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Discussion in 'Cooking Knife Reviews' started by tams, May 26, 2011.
thoughts? Pros vs cons?
Some people find Globals difficult to sharpen. I personally do not find them much harder to sharpen than other blades. However, if I had to start over, I might have gone with a different knife, since Globals are relatively soft for Japanese knives, and do not hold their edge as well as a result.
On the flip side, Globals are extremely corrosion resistant, and I find that they are extremely handy for citrus, pineapples, things of that nature for this reason. I use it without using a cutting board. As a day to day knife, it will require more frequent sharpening than the Mac.
I would also consider other knives such as the Fujiwara FKM if you're looking for an entry level Japanese knife.
I would second the Fujiwara . I have the 210 gyuto and I find it to be a great all around tool. Edge retention is good, very nimble.
Can you share with us why these two brands?
Many options in the J knife world.
I've got a couple of Mac's, good knives, a bit overpriced IMHO. Other better options for me.
Each to his own.