Cookaholics Bulletin Board

I returned the copper gratin dish my sister gave me for Christmas, and I want to buy a fish (sashimi) knife. I'm debating between these two:

Global Yanagi knife

Shun Yanagiba knife

Anyone have any input?

Amy

Only the handles. I have a Global serrated knife with the textured handle and really like it. I have seen complaints about it in reviews though.

Mary

Thanks Mary. I've used both Global and Shuns, so understand the difference in feel. I could frankly be okay with either in that regard.

Amy

Amy, I have a couple of Shun and they are my all time favorites. They get daily use and really hold their edge. I had a Global and really didn't like the feel of the handle so gave it away. If it were me, I'd go for the Shun.

fitzie

I have at one Shun Pro (single bevelled) (amonst other 'regular' Shun) and am extraordinarily pleased with it. I know of you peruse knife forums, they will tell you that Shun is overpriced, etc. but they are a reliable choice and great. I've not used a Global much, so can't comment on those, but they are definitely well regarded.

Like Fitzie, I am not crazy about Global handles - made for smaller hands than mine - and much prefer Shuns. Mine keep edges better than any other knives I have, except an old Henckels (they changed big time). And in friend's kitchens I have noticed that Global do not hold their edges as well while I was using them, and don't seem as sharp, though I was only honing.

Amy,

It would be nice to try the knives side-by-side. Different handles, blade geometry and steels may be important. (VG-10 vs Chromova 18 high-carbon)

I do know that you can save about 15% by calling Northwestern Cultery in Chicago at 888 248-4449. They have both knives in stock at the same prices and discount on all telephone orders. They may also have advice in the steels used.

Even better, my joining "Williams-Sonoma for Professional Chefs" you'll get a 20% discount on all purchases.
https://secure.williams-sonoma.com/trad ... _type=fnav

Tim

ps: Are you aware of W-S'x chefs club

Tim,

I've been a member of William Sonoma's professional chef program for a couple of years and my credit from returning the gratin dish is with them, so (for me) it's the best place to buy.

I've used both brands, and I can't side-by-side test (although I agree with you about doing so), so I'm going to have to fly by the seat of my pants on this one. I guess I'm looking for input specifically on sharpness and blade length.

Amy

Amy,

I'm quite certain that the blades are cut at the same angle.

The blades are about 1/2" difference.

Tim

Okay, I think I'm going with the Shun. Now, should I get the 8 1/4" or the 9 1/2"?

Amy