Hello! i'm new to culinary school and I need advice on which chef knife is better, the global chef's knife or the shun edo?
advise on getting shun or global
I guess I am one of the few that aren't into Global. I feel that the tang is too thin in some of the knives, and when roll chopping, they didn't feel as solid as other knives I use/prefer.
I have 2 Shun, and I love them both dearly.
For everyday, all around kitchen knives, I have stayed with Wusthof Trident. Not the best, certainly not the worst. Great all around durability, consistency, hold a good edge, and like a good set of knives, will last generations.
~If you are what you eat, I am cheap, fast, and easy.
That being said, my next purchase will be a 10" Shun Classic. It's got a little more heft to it than the Global, which I would prefer for bigger jobs, and keep the Global for more delicate work. I also prefer the Global butcher knife to the Shun(it felt a bit heavier), but I would take the Shun Ken Onion butcher over both of the others. It felt great in my hand and I've never felt more confident lifting a knife up and bringing it down hard through a bone right next to my fingers.
Guests, like fish, begin to smell after three days. - Ben Franklin
I've used and owned Global and Shun in the past. While they are both decent brands, for me I've settled on the Misono UX-10 for my general all purpose chef's knife for the past 7 years and have no desire to change to another knife. While the Misono is a bit more expensive, the balance, ease of maintenance and sharpness exceeds any other chef's knife I've tried.
For a beginning chef/cook on a limited budget, Global is hard to beat though and it's a good knife to start out with.
I just dont like Global personally. They are quality knives, but I just dont find them comfortable. Shune makes a good knife, and I have their Shun classic boning knife which I like alot. In my opinion, they are overpriced. And with popular brands, you run the risk of getting your knives mixed up with someone who has an identical knife (especially in culinary school) Go to japanesechefknives.com for great knives for a great price.
I have three knives from them and I am more than happy with them all. The knives are categorized by the knifemakers and gives a bio of all of them.
Ryusen Tsuchime damascus series Guyoto
Takeshi Saji Yanagiba