Global - 8 inch, 20cm Chef's Knife,Silver

I just purchased a set of four knives quite similar to each other as an experiment. (My older 8" knife was uninspiring.) All of them were 8". Two are made in Taiwan. Two in Japan. The other Japanese manufactured one I purchased was a MAC hollow edge. They were all received within a few days ago and I used them all for prepping vegetables, today. This 'Global' knife is head-and-shoulders sharper than all three of the others. (Which themselves are sharper than my older 8".) And I don't mean by just a little. It's night and day compared to the other three I just received. I almost cannot feel the Global blade as it slices through the red onions, bell peppers, and so on, today. If I had to guess (I do), the other brand new knives are about 4-6 times more 'draggy' as I slice. And they are already pretty sharp. I tested the Global last. Not for any reason than chance, in my case. But when I started using it, I was completely taken aback. I could tell I was actually cutting. It was like cutting through air, almost. It's scary sharp. I mean that. SCARY sharp. Don't let anyone near the darned thing! I then tried the knife on this product: https://www.amazon.com/dp/B0006J32A0 It's a rawhide chew for dogs that is made from thick, rolled up rawhide and dried and very hard. The knife was able to breeze through the hide. I was able to quickly turn a heavy rollup into a bunch of long slices. Seriously, I didn't need to push hard at all. Just sliced through the dried rawhide with far more ease than I like to consider. So it's sharper than any cooking knife I've encountered before. This is my first time trying Global. And I've no idea if I will be able to maintain the edge over time with a two-sided stone. But out of the box it is way way too easy when cutting. So much so that I'm keeping it locked away, for now. (I have children and grandchildren living with me.) I'm not a cook. But I've been in training at home, since we largely shifted away from processed foods to where I'm spending a few hours each day prepping the mise en place before cooking or otherwise making a fresh, cold dish. The reason, these last two years, for prepping and cooking from scratch and buying as little processed food as possible (oils and vinegars, for example) is because my daughter suffers from grand mal seizures. There are other reasons, but we've also identified a specific chemical that is commonly used in food today -- propylene glycol, aka 1,2 propanediol, aka propane-1,2-diol, which isn't natural at all and yet is allowed to be listed under "natural flavors" by the FDA rule changes in the summer of 1982, despite that it has to be made in vats and isn't found in nature. (1-3, propanediol is found in nature, so don't be confused.) This was patented in 1982 by Coca Cola for drinks (first applied to apple juice) and other uses and is now a growing industry for processed foods. Unfortunately, it also causes immediate (same day) seizures in my daughter. So by eliminating the sources of this chemical we've greatly reduced the seizure events (gone from as much as 2 or 3 per day to only a few per year, now -- it's a shocking change.) I'm enjoying, very much, learning how to cook again. And a good knife helps a lot. But these Global knives are nothing to play with. Be careful with them. I'd be saying that for my other knives -- the other Japanese MAC knife, for example, and the Mercer Taiwanese ones. But they don't even compare. The Global is just plain scary dangerous. Works very nice. But frightens me far more than the others (which are already scary enough), as well. I'll be trying out their other products where I find what they offer matches something I do a lot of. But I'll also be buying a case of some kind to keep these devices out of the hands of those who may forget just how dangerous they are. I'm darned happy with this knife. But scared, too. I will be using it with the utmost care.

Surprisingly, my favorite by far. I hesitated a lot before buying a single layer knife with the silly metal handle - but now I like it more than Japanese Damascus chefs. Very thin and thus flexible, comes very sharp and I rarely if ever have to sharpen it. The handle looks funny but is surprisingly comfortable. I'm sure there are plenty of better steels on the market and keep in mind I'm not a professional chef, but I have enough experience with knives and I can tell it holds the edge better than most of the reasonably priced kitchen knives. The metal handle probably keeps the price down. Great design, please don't change it!

This is the knife I reach for first no matter what I'm cooking. I've had it for a long while and it stays sharp, is easy to clean, and I don't have to worry about the handle breaking off as its part of the knife. Highly recommend.

