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  • Global GF-33  8 1/4-Inch, 21-cm Heavyweight Chef's Knife
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Global GF-33 8 1/4-Inch, 21-cm Heavyweight Chef's Knife

by Global

List Price: $210.00
Price: $163.95 & FREE Shipping
You Save: $46.05 (22%)
In stock.
Usually ships within 2 to 3 days.
Ships from and sold by Sur La Table, Inc.. Gift-wrap available.
  • Precisely balanced 8-1/4-inch 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
3 new from $131.99

Frequently Bought Together

Global GF-33  8 1/4-Inch, 21-cm Heavyweight Chef's Knife + Global GS-38 - 3 1/2 inch, 9cm Western Style Paring Knife + Global GS-5 - 5 1/2 inch, 14cm Vegetable Knife
Price for all three: $275.61

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This item: Global GF-33 8 1/4-Inch, 21-cm Heavyweight Chef's Knife
Customer Rating (31) (33) (104) (16)
Price $ 163.95 $ 120.05 $ 115.95 $ 131.37
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Sur La Table, Inc. Amazon.com Red's Kitchen Amazon.com
Material Stainless Steel Stainless Steel Stainless Steel Stainless Steel
Item Weight 0.98 pounds 0.98 pounds 0.7 pounds 1 pounds
Color Silver Silver Black Silver
Size 8.25 Inch 10 Inch 8 Inch 11 Inch
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Product Details

  • Product Dimensions: 18.5 x 3.8 x 1.1 inches ; 15.7 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00005OL4N
  • Item model number: GF-33
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #71,783 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Description

This fully forged Global chef's knife is an avid cook's best friend. The strength and balance will keep your hand and arm from fatiguing while you're working on your meal preparations. 8¼" blade.

Amazon.com

High-tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and "face-ground" with a long taper rather than a short bevel so edges remain sharp longer than even the best high-carbon stainless-steel knives. Edges also are ground at a more acute angle than traditional European-style knives and arrive from the factory razor sharp. Although Global's original knives have thinner blades and are lighter than traditional European-style knives, Global also makes a European-style heavyweight line for cooks who prefer hefty cutlery--like this 8-1/4-inch chef's knife, whose broad blade is as thick as a traditional European knife's. Global also dispensed with bolsters on most of its knives, including this one. Most Global knives have hollow handles, but the handle on this knife is solid.

Stainless-steel handles are Global's most striking feature. They're molded to fit the hand and dimpled to resist slipping. Smaller around than many European-style handles, they're easy for small-handed cooks to grasp, and the seamless construction between handle and blade is more sanitary. This knife's wedge-shaped handle is particularly well engineered for grasping securely with a relaxed hand. Global recommends using a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen Sharpener. Global also makes a sharpening guide set so blades can be honed on a whetstone at the proper angle. Global knives should be hand washed to protect edges. They carry a lifetime warranty against defects and breakage. --Fred Brack

Customer Reviews

4.8 out of 5 stars
5 star
27
4 star
3
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See all 31 customer reviews
I like the weight and how it feels in my hand.
Mish
When she visits, we usually work together in the kitchen, and she has commandeered my Global and I never get to use it.
A. Bolin
Probably the last chef knife I will ever need to buy.
chefmarc

