Global G-2 8-Inch 20cm Cook’s Knife

Global G-2 8-Inch 20cm Cook's Knife

Global G-2 8-Inch 20cm Cook's Knife Rating:
List Price: $100.00
Sale Price: $99.95
Availability: Usually ships in 24 hours
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Product Description

This 8-in. all-purpose Chef's Knife is Global's most popular knife. Your top choice for slicing large quantities of vegetables, fruit and meat quickly and effectively. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.

Details

  • Lightweight, precisely balanced 8-inch or 20cm chef's knife
  • Blade made of high-tech molybdenum/vanadium stainless steel
  • Edge retains razor sharpness exceptionally well
  • Stainless-steel handle molded for comfort, dimpled for safe grip
  • Lifetime warranty against defects and breakage

Comments

  1. Rating

    This is one of the first global knives I bought. I loved it the first time I held it in my hands. What impressed me most was the perfect balance, the lightweight, and the sharpness. However, what may be perfect for me may not be perfect for you. I’d recommend anyone who is shopping for cutlery to go to a store and try how the knife feels in your hands before buying. And if you can borrow from a friend to try, that’s even better.

    Having used this knife for several years now, my initial impressions haven’t changed. This is still my favorite knife for most tasks. I maintain it regularly with a steel and it is as sharp as it ever was. I have found though that for certain tasks like cutting slits into an onion for dicing or cutting root vegetables, I do prefer a heavier knife (that’s why I bought another forged global knife), but that is just personal preference. All in all, a great general purpose kitchen knife.

  2. Todd March says:

    Rating

    While renovating my meager kitchen, I recently splurged, spending over $330 on two Shun Elite knives. They were hand made Japanese knives–sexy and sleek, beautiful to look at it–and very sharp with a gleaming edge. They caught your eye with a dazzling patterned blade.

    A friend, inspired by my kitchen equipment renovation, went out and bought Global knives, preferring them for his high-tech shiny stainless kitchen. He asked me over for a cutlery show-down with my new Shun Elites. I was ready to rub his Globals into the dust with my Shun Elites!

    After an entire afternoon of chopping and comparing, we both came to the same overwhelming conclusion–the Globals were sharper and easier to use. It’s not that they are sharper per say, but if you examine them closely, the Global’s edges are slightly concave, and are burred and rough, while the Shun Elites are polished to a gleaming and shiny finish, and taper to a much more straight point. My friend and I both felt that the Global’s burred concave edges allowed the Globals to sorta gripe and slice/slid through everything from carrots to meat with more ease than the Shun’s polished and acute edge. Because of this ease, we can also logically foresee the Global’s staying sharper longer as well, despite the higher rockwell rating of the Shun’s high tech SG-2 powder steel. However, who knows…?

    We even tried shaving hair off of our arms, and the Globals won this test with ease. They are incredibly balanced and just seem to bounce in your hands.

    I loved my Shun Elites–they were sexy and beautiful. But the Globals were obviously designed by and for chefs–they are much easier and nicer to use, and as I said, they just effortlessly (read rip) through any food with no effort at all; I was very impressed–so much so that I returned my Shun Elites and exchanged them for a complete set of Globals, which are less than half the cost of the Elites–and I got twice as many knives (never have had a good bread or boning knife before!)

    I highly recommend that if you are searching for truly sharp (as in Hello, Mr. Winter Squash!), easy to use kitchen cutlery, that feels like an extension of your hand and arm, that you check out Globals–the Shun Elites possibly as well. They are both wonderful knives, but I genuinely have to say I see why Globals are so popular with professional Chefs–they are awesome knives–maybe not as sexy and hand crafted as the Shun’s, but they more than make up for that with an incredible ergonomic ease and free flowing sharpness that makes them a joy to use.

  3. D. E. Hardy says:

    Rating

    So… you want to buy a nice knife for the kitchen, but aren’t quite sure what’s best? The truth is, there is no “best” knife as everyone hopes for. The idea is finding a knife that feels right in your hand, is sharp, stays sharp, and is easy to re-sharpen and hone.

    If you’re looking for a heavy knife that uses its own weight to crush through everything in its path, keep looking. Global knives are extremely light. That’s the number one complaint I hear from my coworkers as to what they don’t like about my knife. But the blade of this knife is very thin and holds an edge better than any other knife I’ve seen. So when I’m cutting an entire five gallon bucket of carrots for crudités, the knife glides right through the last carrot as smoothly and evenly as it did the first carrot. I rarely ever sharpen this knife, and I use my honing steel once a day at the beginning of my 10-12 hour shift. And despite this, everyone who touches my knife is always amazed by how sharp the blade is. For me, low maintenance is a blessing. Who doesn’t love that?

    The second complaint I hear a lot is the grip. Many firmly believe that the stylish metal grip becomes slippery when wet or combined with a little grease or fat from the food that is being cut. Sure, that’s true. But first off, what knife handle doesn’t get slippery when fat or grease is involved. That’s what fat and grease does. It makes things slippery. Second, your knife hand should be holding the knife, not the food. If you put the knife down to handle the food, you should be washing your hands. Now dry them off and there’s no worries, right? That complaint never made any sense to me.

    My best recommendation to anyone looking for a good knife is that you first go somewhere that allows you to take a few different knives for a “test drive”. Just chop a few things and see how it feels in your hand. If you live in a place where that is out of the question, then just keep in mind what qualities best fit your needs, and I wish you the best of luck with your selection. If this is the knife you choose, I know you won’t be disappointed.

