High-performing steel - purpose made kitchen knives

[Janne]

Is it not strange to name a knife? Blue Whale.


I think Mrs Dawn has a lot to think about!

I will throw in one more suggestion.
One I have seen being used in several Scandinavian cookery/travel shows.

The Morakniv kitchen knives.

https://www.nordicnest.com/brands/m...MI-KGswpTy5QIVBOiGCh1IuwMVEAAYAiAAEgLh4vD_BwE

I am sure there is an UK supplier too!

Edit: https://www.springfields.co.uk/catalogsearch/result/?q=Morakniv+kitchen+chef

 

[Broch]

I will throw in one more suggestion.
One I have seen being used in several Scandinavian cookery/travel shows.

The Morakniv kitchen knives.

quelle surprise

 

[Janne]

Why do you not suggest a quality British ( or Welsh? ) knife instead of being sarcastic?

 

[Broch]

I wouldn't want to appear so partisan - but since you asked here are a couple of really nice English makers:

https://www.savernakeknives.co.uk/product-category/classic-knives/
https://blok-knives.co.uk/
http://www.knivesbynick.co.uk/chefs.htm

Unfortunately no Welsh makers that I know of

 

[Billy-o]

Is it not strange to name a knife? Blue Whale

I am not sure Janne. I mean I get your point; there's not much in the world that would be blunter than a whale, I guess. On the other hand when you see the knife and use it, observe its curves etc, it seems appropriate .. somehow ... but it is a bit of a reach

There is of course also the santoku Fallkniven makes ... the White Whale ... which I'd've bought if I hadn't got the Hattori. See, White Whale ... much clearer, right?

 

[Janne]

I wouldn't want to appear so partisan - but since you asked here are a couple of really nice English makers:

https://www.savernakeknives.co.uk/product-category/classic-knives/
https://blok-knives.co.uk/
http://www.knivesbynick.co.uk/chefs.htm

Unfortunately no Welsh makers that I know of

There is also a maker in London, they make Japanese style knifes, but their name eludes me.

Kind of limiting if you call one knife Blue Whale and another White Whale.
Would have been smarter if they called them Beluga, Blue whale , and so on. The proper names of whales. the 'White' throws everything off. But then they are living in Kiruna........

Is it not wonderful how the Internet has opened up an impossible amount of possibilities of buying?

Before internet you bought what was available in the local kitchen store or ironmongers....
I remember those days.

 

[baggins]

Just out of interest, why no mention of Global knives, is it that the op is looking for something a bit more niche or do they have a bad rep? Just curious, as i've had a couple for a few years and really like them.

 

[Janne]

Same with Zwilling.
Exclusive once upon a time, today common as chips.
The German made ones are, just like Global, fantastic quality.

Sister slipped on a Global knife ( she has a set) years ago, while deboning a raw ham.
Managed to cut 2 or 3 tendons clean off in her hand, middle of palm. Despite several surgeries, still only has maybe 50% mobility.
Global handles can become very slippery.

 

[C_Claycomb]

There is also a maker in London, they make Japanese style knifes, but their name eludes me.

I think it is these guys
https://blenheimforge.com/

Sold one of them a big grind stone, maybe six years ago. Seen their knives in a shop in Soho. Nice, but all carbon steel, and more than I wanted to spend. I have a huge laminated VG10/stainless damascus blade that I bought over 11 years ago that I need to put a handle on...so it is hard for me to justify buying a fancy kitchen knife.

 

[Janne]

Yes, those are the guys!

Can you have too many kitchen knives?

Do a handle in a nicely figured Yew. Beautiful stuff.

We were given a full set of Zwilling as a wedding gift. Had no dishwasher, so handwash. Then got our son, bought a dishwasher. All handles cracked, the Aluminium rivets oxidized and cracked the handle sides.
All except the bread knife ( never washed).
This was before I started back on my wood working, so we threw them away.

 

[C_Claycomb]

My views are that Global will not take or hold an edge worth spit. You can make them sharp, mostly with a steel, but it hardly lasts. Quite simply, they are too soft. Heat treated to be easy to grind on by folk who are not really interested or knowledgeable about sharpening things, or who are going to be careless in how they use them (they won't chip if rattled around with other metal utensils). That is the target market, and to be fair, that market does need to have knives to use, so they fulfil a purpose.