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By "ptspyder" on June 22, 2002
I bought this knife almost three months ago, and have been nothing but impressed. I am a professional chef and have used this blade almost non-stop since its arrival. Despite daily use and infrequent passes on a global ceramic steel, it still remains near razor sharp. The feel, the balance, the way the blade will hold an edge, everything about this knife is amazing. It has quickly grown to be my favorite knife, surpassing even my ceramic knife which cost me three times as much and hasn't held up nearly as well. Only complaint I have is because of its heavy weight, delicate cutting such as basil julienne (which I do frequently) are exceptionally difficult without bruising the herbs. Its possible to do the job with the knife, but not really what it was designed for either in my opinion. Every knife has its purpose, this is the best general purpose knife ive ever used.
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27 of 29 people found the following review helpful By A Customer on October 20, 2001
Cuts like a Samurai blade quality, and doesn't need to steel as frequent as the Henckels/ Wusthof knives. It has excellent weight for a medium sized hand. However, the handles get quite slippery when wet, so keep your hands clean and dry while using this knife for safety. Also, if you plan on saving money on getting a cheaper steel, DON'T, because this Global blade is much harder than the Henckels/Wusthof blades; a qood quality Diamond coated or ceramic steel is a must, or if you really like the steel design, get the Global steel which can cost quite a bit. Overall, this is a good quality knife with proper care and attention needed, just like a Samurai would do to get use to his sword.
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21 of 22 people found the following review helpful By Scott Burton on April 30, 2002
If God's mighty Hands are big enough, He definitely uses the 8 1/4" heavyweight Global. If not He wields a mighty regular 8".
These knives appear at first like Pacific Palisades yuppie display pieces, purchased to never be used, highly crafted but without mind towards function. Nothing could be further from the truth, however; these knives mean business. Built with Japan's modern chefs in mind, they have the balance of a Katana, highest quality steel and a wicked edge. They're suitable in construction and balance for everything from sashimi to butchery.
This heavy knife (Global actually refers to the heavier knives as "forged", probably because their lighter knives have ground hollow handles) can deftly mince shallots or rip apart a chicken in the same breath. The balance is so perfect that it really feels like nothing at all in your hand.
Care and feeding are trickier than a Henckels or a carbon-steel knife; the molybenum/vandium alloy is extremely hard and hard to influence outside of a full grind. I'm using a ceramic finishing stone to hone the edge (which does slip around; a downside of the extremely acute angle of grind), and I expect that I'll have a professional grind it when needed, something I don't do with my Henckels knives.
I'm buying the lighter 8" knife as well, now that I've had my hands on it. I really think that between the two of them there's nothing you can't take down.
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5 of 6 people found the following review helpful By NDoe on December 26, 2011
Verified Purchase
I've been a professional chef for almost a decade now, and I've tried dozens of high-end and mid-priced knives including Shun, Calphalon, Henckels, Wusthof, Furi, and plenty of others. This is the best. Hands down. I had previously purchased the G-2 chef's knife and really loved it, but it just wasn't quite beefy enough to take down things like sweet potatoes, butternut squash, or cleanly cut through a chicken spine. The extra blade thickness (and weight) at the hilt is a huge advantage for tasks like shredding cabbage for slaw or finely chopping herbs. That being said, the knife is balanced so well it feels like a part of your arm, and is sharper than some of the ceramics out there. the steel is harder than all but the most expensive german lines, but it flexes more than the folded japanese knives. The result? The Global cuts smooth as buttah, stays sharp longer than a Pro-S Henckels, but doesn't chip or crack like a Shun. It's also just a really beautiful and elegantly designed piece of steel. Showroom-quality, as they say. The one real caveat is that you really need a ceramic honer to keep the blade in top form. Standard chrome or diamond steels just don't hold up. I recommend the Wusthof Ceramic Honing Rod. 5 years in, and it hasn't lost a bit of its grit.
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2 of 2 people found the following review helpful By chefmarc on October 16, 2011
Verified Purchase
I have regularly used German, Swiss, and American steel blades and this Japanese Global puts them all to shame across the board. A bit higher on the price scale than some of it's "competitors" (if you can call them that), but it MORE than makes up for it in performance, durability, ease of use, comfort, and craftsmanship. Hands down the sharpest blade I've ever worked with. I highly recommend that you hone this knife on a soaked wet stone rather than a traditional steel though, as it takes a 10 degree angle on the blade edge, where most every steel is designed for a 40-45 degree edge. Probably the last chef knife I will ever need to buy.
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1 of 1 people found the following review helpful By Queenvon on December 8, 2007
it would be this one! It is as close to perfection as I have ever found in a kitchen implement. I am not a professional chef but I do LOVE this knife. It is so perfectly balanced that any cutting job is easy even for a woman with smaller hands. This large chef's knife makes quick work of most any slicing or chopping. It makes every cutting job in my kitchen a pleasure (and that is saying A LOT)! The edge lasted a LONG time before it needed sharpening. I've had mine for nearly 2 years and also own the large paring knife (4") and use them both almost daily. The ONLY thing I don't like is the area where the blade ends and forms a 90 degree angle to connect back to the handle. This shoe often gets caught up in things, especially when drying the knife. It's a small price to pay for near perfection, so I didn't downgrade my review. The knife MUST be hand-washed to maintain the edge, but it is true of all good knives. It is easy to sharpen and will be razor sharp again. I LOVE this knife! Any person who cooks will, too!
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