Our G-2 is 17 years old it was our first of six Global knifes. I actually use the santukuo more often, and the cheese and bread knives are indispensable, but the chef knife was the gateway. We also have a Wustof sandwich knife that has serious rotation and might be used more often and is more versatile!
Can confirm that Global holds up.
I received one of their santoku knives as a going-away-to-college gift about 14 years ago. It changed how I thought about cooking as I learned to cook for myself, and I still use it every week. I will say that my recently-acquired G2 8-inch knife has become my favorite, but that…
Trick question: There’s no such thing as a best knife. Just which one is best for what you want it to do.
It’s not super heavy, but it’s solid and well-balanced. The handle’s also a solid grip even if your hands are slick. I absolutely love mine.
I have the wustoff classic, but it’s actually the classic santoku that gets the most use. The thinner blade is easier to get sharp, and it’s just so good at slicing. The only things I don’t use it for are fibrous veg (broccoli/carrots etc.) and melons. But both very good knives. I also have the fibrox, and the…
The MAC MTH-80 would’ve killed all of the above, because I have it along with the three contenders. And the Victorinox can’t keep an edge with normal honing. Wustof isn’t bad, but a Japanese blade will outcut Zwilling or Wustof knives anyday.
Does the fibrox have any kind of weight to it? A former coworker had a victorinox and it was light as hell. No bueno, for me anyway
I’m fully prepared to be laughed out of this thread but I’ve owned Wusthofs and Henckels and the best knife I’ve ever owned is this IKEA Slitbar VG10 Damascus full tang blade, and Pakkawood handle. Holds an end very well if sharpened correctly. Great weight. Sadly, I didn’t get the paring, Santoku and 10" they sold…
+1, have been using this exact knife for about 8 years now, love it.
+1 for the Global. I have two and have used them exclusively for 20 years.
Absolutely this. Even though the blade is thicker, you can get it more than plenty sharp to thinly slice things - and if they need to be real thin, I prefer a mandoline anyway, for consistency.
One of my globals is about 18 years old I think ? Still great and working like a champ.
Feel uncomfortable in my paws, Much prefer my Shuns
Henckels Twin Pro S chef’s knife. The most affordable of their “real" knives, and still as good as it gets. If you have to only own one knife this is it, absolutely. It will last an entire lifetime, and your kids’ lifetimes, and it does everything.
For my money, it’s less about the knife than the edge... the most expensive knife with the finest steel will still get dull after a few weeks of regular use. So... I nominate the Work Sharp Culinary E5 electric knife sharpener. I bought one a couple of months ago, and while I mostly use it on my Shun and Wusthof…
+1, but also the lifetime warranty. For the cost of shipping they’ll replace your knife. I have an 8"one I used professionally for 10 years. Great, great knives.
Also the balance is perfect. Despite being a heavier weight blade than others, it doesn’t fatigue your hands. It’s really comfortable to use for hours.
How about a budget option? Got $12?
Classic for a reason. For many reasons, this knife if great. It is also not, for many reasons.