I got a few Globals in the last 18 months and delighted with them, got the most recent carving knife set from here.
Got a Shinkansen MinoSharp Water Sharpener as well as I don’t have the knack or the confidence for the proper steel sharpener, and it does the job perfectly. Agree with ourmaninthenorth about the dishwasher effect – wrecks them.
I have a full set of Sabatier Pro knives – really like them. You need to be careful with Sabatier tho as there are various different ones on the market and some are better than others.
I just love my Globals… have had them about 10 years now and they are still going strong.
And just be careful with some of the Japanese knives, you can’t use a normal steel to sharpen them as they are harder than the steel! You need to use a ‘ceramic steel’ or water stone instead.
Global all day long, had mine for about 5 years now. I use their Diamond sharpener steel before each use, they are far better than the Sabatier and Victorinox that they replaced IMHO.
As rich says, the rattling around means that the edges are blunted. Also, the detergents are very harsh, often containing a lot of salt, which is abrasive on the cutting edge.
If you really want good carbon steel knives I recommend ordering from Janese Chefs Knife.
I have ordered three knives directly from this site and they all arrived within a week. Very friendly and efficient. This site is also highly recommended by kitchen knives forum members.
My current favourite is Suien Chinese Cleaver which I got before Xmas.
But if you want a normal entry level but workhorse carbon steel knives I suggest going for Fujiwara FKH series Gyuto and choose the 210mm length. I have the Santoku and some say that is for "housewife" because it is not similar to western knife. Gyuto is closer to western knife.
But do browse around for the one that suits your budget.
Tojiro DP is also good for entry level carbon steel. I have a Tojiro F-920 Chinese clever too.
I would not go for Global at all when there are so many good Carbon steel knives available.
Following the knive thread that I think you are referring that was on the forum last year I went and got a set of Sabatiers from TK Maxx at about 20% of the RRP.
Henckels seem to be the Global of 10yrs ago for TV chefs.
I have one as it came free with a Kitchen-aid mixer. It’s rrp was about £65 and I have to say in a rack of 6 other knives it is the one we always reach for first.
Some of the knives on that JCK site are simply stunning:
Who would have thought you could easily spend over US$1000 on a knife.
Some of the knife forums make for (semi) interesting reading. Seems like Global is the Specialized on the knife world – good solid product, but you can probably do better for the price.
I’m definately leaning towards the Japanese styles now, just a matter of deciding which, though Fujiwara look like a good starting point.
The Hiromoto is amongst the best carbon steel you can find. High end but affordable. I was going to the Gyuto but ended up with Chinese cleaver as I much prefer cleaver.
Go for the Aogami Super series as that is one of the best carbon steel around.
Also, to keep your edge sharp only use whetstones rather than steel. Keep away from steel as that is for honing only and for carbon knives you do not need them.
You should be able to find some whetstones here … go for grit 500, 1000, 4000, or even 8000 if you want.