Customer Reviews

Global G-16 10-Inch Chef's Knife

5 star:		(14)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I actually bought this knife locally and compared with the 8.25" GF-33, 10.5" GF-34 and 11" G-17 without knowing the size of each (they were pulled bare from a display case.) This forced me to pick the knife that actually felt best in my hands. I already own the 6.25" chef's knife so the 8.25 was out. The two bigger knives felt, well, too big and heavy. The 10" felt just right when held properly - thumb and forefinger on the aft most portion of the blade (just ahead of the handle.) The long slender profile really works in a knife of this length. It makes it feel more manageable without sacrificing the strengthes. The strengthes are of course more "rocking" length and more momentum when slicing. You cut right through an onion with minimal effort. If I were starting all over I'd skip the 6.25 and go straight for the 10. That being said, you really should hold a knife before you buy it since personal preference means everything.

I own both wusthof-trident and henckels sets but this is my favorite knife. I wasn't sure if a 10 inch was too large and unwieldy but this knife is beautifully balanced and so light weight that I have had no problem. Another great featuere is the fact that it is one solid piece so there is no yucky gunk that gets trapped in the haft or hinge area.

It sharpens very easily on a hardware store whetstone and for the finicky there are cheap knife guides available from the manufacturer to guarantee that you have the correct angle when grinding and sharpening.

If you want light weight with a very nice edge in combination with easy maintenace I would choose Global over either Wusthof or Henckels. For the style conscious -- it is very cool looking indeed.

I have the 12 inch version of this knife as well
as the 10 inch bread knife!

Both are incredibly sharp and wonderfully balanced.
Global knives use a very hard steel, so they are not
dish washer proof and need to be cleaned and dried
by hand after use! On the other hand it means they
stay sharp for longer! Another detail is that they
use a non-standard angle for the blade, so a normal
knife sharpener will not work on them as well...

Very expensive, but will last very, very long if

cared for and I really love these knives. I take
them with me whenever I go to a cooking/eating party
at friends places, as using other knives just feels
awkward now...

worth every penny....

I recently got this knife; I had been wanting a Global Chef's knife since I was given a Global utility knife as a gift. I was very impressed with it, to say the least.
This knife is very sharp and Stays sharp. Unlike the famous European colleagues that look very classic, but go dull in a short time and require round the clock steeling and sharpening, the Global can do the same amount of work with much less upkeep.
I would recommend this knife to anyone working in a kitchen, commercial or home use.
It is extremely light, and perfectly balanced. I use it at work, and it has never let me down. I do recommend the handheld sharpener for touch-ups, it returns the blade to a close factory edge.
It should be noted that the handle should be kept dry when you are working, because it will slip because of the nature of the design. That is it's only flaw.

In my Kitchen, this 10 inch Global chef's knife is the weapon of my choice. Throughout my amateur chef years (cooking at home for my wife and friends), I've used various, not cheap, German knives. I was satisfied with them, not knowing what else was out there. One day, a Japanese friend of mine introduced me to Global knives. Since then, I've never looked back at German knives. These swords are so beautiful and exceptionally sharp. It takes a lot of punishment to dull these knives so I only hone them once a week. Do yourself and these beautiful knives a favor and get the Global 9-1/2-Inch Ceramic Sharpener and the MinoSharp Water Knife Sharpener. Take care of your knives and they will take care of you.

This and a paring knife will easily get the casual cook through any task that might confront them, though it is quite sizable and likely to frighten the burgeoning crowds of soccer mom sommeliers looking to duplicate something they saw on Paula Deen this week. Like all Globals, it arrives razor sharp out of the box, but if you're handy with a water stone you can get it even sharper with just a few seconds' work. A lot of people like to complain about the handles, claiming they're too slip prone, but I've never had a problem hanging onto mine even when slathered with avocado and/or mango goo. I imagine the people who complain are the same people who threw their Wii controllers through their television screens, but by all means, try before you buy.

The Global 10" is a great knife that comes with a very sharp edge. It is rather light (at least for a 10" knife) and is well balanced. It is well situated for both slicing meats and cutting and dicing vegetables, as it is easy to hold the knife forward towards its blade for a quick and balanced wrist action. The only reason I gave this knife 4 stars and not five is due to the handle. While it is dimpled it can still get slippery when cutting fatty meat. I would prefer a synthetic handle covering, but otherwise this is a well designed tool -- perhaps the best chef's knife available now.

I use the Global 10" is for meat cuts , of large steaks ,in only one pass, and also of course , for general use ( she is wonderful making slices of salmon )

The Global 8" is also great , but not for cutting steaks , in ONE pass .

If you have a large hand , the 10" is the best .

If you buy this knife, it will be your most-used kitchen implement. There are tasks that require a smaller knife, and you will need the right tools for those tasks as well. But the very first high quality knife you should buy is this one, right here.

It excels at the wide range of tasks normally assigned to the big chef's knife.

You'll use it more than you use all your others. Stuff you used to use your serrated utility knife for, you'll find yourself reaching for this one now. Need to slice a tomato? This knife will flat out destroy the Henckels/Kershaw/Wusthof serrated small knives "made" for the tomato task. Some of them come coated with some kind of teflon in bright colors to protect the steel from discoloration caused by tomato acid. You rinse and wipe your knife when you use it, right? If you're not carving your tomato into fancy little shapes or doing that sushi chef's trick of rolling the tomato slice out of its peel, the small knife has little use, and the serrations are even less useful, after you've tried slicing a tomato with this knife. It will make a paper-thin cut so effortlessly you can't help but smile.

I thought I needed serrated knives for that type of task because I didn't know what a SHARP knife could do. I still use my little one occasionally, but my cooking is more of a rustic type where chopping and slicing are the major activities. If that's your style too, here's your tool--though you'll still eventually want a good boning knife and a good paring knife. Global makes a wide range of knives for these purposes too.

But if I could only have one knife, it would have to be this one.

I was so impressed with the 10" that I bought a 7" santuko. It is so nice to work with quality tools.