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Global vs. Shun?

timoftheshire Nov 26, 2011 01:05 AM

While I'm aware there is already a thread about this in general, I'm looking specifically at the Shun Premier 7-inch Santoku and the Global G48 7-inch Santoku. Price is somewhat a consideration as I can get the Global for $80 plus tax, whereas the Shun is probably going to be about $140.

Factors include performance (obvs), durability of edge, and ease of sharpening.

I'm a home cook on a bit of a budget and this would be my Christmas present to myself. This knife will definitely be babied.

EDIT: or would you consider the Victorinox Fibrox Santoku a better option, given a price roughly half that of the Global?

  1. Chemicalkinetics Nov 26, 2011 01:57 AM

    Three knife posts within 10 minutes.

    I have no experience of Cuisinart Premier. My inclination: skip it.

    I don't recognize your knife in the photo. マキシム = Maxim, but I have never heard of it. Toho = 東宝 = Eastern Treasure. There are several 東宝 companies -- most noticeable the film production company, but I don't know any one makes knives.

    It seems you can buy the Global at a much lower price than Shun. In the US, a Shun Premier santoku is $100


    and a Global G48 is $120


    Global knives have thinner blades than Shun knives, so they should feel sharper when cutting large items. As for edge durability, it depends how you use your knives. Shun Premier knives use VG-10 steel hardened to ~HRC 61. Global knives are softer in comparison. So a Shun knife will less likely to roll its edge, although Shun factory edge can be "chippy". Once you sharpened the knife, this "chippy" problem should go away. As for ease of sharpening, the Global knife can be difficult the first time. This is because Global edge grind is slightly convex.


    The Global G48santoku also looks to have a straighter edge, whereas the Shun Premier santoku has a greater curvature to its edge.

    Victorinox is a different knife series. It is a good value knife, but probably should not be measured against the other two.

    5 Replies
    1. re: Chemicalkinetics
      DanaDane Nov 26, 2011 07:14 AM

      Also keep in mind that the Global is far lighter than the Shun. I personally do not like them, just for that reason. I feel like the knives are going to fly out of my hand, no heft at all to them. I have a set of Wustof, a couple of Cutco's, and a full set of Shun Ken Onion's (plus a 10 inch Chef's knife in Shun Classic), and I far prefer my Ken Onion's to any other knives that I own. I have used Globals extensively teaching my classes, and always reach for the Shun's first.

      1. re: DanaDane
        Chemicalkinetics Nov 26, 2011 08:21 AM

        "I feel like the [Global] knives are going to fly out of my hand"


        "I have used Globals extensively teaching my classes"

        I see you don't like your students very much. :P

        1. re: Chemicalkinetics
          DanaDane Nov 26, 2011 10:07 AM

          Ok, that was pretty damn funny :)

      2. re: Chemicalkinetics
        timoftheshire Nov 26, 2011 09:36 AM

        Thanks for all of that! Good information.

        That was my inclination with the Cuisinarts as well but as I've had such stellar performance from relatively cheap knives recently, I thought they might be a gem in the rough.

        And yeah, I've had some burning questions for a while and only just thought of posting them.

        1. re: timoftheshire
          Chemicalkinetics Nov 26, 2011 10:11 AM

          You can place your bet if the Cuisinart knife is less than US $20. The reason I said $20 is because most of these unrecognized knives are not going to be much better than Victorinox, Dexter-Russell levels and those are sold at around $25.

          :D Burning questions are good.

          Is Santoku your favor style? Thanks.

      3. TeRReT Nov 26, 2011 08:53 AM

        go somewhere where you can feel them in your hand, i hate the feel of global and like the feel of shun so the choice for me would be easy. Both are fine knives though, so I'd be most concerned with which feels best. I know here most restaurant supply stores have both so shouldn't be too difficult to find.

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