I just purchased these knives. Just did that cutting technique. JUST ordered a food processor and Band Aids. kidding. You won't regret buying these knives.
I just purchased the global G2 engraved with my name. Only because I knew Anthony Bourdain loved and swore by this knife. But for the last couple of months I've been checking out all the top rated Japanese utility chef nakiri knives. So I know a lot about them I didn't believe Global was made in Japan sounds like an American name but yeah we'll be at my house tomorrow. Can't wait to use it
I don't know if you did the fast vertical chopping for demonstration reasons for this video..to prove this knife can do those cuts easily...if it's your own style when you use the knife I would have bought a Sentuku or something with a flatter edge. I'd like to see Global with a chef's knife that has a rounder belly where the tip is closer to the spine (Messermeister has one, Zwilling PRO line has one...)
You saw it right. I just did so to have some fun. of course the chef's knife is not made for chopping motion as you stated, but it is more satisfying to watch it chop than slice. That was the sole reason...
Hey, pls I need an advice. I`m between buying a wusthof classic knife 8 inch or this Global G2. The only two knives i`ve ever have, weigh like 180 grams maximum. I feel comfortable with that weight, is the wusthoff quite heavier?. And wich would you prefer to cut ingredients in a working kitchen?
Hey, Wusthof is significantly heavier(does not mean it is uncomfortable)than Global. However, if you are working in a kitchen, than Wusthof is much sturdier, so I would rather choose Wusthof. Global is great and light, but Wusthof will breeze through in kitchens.
treat and wash them like you would a beautiful handmade dish. In other words, treat them with respect. and also take your knives to a professional who can actually sharpen it for you, and hone everytime you use it :)
Bet you could have found another and reputable source to buy that knife than the usual-suspect evil empire with the big "A". Support your local knife shop (or at least your closest dedicated online knife dealer) they might even have better prices than "Big A" which is usually not the cheapest with branded merchandise.
Hi, honing steel is good for every knife. it does not sharpen the blade, as it just temporarily straightens the bent or dented parts of the blade. Expensive knives hold their edge relatively longer than cheap knives, but can still benefit from honing rod.
@@SoulfulBowl Thanks. I just discovered that a honing rod is yet again different from a sharpening steel/rod. I’m guess the sharpening steel by definition is best for attaining a quick edge.
@@onedirection3510 there is no such thing as a sharpening steel, it’s the same as a honing steel. Honing a blade straightens the blade microscopically, making it feel sharper. It does not create a new edge, this can only be done on a whetstone. Hope this helps.
The good outdoor/pocketknife reviewers go into waaaaaaay more detail about knives and their practical advantages and disadvantages. Sure, there is less variation with cooking knives, but I never see anyone do hard testing to determine comfort, edge retention, durability, or build quality. Sometimes one or two are mentioned, but never outside of the context of using it for ten minutes after getting it out of the packaging. I always hear marketing BS read from a website or a box without much analysis of what it actually means (if it means anything) along with half a video of generic activities that any knife of a similar design could do. Guess it's a different market with a different mentality.
There's not much to be said about cooking knives, relative to outdoor knives. A Global knife is nice and sharp right out the box and keeps its edge for a decently long time after if you don't abuse it by dragging its edge across the cutting board (which a lot of novice cooks do and it drives me mad), or cutting with it on a surface that isn't suitable (like a glass plate). If the knife loses its cutting ability a bit, you use a honing steel to bring it back to its former sharpness. When that fails, you resharpen it on a whetstone and the cycle repeats. Overall, Global produces really good knives that are suitable for work in pro kitchens, and they're so easy to use and resharpen that a home cook will be more than happy with them too.
Unless youve worked in a professional kitchen I can see how its a little mundane. They should show it boning salmon or taking down a beef carcass, which those knives are more than capable of
Just look it up. It's the perfect knife for me because it is easy to sharpen. A harder steel knife will hold It's sharpness longer but is more difficult to sharpen. I think Global have got it right as far as how hard the steel is. After that it's all about comfort. If you were cutting things up all day you wouldn't want the Global handle. It's a great home kitchen knife, IMO.
I use this in a professional kitchen, it just has to be sharpened a little more often to keep a razor-sharp edge. It does sharpen quite quickly so no problem there. I have the G2 as well as my chef. We both love the knife- that may be partly due to the fact we both have smaller hands, but I would never trade it for a Wusthof, and I know she wouldn't either.
This is no test... My $10 dollar Walmart knife looks similar and cuts just as good. I have to sharpen it after every use. That’s where the quality cones in... these appear to be really good
since everyone has different hand size, it is always good to go to the store to grip it in your hands and see. If your current knife works fine, it is already a good knife so I don't think it is necessary to purchase extra one, unless you are making a collection :)
Your cutting skills are truly amazing.
Thank you :)
i'd expect all of my chefs to chop at least this well.
I just purchased these knives. Just did that cutting technique. JUST ordered a food processor and Band Aids. kidding. You won't regret buying these knives.
God bless you. Great video
Thank you for your kind words. God bless you, too.
I just purchased the global G2 engraved with my name. Only because I knew Anthony Bourdain loved and swore by this knife. But for the last couple of months I've been checking out all the top rated Japanese utility chef nakiri knives. So I know a lot about them I didn't believe Global was made in Japan sounds like an American name but yeah we'll be at my house tomorrow. Can't wait to use it
So, how you liking it so far?
@@alexndg5260 he ded
Good Job
I just got my Global G-2 today I cut a carrot to test it out. Cuts carrots like cutting soft butter.
I don't know if you did the fast vertical chopping for demonstration reasons for this video..to prove this knife can do those cuts easily...if it's your own style when you use the knife I would have bought a Sentuku or something with a flatter edge.
