on food.
The problem is that I never review a knife base on out of the box sharpness or do an entertaining cutting test or paper test in the reviews because of these reasons.
Now the magic in Global knives:
The unique Convex edge that I currently only have seen in Global knives:
Convex edge, and because it is more durable (more rounded steel behind the edge), they can get away with a lower sharpening angle without sacrificing the edge retention (their factory angle is around 12 degrees).
Because of the special convex and the line, you see the blade is a lot thinner behind the edge.
This will give you exactly what you described, harder to get the sharpness back to where it was compared to out of the box.
And over time, you notice that the edge retention is becoming less and less, but the edge will still be held longer than a Wusthof because of the following:
Global Classic vs. Wusthof Classic:
Convex: Global can get away with a lower sharpening angle because of the added rounded steel behind the edge; therefore, it is sharper out of the box than the Wusthof.
Weight a lot less: reducing the cutting board's impact and, therefore, another trick to give the knife longer edge retention over the Wusthof while having a lower factory angle but the same Rockwell.
Thinner overall spine: Reduces the splitting effect on food. Therefore, it gives you a different ''feel'' in ''sharpness'', while the Wusthof is a lot thicker and split the food more than letting the cutting core do the work after the initial first bite.
Straighter blade profile: getting more contact on the cutting board, reducing the impact damage on one particular spot than the more rounder Wusthof profile.
The other differences dependent on the manufacturer and maker of the kitchen knives:
Polishing on the sides of the blade (hammered finish, grantons/scallops, cladding line): This helps in breaking down water content on certain food and therefore also helps with food release (this alone can give you a completely different feel in ''sharpness'' while it has nothing to do with the initial bite, therefore, an ''illusion of perceived extra sharpness'').
Convex edge also gives you a smoother cut instead of splitting the difference is in the food you prepare. As we prepare raw fish, we don't want any friction of the blade surface, and since fish tends to stick more, we want the air layer between or slices. Therefore, we use a Single bevel with a concave (Yanagiba). Each friction will tear and release unwanted moisture, and the fish will not stay longer fresh.
Why I prefer V over convex in the restaurant, for our double bevel knife, we use the Flat side as our angle guide since we sharpen each knife on a different angle for their primary purpose.
We use the honing rod multiple times a day vs. once a week in a home scenario, and because we selected the angle to sharpen on, we want to use the V grind as our guideline to mimic the angle and get feedback on each honing stroke.
This is also one reason why shared knives in the restaurant will be harder to hone since each cook overrides the other cooks with a different angle. Therefore the knife can't get its sharpness back (since it is manual, each chef has a different feel of a 15-degree angle, my 15 degree maybe someone else 16/17 degree, so using the V as a guide is a good solution for this problem).
That is why we used the Diamond honing rod because it is aggressive, takes away a lot of steel, and can overwrite any angle (we use diamond for shared knives for when someone forgot their knife roll).
That is my take on why I prefer V over convex in a restaurant scenario.
But I choose convex over V, especially for home use since we have one knife to do it all. You don't hone multiple knives each day.
This is the reason why Global knives are harder to sharpen, and edge retention is reduced.
To combat this is to thin the edge, especially in restaurant use. You will basically remove the thinness within one year of heavy use. (home use I don't think they will reach that point at all, so no thinning needed for home cooks)
Not following the factory angle of 12 degrees! The reason they can use that low angle is because of their unique convex out of the box.
My recommendation is 15 degrees home use, 17 degrees restaurant use the Rockwell is just 58 the edge cant be held at 12 degrees, and it will impact edge retention. (another reason it impacted the edge retention and why out of the box edge retention could be held longer).
Sorry for the long text, but I can't explain why global knives out of the box are superior to others in one sentence, but after self-sharpening, many of the benefits are lost.
Pinning this comment seems like a lot of people experiencing edge retention and resharpening problems.
This is probably also the reason why there are 2 divided camps. While most of the comments address mostly the Classic series but the same problems are still present with the newer Global Ni series.
Since there is a major difference in out-of-the-box sharpness and edge retention compared to self-sharpening and maintaining.