I recently bought the Global 8-Inch Chef's Knife, and it's been a game-changer in my kitchen. The first thing I noticed was its sleek design – it's not just a knife, it's a piece of art. But more importantly, it performs exceptionally well. The knife is incredibly sharp, making slicing and dicing a breeze. I've used it on everything from tough root vegetables to delicate herbs, and it handles each task with precision. The balance is just right, making it comfortable to hold and use, even during longer cooking sessions. What really sets this knife apart for me is its lightweight feel, combined with its durability. It's made from high-quality stainless steel, and after several uses, it still looks and performs like new. The edge retention is impressive, reducing the need for frequent sharpening. Cleaning it is easy too, just a quick hand wash and it's good as new – I appreciate that it's low maintenance. Overall, the Global 8-Inch Chef's Knife is a stellar kitchen tool – sharp, durable, and beautifully designed. It's definitely worth the investment for anyone who enjoys cooking.

My family all like to cook. They have commented that they enjoy using this knife so much, they didn’t realize the difference it could make when preparing a meal. Worth the price. Been using regularly for months and still cuts paper with ease.

If you're reading this review, clearly you're in the market for a professional grade chef's knife. You've probably also considered offerings by Shun, Wusthof, and Henckels. Truth is, you really can't go wrong with the German knives. Nor can you go wrong with one of the Shun Elite knives. But that doesn't cut it (no pun intended), does it? You want the best. Quite frankly, I believe the Global G2 fits the bill. To be considered a 'good' knife it should: -Be correctly balanced - Have a full tang (or something similar). NOT bonded. - Have metal that can be sharpened to the point where it shaves arm-hair. - Retain its edge assuming regular knife-steel use. - Not stain (only applies to stainless steel knives) The Global G-2 easily exceeds these standards. It's a 'good' knife. But it really offers quite a bit more. Unlike the traditional French or German knives, it doesn't rely on weight to chop things. You'll notice it's a REALLY light knife when picking it up. Now, professional chefs who haven't used one might think this is a drawback. Interestingly, it isn't. Since the grind profile of the blade is relatively narrow, the entire knife becomes an agile cutting machine. The ergonomics are another key benefit of the Global G-2. You can really bring your hand up to the blade and comfortably chop for a while without any discomfort. You'd think the metal handle would get really slippery, but unless your hand is covered in bacon grease (which is bad technique) you won't have any issues. You do have to use proper knife skills to get the most out of this knife, but you might as well learn for your finger's sake. Interestingly, the G-2 is stamped and not forged. Now, this is VERY different than your run of the mill stamped knife. They use the stamping technique in order to make the knife much lighter. There's a forged version (the GF-33) but it's heavier and has a solid handle. I have actually grown to prefer the weight of the G-2. After a TON of vegetable chopping, the light weight of the G-2 is a godsend. The steel is not obnoxiously hard (HRC) unlike some other japanese knives, so any decent steel will do wonders on it. In conclusion, this is hands down the best general Chef's knife I have ever owned. It is a nice improvement on the heavy German designs at a competitive price.

This is a great chefs knife. Very sharp and easy to sharpen. Wish the handle was a bit heavier but for the price, its hard to beat!

I have used many knives from many companies in my 70+ years of cooking and my Global 8-inch chef's knife is the best I've ever used. Less expensive than many brands, but you wouldn't know it to use it. This is a handsome, well-balanced knife that has a comfortable handle and a terrific blade. I can slice and chop an onion without tears as it slices without crushing and releasing lots of oils. I recommend this knife to any serious cook. My nephew suggested I try it. He was right: I like it so much (even though this is so versatile) I've ordered two more: a smaller chef's knife and a paring knife.

Tartışılmaz Japon kalitesi. Ömür boy mutfakta işiniz görecek bir bıçak, çok keskin ve bir o kadar bilemesi kolay. Tabii uygun su taşı almanız gerekiyor. Bu kalitede avrupa yapımı bıçak bulmanız çok zor.

