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global g47 question

post #1 of 3
Thread Starter 

hi,

 

i am looking on buying a global g47.. stated on the website is that this knife is a sashimi knife.. i was wondering if this would also be okay for cutting large roasts or filleting steaks/tenderloin? would it damage the blade considering that this is a knife made for fish? or there isnt such a thing.

 

thanks!

post #2 of 3

Just a few quick notes:

 

You are suggesting that this might be used for both fish filleting and for 

 

In looking up the Global G-47, it appears that this knife is made as an export-only knife, and has a double-bevelled edge profile.  Almost all traditional yanigibas are single-bevelled, so the question of how this knife will function suggests it will not have the same feel as a more traditional yanigiba.

 

Global knives have blades made from a steel called CROMOVA 18 (chromium, molybdenum and vanadium), which appears to have a chromium content of 18% - well above the norm.  While higher chromium levels help promote higher chromium-oxygen reactivity and passivation (i.e., "stainlessness"), it can also result in a more brittle steel.  That might account for the lower hardness rating of Global knives (in the range of 58 Rockwell hardness, as opposed to many J-knives which have hardness ratings in the 60's - keeping the hardness lower is better for avoiding chipping).  

 

With a softer, but more brittle steel, I would want to more carefully choose what I cut with such a knife - in that I would want to avoid anything with bones.  All it takes is one impact between bone and blade and you can have a major repair job ahead of you.

 

The Global handle is something which is either loved or loathed.  Before committing yourself by buying the knife, I would strongly suggest you find one of the knives and see how the handle feels in your hand.  I also would suggest you see how a pinch grip on a Global handle feels for you.

 

If your intent is for a knife for slicing meats and roasts, I might suggest a sujihiki design might be as appropriate.

 

That's my two cent's worth.  Hope it gives you food for thought.

 

 

Galley Swiller

post #3 of 3
For slicing roasts you need a long, narrow blade. Long to perform the cut in one or two strokes, narrow to avoid dragging. A sujihiki. If you're fine with carbon you may consider the Fujiwara FKH, or the Misono Dragon. For stainless the Hiromoto G3 or the Misono 440. For stainless clad carbon the Hiromoto Aogami Super. All will largely outperform the Globals -- and offer much better value. Have a look at japanesechefsknife.com
I would however tend to respectfully disagree with Galley about Global's Cromova being brittle. It is not. It's tough, soft and most forgiving, so the general public, coming from the soft stainless Germans, hadn't to change its poor habits. But since its introduction end 80's a lot of much better stainless have become available. Harder, holding a much finer edge and much easier to sharpen for less money. But often with a less flashy appearance.
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