Global Knife Review. Watch this BEFORE you buy!
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- Опубликовано: 29 июн 2024
- Global, Shun, J.A. Henckles, Wusthof, all make great knives. But, watch this review before you buy anything from those companies and you may save yourself a ton of money! In this video I perform a detailed review of Global Knives that I've had a chance to use and evaluate based upon personal experience from owning them for about 6 years and using them on a daily basis over that time. Totally straightforward and honest. This is everything you ever wanted to know about Global cutlery, and a few things you maybe didn't! Hope this helps you out!
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Timestamps:
00:00 - Global knife review
00:45 - My personal history with Global knives
01:19 - Aesthetics and function
02:04 - Review overview and topics
02:31 - Global knife lines
02:58 - Global knife images / uses
05:04 - Santoku knife vs Chef knife
07:05 - Global knife features and construction
08:55 - Cromova 18 stainless steel
09:38 - Are they good? Pros and Cons
11:58 - Cost
12:24 - Conclusions and assessment
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The Products that I personally use in my kitchen:
Frigidaire Gallery Induction Range w/Air Fry:
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Ninja Foodi Power Blender Processor System:
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Ninja Professional Food Processor:
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Global G-48338-3 Piece Set with Santoku-Hollow Ground, Utility and Paring Knife: amzn.to/3x0W1GM
Global Model X 8" Chef's Knife:
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The audio is a little funky on this one. sorry for that, guys.
Very helpful review, thank you!! 😊
YW! Glad you liked it!
thanks for the comprehensive review, made up my mind to buy my 1st set of global knives - classic. :)
Alright! That's awesome. You're gonna love em. It still puts a smile on my face each time I use mine.
Thank you! This video was very informative. I own many Global knives and have not regretted a day. I only wish I had been more knife specific instead of getting a set initially, but I still love my set even if I don't use all of them everyday. I ended up unexpectedly loving the bread 🍞 knife as well.
Thanks, Vic! Appreciate the feedback! Yeah...I love mine too... that is one of the knives I'd like to go out and get... The Bread Knife and the Cleaver. I end up using my Santoku for just about everything.. Just like the way it feels better than the actual chef knife... It's a little shorter, so that's probably it. Have you had to go and actually sharpen your knives yet? I've pretty much just used my honing steel and it's kept them pretty darned good... Might have used an electric sharpener on them maybe once, but I've had them for something like 5 years.
Global are top notch. I've had mine since 2009 and use them daily. They're still razor sharp. Beautifully balanced, feel amazing. Love em.
Same. Best looking knives that there are, imo also... The handles can get a little slippery if they get oily though.... I like the look of. Slot of the Damascus steel stuff too.
Your knife isn't razor sharp if it was sharpened in 2009. Razor sharp can shave hairs off your arm. Any full knife can cut veges!
I don't have a Global knife, but my niece has the 8" chef's knife. She loves it. I find that my hand cramps up a bit due to the grip being a bit different from my Wusthof and Henckels knives with the fatter handles. Nice review, thanks!
Yep... I can see what you mean about the handles... you have to grip it a little harder too, or it can slip a little.... Slippage is no bueno! When I was knife shopping originally, the Henckles and Shun knives were a close second and third for me.
We love it!!!
Thanks! And we love your products. I'll tell ya what... We traveled out of state a couple of weeks ago for Thanksgiving with relatives and had to use their knives... It was a horrible clunky mess. Such a big difference with quality cutlery!
Just got a 3 pack on sale and they're amazing. The little pairing knife feels like a scalpel in your hand like your doing fruit surgery. They're my first high end knives and I'm going through a bit of a learning curve so it's taking me longer to prep food than it did with my cheapo grocery store chef knives because I'm being more cautious not to bang up the blade or lose a finger but surely I'll pick up speed as I get used to them. I could work pretty quickly with my old $12 knife mainly because I didn't care about it and would bang it all over the cutting board and toss it in the dishwasher when done LOL so I still reach for them if I'm in a hurry and practice on the new global when I have time to take it slow. Like you said we're going to build out our set over time/birthdays/anniversiaries, etc with more pieces like a veggie knife and such. Great video!
Thanks! Just hold those knives like an extension of your hand and not so much like you're gripping it and get the balanced portion of the knives up near your wrist on the longer knives... Should help mka eyiu nice and smooth with it. Don't chop so much. Let the knife do the work.
