Upgrading from Global G-16

Discussion in 'Cooking Knife Reviews' started by timmyc, Jun 15, 2015.

  1. timmyc

    timmyc

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    Hey everyone, I'm looking at purchasing a new gyuto after using a Global G-16 for about a year and a half. I don't hate my Global, but I would like to have something that I can get a bit sharper and that will hold that edge a bit longer. I like the length, so I'm looking for either a 240 or 270mm. I've never owned or used a carbon knife, and wouldn't mind; however, the kitchen that I'm currently working in and the health codes that we have to adhere to require me to store my knife in ice water when not in use, and if I'm going to be wiping it down to keep it dry I have to discard the towel right afterward. I'm only doing prep at the moment, so there are possible workarounds to these issues, but I do need to consider them (I could always do all of my prep requiring the larger knife first, then put my knife away, and it shouldn't be too hard to hide a towel I use to dry it after sanitizing it). I've been looking around and so far here's the short (medium?) list:

    Tojiro DP 240 or 270mm, $100

    Misono Swedish 240 or 270mm, HRC 60, $170 or 210 respectively

    Masazumi 240mm, HRC 61, $100

    Kohetsu Western AS 240 or 270mm, $185 or 200 respectively

    Kohetsu HAP40 240mm, HRC 65-66, $215

    Hiromoto 240mm, $179

    Kanehide TK 240mm, HRC 61, $126

    Takayuki Hammered 240mm, HRC 60, $180

    Takayuki Grand Chef 240mm, $175

    I do sharpen my own knives, but I'm not the most experienced person for the job. So ultimately I'd like to find something that I can grow/learn with in terms of sharpening, and that will take care of me at work and outperform my Global if I maintain it and take good care of it. I'd prefer not to spend more than $200, but have the Kohetsu HAP40 on here simply for discussion: my assumption is that that knife might be too hard and as a novice sharpener I could have some trouble with it. With that in mind, I think I'm looking at options around HRC 60, harder than the Global (56-58) but not too hard. Can anybody help me out here with some advice on this decision? I'm currently leaning toward the Takayuki Hammered VG10. It's a beautiful knife, it's VG10 so I don't have to worry about it at work (although I've read not everyone likes VG10?), it's the right hardness and it's in my price range. My question is whether something like that would outperform the cheaper options on my list (tojiro, masazumi, kanehide) as well as the comparable options (misono, kohetsu western, and hiromoto)? Similarly, the reviews for a masazumi and tojiro seem positive, and the kanehide is supposedly made out of a steel used in the Kikuichi TKC but at half the price. So would I be paying more for the Takayuki purely for aesthetics? I'm probably rambling at this point, but obviously there are a lot of things I'd like to consider but am not sure what the best choice is here. Any help would be greatly appreciated.
     
  2. rick alan

    rick alan

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    Welcome to Cheftalk!

    The Kohetsus' on paper are the best of these knives.  hap40 is a wunder steel, the grind is pretty good but has a right hand bias ground into the faces, which is fine if you're a righty.  I just wish they made a 240 suji.  The AS has a thinner grind and it is symmetrical.  The Blue #2 looks a real bargain btw.

    The Kanehide is also looking good on paper for semi-stainless but no one has heard anything much about them.  The knife they are showing looks very thin behind the edge, but is that how all come?   Are people seeing F+F issues?  Does the steel they deliver for that small price match the Kikuichi?  It's Mark so you never know off hand.

    Rick
     
    Last edited: Jun 16, 2015