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Global Sai Knives

I am a bit of a knife geek. I probably own 35-40 knives, and somehow can't resist buying new ones, ever looking for that perfect knife. I currently have a Global chef's (which I really, really like), but am now looking at the new Global Sai knives. Does anyone have experience with them? I understand they are heavier, and perhaps even sharper, than their older line. What say you?

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  1. These don't look any more interesting than other Global knives.

    The only place I could find more in-depth information was in a pdf written in German:

    http://www.global-sai-knives.com/Glob...

    They use CROMOVA 18 which seems to be a proprietary steel mix of slightly lower quality than VG-10, and only harden it to 59 HRC. They are also clad in SUS-410 which means that Shun's Classic line is actually a somewhat better quality knife--assuming, that is, that the grinds are similar.

    For the price I don't think that they are a good choice. You could pick up some pretty good Japanese knives around that price range. Hiromoto makes a clad Aogami Super gyuto that would blow this out of the water for about the same price.

    3 Replies
    1. re: Cynic2701

      Of all my knives, my Global holds an edge the best. I have several Shuns, and though I like them, I still prefer the Global, except for the handle. Do you have one of the Hiromotos you spoke of? If so, how difficult are they to sharpen? I am still learning the skill of sharpening, and am really not sure what type of sharpener is best for each of my knives.

      1. re: Jessiet

        While I don't own one, I have sharpened one before. Depending on what you use to sharpen, the Hiromoto will likely be easier to sharpen than your Globals. Aogami Super is "lightly" alloyed carbon steel that has very good fine edge retention. It's one of my favorite steels.

        http://zknives.com/knives/steels/stee...

        Hiromoto doesn't harden it quite as hard as other manufacturers (compare 62 HRC to 63-65+) though it is still significantly harder than many other kitchen knife steels. If you use a honing steel on your Globals, keep in mind that it won't work on the Hiromoto.

        For most kitchen knives waterstones work great. I use a combination of Chosera and Shaptons, though there are many other good choices as well. Some people use diamond stones, though I'd caution that you shouldn't use them beyond setting bevels as they can leave a scratch pattern that causes small weaknesses in the edge. I didn't believe this to be the case for a very long time (I used to sharpen all the way up from ~125 micron grit to 3 microns on just diamond stones) and would occasionally have microchipping issues. Once I got into waterstones those issues went away.

        To be honest, it is mostly the skill of the user. Murray Carter can get an edge better than 99.9% of people out there using a cinder block, some bricks, and newspaper.

        1. re: Cynic2701

          <While I don't own one, I have sharpened one before. >

          I want to translate that means Cynic have sharpen it, and have it, but he does not officially own the knife.

          <Some people use diamond stones, though I'd caution that you shouldn't use them beyond setting bevels >

          For some unexplainable reasons, I have also experienced that. It seems that my knives which were sharpened from diamond (DMT) are more prone to microchipping.

    2. I don't have hands-on experience with Global Sai knives. Global knives are good knives, but they are not my cup of tea.

      The typical Global knives are hardened to HRC 56-58, which means that they are no harder or stronger than typical Henckels or Wusthof knives. They are, however, made with thinner blades, so they cut with less resistance.

      These Global Sai knives are hardened to a higher level to 58-59 HRC, and put on a sharper edge angle, and they are heavier like you said.

      http://www.global-sai-knives.com/glob...

      A typical G series Global Chef's knife is 172 g. A GF series Chef's knife is 264 g. The Global SAI 235 g -- somewhere between these two lines.

      For 175 € ($237), it is not a cheap knife. Based on the spec, I would say that it is a slightly better knife than the standard Global G knife, but I also agree Cynic that there are probably equally or better knives than this.

      "Yoshikin "Global"
      Bevel: 15-17
      Rockwell C (HRC): 56-58
      Material & Composition: CROMOVA 18

      Yoshikin "Global Sai"
      Bevel: 10-15
      Rockwell C (HRC): 58-59
      Material & Composition: CROMOVA 18 core + SUS410 outer"

      http://artofsharp.com/knife-specifica...

      If you like Global knives because of their geometry and feel, and have tried other high quality knives, then by all mean Global Sai knives should be an upgrade for you.

      If you have not tried other knives at the same price range, then you may want to look around. Knives such as the one Cynic has mentioned.

      Hiromoto AS -- considered to be one of the best value ~$135 knives.

      http://www.japanesechefsknife.com/Ten...

      CarboNext -- get excellent reviews for an great price (~$105):

      http://www.japanesechefsknife.com/KAG...

      Miyabi Kaizen -- a cheaper line from Miyabi ($100):

      http://www.surlatable.com/product/PRO...

      Tojiro DP -- a good knife for an excellent price ($80):

      http://www.chuboknives.com/products/t...

      7 Replies
      1. re: Chemicalkinetics

        Thank you so much for this info. As I mentioned above, keeping an edge is pretty important to me, and Global excels at this. Probably my next purchase will be a second nakiri. I have an inexpensive one that works reasonably well, but I would like a better one. The one I have is not stainless steel, but I enjoy caring for it.

        1. re: Jessiet

          Hey, I finally saw Global Sai launched at Williams Sonoma. Is that where you first saw them?

          http://www.williams-sonoma.com/produc...

          It states that "Only At Williams Sonoma"

          1. re: Chemicalkinetics

            Yes, WS had them at 20% off for a few days, and I had never heard of them before. Read some reviews and forum discussions, and thought they sounded pretty good.

            1. re: Jessiet

              They have them at a lot of places, including Amazon.

              1. re: Jessiet

                :) Try them at WS and see if you like them. If you like them, then buy them. My concern is that it is pricey, but that is not a hidden issue. You know this exactly going in. The other concern is that the blade is suppose to be thicker (and therefore heavier) than the original Global. This is both good and possibly bad. Good because it gives the knives a bit more weight and make the blade sturdier. Potentially bad because you may encounter more resistance during cutting. It may not be a problem at all, but you should bring a large dense item like potato to the store to try. Not carrot or celery, but something more like potato and yam and daikon...etc.

                1. re: Chemicalkinetics

                  Thanks Chemicalkinetics! I am not too concerned about the resistance from the sturdier blade. I do have a nakiri, which I am using more and more for veg. Biggest concern is keeping that great Global edge! Also interested in what is "your cup of tea"? Though, of course, we all have different reasons for loving our knives.

                  1. re: Jessiet

                    <keeping that great Global edge!>

                    Well, the Sai series are made from a steel hardened to higher level. In turn, they also made the edge at a lower angle and therefore sharper.

                    So here is what I am thinking.

                    Had they kept the same edge angle, then this harder Sai steel will likely keep your Global edge longer.

                    However, they did bring down the edge to make the knife sharper, so the edge retention will suffer a bit.

                    Therefore, it is difficult to say if the Sai edge will last longer than the regular edge. Worse comes worse, you can always later ask someone to sharpen the knife at a lower angle, at the previous model edge angle.