*mogs your german steel*
>thing, japan :OOOO
>>21961767it really is crazy how many things from japan are genuinely better than those same things made elsewhere.
china steel is actually bussing for the $$ though
>>21961766I can't look at those knives the same way after we got an acute call-in at the ER/ICU.Woman had been stabbed in a domestic. Knife was still in her.They did a full 3D CT scan of her before surgery. Very rare that they do those.They sent her file and imaging to use so we could receive her after initial knifetime.Really stuck with me that I knew instantly it was a Global in her spine and also that she would never walk again.
>>21961766No.
>>21961788They're solid knives
>>21961788>initial knifetimegiggled
>>21961788>stays in someone and doesn't fall outif anything that's a pro not a con
>>21961788>It's KNIFE TIME!>NO HONEY NO!
>>21961766>german steelit's british steel, op.fucking zoomers not knowing their metal history...
>>21961788i just wanna say i dont think this actually happened.
>>21961766>mogs your german steelI own a few Global knives. I don’t mind the steel, since it sharpens nicely, even with a steel sharpening steel, and keeps and edge. My main issues with Global, are that the blades are too thick, and the blades are ground at a straight acute taper, from the spine down to the edge, like French knives are. I also measured the blade thickness on dome knives, including the few Global knives I own, and dome Vintage French Sabatier knives, and a few other Japanese made knives, and the Global paring knives were thicker than some Chinese made gorges knives from 20 years ago, and the other Japanese knives, and the only one of the Vintage Sabatier knives that was thicker was the larger 8” Chef’s knife.All the other knives tapered with a flat or almost flat surface from the spine to the cutting edge, so even after a large amount of sharpening, the thickness at the cutting edge was still relatively thin making cutting easier. Global seems to cheapen out on the bevel grinding, leaving the knife blades too thick, at least on the older models. (I bough my Global knives around 20 years ago). Other than Deba knives, and similar “older” traditional Japanese knife patterns, Japanese kitchen knives have a reputation for having thin blades, but this was not the case with the Global knives I have.
>>21963680What are your thoughts on Shun Knives?
>>21963683>What are your thoughts on Shun Knives?I’ve never tried them. I bought dome global knives because of the all stainless construction, which meant if I was an idiot, and left the knives in the dink covered in water, there would be no issues with rust, or at least no issues that could not be buffed out easily with Bar Keepers Friend. I would probably try a Shin if I found one of the “Western style” ie. Gyuto knives at the right price.The Shun knives and Global knives are at least rounded or oval shaped were the handle meats the blade. The square or rectangular grind at this point on “German Pattern” knives, and some other Japanese brands would annoy me.
>>21963716I've heard globals rust super easy, I'm afraid to leave mine wet lol
>>21961986Woah there, buddy. Hot takes like that belong on /pol/.