In short: Out of the box edge retention and sharpness and edge retention works great because of the convex edge with no visible shoulder but a visible line and a 12 degree that can only work with the out of the box sharpened method by Global.
After each sharpening, you lose all the out-of-the-box benefits resulting in a decrease in edge retention, and you also lose the sharpness since the steel can't and won't hold an edge of 12 degrees.
While the following solution won't give you the sharpness and performance of the 12 degrees angle it does increase edge retention.
Home use I advise 15 degrees angle and restaurant use 17 degrees angle. Do not follow the factory angle.
You should also create a complete new angled flat ''V'' face at your first sharpening session.
For restaurant use: Over time, you need to thin the knife a bit to get the sharpness/ feel back (especially if you are near or already past the visible line).
@@chefpanko thanks for this. How should I look after my G2? I have only had it for 6 months, and it doesn’t see very heavy use.
Would it be best to hold off sharpening it at all until it has become noticeably less sharp?
At the moment, I occasionally hone it very lightly at a shallow angle. Should I be doing this?
@@Owen-wc1wr It is hard to explain when to sharpen as I do it by ''feel'' so if I notice the sharpness level decreasing and there is no time for me to use a whetstone, I hone it with a honing rod.
Ideally, you want to hone it on a whetstone, but if you are working at a restaurant or have no time at home, a honing rod is just more convenient.
Preferable: Hone with a whetstone around #3000+ grit (honing session with a stone, not a complete sharpening or adding a new shoulder/sharpening face). This is only possible if you notice the first decrease in sharpness, and a whetstone honing session should not last you longer than 5 min. Usually, you get the factory sharpness back in around 2 min with a whetstone honing session. (if it needs more, it means that the knife sharpness decreased sharpness too much where the #3000 stone can't grind away enough away in a short time period).
Honing rod: when you simply don't have the time to soak the whetstone or setting it up etc. (this will over time decrease the sharpness so much that you need to plan in a whetstone sharpening session with multiple grit sizes).
If you use the honing method with a whetstone and manage to do it once a week or so (or when you notice the decrease sharpness), you won't even need a whetstone sharpening session, and just a whetstone honing session should be enough for a long time period.
When to sharpen?
A slight decrease in sharpness:
Whetstone honing session is recommended, but if you have no time for setting it up, a honing rod should do fine untill a honing rod has no effect.
A neglected edge, meaning you did not sharpen for a long time period and the edge is pretty much dull or a honing rod does not have any effect any more:
a whetstone sharpening session with multiple stones is needed.
When to use what grit size dependent on the knife-edge can be found on my website: www.chefpanko.com/maintenance-sharpening/
Hope that this helps. Feel free to ask more :)
I got one 4 years ago and it was the best purchase I made. Amazing knife.
I have had one of these for about twenty years and it's still going strong
Global knives are indeed very durable; personally, the Ni series handle design fits my hand size a lot better than the Global Classic, and I will probably buy an all-purpose Global Ni knife in the future :)
I am still watching every of your videos. Good information as always and production quality is only going thumbs up :)
Thank you :)
The greatest line knife ever,made cheap enough not for me to worry about it. Small enough to fit on my station. Had it for 3 years I have sharpened it only a few times.
Wooo, never been early for a video before XD
Been watching your vids to decide which kitchen knife I'll buy. I actually decided on a knife you haven't reviewed yet, the Shi Ba Zi Zuo F214-2. I used what I learned from your vids as well as from others to decide on it, and I wasn't disappointed. Thanks!
I currently have too many knives piled up, waiting to be reviewed. xD
If it wasn't for that, I would have ordered the F214-2, too, since I'm very interested in the design and curious how it performs.
Glad to hear that it did not disappoint you :)
Buying my first Global knives, I hear there one of the best, if not the best.
