best brand of knives

Joined Oct 18, 2006
i like furi and global knives, whats your opinion on the best knives, furi is a little soft, so it does need sharpening more often but it makes up for it with its comfort. i cant pick a flaw in global knives though, i think they are the best
Joined Jun 22, 2006
im gonna have to agree on the global knives. i have a global G-2 and i think its the best. i sharpen it every once in a while and its great! my work place were using some fancy japanese knives, they were good, but compared to price-quality wise, global won over.
Joined Oct 9, 2006
My entire set is Global as listed below, and I love every one of them:
  • 8" French Chef's
  • 7" Santoku (hollow ground)
  • Japanese Cleaver
  • 3-1/4" Paring
  • 5" Santoku (better grip for larger paring jobs, and cleaning meat)
  • 4-3/4" Utility (think of it as my pocket knife -- plastic bags, cans, etc)
  • 7" (?) Forged Boning
The only knife I have that's not Global is my 8" Off-set Serrated by Shun. I like it a lot, but I wish Global would make an off-set. I'd trade off in a heartbeat.

Also, for those of you with Global knives or other Japanese knives, I highly recommend a "Shinkansen" water wheel sharpener. These are great for at home use and are less bulky than having a stone sitting on your counter top. They're also set at the appropriate blade angle for the more acute Japanese knives (70*/30* I believe).
Joined Apr 12, 2005
I use a global forged pairing knife for everything; my line is too small to use anything bigger. If it's mise en place, it was prepped with that little three or four inch knife. for service I keep a dexter offset bread knife handy.

Joined May 3, 2005
You cannot really compare the two.
Global knives are a Rolls Royce of all knives and Furi are more like a Ford Mondeo.
Global are made from Vanadium-Molybdenum alloy whereas Furi are just a Hi carbon steel.
However for the price you pay - Furi are second to none.

"Furi Knife Set" is £117
"7-Piece Global Set" - £295

As you see - different quality and different price
The two sets are very similar by contents... But Which knives are the best? IMHO Furi Are the best knives ... for the price! :) Which you can use and enjoy.

Here are visitors' comments for Furi

"As a budding chef I wanted a knife set to last a life time and be usable every day, with Furi I found it. The excellent handles make light work of chopping and do not strain your wrist like any other knife can and will after lots of work day in day out - so no risk of the dreaded RSI! They are extremely light and durable and have remained superbly sharp with little resharpening over the last 6 months. [shortenned] A Must Have In Your Kitchen."

"We got a set last year. Really very pleased with them. Only now do they need sharpening."

And Globals are obviously better knives but the price bites.
Joined Nov 7, 2006
I was just going to buy a new knife and everyone raves about global. I have henkels now and they are ok but i wanted something better. how about
kasumi or shun. anyone have any input
Joined Jan 11, 2007
Hi guys, Im new to the forums here, had a quick question. I have a set of pretty bad quality, stamped knives and Im going to start replacing them with Globals. Should my first purchase be a 8 inch chefs knife (I think its mostly refered to here as a 'french knife") or could I use a 7 inch Santoku (which is refered to alot as an Asian Chefs knife). Ive never used a Santoku, but couldnt you use it for alot of the same functions as french style chef's knife? I have seen another Chef (friend of mine) do almost everything with a Santoku, is this common? I only really have the money for 1 or the other right now... Im just a home cook but Im sooo tired of using a crappy dull knife, they are driving me to maddness! Ive tried my budy's Global Santoku and Chefs knife (on an extremely limited basis) and they are soo nice, but I havent really had the opportunity to try them on alot of different applications. Also Ive been thinking about getting the Global 10 inch Diamond steel, is it worth having over a ceramic steel?
Joined Jul 26, 2004
Hello everyone I am a great fan of Sabitier knives and been using them for 40 years, All carbon steel no stainless
Joined Oct 10, 2005
It's a personal choice.

For me, I prefer the classic French chef's knife design. I like the rocking motion. I simply can't get into the santoku motion. That's most likely due to training and experience along with a resistance to learning something new.
Joined Jan 18, 2006
I really wanted to get a sabatier, but when I get home I just want to go to bed or play some playstation...not polish my knife. I ended up getting the henckels twin cuisine and it's great, but when it gets greasy/bloody...the handle gets a little slippery. My girlfriend has globals and I'm not too fond of them. I have big hands and find how the tang extends past the handle uncomfortable.
Joined Jan 18, 2006
I've heard that it isn't so much the discoloration, but that tarnish and surface rust that comes off on cooked/ready to eat food.
Joined Oct 10, 2005
It's oxidization, same chemical reaction as rust or tarnishing, particularly nasty with acidic foods like tomatoes and citrus fruit.

Sprinkle a little baking soda on a cut potato and rub it on the blackened carbon steel, it'll come off.
Joined Jul 26, 2004
when cutting these acid things as citrus and tomatoes I use a stainless steel knife. Yes I do own one or two
Joined May 26, 2001
May I vent for a moment? :mad:

I was in one of the fancy kitchenware stores and asked to see a particular knife. Salesperson had to take it out of the locked case. So far, no problem. But then when I reached for an apple that had been used for a demo, I was told, "You can't actually CUT with that knife, now! Then we couldn't sell it." Turns out that they would consider it used, and not fit for sale. :crazy:

Now, I ask you: how can I tell if the knife is right for me if I can't try it out? As people will notice if they read through the threads here, I believe that the most important aspect of a knife is how it feels to me. I don't care if its Global, or Wusthof, or Sabatier, or Henckel, or Furi -- I've got knives from all of those manufacturers, and others -- if it doesn't feel right in my hand, I'm not buying.

Stupid store. :mad:
Joined Jan 18, 2006
The way I decide if a knife is comfortable for me is to try and find someone at work that has one. Forschner seems to be the kniofe of choice at the hotel...but someone always has something you want to try. I tried my girlfriend's global and personally, It's uncomfortable for me.
Joined Sep 5, 2006
You should have cut the apple and then asked for a discount because it was "used"! LOL how absurd!

I have found that I can tell the comfort of the handle just by holding on to it for a bit. Check the grip and the weight. There wasn't even anything to cut at my local store. I always tell folks go with what ever works for you- it's your tool -it's got to be right for you. I have an inexpensive Calphalon chef's knife that I love.
Joined Jan 26, 2007
Global forged knives (the GF line) are fantastic. The balance I awesome. I can chop garlic (more like slicing) real fast with the 8 1/4” chefs knives because the balance is so good. The grind on the blade is perfect. The forged line is slightly heavier.

Here is what I own
Global Forged Chef Knife 12" GF-35
Global Chef's Forged 8 1/4" GF-33
Global Forged 8" Vegetable Knife GF-36
Global Forged 6-1/4 Inch Chef Knife GF-32
Global Carving Knife 8 1/2" Forged GF-37
Global 7" Butcher's Knife Forged GF-27
Global Boning Knife 6 1/4" Forged GF-31
Global Forged 6" Utility Knife GSF-24
Global Utility Knife 4 1/2" - GSF-22
Global Forged 3" Paring Knife GSF-15
Global Bread Knife 10" G-23
Global 5 1/2" Cheese Knife GS-10
Global 10 inch Diamond Sharpening Steel G-38

Personally I think the GF line is the best knife for the money on the market.

I took a long time to try these out, and I tried many different brands. I also bought and used the 8 ¼” chefs knife before buying all the rest.

Get the magnet strip to hold the knives it works great.

Buy Global in my opinion.
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