Global G-2 Cook’s Knife with 20cm Blade, CROMOVA 18 Stainless Steel

Product Information

Most knives sold in the Western market (US) have a bevel of 14-20 degrees on each side. Most Global knives are right in that range, with a 15 degree bevel on each side. Their SAI line has a 12.5 degree bevel on each side, making it one of the thinnest blade edge sold in the Western market.

As with the Classic line, the handle and blade are thin and may strain the hand if you use it for long periods, and the sharp heel is also an issue.Global knives are some of the most well-balanced knives on the market. They add sand to the hollow handle to provide perfect counterbalance to the blade. Pros: Razor sharp blade, light and nimble, more affordable than comparable Japanese knives, great looks, lots of buying options. The SAI differs from the Classic line in that it has a hand-hammered blade that contains 18/8 steel (upper blade) and Cromova 18 (blade edge). The 18/8 steel protects the harder blade steel from chipping (harder steel is more brittle), while the hammer marks help food to release more easily than from a smooth blade.

The heavier blade makes this knife a slightly better choice for heavier kitchen work than other Global knives, but you should still use caution with hard foods. This isn’t incredibly important to clear up, because it doesn’t make that much of a difference, but retailers keep describing Global knives as being “made from a single piece of steel”, which isn’t remotely true. It’s made from three pieces: 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 Hardness From a decade of dominance, this accolade shows that the brand remains at the forefront of the industry and has been selected by professional chefs and keen home cooks alike as their preferred choice. Global® knives, which is distributed worldwide has maintained its reputation for quality, unrivalled sharpness, balance and longevity.Every cook needs a honing steel, and should use it at least a couple of times a week before using a knife. You can find diamond, steel, and ceramic honing steels. Which is best depends on your knives and your preferences, although ceramic is an excellent all-around choice for kitchen knives. It really depends what you're looking for, but Classic is probably the right choice for most cooks who like Global knives. Where Are Global Knives Made?

Global knives are made from their proprietary Cromova 18 stainless steel. Shun are made from a variety of steels, including their proprietary VGMax steel. 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. Shun knives (see our Shun review) are a premium Japanese brand, while Global is considered a slightly inferior brand, though still good quality. As for size, we recommend going with the standard sizes: 8 inches for a chef's knife, 7 inches for a santoku, 3.5-4 inches for a paring knife, etc. You may prefer something larger or smaller, but starting with the most popular size is a good approach.Those with smaller hands will appreciate the lightweight and the shape of the blade. But I’ll be honest with you, I wouldn’t want to use this knife all day long in a professional kitchen. Like other reviewers, I felt that the metal dimpled handle would make for sore hands after a while, and, if your hands are wet, this thing is slippery as an eel. For average use, and dry hands, if you like a very light-weight, very sharp knife, it’s a winner. GSF: Forged Classic with shorter blades and smaller handles. Best for smaller hands but heavier jobs. Global Classic G and GS lines are often found mixed in sets (like this one), so it can be confusing and hard to tell what the differences really are. The major differences are found between the stamped series (G and GS) and the forged series (GF and GSF), and they are big enough that we review the forged series separately in the next section. This Global grind is really just longer and thinner than that seen on other kitchen knives, and is what allows the knife to hold an edge longer because as it wears down, there's no curve to ruin the sharpness. This means longer periods of sharpness and fewer sharpening sessions, even though the steel is softer than that found on other Japanese knives.

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.Cons: More expensive than Global Classic knives and slightly heavier (which some people might consider a pro), the handle is a little thin and small and could strain larger hands, can be slippery when wet. Recommendation It’s no wonder that people who are used to the 12° flat grinds of their Takemuras don’t like the Global G-2. It’s a completely different feeling. Global isn’t really making their knives for enthusiasts or traditionalists. They’re making them for people who have to cook a lot. For similar weight, you could pull the trigger on a Shun Sora. It’s a little cheaper, but has a more aggressive bite and will be a little more fragile. The handle material feels more synthetic but it’s also grippier. The Sora might also feel a little heavier toward the handle. Whatever their reasoning, the softer steel actually does make Global knives a better choice for many home cooks, in particular: softer steel is less prone to chipping, which is a trait most home cooks prefer (thus the popularity of German knives). And even though it needs to be sharpened more often than most Japanese steels, the softer steel makes the knives easier to sharpen. The Classic line has the most buying options, while the SAI has the thinnest, lightest blade but not a lot of buying options. The UKON is very similar to the Classic but with fewer dimples on the handle and fewer buying options.