Global G-2 - 8 inch, 20cm Chef's Knife
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List Price: Our Price: $117.95 You Save: $0.05 (0%) Availability: Usually ships in 24 hours Buy Used: from $107.44 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Global G-2 - 8 inch, 20cm Chef's Knife
Customer Review: WORTH 10 STARS
Summary: 5 Stars
This is probably the best cooks knife in the world for ordinary people like us.
[Like all Global knives] - beautifully balanced, light weight, good feel in the hand, very thin blade, and most of all - the razor sharp blade. Much easier to use than any comparable European "Chef's kife", the global really is in a higher category.
If you are only used to "European" (ie mainly German) top of the line kitchen knives, then this Japanese super knife will really blow you away !!!
This is the flagship model of a whole range of superb Global knives.
I would also reccommend the GS3 (baby brother) and the GS5 (vege knife)
The bottom line is that these superb light, agile, super sharp Japanese knives really are the best.
The factory edge is very sharp, and as the knife is used you will need to re align the edge, using a ceramic (eg Kyocera) knife rod, or a smooth (no grooves please!) steel, usually daily, to retain the razor edge.
it is necessary to re sharpen them every so often (eg about every 2 to 6 months) This is best done by using Japanese waterstones and the global minosharp knife guides. I recommend Sun Tiger or King waterstones, 1000 grit, followed by 6000 or Shapton 8000 grit stones. Using the Shapton you can get an edge sharper than the factory. (I am not making this up)
It is VERY IMPORTANT when resharpening to keep the sharpening angle consistent. Check out knife sharpening sites for more detail on how to keep the razor edge on your kitchen knives.
Regards
Doug Longmire
Customer Review: Waaaaaay OVERATED!!!!!!!
Summary: 1 Stars
My hands on review - daily useage for eight months:
Waaaaaay OVERATED!!!!!!!
Expensive and NOT WORTH THE $$$...
I went back to using the hollow-ground 8" chefs knife from wal-mart that cost less than $15.
Even their cheap knife sharpeners - sharpen as good maybe better.
One difference between the GLOBAL and FARBERWARE is that the wal-mart brand cuts clean 'N smooth w/o the food STICKING TO THE KNIFE!
Before *YOU* buy, consider the HOLLOW-GROUND.
IT MAKES A BIG, BIG DIFFERENCE!
[Be-aware that fruits and vegs like sticking
to the sides of the knife causing interference in the cutting process...very dangerous, maybe this is the reason some of the posters say they cut their fingers off!??]
I also bought their MEDIUM AND SUPER-FINISH WHETSTONES in the hopes of keeping up the maintenance to tip-top performance...another DUD!!!
The medium stone already has a V-shaped cup along the center, even though being aware of using the entire stone surface when sharpening. From my experience, the super-finish stone makes no difference in the cutting abilities.
IMO, the best SHARPENER is the diamond steel-backed - that doesn't warp or deform when sharpening.
Stone is just toooooo weak and forms dips and uneven surfaces.
BOTTOM LINE...
Cost-to-value *AND* performance ARE ALL HYPED UP!!!!
Hope this helps.
Customer Review: Big Surprise
Summary: 5 Stars
I started out with a Wusthof Classic. When I first saw the Global, it felt light, had a weird handle, and just seemed flimsy compared to the heavy Sollingen-made warrior I'd been working with. After digging a little further, and finding advocates of this knife all over the Net, I thought I'd give it another shot.
At home, I took the Global out of its case and, of course, like any man who likes sharp things, engaged in the completely immature, meaningless shave test, and gasped as it took a patch off the back of my hand with only one pass.
I rushed to the kitchen to get started on my prep work for that night's dinner. Pork tenderloin, apples, onions, lemons; all pwned by this knife. I've never used that word before, but this warrants it. The light weight doesn't really matter, as the sharp and low-profile blade pass effortlessly through most of what you put in its way. The handle also shines when put to use. The lack of a bolster made me realize how much my middle finger rubbed on the bolster of my Wusthof.
For anybody who has had second thoughts after picking this knife up in the store, all I can say is that I was in your shoes, too. But take it home and lay waste to your ingredients and you'll see what I mean. I don't think I could ever part completely with my Wusthof, but the Global is my #1 in the kitchen now.
Customer Review: How could you rate this one star?
Summary: 5 Stars
This knife is very sharp out of the box and I'm very pleased with it. Some people don't like the handle and say it is slippery when wet, but I completely disagree. I don't find it slippery at all and I like the one piece knife better for cleanup. I think the weight and balance of the knife is just about perfect. Some people gave it bad reviews because they dropped it and it broke. Come on its a hardened steel what do you want, a knife that stays sharp a long time or a knife that you can throw around and it won't break? I also own a Global 7" santoku which is of equaly quality. It is sometimes hard to decide which knife to use. If you want quality kitchen knives that will last a lifetime you won't be disappointed with any global knives, whatever style you choose.
As with any knife this one will eventually get dull, which presents a few challenges. The egde is not a strait bevel grind but a convex edge. You cannot use automatic knife sharpeners or sharpener kits that set an angle for you unless you want to completely reset the bevel. You either need to sharpen on a soft surface (mousepad or foam) with fine grit sand paper, manually create the curved edge on a stone, or send them in for a professional sharpening. However with the use of a honing steel you can keep a sharp edge a long time in between sharpenings.
Customer Review: Terrific knife for all skill levels
Summary: 5 Stars
I'm an accomplished cook and I take cutlery very seriously. I got one of these last year and have been extremely satisfied with it. It's held its edge exceedingly well over a year of intense use -- to the point where I've not had it commercially sharpened during that time. I touch up the blade with a steel every time before using and I've had no complaints so far, though I will finally have the blade commercially sharpened before the intense period of holiday cooking arrives.
The knife is light and the grip very comfortable, which means my hands don't tire after long rounds of chopping meats and vegetables. I've had no problem chopping vegetables or whacking through chicken bones with this. No, it's not a cleaver, so I don't expect it to chop straight through heavier bones, but then I use different tools for that work.
The only complaint I have is that the heel of the blade is rather pointed which can cause difficulties depending how you hold the knife. I gave myself a couple minor punctures with this until I slightly adjusted my grip. I've got pretty large hands, though, so this problem may not affect others.
This is a terrific knife and I'm happily gifting several to family and friends this year.