Thread: Knives, what do you use?

Originally Posted by secure

Check out the Shun Ken Onion series. I love mine and I have owned quite a few of the other brands.
Sur La Table

Just bought these for my wife. Hope she likes 'em. More importantly, hopefully she'll cook some more tasty stuff to fill my ever expanding belly

Originally Posted by vtgts300kw

Just be careful with Japanese knifes guys, the edge is more delicate than ze Germans.

This is true I have a little chip in the edge of my Global Santoku from where my roommate slipped off the cutting board and hit my stone counters

Still love my globals though!

add this knife holder to the global set and you have the knife set from Bateman's apartment in american psycho
Rosendahl Magnetic Knife Block

Originally Posted by The head

This is true I have a little chip in the edge of my Global Santoku from where my roommate slipped off the cutting board and hit my stone counters

Still love my globals though!

add this knife holder to the global set and you have the knife set from Bateman's apartment in american psycho
Rosendahl Magnetic Knife Block

Thats a badass block!!!

Did you finally decide which set are you getting??

Shun's for sure. But Im in the process of buying a Hattori myself. very exclusive knives

I use the Pro-S as well.If you don't mind me asking,What five knives do you need? If you are not a professional,I would suggest getting a basic three...and going with higher quality,as opposed to quantity.

Global for everything but delicate slicing.
Whetstone Medium grit once a month for sharpening
A few passes with ceramic rod before each cutting session

G2 8" Chef's knife or G48 7" Santuko
GS7 3.5" Pairing
GS3 5 1/4 Utility
G12 cleaver.
I also use the GS27 Turner for everything.
Don't forget a set of Global steak knives, they're a real crowd pleaser!


Kyocera 5.5"ceramic santoku for delicate slicing. Spring for the KYOTOP HIP model. You'll never know the difference but it's oh so beautiful to look at.