Perfect, have been a fan of global knives and bought this as a replacement for one I stupidly broke (my fault entirely)

Questo Global G2 è diventato il mio coltello preferito in cucina. L'ho comprato quasi un anno fa e francamente non riesco neanche più a immaginare di cucinare senza. La lama è una cosa seria – acciaio giapponese con alto tenore di carbonio, e si vede dalla precisione con cui taglia. Che sia verdure, carne, pesce, pane – tutto scivola via con pochissima fatica. Non è uno di quei coltelli che devi spingere forte per fare un taglio decente. Con questo bastano movimenti leggeri e naturali. È preciso, punto. Quello che mi ha sorpreso è quanto rimane affilato nel tempo. Uso la mia acciaino ogni tanto per mantenerlo, ma la lama sembra quasi indistruttibile. L'acciaio inossidabile lo rende resistente alla ruggine, quindi non devo preoccuparmi anche se ogni tanto dimentico di asciugarlo subito dopo il lavaggio. Il manico in acciaio inossidabile è saldo e bilanciato, non è scivoloso neanche quando le mani sono umide. Tutto l'equilibrio del coltello è pensato bene – non è pesante in testa né in coda, il peso è distribuito perfettamente. Sinceramente è un coltello che può fare praticamente tutto in cucina. Non è uno specializzato, è un tuttofare di qualità. Per questo motivo è diventato il coltello più usato in assoluto nel mio set. Lo uso per affettare, tritare, disossare, tutto. Il prezzo inizialmente mi era sembrato un po' alto, ma considerando quanto lo uso e quanto bene funziona dopo un anno intero, il costo per utilizzo è praticamente nullo. Un investimento che vale davvero. Se cucini spesso e vuoi un coltello affidabile su cui contare, questo Global G2 è difficile che ti deluda.

Super afiada e linda e leve.

Jahrelang hatte ich nur billige Messer aus diversen Messersets in Verwendung. Nie wirklich scharf und wenn man sie mal nachgeschärft hat, dann war das nicht von langer Dauer. Also wollte ich mir mal etwas Gutes gönnen. Auf Empfehlung eines Kochs aus dem Bekanntenkreis habe ich mich letztlich für das Global G-2 entschieden. Das Messer kommt gut verpackt beim Kunden an. Keine edle Holzschatulle wie z.B. bei anderen Mitbewerbern, aber die braucht es auch nicht. Zur Aufbewahrung in der Küche gibt es schließlich Messerblöcke. Das Messer ausgepackt und direkt den Test auf dem Arm gemacht. Absolut Rasiermesserscharf, einfach top! Es liegt für mein Empfinden auch sehr gut und leicht in der Hand. Das ungeliebte Gemüse schnippeln macht damit endlich wieder Spaß. Aber Vorsicht, dass Messer macht nämlich auch vor ungeschickten Fingerkuppen nicht halt. Also besser wegräumen, wenn die Verwandtschaft zu Besuch kommt und in der Küche helfen will. ;-) Wie bei hochwertigen Messern üblich ist die Spülmaschine zur Reinigung tabu. Etwas Spülmittel und ein weicher Lappen reichen aber auch völlig aus. Generell sind die Messer von Global sehr pflegeleicht, eben weil sie komplett aus Edelstahl bestehen. (Damast-)Messer mit Holzgriff benötigen etwas mehr Pflege. Auch das man möglichst Schneidebretter aus Holz oder weichen Kunststoff benutzt sollte selbstverständlich sein. Bitte nicht direkt auf der harten Küchenarbeitsplatte schneiden! Ebenso sollte man das "mit der Messerschneide vom Schneidbrett in den Topf schieben" tunlichst sein lassen. Beides schadet der Schärfe des Messers (aber das gilt generell für alle Messer). Ich besitze das Messer noch nicht so lange, aber bisweilen hat es nichts von seiner Schärfe verloren. Sicher ist es auf den ersten Blick nicht günstig, im direkten Vergleich Preis-Leistungstechnisch aber sehr gut aufgestellt. Wer natürlich Wert auf Ästhetik legt, der ist hier falsch. Es gibt schönere Messer als die von Global, keine Frage. Wer aber gutes Schneidwerkzeug sucht, was einfach das tut was man von einem Messer erwartet, der wird hier definitiv nicht enttäuscht. Von meiner Seite aus 5 Sterne und eine klar Kaufempfehlung. Es wird sicher nicht mein letztes Messer von Global sein. :-)