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 Post subject: Masamoto or Global?
PostPosted: Fri May 02, 2014 2:22 pm 

Joined: Fri May 02, 2014 2:13 pm
Posts: 3
I have a Masamoto 240 Gyuto, and two smaller Global serrated knives. Love the feel of the Global handles, but the Masamoto seems to cut better. (Maybe because it's not serrated?) Anyway, I am looking for another Chef/Gyuto knife a little smaller than the 240mm. Would you reccommend the Masamoto 210, or one of the Globals? Or should I consider another brand?

I am right-handed, female, large hands. My 'cooking' is mainly chicken breasts and chopping lots of fresh veggies, onions, garlic, etc.
I'd like to keep the cost under $200.

Thanks for any input.


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 2:38 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 683
I have no experience with the Global brand, but they are pretty much universally despised around this forum. One member in particular often waxes poetic at length about his hatred.

Stick around and you should get some great recommendations. I can't help because I trend to bigger knives.

Cheers,

Rick


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 2:56 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2242
I assume you want to stick with Western handled Gyutos, as well as stainless steel construction?

First of all, the Masamotos will smoke the Globals, in terms of the steel used, edge taking/holding.

The Masamoto VG 210 is a very good knife, and is taller at the heel than many 210 Gyutos. It's pretty much the VG 240 in a smaller package. There are other options in this price range.

The Kohetsu HAP40 210 is a very good knife with a substantial handle: http://www.chefknivestogo.com/kohagy21.html. The steel holds an edge for a very long time, but it will be more work to sharpen, since the steel is so wear resistant.

The Takayuki Grand Chef Western 210 Gyuto: http://www.chefknivestogo.com/tagrch21gy.html is a very good knife with better steel than the Masamoto, but it's slightly less tall at the heel.

The Takamura Magaki R-2 210 Gyuto: http://www.chefknivestogo.com/takamura.html is a spectacular Gyuto, but the handle is more slender than the others I mentioned in this post. The product page has a good comparison between this and the Kohetsu HAP40 210.

Honestly, the Masamoto VG 210 might be my favorite traditionally styled Western handled mid priced Gyuto. The POM handles are bulletproof and won't shrink over time like the Pakkawood handles commonly used in many knives. The steel is good sharpens reasonably easily.

I don't think you'll go wrong getting the Masamoto VG 210.


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 3:07 pm 

Joined: Fri May 02, 2014 2:13 pm
Posts: 3
Thanks for two helpful responses. Now I have another question, which will probably cause you to roll your eyeballs.....
Is it ok to take knives to a professional sharpening service? I have not sharpened knives in the past, and am worried I will ruin a good knife with my inexperience. Since my cooking is relatively light, they shouldn't dull quickly, but I want to be prepared for that when it happens.


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 3:53 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3612
Location: USA... mostly.
FEAR <> That depends on what you categorize as professional. If they use machines, do not use them. If they use whetstones, you're probably in the clear. Why don't you send them to JASONB <--link?

And regarding your Global dilemma... I will not wax.. I will not. Image



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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 4:00 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
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It would be best if the sharpening service has experience with Japanese knives and doesn't just throw everything on a belt sander. If they mostly service restaurants and bang out cheap house knives on their grinder, I wouldn't give them a nice Japanese knife. Water stones work best on these IMO.

You can keep the Masamotos in pretty good shape with something like the Idahone Finer Ceramic honing rod: http://www.chefknivestogo.com/id12cerodwna.html, but they'll eventually need a sharpening on stones to reveal some fresh metal on the edge and take out any minor chips or other edge imperfections that can occur over time with use.

Actually, you shouldn't be intimidated with "sharpening". A good middle grit stone like the 2K Green Brick: http://www.chefknivestogo.com/naao2kgrbr.html or the Shapton Pro 1.5K: http://www.chefknivestogo.com/shaptonpro1.html is pretty easy to use and to learn on. If you aren't a heavy user, light maintenance with the aforementioned ceramic rod should probably get you quite a bit of time between sharpening sessions. Maybe a few months or even more, barring any edge damage through misuse or abuse.


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 5:12 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 683
I dutifully packaged, insured, and shipped my set of Gerber kitchen knives to 'professionals' in New Jersey. They came back absolutely trashed. Furious, I bought an Edge Pro. Then better stones. Then diamond films. Then a Richmond AS Laser. I just bought my 7th Japanese knife and am into this for thousands.

So, yes, I definitely recommend a professional sharpening service. Worked for me! :lol:

Cheers,

Rick


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 5:18 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 304
If you love the feel of the Globals and don't want to fuss with sharpening consider the following (please don't flame):

The Global Chef's Knife 8" G-2 is on sale now for $76. It is well reviewed and liked by many.

ref. http://www.consumersearch.com/kitchen-k ... ooks-knife

Add the Global Ceramic Water Sharpener for $29 to keep it sharp and you are good for a long time.

ref. https://www.youtube.com/watch?v=Zl0e1U2KIcU
ref. https://www.youtube.com/watch?v=timxVyO_-Nc

Eventually you will have to send out to get it professionally sharpened. There are reasonable services (as low as $5) available that know Japanese knives.

e.g. http://www.macknife.com/kitchen/frequen ... vices.html

We have MANY knives but my wife prefers the Global Santoku (light & nimble) and uses the Global sharpener (easy to use) to touch it up. After several years of meal preparations I have yet to put it on the stones.


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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 5:31 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3612
Location: USA... mostly.
GLADIUS <> I'm not flaming when I say, "What you apparently consider an acceptable edge; I consider a baseball bat."

But truly, one man's trash is surely another's treasure.



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 Post subject: Re: Masamoto or Global?
PostPosted: Fri May 02, 2014 5:35 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 304
Ouch!


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