Global have a wide collection, finding a knife that specifically fit your use case will be easier with Global due to it's wider collection of knives. In terms of it being the best, there is a lot of activity going on in the past decade where I feel like Global has been stagnating in innovation (but still a very solid brand! make sure you pick the correct series that suit your needs the best, they have the Classic, Ni, Ukon, Sai series with each of them fitting certain users). For Example Classic series the handle may be a bit too small for bigger hands where the Ukon/Ni series will fix that problem.
Love your channel. Very clear
Thank you for watching :)
Comprei uma Global a pouco tempo e gostei do seu vídeo.
Obrigado! :)
What is the best way to sharpen the Global knives please?
hey mate, would love a review of the new Global X chef’s knife, w hollow edge..
The most important thing I've learned about knives over the years is that other people's advice is 80% useless to you. What knife works for you is a very individual thing.
You have to try a lot of knives to figure out what shape works for you, and your technique tends to co-evolve with the knives you use. So what knives work for you isn't necessarily what works for other people. I have a dozen knives that I've accumulated over the years. Including expensive french chef knives, some japanese high carbon knives. The knives that work for me are all close to the shape of the GS-5. And I prefer stainless since expensive high carbon stuff is not very practical at home.
The GS-5 is a good knife. Not too expensive, durable, a shape that works very well for me, and you can keep it reasonably sharp if you use whetstones every 2 months. It takes a bit of practice, and it can take a bit of time if you have some nicks. I've noticed that most people who have global knives don't know how to sharpen them. That's probably because it seems to be a sort of default knife of people who don't care much about knives.
Best of all, you can throw it in the dishwasher, which is a big plus for someone who is practically oriented. Knives are tools and if you have to baby them, they have no place in my kitchen. In 2024 a stainless steel knife that can't be thrown in the dishwasher is a bit silly.
Dear chef Ppanko, when you have made a review for the Xinzuo "utility knife" 5 inches, you disclaim it was too short for a Professionnal user, only suitable for home kitchen ans small space ... but what is the différence with this knife with 14cm long (juste 1,5cm more than the 5" Xinzuo, which a similar edge profil ...for rocking motion)
I mean, why do you buy this knife for ?
Bonjour frol France ?
Great questions. The Xinzuo Utility knife performs exactly like a chef's knife but then smaller. Despite them naming it a utility knife, it is a smaller chef's knife.
A utility knife has a different purpose. As an all-purpose knife, the utility and the 5-inch chef's knife from Xinzuo is strange and not suitable and will not replace other Utility knives.
This knife is not sold as an all-purpose knife but as a vegetable knife. While I still don't recommend it for restaurant use, it can be used for other purposes.
For home use, it has its place, but an 8 inch will still be better IMHO.
The key difference is that it is not sold as an all-purpose knife.
The biggest difference was that the 5 inches were sold as a 5-inch Chef's knife (this can be because of the different naming from the resellers).
If the knife is suitable or not depends entirely on the person, of course, and my advice is just advice.
Therefore, I try to give all the important information for someone who needs to decide on what knife they want to buy.
Balance point to blade profile, weight, comfort, etc.
Hope that this explains it a bit feel free to ask more :)
@@chefpanko Thanks for your answer.
For me This Little Xinzuo 5" is not very usable, but for my old mother with small hand it's perfect to cook a lot of different things in his kitchen ! (this is what she say) As a All purpose knife, not Utility/paring knife! (for utility knife she have little pradel much small and thinner ! And cost only 15 euros lol
She hate "big" 8inches chef knife, as i love !
This All purpose Global seem to small for vegetable , i dont' really undestand when use it ... for 80 euros in France it's a good knife which i don't see the utility !
I prefer a "little " 5"santoku, for this "all purpose" functions, little vegetable etc ... to be honnest i don't appreciate the Global handle lol .
have a good day, i go to my kitchen
@@filouphilippe7680 Global Classic handle and Global Sai handle is not suitable for me either. I have large hands :)
I don't have working experience with this brand other than trying it on a store, but I have a feeling this kind of steed does not hold up very long even using a honing rod. I like the shape of the handle more than the blade, I know many people like this brand but is it really worth it? I kind of want one.
Out of the box, edge retention will be longer.
After you sharpen it a few times, the edge retention is less.