Hi Joe, I have been cooking for about 70 years (not professional) and have used all sorts of knives. Last year I decided to try a Japanese knife and got a Global 45 chef's knife. The first time I used it, I couldn't believe how easily it went through meat and other foods. I did have a set of Mac knives, but they don't compare to Global. I have also used a Chinese cleaver, but that is a different type completely. I plan to get more Global knives in the near future.
Hey! That's awesome to hear! Admittedly, I originally got mine over other brands because I thought they looked cool, but after owning them for a while, I'm hooked. I love how they cut, and they are really well balanced for the way I hold them. I use my honing steel on them every other use, so they stay nice and straight. If you've been cooking for 70 years, then I'm gonna go ahead and say you'd take a lot of professional chefs to the woodshed. Ha ha!
I agree with you Mr Ron, they are just fantastic
I’m very interested in the Chinese Chef knife Cleaver 7 inch. Joe is that the one you have and do you like it. Thought it would be great preparing veggies and boneless meats. Looks pretty cool too.
@@thelion4921 I don't have the cleaver.... But it's on my list of knives to get... And you right.. It looks super cool!
i got one as a graduation gift from culinary school they are great especially in a professional setting
Would like to buy this but toooo expensivee hahah. Nice review :)
You can never underestimate the value of good knives. I cried when I got the bill initially, but they have been such a great investment.
I have Global knives for over 20 years. Simply the best.
Oh yes... I love em.... But I have to admit that originally I bought them because they look really cool. Lol
Well as a normal user I can say they do great. I bought them mid. 90s as at that time we didn't have a lot of superior Japan knives choises like today maybe. On the other hand like you said they are real eye catcher. Nothing against Wusthof or Dreizack but simply something others.
@@sounddate6067 yep.. Totally agree with you.
Completely agree with this test. And don´t forget that Japanese knives usually are not sold with their sharpest possible edge. And so it is with the globals. Using a fine wetstone and after stropping, they get even sharper.
I noticed that! Mine are still fantastic to this day.... I don't even sharpen them much, either... I just hone them each use, and they have never let me down.
... whetstone* (from "to whet" = to sharpen)
Just ordered a basic 5 piece block set. Excited for them to arrive!
You're gonna love em! They're such good quality knives. Just remember to make sure you don't have oily hands or anything when you use them. The handles are just formed metal, so they can be a little slippery!
@@JoesPhenomenal thanks for the advice!
No problem!
@@JoesPhenomenal they arrived. They are the first 'nice' knives I've ever owned (apart from my Buck knife but that's a different category). Very pleased.
@@SushiArmageddon niiiiccceee! Shiny and new! Jealous!
ive been using global for 3 years now. and yes, the only thing i worry about is when i work with something oily. if it gets to the handle, it gets super slippery. but i love the hand feel, the weight, the balance of global knives.
Right there with ya, my friend.
Thanks for the honest review. Have been using my Globals for years now, mostly a 4.5 inch (11cm) petty knife, and a lefty bread knife. The 8 inch (20 cm) chef's knife I only use occasionally though. It's from Global's GF series that features thicker blades and longer, heavier handles catering to the classic French style of cooking. For most on-the-board cutting I prefer to use a lighter, thinner Shun Classic and reserve the Global GF for large, hard-skinned vegetables such as pumpkin and water melon or for carving meat from the bone. Not a fan of any dimpled blades, they make no sense, especially on a santoku that you mostly use in a chopping motion. The non-stick effect can only work with slicing and draw cuts.
Thanks! Those Shun knives are no joke. I agree about the dimples... It's like someone did that a while back on a santoku, and everyone else just decided that it's the thing to do or something. Never got any real practical use from those either.
I actually agree on everything for once. Great video.
And for beginners, start with one knife if there is a budget.
If you dont like it you wont waste alot of dollars. Because Global isnt for everyone, even if the metalurgy is pretty impressive.
A cheap but very good starter alternative could be a set from ColdSteel.
Great video, all the best.
Thank you kindly, and thanks for watching!
I got the 25 year anniversary set of 6 globals around 11 years ago and they're still in great shape... I got a great deal in the UK... The set was half price... £250 at the tims
Wow! That's amazing! Good for you! I appreciate mine more every day. Especially when I am someplace else and have to use other people's knives!
Do you try cutting whole salmon with this knife?? I want to buy one Global 26cm fluted asian cook's knife for cutting & filleting the whole salmon
I've done that with the g-21 and it works really nice with that flexible blade since that's really what that knife is for... But it really is just a tad short if you are working with a larger fish. I think they make a longer one.. If so, I'd recommend that one for something typically bigger like salmon.
