Shun Classic vs. Global — Chef’s Knife. – Global Chef’s Knife. – Shun Classic Chef’s Knife.

The Shun Classic is Shun’s standard knife line. It has the best performance they offer without all the extra frills of their higher end lines. It features a full tang, Damascus-clad blade, and black pakkawood handle. Like all Shun knives, it comes with free lifetime sharpening.

Global is one of the original modern “Japanese” style knives that forced the European companies to get their act together. It is immediately recognizable by its all metal construction and black dimples along the handle.

In this video, I compare the Shun Classic Chef’s Knife to the Global Chef’s Knife and give my opinions.


Mark Kirkwood says:

Commenting on this a long time after the fact (sorry). A couple of points that are worth noting: 1/ The Shun has a more ‘German’ blade profile, whereas the Global is more ‘French/Japanese’ (flatter more like a Gyuto). This is a big deal – I chose the Global because of this. Next point 2/ The Shun (classic) has a wielded tang also – not widely known as they are..a…little unclear on the website about it (!)

alex collie says:

Good Video. I own both of these knives. I much prefer the shun but the Global is a lot less delicate and suited better to a busy pro kitchen environment.

keifer225948 says:

the shun looks awesome

alan lescorbeau says:

i agree with gjaeigjiajeg and to add my opinion your comparing the global g 2 to a shun and not a global gf 33 or other global forged professional gf series i would put my global gf 33 up against any shun any day of the week if your going to compare sharpness, construction , steel , ect.. don’t compare the cheaper model i use my global gf 33 on almost anything from meat to dicing fine to everything in between just saying

Antoine Ouellet says:

Good vidéo thank! but i looking to buye un set off 4-7 knif and if I compere Sho is more expencive to Global. and what is à “life time warenti” for bolt off those compagnie ? I am from Canada, Québec thank you!

Ehsan Ansari says:

the new global knives are made out of one piece. they made the first version out of two pieces but had to change their knife making method after receiving complaints from European chefs. in the Japanese cutting style you slide the knife on the item (sushi cutting) while in the European style you push the knife through the item (cutting beef chunks). That little extra pressure over time in the European style broke some of the global knives. Realizing that, Global changed it’s making process and the new ones are made out of one-piece. please check out their documentary on youtube.

gjaeigjiajeg says:

First of all, thank you for the much more informative video. I came across yours after watching this utterly USELESS video entitled “Shun vs global” by some guy named chefgiovani or whatever, which didn’t really even make any comparison whatsoever, let alone touch on the technical details as you have.

That said, I have a basic set of Globals, and the chef knife it came with is just the very standard 18 folded steel as you mentioned. It works great and fits my purpose well more than adequately, but I am someone who enjoys the overkill of sharpness regardless of cost. So, if you do not mind…

1. Which knife can be made sharper (I’m guessing the Shun because of the harder blade)?

2. I’ve seen chefs stripping shells off of a cooked Alaskan crab leg with a knife. Assuming that the shell of crustaceans tend to be quite hard, would the Shun prove to be brittle and start chipping if I did that, and would the softer Global knife in this case prove to have the significantly superior toughness such that it won’t chip or deform if subject to the same abuse?

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