This has something to do with how the knives are sharpened by Global, in a unique convex edge that even thins the shoulder line (the line you see in this video above the cutting edge).
The above is one reason many cooks or chefs will experience that they can't get the knife sharp anymore, especially when they pass the thinning line. (for an in-depth explanation about what Global did, read my reply to Orlando Lazar's question below).
The brand itself is quite good; it makes a sturdy knife with Japanese traits.
Edge retention is similar to the Wusthof, but it will hold the edge better due to the lighter weight, straighter profile since there is less impact on the edge.
Back in the early days, this was the new innovation; luckily, they have altered a few designs since the Classic series never felt comfortable in my hands since I have fairly large hands.
While still a good brand, they are just not one at the top anymore. (and you will have to pay extra for the brand name).
I personally would go for a Misono Molybdenum (AUS8) or a Misono 440 in which is in the same price range as a Global.
Because of my personal history with the brand Global, I still want to own a Ni series instead of a classic it fits my hand better, and they improved a few things that I did not like about the Classic.
Ni series is 2 in Japanese, meaning that Classic was Ichi (1).
Improvements are longer, bigger handles and more polished, less sharp edges.
Fewer dimples, while still being effective sometimes if you can't get a clean knife-hand cleaning, the dimples are quite annoying.
Now the edge retention they have fixed in the Sai series.
Since they added 3 layers, they could heat treat the core a bit more. (san-mai 3 layers helps to reduce fractures on the core that comes with higher heat-treated knives)
But Sai comes with a fixed thumb rest and a handle that I dislike, and the weight is heavier than I like, too, and is thicker (losing the Japanese traits in terms of performance).
Also, they are no longer using the out of the box convex for this series.
They are sturdy knives with the Japanese trait/performance. (A thinner blade, lightweight but just as sturdy as a german knife while it is to thing to go through bones the steel can take a heavy beating).
In short:
Global Classic series was their first innovative knife with flaws that they fixed in ''Ni.''
Global Ni series has the flaws fixed while keeping the Japanese traits and adding a slightly bigger/longer handle.
Global Sai addressed the complaints about edge retention, and people were not liking the lighter knives, so they made it heavier (in return losing the traits that made the Global knives interesting).
Personally, the Ni series is the best for me, and I will pay more for the brand because of the emotional value that I have (Same for the Wusthof/Zwilling the Global was one of the first knives I used after switching to Japanese cuisine).
But again, for that price, I would go for Misono Molybdenum (AUS8) (same price range or even cheaper) or a Misono 440 (slightly more expensive, around $25 more)
@@chefpanko oh i see, basically as time goes and you shapen it more the shape gets ruined thats why i see many people complaining about that brand , i suppose for having that knife in top shape is better to use something like the worksharp belt sharpener that you reviewed earlier, because the belts make a bit of a convex edge. Now that i realise that i guess i'll be looking for another alternative and since ordering anything from aliexpress or even amazon in some cases is not a good option for me at this time im looking for something that will most likely be found on a store.
@@silverazorx Worksharp E5 sharpener will work, but for restaurant use, if you use it for a good 1 year, you also need to thin it out.
Since the Workshop solution is only convex at the cutting core/face. Where the Global factory convex is invisible (you see the line but no shoulders).
It is gradually thinned out, and once you pass the line, people will have complaints about how hard it is to get the factory sharpness back or how the edge retention has been decreased drastically.
And then you have the initial first bite where they complain about not being able to get it sharp as it was since it was sharpened at 12 degrees, and since you did not add a convex, I advise 15 degrees for home use and 17 for restaurant use. (The steel is essentially only hardened to a Rockwell of 58). So people that keep sharpening it on a flat ''V'' grind 50/50 on the factory angle will see a far faster rolling cutting edge and, therefore, greatly reduced edge retention. When they go for a higher angle, they can't get the same factory sharpness back.
Global can get away with 12 degrees on a knife with a Rockwell of 58 because of a few reasons lighter, convex edge, invisible thinning (no visible shoulder, gradually thinning to the line that you see in the video).
