What the Steel Numbers Actually Change
All three knives use stainless steel, but they make different trade-offs. Our knife metallurgy guide covers the chemistry. Here is what it means for these three blades.
The Shun Classic and the Tojiro DP both run at about 60–61 HRC. At that hardness, a thin edge holds its sharpness noticeably longer than a typical German knife at 56–58 HRC, but it is also less tolerant of twisting, bones and frozen food. Both use a layered construction: a hard core steel forms the edge, and softer stainless cladding protects it. On the Shun that cladding is a 34-layer Damascus pattern per side. On the Tojiro it is a plain san-mai jacket. The pattern is cosmetic; the core steel does the cutting.
The Global G-2 takes a different approach. Its CROMOVA 18 steel is softer at 56–58 HRC, and Global grinds it to a steep 10–15° per side. Softer steel is easier to bring back on a whetstone and less likely to chip, but it needs touching up more often. The knife is forged as one piece of steel, handle included, which makes it light (6 oz) and leaves no seams for food to collect in.
How to Read Japanese Knife Specs
- HRC (Rockwell hardness): Higher numbers hold an edge longer but chip more easily. Around 60 HRC is typical for Japanese kitchen knives; 56–58 HRC is closer to Western knives.
- Edge angle: A smaller angle per side cuts with less effort but is more delicate. Sharpen at the angle the maker specifies, or slightly steeper if you see chipping.
- Weight: Lighter knives are less tiring for long prep sessions; heavier ones push through dense vegetables with less effort.
- Handle: Western handles (Tojiro) feel familiar. D-shaped handles (Shun) are shaped for a right-handed grip, so check for a left-handed version if you need one. All-steel handles (Global) can feel slippery with wet hands.
Which One Should You Choose?
- Shun Classic: Choose it if you want hard steel, a long-lasting edge and a knife that looks as good as it cuts.
- Global G-2: Choose it if you want a light, easy-to-clean knife and prefer steel that is forgiving to sharpen.
- Tojiro DP: Choose it if you want Japanese hardness and edge retention at the lowest price of the three.
Care Notes
Hard Japanese blades should be hand-washed and dried, and kept off glass and stone cutting boards. Use a whetstone or a ceramic hone rather than a grooved steel, and avoid cutting through bones or frozen food. Specifications above come from the makers’ and authorized retailers’ product listings and can vary slightly between production batches.
Related Kitchen Cutlery Guides
- Steel and sharpening: Kitchen knife metallurgy and edge angles
- Precision slicing: Mandolines compared
- Faster prep: Food processors compared