How does weight and blade thickness compare to a Global chef’s knife?
Many years ago made the transition from a Henckels chef’s knife to a generic Chinese cleaver to a Global chef’s knife – and the Chinese cleaver made me never want to go back to thick or heavy again. While it’s past time to upgrade, I like the “maneuverability” of a light chef’s knife for day-to-day personal usage …
cerementCerement is correct. The global will be way lighter. However the BD1N steel of the dragon is much tougher. It will hold its edge longer. It will also do butchering jobs the global can't. It is a more all around knife.
Deaomega1214Since I use a boning knife for those rare times I do butchering, the Global is my all-around knife.
But thanks for the reply, I’ll keep an eye out for further BD1N offerings from Yaxell.
Many years ago made the transition from a Henckels chef’s knife to a generic Chinese cleaver to a Global chef’s knife – and the Chinese cleaver made me never want to go back to thick or heavy again. While it’s past time to upgrade, I like the “maneuverability” of a light chef’s knife for day-to-day personal usage …