Keep in mind that the complaints are with the Classic series from Globa and some of it is still in the Ni series.
Global has ''Classic'' their first series. (1 = Ichi in Japanese)
Global ''Ni'' series (Ni = 2 in Japanese)
Global Sai is their third series as for the Sai, meaning I have no idea. (San = 3, San-mai = 3 layers, so probably a combination Sai)
@@silverazorx PS: most complaints are from chefs that work full-time at the restaurant since most home cooks won't be able to feel or tell the difference.
@@chefpanko I know that, I almost never speak about it from a home cook because as you know I'm a prep worker. In any case thank you for taking the time to explain all those details about the knives it's good to learn something new and to confirm or even correct my own opinions.
If you got budget under 50$ and need an allround knife wich whould you buy?
ruclips.net/video/2GIIJe4xkIY/видео.html
Xinzuo 440C
@@chefpanko Thank you very much
@@chefpanko @ChefPanko and if i spend a few more €, is there anything better quality ? idk something keeps me away from buying it.
@@TechnoWolfde The step after The Xinzuo Yun , is probably a Tojiro DP (or another Cheaper fujitora/tojira via the japanese market
@@TechnoWolfde, you pay more for aesthetic, but with a higher Rockwell knife, you need to be more gentle with the edge too.
Something like a Keemake: ruclips.net/video/KVjlkihHf1c/видео.html
Tuo Cutlery: ruclips.net/video/uGD8NAhYCCo/видео.html&t=
Tojiro: ruclips.net/video/9CVBAk_ow40/видео.html&t= (Tojiro prices have been hiking up lately).
Cleaver styled knives:
Shibazi: ruclips.net/video/feaXHT4yuLM/видео.html&t=
Dengjia: ruclips.net/video/57ImLRYYiWA/видео.html&t=
Masutani also makes affordable knives, but then you sit around 80/90 euros. (Made in Japan VG10).
Price quility ratio I would say the first knife I linked 440C Xinzuo with a price you can't beat for what you get in return in terms of performance and fit and finish.
@ChefPanko is Zen knife from Yaxell better than this global GS-5 knife?
On the spec sheet and methods, Yaxell uses like the cladding, etc.
The Yaxell is better, from the added cladding to the material, etc.
How the Yaxell performs I have no idea never tried it.
Aesthetic is subjective, how the knife performs for you, in 'your hands is what matters the most.
So finding a knife style (ie, Santoku, Nakiri, Gyuto, etc) that accommodates your preferred cutting style and gripping style matters the most.
For example, Global ''Classic'' series will not be my main choice because the handle design does not fit my hand size. (handle on the smaller/narrow side)
Causing it to cramp up my hand if used for a long period (30+ min).
For example, no matter how good the Global is on paper, the knife will not be my main knife since it is not comfortable and does not guide/help me with my tasks.
@@chefpanko Thanks for your answer...1 more thing i dont know if to buy the 140mm or 180mm Global GS-5
@@rygaros6669 Depends on what you plan to use it for.
180mm is more versatile especially when the food is larger than 140mm.
But if you plan to cut more small produce 140mm is good but if it is larger than the knife it may be more daunting to portion size it. (requiring more cuts less practical).
If you need more precise work for example a thin petty is good for that task since it has a narrower tip.
@@chefpanko i will use it for all kinds of vegetables and fruits...small and bigger ones 🙂
@@chefpanko and also isnt it more comfortable handle on the g5 compared to the gs5?
Small to medium hands: Classic collection
Medium to Large hands: Ni collection
Thanks :)
What about SAI collection 0.0
As for the Sai series I would say Medium to large hand size too however, it is a fixed thumb rest and therefore a handle that wants to force you into a gripping style which may not be the best for your usage and cutting style.
Extra info the Sai series is also thicker and heavier which takes away from what I like about the Ni and Classic (Thin and lightweight).
I love ur videos chefpanko, could you please review an aliexpress kiritsuke? the one that is around 25-30 euros, and has random colored handle? it would really help me out!