I'd like to see Global with a chef's knife that has a rounder belly where the tip is closer to the spine (Messermeister has one, Zwilling PRO line has one...)
You saw it right. I just did so to have some fun. of course the chef's knife is not made for chopping motion as you stated, but it is more satisfying to watch it chop than slice. That was the sole reason...
Look at the new global-ist series it's exactly what you want.or well, any wusthof half bolster.
Hey, pls I need an advice. I`m between buying a wusthof classic knife 8 inch or this Global G2. The only two knives i`ve ever have, weigh like 180 grams maximum. I feel comfortable with that weight, is the wusthoff quite heavier?. And wich would you prefer to cut ingredients in a working kitchen?
Hey, Wusthof is significantly heavier(does not mean it is uncomfortable)than Global. However, if you are working in a kitchen, than Wusthof is much sturdier, so I would rather choose Wusthof. Global is great and light, but Wusthof will breeze through in kitchens.
@@SoulfulBowlthanks so much!
@@SoulfulBowl To add to this, wostof has better steel. global can get down to lik 56hrc while wosof stays at 58.
I would go for wusthof
@@moaitkassou444 great choise!
hey mate whats the best way to wash and care for these beautiful knifes
treat and wash them like you would a beautiful handmade dish. In other words, treat them with respect. and also take your knives to a professional who can actually sharpen it for you, and hone everytime you use it :)
definitely hand wash only.
We love it! Can we repost your review?
oh yeah
Bet you could have found another and reputable source to buy that knife than the usual-suspect evil empire with the big "A". Support your local knife shop (or at least your closest dedicated online knife dealer) they might even have better prices than "Big A" which is usually not the cheapest with branded merchandise.
Looks excellent👍
Thanks and hope it helps :)
@@SoulfulBowl
Of course will help) Tomorrow I have a test, I hope you claim me good luck
Uh-oh! Best of luck with your test! :)
@@SoulfulBowl thank you my friend
Novice here. Using the honing rod is ok on a quality blade? I thought they were only for “beater knives.” Good to see. 👍
Hi, honing steel is good for every knife. it does not sharpen the blade, as it just temporarily straightens the bent or dented parts of the blade. Expensive knives hold their edge relatively longer than cheap knives, but can still benefit from honing rod.
@@SoulfulBowl Thanks. I just discovered that a honing rod is yet again different from a sharpening steel/rod. I’m guess the sharpening steel by definition is best for attaining a quick edge.
@@onedirection3510 there is no such thing as a sharpening steel, it’s the same as a honing steel. Honing a blade straightens the blade microscopically, making it feel sharper. It does not create a new edge, this can only be done on a whetstone. Hope this helps.
The good outdoor/pocketknife reviewers go into waaaaaaay more detail about knives and their practical advantages and disadvantages. Sure, there is less variation with cooking knives, but I never see anyone do hard testing to determine comfort, edge retention, durability, or build quality. Sometimes one or two are mentioned, but never outside of the context of using it for ten minutes after getting it out of the packaging. I always hear marketing BS read from a website or a box without much analysis of what it actually means (if it means anything) along with half a video of generic activities that any knife of a similar design could do. Guess it's a different market with a different mentality.
Agree, this video was rather useless as a review
There's not much to be said about cooking knives, relative to outdoor knives.
A Global knife is nice and sharp right out the box and keeps its edge for a decently long time after if you don't abuse it by dragging its edge across the cutting board (which a lot of novice cooks do and it drives me mad), or cutting with it on a surface that isn't suitable (like a glass plate).
If the knife loses its cutting ability a bit, you use a honing steel to bring it back to its former sharpness. When that fails, you resharpen it on a whetstone and the cycle repeats.
Overall, Global produces really good knives that are suitable for work in pro kitchens, and they're so easy to use and resharpen that a home cook will be more than happy with them too.
Unless youve worked in a professional kitchen I can see how its a little mundane. They should show it boning salmon or taking down a beef carcass, which those knives are more than capable of
The cutting board wobble hurts my soul
I know... Should've put something underneath
Review should have included how well does the knife hold its edge.
good point and sorry that I forgot to mention about it
Just look it up. It's the perfect knife for me because it is easy to sharpen. A harder steel knife will hold It's sharpness longer but is more difficult to sharpen. I think Global have got it right as far as how hard the steel is. After that it's all about comfort. If you were cutting things up all day you wouldn't want the Global handle. It's a great home kitchen knife, IMO.
I use this in a professional kitchen, it just has to be sharpened a little more often to keep a razor-sharp edge. It does sharpen quite quickly so no problem there. I have the G2 as well as my chef. We both love the knife- that may be partly due to the fact we both have smaller hands, but I would never trade it for a Wusthof, and I know she wouldn't either.
This is no test... My $10 dollar Walmart knife looks similar and cuts just as good. I have to sharpen it after every use. That’s where the quality cones in... these appear to be really good
You have to sharpen the global too, they are only 57-58hrc. The sharpen easily and hone well on a rod though.
@@emeukal7683 theyre actuallt 56-58 hcr, i know its nit picky but still
Lol, any knife can be super sharp. That doesn't mean anything. But yeah dude stick with your Walmart brand mainstays knife
Alot of noise..thats how i cut.. But my chef yells at me for it. Not really a review!!
I understand. the loud cutting was for dramatic purposes :)
Thanks for the reply i just bought this exact knife.. Any thoughts on the cheaper ukon global knives or the more expensive sai series? Thx?
since everyone has different hand size, it is always good to go to the store to grip it in your hands and see. If your current knife works fine, it is already a good knife so I don't think it is necessary to purchase extra one, unless you are making a collection :)
Global sucks. They are rather hard to keep razor sharp for a professional setting, the handles are very small, the edge geometry isn't there.
Not sharp enough.