I'm a sous chef at a fine dining place. I need a knife that can rock out some mirepoix when the prep cook is buried, cut larger vegetables like a whole cabbage, brunoise root vegetables, and maintain an edge for at least a week with honing on an Idahone ceramic rod. I use the whetstones once a week on my current global g16.
I do not like the global knife and I would not recommend them to anyone. The main reason is that they perform best with a convex edge. They are shipped with a convex edge and it is hard to sharpen on whetstones and maintain the convex edge. Most people use a belt sander with some slack in the belt to get a convex edge. My global has a flat beveled edge at 15 degrees on each side from regular whetstone sharpening. It gets sharp enough to shave hair but loses the edge after two twelve hour days, even with honing. My rosewood Victorinox actually stays sharp longer.
I know a higher end Japanese knife would keep that razor edge longer than the global. Japanese knives I'm considering include the Richmond Artifex SAB, Fujiwaraa FKM, Kohetsu BluE #2 gyuto, and Tojiro DP. While these knives are all cheaper than a global g16, they are made of superior steel and hardened to a higher level. They are also more likely to chip when knocked off a counter, twisted on a cutting board, used to cut something that isn't quite thawed 100%, or hitting a bone on accident when de boning a porterhouse during service. These thing happen once in a while.
The European knives I'm considering are Victorinox and Mercer. These might be considered low end knives but they both hold their own with Wusthoff in my experience. The Victorinox rosewood and Mercer Renaissance in ten inch are under 70 dollars. I've used and sharpened Victorinox and mercer knives and they get sharp enough to shave hair and hold an edge better than the global I have.
In my experience German and Swiss knives are better than globals for what I do, and possibly as good or better than Japanese knives under 100 dollars.
A few questions,
Do any Chefs here use Victorinox or Mercer in a professional setting? What are the pros and cons?
Do you prefer a European or Japanese knife for your main workhorse?
What are your favorite chef knives under 110
Have you ever chipped a knife?