Did you mean this one that a lot of other sellers sell? (Instagram promotions, etc.):
ruclips.net/video/FiunVYwOuPg/видео.html&t=
The handles are random, the heat treatment was horrible.
@@chefpanko Yeah, thanks, i think i will just save up for a japanese kiritsuke instead
@@рад-г7и Make sure you select a good handle and a balance point that suits your cutting style.
As for handles, I personally like Wa-handles (traditional Japanese handles).
Octagon is my favorite, followed by D-shape. I personally don't like Oval shaped ones.
Of course, fusion knife handles (western handle design) work well, but those add weight to the knife, making it heavier.
Good luck and have fun shopping for your new knife :)
@@chefpanko You can also take a look at Bunka knives. I had a kiritsuke knife that I loved but it turned out to be cheaply made and had issues. Anyway, was shopping around and there are some really nice blue and white steel Bunkas for decent prices. But yeah, you get what you pay for.
Saji, Sukenari or Tanaka Ginsan 210mm Pls
My wallet is crying!!! Maybe in the future, since I do plan to buy another Japanese made knife.
@@chefpanko 🙏
I'm not a fan of global knives. Mine haven't held an edge as well as others that should be similar hardness. I also think the handles get slippery though they are very durable.
Global has added brilliant things that affect edge retention in the long run.
And that is why many will experience the feeling of not getting the factory sharpness and edge retention back.
Out of the box sharpness, edge retention, the knife will be better in pretty much all aspects compared to a similar Rockwell (you can read why in a comment reply that I will pin comparing what Global did vs. Wusthof example but also why many will feel the decrease in edge retention and sharpness, so benefits are temporary).
The problem is after one sharpening, all the benefits are drastically decreased and will decrease more and more over time.
Out of the box factory angle is 12 degrees, the only way Global can get away with the 12 degrees angle is because of the convex edge, lighter blade.
Their convex edge is unique since it adds no shoulder but a line. As you can see in the video, the edge up to the line is thinned out, giving you the sharper performance and 12 degrees angle without sacrificing edge rolling on the lower angle.
While the above things are brilliant, you lose all factory benefits, which many more experienced users/ sharpeners will experience.
They probably won't know why since their global is already old and sharpened multiple times.
My advice is not to follow the factory angle. Use 15 degrees home use, 17 degrees at restaurant use. While this increases the edge retention, you will not get the same performance as 12 degrees.
Most of the things have been improved in the Ni series.
Global Classic = their first series in Japanese, we say Ichi (1).
Global Ni = in Japanese 2 the second version addressing the smaller handle design, hard to clean dimples, and the sharper edge at the spine.
Global Sai = Sai is probably because of the san-mai construction, so instead of 3, they combined 3 + San-mai (3 layers) and named it Sai. (same edge retention problems since they used the same techniques)
They went a different route with the Sai series, addressing the edge retention complaint, lightweight complaint, and handle complaints. But in return they made a weighty knife with fixed thumb rest that I dislike, thicker blade losing all the Japanese like performance and traits. To add a higher Rockwell of 58/59, but the blade is heavier bigger, clunkier, the edge retention is similar to the Classic and Ni.
The only reason for me is they are very durable and has the Japanese traits/ performance despite the edge retention problem after sharpening.
Classic series handles are too small for me, which they fixed in the Ni series.
But with the Sai series, they removed everything I liked about Global and what made the knives good for me.
@@chefpanko With the WorkSharp Ken Onion, you have something of a convex edge, but it might not be quite as much as Global uses from factory. My globals are more than 10 years old and have been sharpened many times. Maybe I'm being too hard on them for the edge retention, but I still don't like the handle in use.
On a separate note, I have a question on two similar knives on Ali. Both are similar designs and made by Xinzuo I assume. The Xinzuo branded one is traditional layered steel with a core. The Hezhen branded is called non-layered damascus. Do you have opinions or info on these?
a.aliexpress.com/_mL6yVed
a.aliexpress.com/_mLexcwv
@@rexseven6907 Classic handle is also not suitable for me. Ni series are improved a lot. But all the other problems are still present in the Ni series (only more polished spine).
