We particularly liked the paring knife. It was comfortable in the hand and cored and peeled beautifully. Though the blade is clearly thinner and sharper than the Global Classic line (fantastic for peeling), we didn't find the handle any more comfortable. If you have large hands--or are left-handed--this line is probably not right for you, especially the smaller blades.

Pros: Razor sharp blade, light and nimble, more affordable than comparable Japanese knives, great looks, lots of buying options. In our testing, we found that people with smaller hands tended to like the Global handles, while people with larger hands found them uncomfortable. So if yu have large hands, Global may not be the brand for you. Weight

Filter Results

You can spend a lot of time learning about all the different steels used to make knives. And while a lot of it is interesting and helpful to know, having an overview of knife steel is enough to make a good decision, and to know what you're paying for. Shun knives are made from harder steel, typically with a hardness rating of 60-62 HRC. Global knives are made of a softer steel with a rating of 56-58 HRC like German knives. Let’s be honest, though. Most quality knives are sharp out of the box. More important is how the knife feels in your hand, and how balanced it is, as well as whether the weight and design of the knife is right for you. Yes; allknives will rust eventually if you don't take proper care of them. The Cromova 18 stainless steel used in Global knives is 18% chromium, which makes it extremely resistant to rust. But the truth is that all steel can rust, so you really want to make sure you wash and dry your knives after use to prevent rust from happening. Do Chefs Use Global Knives? Made to the exacting standards of Japenese craftsmen, Global's professional chefs knives have remained some of the most popular and successfule kitchen knives in the industry for 30 years.

For home use, this will probably last a long time. But this is more of a starter for anyone who will be using it several hours a day in a professional kitchen. If it’s being taken care of and sharpened regularly it should be good for a few years, but I honestly wouldn’t recommend it for a cook or chef who’s gotten used to either Western or Japanese knives, because the in-between state of the G-2 seems to throw those people off.The GF line is slightly heavier than the G line, but the difference is so small you would only notice if you'd handled both knives extensively. Both are lighter than a German knife of comparable size, and lighter than most Japanese knives, as well. The unique CROMOVA 18 material offers an extremely sharp blade and also ensures that the sharpness is maintained much longer than with other knives. Despite this, they will need regular sharpening if you want to continue to enjoy the high quality and ease cutting that is offered by this innovative and popular brand. Choose between ceramic and waterstones.

As for sharpening, which will need to be done probably a few times a year depending on use, the options get more complicated. If you're a novice knife sharpener, a wheel sharpener is probably the best choice because it's safe and it aligns the blade so you can't really get it wrong. Finally, there is the unique Global design, which is sleek, modern, and eye-catching. If you love the look of Global knives, you probably won't regret going with this brand. It's a great knife for most home cooks. As far as we can tell, there are no sets except for the 4 piece steak knife set ( see the GSF steak knives at Global). Steel handles give Global knives a strikingly modern appearance, as well as keep the knives light. In fact, the handles were so light that some people found Global knives unbalanced, so Global began adding sand to the hollow handles to counterbalance the blade perfectly. Today, Global knives are some of the most well-balanced knives on the market. Steel HardnessBoth German and Japanese knives have good and bad traits, and there is no right or wrong answer here. Most cooks really only need three knives: a chef's knife for general prep work, a paring knife for small jobs like coring and peeling, and a serrated bread knife for, well, bread.