Joe best review ever bro !
Hey, Thanks man! Appreciate ya!
@@JoesPhenomenal no worries joe I’m just worried what global knife to start with I need a new knife for cooking and can’t decide wether to get classic, ni or the sai range chef/cook knife for general purposes, if you can recommend what to get would be so helpful
@@bigguwapbrixks187 My go to knife is the Santoku knife. I use that for just about everything right now unless I'm pairing something or de-boning fish or something. Easier to handle than a ched knife, and it does really well with both a chopping motion and rocking motion. I think I use it probably 90% of the time. If you're getting just one knife, I'd recommend that one. If you're getting more, I personally would get the Santoku, a Pairing knife, and a utility knife... unless you cut a lot of whole fish, in which case I would trade the utility for a flexible boning knife.
@@JoesPhenomenal wow mate joe I really appreciate your immediate reply and help when you didn’t have to👌 I have subscribed and look forward to more content.
@@bigguwapbrixks187 No problem! Glad I could help!
I agree with sofnaji about the microphone. But also, seeing the santoku still keeping pieces clinging to it -- I'm glad to see that my hatred is justified. I din't think the (ugly looking) dent thingies made a difference, and apparently, they don't. It's a knife with an ugly look & ugly name. Thank you.
I have the essential Global knives for meat carving. My wife is almost out of fingers. They are razor-sharp when prepared.
Yes.. Scary sharp.... Japanese knives are cut at a thinner and sharper angle.
never seen the Ni knives and they are not on their website...only Classic, Ukon and Sai...
That's weird since they are newer than the classics... For a while they were exclusive at Sur La Table.... Was poking around online, and I didn't see them either. Wonder what's going on with that.
They're probably more country specific, here in Denmark we have all 4. There are also German knives that are only found in USA vs Europe.
@Masterfighterx yeah... That sounds about right.
the new Global X chef knife is filthy, especially if you want western hybrid gyuto w more heft
I saw that! It looks great! Been thinking about picking one up
Today I went to Macy's because I have Macy's gc from my bday, and I went to the knife section, there was only 1 box of the Global 5 piece knife set. On the Macy's website it says $599.00, when the cashier scanned it she said it's those " one of a kind item" it's ,50% so I used my Macy's GC, I bought them for $239. I'm excited to use them !
OMG! You scored big time on those! Well, happy birthday to you! So excited for ya!
Thank youuu!!!!! ❤️❤️❤️ I been looking for a thin knife to thinly cut garlic when I make Filipino fried rice ☺️
So which Global knives did you get with your coupon?
It's the 6 pc classic stainless. But it's only 5 knives plus the block that comes with it . It's very very light!! I assumed it be heavier , it has 8.5' bread knife, 8.25 carving knife, 7 inch chef knife, 5 " utility, and 4" pairing knife
Wowee! Nice. That a nice range.... Globals really are pretty light... The handles are actually hollow and filled with a little sand to balance them out. Really that cleaver will complete your set, unless you want to get some scissors or a Santoku. My santoku knife is actually my go-to. I use it way more than my chef knife.
0:43 For a split second I thought that you own Global Knives (as in the brand owner) 😂😂😂
Lol.... That would be awesome if I did!
Thanks for the in depth review!
I was wondering, throughout the video we see different types of chopping boards. Bamboo, wood. Which one would you recommend?
I ask because I’ve heard that bamboo has a lot of sand and glue in it, and that wood isn’t the best option for vegetables and fruits (I’m a vegan myself). Then there’s plastic, which perhaps isn’t healthy, but help keep the knives sharp.
As a chef, what would you recommend?
I would love to hear your take on it! 🙏
Hi, Chris! Thanks for the kind words! They all have their ups and downs, but I prefer the hardwood ones. I just feel like they have the best feel. The bamboo ones have the problems you mentioned, plastic I never really cared for as much because they tend to have a little less grip and your knives can slide around on them a little. The hardwood ones just feel really nice to me.... Keep in mind with wood, when it starts developing cracks and stuff (and also since wood can absorb stuff) you have to be more careful about keeping them clean due to bacteria and such.... especially if you have a cracked surface since it's hard to get in there. I just replace them when they get that way though.