  4. Anonymous says:

    Rating

    As a professional cook, I don’t like to waste time with gadgets or gimmicks at work. I was tired of the the dull, poor quality knives that my company supplies. I had the opportunity to try a Wusthoff knife during a busy shift. While it was better than the company knives,the weight made delicate tasks difficult. I held the Global at a cutlery shop and immediately noticed the balance and light weight it possesed. I purchased it on the spot. The knife is the best I have ever used. Global was able to produce a superior knife and it has proven itself day in and day out by handling everything from cutting frozen beef to slicing through tomatoes with ease. I will never go back to another brand, the knife is THAT good.

  5. Scott Burton says:

    Rating

    The absolute best in balance and feel. Global’s knives are made to be in the hand. They’re razor-sharp, take an edge easily, they’re safe to handle wet and they’re beautiful to look at.

    I make excuses to use mine. I’ll dice some mis en place days ahead of time just because it’s there.

    I also have other Globals, and I don’t see any reason to buy other knives. The forged knives are best; heavy, well balanced and made for Westerners’ hands.

  6. Ben Rowland says:

    Rating

    Global knives are the only knives I would have in my kitchen. In terms of comfort, durability, and performance, Global makes the best knives I have ever used.

    The light weight of the knife allows for easy chopping without the wrist strain that heavier chef’s knives tend to give. The grip is comfortable, making the knife easy to grasp without slipping, and the blade only needs the occasional sharpening. I use mine for all sorts of duties, like chopping veggies, crushing garlic, and even slicing through tough meats. This particular knife has never let me down, and it could cut through a shoe and still slice a tomato paper thin. And with the aformentioned qualities, it makes any novice slice like a pro.

    The price might seem a bit high, but when you think about the durability of this particular knife when compared to less expensive, lesser quality knives, you can see why it is worth the extra money. A cheaper quality knife will dull, ship, or even break over time, meaning that it will need to be replaced more often. You might as well get a better knife. This is the one I would recommend, and myself and my friends use it, and we have no complaints.

  7. Anonymous says:

    Rating

    Where to start. I recently graduated from college, and still had my cheap, dull, second-hand knives that I used. I wanted to buy a good knife that would be good for a large number of uses, and one that would last me a long time. A beginning to a lifetime set, if you will. I did some research, and kept coming back to the Global knives. They’re a little pricey, but man, its worth every penny.

    Right out of the box, it had an edge that amazed me. Its got great balance, great quality, and best of all, great style. My girlfriend’s first remark was, “That looks like some serial killer knife.” I didn’t notice it until afterwards, but they’re the same knives that Patrick Bateman uses in American Psycho. Go figure.

    I’ve used this knife for pretty much everything. For fish you can get perfect slices without any damage whatsoever to delicate flesh. But it really shines with tomatoes. I can take a super-ripe tomato and slice it into thin slices without causing the insides to gush all over, it just slides right through.

    Bottom line, if you’re looking for a great knife and don’t mind spending an extra few bucks for quality, get this knife. You won’t be disappointed.

  8. Stephen Green says:

    Rating

    I’ve been a German knife snob for years. But this 8-inch chef’s knife by Japan’s Global is the finest blade I’ve ever owned. Period.

    Maybe it’s not as easy to sharpen as a Wustof or a Henckel, but then again, it holds its edge ten times longer.

    I’ve spent ten years and hundreds (and hundreds and hundreds!) of dollars collecting German steel. Global is so good that it has me thinking of starting all over again.

  9. Dave Hansen says:

    Rating

    I have always had cheap knives and I decided to check out what everyone was raving about with this knife. WOW! I used to cut carrots and have to reach my forefinger over the back of the knife blade to keep each carrot piece from flying across the room as I cut it. This thing just glides through the carrot and the pieces stay on the cutting board. The first time I cut a potato I got so excited, my wife thought I was nuts. I kept oohing and ahhing. It just glides right through. And it looks like it will last forever..

  10. Julian P Killingley says:

    Rating

    I have been a keen amateur chef for more than 30 years. I was given a full set of Sabatier chef’s knives as a wedding present and have been using them since 1970. I had recently decided that 30+ years of sharpening had taken their toll on the Sabatiers and that new knives were called for – but what should I buy?

    At heart I am a traditionalist and the appearance of the Global range had put me off them. Fortunately I recently read Anthony Bourdain’s Kitchen Confidential and noted his ringing endorsement of the Global range. I decided to buy the 8-inch chef’s knife to see how I got on with it. I have never looked back!

    Despite its rather unconventional look, the knife has excellent ergonomic design. It is well balanced, readily gripped when wet and astoundingly sharp. TMOT, you are unlikely ever to meet a sharper knife. Hold a sheet of paper from the top with one hand out in front of you and then cut downwards with the other – this knife readily cuts the paper without it being tensioned. That is what we mean by a sharp knife.

    As noted in the Amazon description, the knife’s handle is fairly small. My hand is a medium male hand – about 3.25 inches or 8.5 cm across its back. The knife is an excellent fit for my hand – and could probably accommodate a hand upto 4 inches or 10 cm across the back. However, I have seen some chefs with meaty hands that might find this knife a less than perfect fit. The knife is fairly light – it weighs 5.5 ounces or 160 grammes.

    In all I am well satisfied with this purchase and shall go on to replace all my Sabatiers with the Global equivalents. Oh yes – and if you haven’t yet read Anthony Bourdain’s Kitchen Confidential, buy that too – but be careful not to cut yourself when you start laughing thinking about some of the things he has to say about professional cooks…