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

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The catch is that most people probably won’t notice that change in the edge for a while. I tested this knife for about a month, and used it heavily for about a week. There was definitely a change in cutting paper after that, and I noticed some little rolls and imperfections along the edge that I managed to mostly take care of on a strop. But I didn’t notice a huge change in performance when I was using the G-2 in the kitchen. Pros: Razor sharp blade, light and nimble, more affordable than comparable Japanese knives, great looks, lots of buying options. The thinness and lightness makes these knives not ideal for every kitchen task, and not everyone wants a knife this thin and light. But if you do, Global Classic is an excellent option. Overall, SAI performance is light, nimble, and razor sharp. It's a perfect choice for people with small hands. Buying Options Most Japanese kitchen knives have a steel hardness of 60-62 HRC, while German knives have a hardness of 56-58 (with some lower quality brands even softer).

Global actually made a somewhat overblown, but mostly informative video of their process which has some pretty good clips of the stages of hand sharpening the knives go through. The Handle Global knives are considered by many to be a "starter" level Japanese knife, while Shun is geared more to serious cooks and professionals. Global uses a proprietary steel for their blades called Cromova 18. It is a highly rust resistant stainless steel with 18% chromium, plus molybdenum and vanadium (thus the name).

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Though heavier than the Classic knives, the differences seem small during use; it could matter if you're using the knife for long periods, but for standard meal prep, the weight should be a non-issue for most people (and remember, the Classic Forged series is heavier than the UKON). That’s thanks in large part to the convex grind, which isn’t something you see on production knives very often because it’s a huge pain, even (or maybe especially) when you’re mass producing knives. Does this make Global a "starter" knife brand? It depends who you ask. If you want "real" Japanese steel, Global is not it because it's too soft--but that softness means Global knives are easier to sharpen and more durable than harder, more brittle Japanese steel. Steel is probably the most important consideration when buying a knife, and is the main factor in what makes a knife cheap or expensive. Other than the small Global Classic Forged line, Global knives are stamped out of a piece of metal rather than forged, like the majority of Japanese knife brands.

The SAI line is similar to the Classic line in that they are both stamped, both lightweight Cromova 18 blades with a flat grind and stainless handle. GF and GSF Global kitchen knives are heavier. This European style blade is preferred by a lot of chefs because of this additional weight, and if you want a high-quality kitchen blade that will last for years to come, then the GSF Series is a good choice. 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.Depending on what you like to cook, you might want a carving knife for serving meat; a boning knife for separating raw meat from bones; a utility knife for jobs in-between a chef's and a paring knife, a cheese knife for serving guests; a set of steak knives. Japanese steel is harder--HRC 60-62. It holds a blade extremely well, but the steel is brittle, so it can chip and break more easily. (Yes: softer steel is more durable, odd as that may sound.)

You can find decent quality knives even at lower price points as long as you're willing to live with lower quality handles (e.g., molded plastic rather than resin or wood), stamped blades rather than forged, and steel that will need more frequent sharpening than more expensive knives.

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This doesn't mean Cromova 18 is bad quality or that you shouldn't buy a Global knife. Quite the contrary, in fact: it means that Global knives are more durable and easier to maintain than many other Japanese knife brands, making them an excellent choice for people who want high quality Japanese steel but don't want the headache of caring for it (it can rust and chip) and maintaining it (it's hard to sharpen). And, as long as you use a proper cutting-board and do not abuse the knife will retain its edge for a long time, especially with regular use of the honing steel. But unlike some stainless steel blades, this one is soft enough to make sharpening on a whetstone a less frustrating task than some other stainless steel blades. While this softer steel may be easier to sharpen, it may not retain its edge as well as blades made of harder steel. Keep in mind that the softer edge, however, will tend to roll over more and can be returned to true by honing. 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. You will find many differing opinions on how well Globals hold their edge. As with so many knife factors, your opinion really depends on the types of knives you're accustomed to working with.

No. You should never put good quality kitchen knives in the dishwasher; always wash them by hand (and dry them, too, if you want to avoid getting rust spots). But Global knives are particularly non-dishwasher safe, and if you put them in the dishwasher, it voids the warranty. This is probably because of the sand-filled handle. Which Global Knife Sharpener Is Best? The Global G2 - 20.5cm Cooks Knife is ideal for daily cooking tasks, such as cutting, dicing and chopping a variety of meats, fish, vegetables and fruit. Global has made a reputation for crafting some of the finest kitchen knives available. As well as the sets of knives above, they also manufacture and supply accessories and other kitchen items. You can buy kitchen shears, vegetable peelers, serving tongs, and even a Global pen knife. These items, including the knives and the accessories, are made to be lightweight while benefiting from the use of the same innovative CROMOVA 18 Stainless Steel. Before you get all up in arms about this process making the knife weaker, let me assure you that as far as Japanese kitchen knives are concerned, Global knives are plenty strong. I might be worried about this process if they were making bushcraft knives, but welded blades work just fine so long as I’m just cutting food. ConclusionIn 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 If you pay attention to steel quality and don't care if a knife is forged or stamped, you can find some great knives at lower price points. Handles (Shape, Size, Material) And by the way, a rating of 56-58 HRC is by no means a soft steel. It is actually a pretty hard, durable steel. It's just softer than the steel used on most Japanese knives. 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?