This indeed is a really good knife. Got mine in 2012 and still happy to use it. It is "only" 57 (+-1) HRC, keeps the edge for reasonable amount of time and it can be sharpened really easily. I would recommend to sharpen it on whetstones - learn how to do it yourself (or give it to a professional sharpener). It is super fun to use a razor sharp knife in your kitchen.
I tried this knife out last week, it's super sharp. Wasn't a huge fan of the handle - it's a little more slender than I'm used to. But I did like how lightweight it was, the sharpness of the blade, and the fact that the handle wasn't as slippery as it looks.
+BurningCereal I've used Global for a few years now and while they are great knives(in my opinion the best all around), the handle and bolster will definitely put a killing on your index finger if you do prolonged chopping(even with a calluses). In that case I prefer a Mercer or a Shun. In any case, Global is probably my go-to knife that I would recommend to everyone from small time kitchen chefs to pros.
I bought a global g2 online but the box coloured is grey and in the front of the knife it only say: GLOBAL molybdenum /vanadium steel. and in the back (other side) it say YOSHIKIN made in Japan. am I receiving a fake global knife?
Do you sharpen it regularly yourself or have someone else do it for you? I hear the hard Japanese steel is tough to sharpen oneself without high-end whetstones and training.
Stones maybe a bit costly but worth it. Global sells a little metal clip you out on the knife that keeps your knife at a perfect 15degree angle. Fool proof!
+KaLKar Personally I like "BooS", they are kinda pricey though. I just use a regular one I got at Bed Bath & Beyond. It works well as long as you keep it cleaned and oiled.
As someone who can make their own cutting board, does one know the best wood to use? Afterall different woods have different harnesses and I imagine some just might be worse then the plastic cutting board, I imagine the end grain cutting boards would be the hardest of them all.
We use Global knives in our restaurant, they are as good as it comes straight out of the box. Because they are sharpened on a different angle than most brands. When you take care of 'm they last you a lifetime!
That's like trying to beat the hulk in a arm wrestling competition. You have to have a knife so sharp it's almost impossible. It has to be sharp enough to not even use for cooking anymore but then it's is considered a scalpel. A very very sharp scalpel.
I use it all the time and it makes it about a month before I sharpen it. I usually hone it after a week or so of decent use. It all depends on how much you use it and what you are cutting.
As a professional chef, Global knifes are very over rated. The handles aren't very comfortable, and the fact that the only true way to sharpen one is with a very expensive Japanese duel grit whetstone is a big minus. I personally much prefer The likes of Victoriknox, Freidr Dick or wusthof. Now those are some seriously good knifes, much more comfortable, easier to maintain the razor sharp edges and they are made by companies that have been catering to chefs for hundreds of years.
This indeed is a really good knife. Got mine in 2012 and still happy to use it. It is "only" 57 (+-1) HRC, keeps the edge for reasonable amount of time and it can be sharpened really easily. I would recommend to sharpen it on whetstones - learn how to do it yourself (or give it to a professional sharpener). It is super fun to use a razor sharp knife in your kitchen.
I got this knife almost 20 years ago! I need another but instead of nisbets i will check amazon! Thank you sir. Keep it going!!
I prefer to peel the onion first, but this is a very fine knife. I own one, too. Very sharp, nice quality.
Hey i bought a global knife set and the stay sharp for a long time
OMGoodness!!! Thats one amazingly little sucker!!!! Thank you so much for this I'm definitely gonna' look into this!!!
JennyBelly1983 A good quality, sharp knife makes all the difference.
Did you buy one?
with this knife everything is possible - you can even use it in the kitchen
excellent knife, keeps a keen edge for ages
I tried this knife out last week, it's super sharp. Wasn't a huge fan of the handle - it's a little more slender than I'm used to. But I did like how lightweight it was, the sharpness of the blade, and the fact that the handle wasn't as slippery as it looks.
+kujikiri87 - You get used to the handle, I prefer thinner handles now.
+BurningCereal I've used Global for a few years now and while they are great knives(in my opinion the best all around), the handle and bolster will definitely put a killing on your index finger if you do prolonged chopping(even with a calluses). In that case I prefer a Mercer or a Shun. In any case, Global is probably my go-to knife that I would recommend to everyone from small time kitchen chefs to pros.
I bought a global g2 online but the box coloured is grey and in the front of the knife it only say: GLOBAL molybdenum /vanadium steel. and in the back (other side) it say YOSHIKIN made in Japan. am I receiving a fake global knife?
Good video :) I just bought this one in a set for my wife - can't wait to see her face when I give it to her
mister8765 I love this knife. Best one I've ever owned.
...in the back.
Do you sharpen it regularly yourself or have someone else do it for you? I hear the hard Japanese steel is tough to sharpen oneself without high-end whetstones and training.
Stones maybe a bit costly but worth it. Global sells a little metal clip you out on the knife that keeps your knife at a perfect 15degree angle. Fool proof!
I was given one of these knifes and its the best knife i have ever used
... knives*
i love my Globals until i have to prep things for over an hour, which it starts to feel like a double edged blade as the handles aren't the best.
u work in a kitchen too? :)
I agree up to a point but disagree slightly sir. My little 14cm global veg knife i can use all day every day!
Great video. But I gotta ask about the "I Heart Poon" refrigerator magnet on the top left of your fridge.
Gabe S It's a restaurant in New Zealand
Gabe S.
I LOVE POON sticker on fridge!
Global is my knife at work
which wooden cutting board would you recommend ?
+KaLKar Personally I like "BooS", they are kinda pricey though. I just use a regular one I got at Bed Bath & Beyond. It works well as long as you keep it cleaned and oiled.
As someone who can make their own cutting board, does one know the best wood to use? Afterall different woods have different harnesses and I imagine some just might be worse then the plastic cutting board, I imagine the end grain cutting boards would be the hardest of them all.
Is this knive ok for left handed person
Iain Wallington right
This was "out of the box" sharpness??
We use Global knives in our restaurant, they are as good as it comes straight out of the box. Because they are sharpened on a different angle than most brands. When you take care of 'm they last you a lifetime!
Anthony Bourdain turned me on to this knife.
Miss the guy..
same here, RIP Anthony.
I use one of these everyday in my restaurant, cheap chefs knife that does the job.
100 dollar*
Try cutting a book or some shit
+David Lingurar Totally inane comment but you got a LOL out of me :D
That's like trying to beat the hulk in a arm wrestling competition. You have to have a knife so sharp it's almost impossible. It has to be sharp enough to not even use for cooking anymore but then it's is considered a scalpel. A very very sharp scalpel.
why dont u use that knife with big meat?
how long did it stay sharp???
I use it all the time and it makes it about a month before I sharpen it. I usually hone it after a week or so of decent use. It all depends on how much you use it and what you are cutting.
+BurningCereal thanks.
By bread cutter, he means bench scraper
Got one months ago but i resell it after 3 months, too sharp for me.
whatWillBe WillBe safer to have a sharp knife rather than a dull knife
*drools*
Try your finger!
As a professional chef, Global knifes are very over rated. The handles aren't very comfortable, and the fact that the only true way to sharpen one is with a very expensive Japanese duel grit whetstone is a big minus. I personally much prefer The likes of Victoriknox, Freidr Dick or wusthof. Now those are some seriously good knifes, much more comfortable, easier to maintain the razor sharp edges and they are made by companies that have been catering to chefs for hundreds of years.
G2 is a really good knife if you ask me some prefer heavier knifes i dont