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Global Knife - Chef vs Veg knife

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Guys,

I am looking to upgrade to a new knife, and I have pretty much decided on buying a global. My indecisiveness starts here:

1. Should I go for a chef's knife(preferably a 6"/8") vs a vegetable knife
2. 5.5" vegetable knife vs a 7" vegetable knife

I have a 8" chef's knife in another brand that I find too big and heavy for my small feminine hands. I am looking to buy just one of the above along with a paring knife. I will be pretty much using it - to prep vegetables (think BIG onions), cutting through squash,meat,......I think you get the idea.

Most importantly, I am looking to buy it in a store in Remond/Bellevue, WA. Any suggestions. I am not sure if Macy's carries the Global.

I would love you to discuss the merits of the chef vs the vegetable knife. Your suggestions will be extremely helpful.

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  1. Well, I can't tell you about the knives since I am still a knife novice myself, but I can sure tell you where to get them. I am 99.9% sure that each place carries the knives in the stores, but you might want to give them a call just in case before you make your trek.

    1. Williams-Sonoma in Bellevue Square Mall on the second level on the Nordstrom's end.
    2. Sur La Table - Kirkland. Not really sure how to describe where this is, just that it's in the very center of Kirkland and almost impossible to miss. You can find the exact address on their website: www.surlatable.com.

    Good luck!

    1. I own a number of Global knives and I have the vegtable knife, which I have to say is the most used knife I have, along with the santoku knife. I have the heavy duty version of the japanese vegtable knife, which judging by your post might be too heavy, but the lighter version should do the trick.

      As far as buying it around here...I'm not sure since I always buy my knives off the internet.

      It's a great knife...very sharp. The metal is so hard it keeps a very good edge, but you should have a ceramic hone stick to touch it up since the metal is harder than most steels.

      1. In my experience, the best knife style and size is a matter of individual preference. You can get all kinds of opinions, but in the end, you just have try several until you find something that is satisfactory.

        You can try a 5" vegetable knife (santoku) for only a few dollars, by shopping at Walmart. The blade may need some sharpening to clean up the burs, but a cheap Farberwear will give you an idea of whether this size and style of knife works for you. I happen to like it. It's a nice intermediate between a 7" and a paring knife.

        paulj

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          1. There's also City Kitchens on 4th between Pike & Pine. You should go and handle all of the knives to see what's more comfortable in your hand. (I know City Kitchens has the specific knives you're looking for, on sale even, and I think Sur La Table does, which is downtown Seattle too). Both of these stores will let you test out the knives.

            I own both the vegetable knife (7") and chef (8"). I don't eat meat so I like having the blunted edge of the vegetable knife, it's good for scooping up ingredients. It also is great for the big guys, like potatoes and onions because it's wide. It has a great rock to it, as does the chef's knife and I love both. Really the only difference is that you can use the tip of your chef's knife for meat, and when I'm cutting matchsticks I use the tip of the chef's. Also, it sounds like you should forgo the 5.5" because it seems like you're cutting larger things, and it's nice to have your #1 knife be big enough for the job.

            BTW, Global knives are unique because the angle of the edge on their blade is 20 degrees, versus Western knives that have around a 45 degree angle. This makes them, technically, sharper. But you do need to use a Global specific sharpener (they sell guides to maintain that angle when using a whetstone, and they also sell a pull-through ceramic water sharpener) to maintain that edge, and their edges do dull faster because of that slim angle. Their steel isn't tempered any harder than something like a Wusthof or Henckel, but that's good because it makes the steel easier to sharpen. (Shun and Mac knives are harder).