"You call yourself a knife nut !!" HELP

I'm think global 2 - just spoke to the retailer and he recommended that. One of my fellow UK forumites said go with the GS-5, You say chef/santouka:

Narrowed it down to:

Global G-2 cooks knife 20cm
Global G-4 oriental cooks knife 18cm
Global G-5 vegetable chopper 18cm
Global G-46 santoku knife 18cm
Global GS-5 vegetable chopper knife 14cm
GSF-22 11cm utility knife

Oh, but which one
 
Which job(s) will the knife be performing, and go from there.
I have 4 knives that see the most use in my kitchen.
8" Ryback
4" Utility-Spyderco
3" Paring-A. G. Russell
8" Serrated Bread Knife- Henckels
 
I'll be chopping, cubing, slicing :

Onions
Tomatoes
Mushrooms
Peppers
Carrots
Potatoes
Chicken
Beef
Sausage

all sorts, I just want something that is a good all rounder and then add more specialists ones later
 
OK---Make sure "whatever" knife you get has a Point and a 2" Heel! You're set, Brendan!!
Oh, and my Bread knife is a 8" Serrated Forschner, with the off-set handle. The off-set handle is a Must!
 
Brendan, I concur with Oku's favorable comments on the wares of Murray Carter and Mike Rader. I have found both to be master bladesmiths and craftsmen, as well as very personable people to spend time with at knife shows. I have knives from both and they are all slicing demons.

If you find their blades a little too pricey, allow me to recommend Shinichi Watanabe, a bladesmith who enjoys a well-deserved reputation for *excellent* kitchen knives sold at a very appealing price (around $100 USD each for those I've gotten from him). His worldwide shipping in the past has been incredibly fast and not very expensive.

Shinichi's knives, like other Japanese knives, are forged to thin spine dimension. They are made for cutting, not chopping, so no bashing through leg bones with them. They are also some of the most *CRAZY* sharp knives out of the box I've ever seen. Shave your arm bald without even trying.... slice a sheet of paper in half the flat-way. To repeat, just crazy sharp.

If you can find one, the thinner Busse NICK is also to be recommended if you have chopping (vs straight cutting chores) to do. But as a pure slicer, it is a brick compared to the hyper-skinny Japanese blades. To be fair though, the Japanese knives have nowhere near the durability of the NICK when it comes to impact on hard material. It's a matter of using the right tool for the job.

Canada's George Tichbourne has been making kitchen knives for a number of years and has a good reputation. However, I can only recommend him on reputation, since I have not personally fondled or used his knives.
http://www.tichbourneknives.com/index1.htm
 
I just ordered a Hattori 180mm Gyuto. That and a BAD for paring will go a long way I think.
 
RokJok said:
Brendan, I concur with Oku's favorable comments on the wares of Murray Carter and Mike Rader. I have found both to be master bladesmiths and craftsmen, as well as very personable people to spend time with at knife shows. I have knives from both and they are all slicing demons.

If you find their blades a little too pricey, allow me to recommend Shinichi Watanabe, a bladesmith who enjoys a well-deserved reputation for *excellent* kitchen knives sold at a very appealing price (around $100 USD each for those I've gotten from him). His worldwide shipping in the past has been incredibly fast and not very expensive.

Shinichi's knives, like other Japanese knives, are forged to thin spine dimension. They are made for cutting, not chopping, so no bashing through leg bones with them. They are also some of the most *CRAZY* sharp knives out of the box I've ever seen. Shave your arm bald without even trying.... slice a sheet of paper in half the flat-way. To repeat, just crazy sharp.

If you can find one, the thinner Busse NICK is also to be recommended if you have chopping (vs straight cutting chores) to do. But as a pure slicer, it is a brick compared to the hyper-skinny Japanese blades. To be fair though, the Japanese knives have nowhere near the durability of the NICK when it comes to impact on hard material. It's a matter of using the right tool for the job.

Canada's George Tichbourne has been making kitchen knives for a number of years and has a good reputation. However, I can only recommend him on reputation, since I have not personally fondled or used his knives.
http://www.tichbourneknives.com/index1.htm
Click to expand...

thanks for the very eloquent post, I will look into your recommendations !!
 
I would say hands down Bark River has incredible kitchen knives, razor sharp and the warranty and service for them is excellent :thumbup:
 
Went in to the store today. I had a chance to look at few different knives and got to handle them. I am really impressed with Shun (they feel great and look awesome) and Kasumi,. Global are very nice too !


Still deciding but might save for a Shun - super nice !

Thanks for all the advise
 
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