Global G2 v's Tojiro dp 240mm gyuto or or any?????

[playford]

Im a choice to make as my girlfriend is buying me one of these tomorrow.

I've held the global, looks sexy but felt a little light to me, though they are given great press everywhere it seems.

the tojiro is a bargain and gets great write up's from the fine folks at knifeforums.com

but thought id throw the debate open to you folks.

My only concerns are maintenance.

Ive always used kinda pull through sharpners and and I know that most people go for whetstones but will a ceramic disc sharpener do a decent job?

http://www.nipponkitchen.com/acatalog/index.html
Suehiro ceramic disk sharpener


what about rust dicolouration.

and are their any global fans ??

or any other knives in this bracket I should check out.

this is my first knife, id like something that doesent need to be wrapped in cotton wool and is easy to look after.

oh ive also the option of an 8" henckel for the same money but my dad who is a martial arts instructor has said that if anyone knows about making knives or swords its the japanese.

[louisianacook]

I have both. The Tojiro has better steel. Neither one is going to respond well to the ceramic disk sharpener IMHO. The Global is a good knife, but there are better performers out there. F&F on the Tojiro leaves a little to be desired at times, my Global is good there. Neither are going to rust unless severely abused.

[Fred]

I like global knives. I have a global bread slicer in my block all the time.

Lightness is one of the advantages of Japanese cutlery. The whole idea is to make a hard blade so that it can be thinner and lighter and sharper and balance better. Lighter knives produce less fatigue. Fatigue isn't much of an issue with amateur cooks but it sure is with pros.

I think I'd suggest the Tojiro and I'd get it in 240mm not 210mm. That way it will be heavier and longer. The heavier will make you feel better and the longer will make your cutting more efficient. The Tojiro isn't as well made as the Global but it has a harder blade which can provide a sharper edge and better edge retention.

Nothing wrong with the Global, of course. It balances perfectly and is very nicely finished. I think both of these knives are reviewed in our resources section. Good luck with the choice.

[playford]

Its driving me mad making a choice.

People are starting to think im becoming patrick bateman as I spend half the day on websites about knives...lol

[playford]

resources section??

wheres that?

[jensd]

Hi,
regarding your maintenance problem:
the first sharpener I bought is this:
Crock sticks
I got it with 4 sticks (2 coarse, 2 fine ones) and payed 10€
surplus.
Despite having a waterstone I´m still using it with all my other knives and it works like a charm and is easy to use.
First problem is it only offers 20 and 25 degree for sharpening. (Don´t know which angle the Globals are sharpened but I´d guess 20 would be OK for a kitchen knife.)
Second problem is the case when you have a big chip in your edge due to hitting something hard or so. You´d spend hours with that system to get it off the edge as even the coarse sticks don´t remove much material.

Sounds worse than it is. I really like the sharpener.
Anyway just to give you more "easy" alternatives.

BTW : The expensive alternative to the Lansky would be the Spyderco sharpmaker. Costs around 80€ here but offers 15 degree angle as well.
I personally wouldn´t drop that much money on it though.

greets&good luck
Jens
PS.: I´ve got a Tojiro and absolutely love it.I´d get the 240mm.

[louisianacook]

http://216.91.137.210/resources.htm

[playford]

thanks lee.