advice on global GF series knives for professional use or other options

I

italianhibachiking

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Aug 2, 2013
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My job requires a comfortable, strong sharp edge without a lot of upkeep for constant daily use. I like the global g series for its comfort and control but the blade isnt strong enough. The GF series is supposed to be stronger because its drop forged (whatever that means). I was wondering if they are better or if there is another brand worth looking into. All advice is appreciated
 
As you've noticed the edge retention is not the Globals' most obvious quality. About the forged series: same steel, same hardness, much heavier, meant for people used to traditional Germans. Expect at the best the same edge retention - or lack of it.
 
If I could spend up to $180 what would be a reliable, comfortable brand to use? I take good care of my knives and if someone tries to steal it they will have to take it from my cold dead hands.

Thanks

Benuser said:
As you've noticed the edge retention is not the Globals' most obvious quality. About the forged series: same steel, same hardness, much heavier, meant for people used to traditional Germans. Expect at the best the same edge retention - or lack of it.
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Will you be using your knife on a metal surface such as your namesake, the hibachi king? If so I wouldn't recommend anything very expensive, perhaps a Fujiwara Stainless Gyuto.
 
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Yes I will be. I have a Forschner Victorinox chef also that does pretty well but i have to sharpen it a lot. Can the Fujiwara hold an edge?
 
To be honest, a thin ground blade such as in a chef's knife just isn't designed to be used on a metal surface. Edge retention will always be a problem, I would stick with stainless and something like the Fujiwara or a Suisen. They are higher in hardness than a Vicorinox but not too hard so that it would chip on the metal surface.
 
stereo.pete said:
To be honest, a thin ground blade such as in a chef's knife just isn't designed to be used on a metal surface. Edge retention will always be a problem, I would stick with stainless and something like the Fujiwara or a Suisen. They are higher in hardness than a Vicorinox but not too hard so that it would chip on the metal surface.
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I really don't think anything in the world is "designed" for repeated contact with a metal surface TBH. But if you must, I'd look for something in S30V or equivalent toughness and put something like a 25-30 degree bevel on the edge. Off the top of my head, I believe only the Chris Reeve Sikayo fits the bill at 6.5" and at $205(9" model is $225).

Other than that, maybe try carbon steel if you're not afraid of it rusting.

Maybe CPM-3V could survive that kind of use, but I doubt you could get it custom made for less than $200.
 
Misono is regarded as one of the best manufactured brands from japan.

I prefer customs but I still use misono sujihiki carbon, the gyuto is also great.

very compotent knives.
 
In this situation I'd look for a decent quality but inexpensive carbon or stainless steel that's on the soft side, use a grooved butcher steel to sharpen as often as needed to keep the knife cutting well. I wouldn't bother with high hardness cutlery and waterstones here, other than perhaps a nice coarse stone to thin the edge bevel once in a while.
 
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