@@JoesPhenomenal Thanks for sharing your thoughts and experience, I appreciate it! I’m thinking about upgrading my knives to the global ones that you showed. And if I should, I would definitely like to use a board that is worthy them ☺️
On the wooden board then, which seems to be the way to go, what kind would you use? The ones with the end grain up, or with the fibres running alongside? Does anyone maintain the knife’s sharpness better? Anything else that one should think about?
Thanks again! 🙏 ☺️
I never really put too much thought into the grain myself. As far as the blade sharpness, I've always just relied on honing my knives every or every other time I use them, and I've been pretty good with sharpness... Haven't done an actual sharpening in quite a while.
@@JoesPhenomenal Really? I thought it had greater difference than that, but that’s good to hear then. Thanks! :)
Oh, I don't doubt that at all... I just never really paid attention to it.. Haha. That's probably just ignorance on my part though.
What should i buy, Global, Shun or Tojiro knives?
Well... You can't go wrong with any of them. They're all fantastic. I like the styling of the Globals myself, but since they are all metal, the handles can get a little slippery if you get oil on your hands. That being said, I've never had an issue with that. I do like the Shun knives quite a bit though. Haven't used Tojiros though.
@@JoesPhenomenal I have a 6 inch Wusthoff chef's knife for 15 years and it's still very good. I bought the Global - GS-109 anniversary knife last year, its a small santoku and that one is perfect for the smaller tasks...
I love the Global Satoku knives... Mine is my primary knife. Still as sharp as ever, too!
@@JoesPhenomenal But i still want to try a knife with harder steel. A real japanese VG10 knife. But they are expensive and i already have to many knives :) Have you tried one ?
Not yet... The Globals are pretty close to the best ones I've personally used.
Received my GN 008 today
Man, it's heavy !
They are pretty heavy knives. I think thats due to the actual sand that is poured into the handles for counter-balancing. The extra weight gives it really nice extra cutting force though. I never even noticed the weight after the first day or so.
which line of Global knifes you're talking about?
It's a combination of the Global Classics and the Global Ni line.
... knives*
@@einundsiebenziger5488 thanks
Only sharpened twice in 6 years?😢 I sharpen my knives once a month.
You likely use yours more than I do... I hone them after each use, though.
mini samurai kitanas
Yessss!!
katanas*
You are missing GS3 , my favourite, real all rounder, I do everything with it,very easy ,very simple 😀
Yeasssss! I had one and it got left behind while escaping an ex's house! Lol.... Life. And you're right... That was a great knife.
We are the knives who say ni!
Lol.. Love that movie.
Cut down a tree with a haring..
Lol
We are the knives that say ni!
LOL! I Love that movie. The black knight sequence was my favorite. NONE SHALL PASS!
Oh my god this cracked me up so bad.
💯
You must cut down a tree with a hering..
Hahahhaha! Now I gotta go watch that again. One of my all time favorites, especially the black knight scene.
You have great knives but not a very great microphone 🤣
It's all about priorities, Sami! Lol. I've upgraded my audio a lot since I made this video, in my defense. Back then I was still trying to figure out what the heck I was doing.
Molib-denim 😂
LOL
Blade geometry and design is top, handle and steel is crap
Crap how?
@@39zack soft af, no edge retention, hard to get it sharp by hand.
@@michael_the_chef cant say i have had those problems with mine beside the softness, news to be carefull what I cut with them
@@michael_the_chefThey're not that soft, about the same as a good German knife ~58HRC, and I have 0 issues sharpening Globals on whetstones, as in, not hard to do..
i own gnm-07 (Ni series), and i also agree with you. Blade is exellent, but handle is a crap. I'm profesional and after long slicening, dicening, choping my hand hurt. Now i buy miyabi 5000fcd, this is an some piece of art, and most important handle is so comfortable, blade is razor sharp.
Do we need to see your face during the video?, chop some veggies instead.
Aww.. come on. You know you love my ugly mug.. LOL. Cheers!
@@JoesPhenomenal I'm already ugly enough so I do not to keep a mirror at home.
*_"Phenomenal"_* ??? , LOL, I can see your ego is masive 😁✌️
@redangrybird7564 lol. My mirrors all seem to crack when I look at em for some reason... Haha
U talk to much,put those kinfe to work and show them how they perform ,to much blq bla bla
Hi I’d like to share my experience with some blades I never see reviewed from wustof classic series victornox Mercer and global
Well, OK! 😀👍
Wüsthof* Classic series,* Victorinox*,* Mercer and Global*
Is Toroji DP better than the global chef knife?