I have two friends who bought sets of Global and have been unimpressed. I used to visit one of them regularly and was forever re-grinding the edges and re-sharpening them. Could never get them sharp using water stones...diamond stones...strops...all the things that put a scary edge on harder blades. Only thing that got them cutting was a coarse diamond/ceramic rod and a fine steel.

Also, as Janne says, they get slick when wet.

 

[C_Claycomb]

Last person I visited who had Global...I had to use their concrete garage floor to re-grind the edges before they were sharp enough to get to work on with my DMT red/green Duofold.

 

[demographic]

Just out of interest, why no mention of Global knives, is it that the op is looking for something a bit more niche or do they have a bad rep? Just curious, as i've had a couple for a few years and really like them.

I have a Global knife an ex girlfriend bought me so I guess Ive had it for 25 years or so.
It's alright and gets regular use but its not a patch on my Ryusen Santuko Japanese knife it terms of edge holding.
To be fair it was likely only a third of the cost and as a present I'm still glad I have it.

 

[Janne]

.I had to use their concrete garage floor .

You realize several members are now on their knees grinding away?
You started a new movement!


I am not sure, but I think Global have two qualities, the original solid and a newer, hollow handle one?
I might be wrong.

Zwilling have now a jungle of styles. Some are made far away from Germany.

They also own the Myiabi brand made in Nippon. Top notch quality.

To own a Japanese knife - you need to modify your use and sharpening technique.

 

[Broch]

Whereas I love the aesthetic of wooden handles (and only have wood on my woodland tools) it's my understanding that they are not accepted in professional kitchens anymore on health grounds. I know you have to use non-wooden handled knives for game prep licenses now. I guess what we do in our own kitchens is up to us of course

 

[Janne]

Molded synthetic handled knives yes.

Check out Nisbets online catalogue. Better than Playboy if you are into cooking!

www.nisbets.co.uk

I have some Swibo ( Victorinox) knives I bought from them. Superb, but no eye candy.
( But many chefs have own knives, with various handles.

 

[Billy-o]

Kind of limiting if you call one knife Blue Whale and another White Whale.
Would have been smarter if they called them Beluga, Blue whale , and so on. The proper names of whales. the 'White' throws everything off. But then they are living in Kiruna........

Ha, ha ... I wonder if they are in fact thinking green whale, orange whale, blurple whale, polka dot whale ....

 

[Janne]

I spent a bit of time at our sister regiment in Kiruna.
A more fitting name then would have been Moonshine Whale.

Being completely factory made, with a moulded cheap handle, I think they are overly expensive.

 

[baggins]

Thanks for the reply re the Globals. I've never had a problem with the sharpening, but then, i've always sharpened them on my waterstones from new and they seem to hold a decent edge (saying that, these are as high end as my kitchen knives go, so have nothing to compare with). I was looking at a wusthoff boning knife the other day, again, no idea on them other than internet reviews.
Some of those knives everyone is posting up look amazing.

 

[demographic]

I am not sure, but I think Global have two qualities, the original solid and a newer, hollow handle one?
I might be wrong.

Dunno, depends on what you call new?
Mines a GS-2 which has a hollow steel handle and my girlfriend at the time bought it for me 25 or more years ago, that design has been manufactured since 1985 or so as far as I can work out.
Its alright, it started out not having much of a sharp tip (it was designed that way) but its been sharpened so many times its got an OK tip now.
Looked like this when I got it...

I do have a better knife but it was three times the cost so it better be.
Someone has mentioned they are a bit soft? Well, yeah. For a knife designed as a slicer it would be better being slightly more wear resistant but its still a pretty good knife compared to most others I've used, just not compared to a laminated japanese knife which is an absolute beauty and a joy to use.

Like I said though, it was a good present from someone who is still a mate now and it still gets regular use 25 years after she bought it with limited funds so I'm still glad I have it.

There have been a few suggestions of carbon steel knives?
For me the modern stainless steel knives can be so good that nothing would convince me to get a non stainless steel kitchen knife, its just not happening.