Worksharp ads a convex indeed, but it also shows visible shoulders. Global convex is invisible, but you see a visible line, the not only adds a convex but also thinned the knife till the visible line.
So after more and more sharpening, you basically need to thin it out a bit. In restaurant use, the global knife line will most likely be reached within 1 year.
Because of the thinning effect, the knife will feel sharper but lose the sharpness after the line is reached and decrease performance.
@@rexseven6907 Good that you added it in a separate comment; RUclips sometimes automatically delete links (I never figured out when or why since some comments with links won't get removed by RUclips systems).
I heard that Hezhen is made by the same OEM. But I the source of that is from a comment on YT, so I have no way to confirm it since the OEM's don't disclose or tell anyone with which brand they work with.
I'm never a fan of no middle core; however, it does make an incredible good-looking knife.
This is the reasoning why:
Real Damascus is not used in kitchen knives due to too different stress fractures. The new ''real Damascus'' now is specified as Damascus layers, which still need an acid bath to expose the layers.
What I do look for in knives are the following (non-aesthetical purpose but the real function behind it):
- Western knives are most commonly mono-steel (one layer), so they are often limited to hardness below 60. (Even premium steels are risky above 60 in a mono construction).
- True Damascus. Multi-layer construction with no discrete core material.
(This is generally not as strong as other constructions since there are multiple stress risers on the cutting edge and therefore not usable for the kitchen knives).
- San-Mai (3-layer / sometimes Damascus pattern which is only there for aesthetics) with a harder core and softer (and usually more stain-resistant outer core). These blades can have a practical hardness limit above 60.
- Honyaki (differential heat treated mono-steel). These can be hardened above 60 but generally are not as desirable as San Mai for ultimate hardness/strength.
San-Mai reduces the stress on the harder core.
The one steel construction will feel stiffer than a San-Mai construction. The san main construction uses a thinner core material but can reach a higher Rockwell above 60.
It is more bendable because of the softer outer layer, increasing the stress levels on the harder core in the middle. One of the reasons it can be heat treated above 60.
Hezhen method looks like it will share the same downsides as True Damascus and why I don't like this new form that I currently only have seen on AliExpress.
It will most likely have multiple stress fractures with no discrete core. (but this being said the only way to know for sure is to test them, but the above forging methods is one of the reasons holding me back from buying one).
Thanks again for tha amazing content, such good video
Thank you for leaving a comment and watching :)
The global handle is too small and/or oddly shaped for my hands. I already suffer pain in my hands/wrists after spending 20 years working in front of computers, a smaller knife handle can become intolerable pretty quickly for my left hand while chopping for more than a few minutes.
Yeah, the Classic series is also not suitable for my hands. The Ni series is great for me, but their Sai series very big/clunky and has a fixed thumb rest that I absolutely dislike.
The Sai series also is a lot heavier, which I also don't like.
Classic to small
Ni good fit for my hands
Sai series very big and clunky
@@chefpanko I'm a lefty, that thumb rest is a deal breaker for me. The thing I've come to appreciate way more than expected with japanese knives is how well wa handles suit a variety of hand sizes while staying fairly comfortable, I'm starting to get the urge to upgrade my nakiri just to get something with a more comfortable handle.
@@nadtz Yeah, and if I'm correct, they don't make it for lefties. Wa handles are definitely versatile. While I don't like the oval-shaped ones, but I do like the octagon handles a lot.
My Wa-handle choice will be octagon and then D-shaped but will take octagon over any others. Octagon just wraps nicely even when you adjust gripping styles while adding enough grip.
Not that I hate oval-shaped handles it is just that after experiencing octagon and D-shaped you simply won't go back to Oval. (above text sounded like I hate Oval I don't there are just others that I prefer over Oval is what I meant to say)
@@chefpanko Once you get used to them the octagon wa handles are great. I was actually surprised how well even the D shape work for me as a lefty, when I got my first gyuto I thought I'd end up re-handling the knife but it's no problem at all.