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Global GS-3 - 5 inch, 13cm Cook's Knife
|Price:||$76.93 & FREE Shipping. Details|
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- Precisely cuts, slices, chops, or dices a variety of foods
- 5-inch blade constructed of ice-tempered and hardened stainless steel
- Resists rust, stains, and corrosion
- Hollow handle provides comfort and balance
- Hand washing is recommended
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This item: Global GS-3 - 5 inch, 13cm Cook's Knife
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||UJC Mart Japan||UJC Mart Japan||TCS Top Chef Store||Japan Antenna|
|Material||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Item Weight||Information not provided||0.44 pounds||0.49 pounds||0.64 pounds|
|Color||Stainless Steel||stainless steel||Silver||Silver|
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Top Customer Reviews
I've had this knife for twelve years now, and I also have a full set of Global knives, but this little beauty is the one I reach for most often.
Because it is superbly sharp,lightweight in the hand and well balanced. Unlike those huge kitchen knives you see on tv cooking programmes,this knife is small enough to be easily manipulated, but large enough to tackle all routine kitchen duties. The 5" blade is long enough for almost all kitchen tasks, but short emough to give the user complete control.
Like all Global knives the GS 3 is SHARP !!!. Try chopping up vegetables, or slicing tomatoes or potatoes. The knife just glides through as if the veges were cooked.
This superb Japanese knife is streets ahead of European knives.
To maintain the blade, I recommend using a ceramic sharpening rod, made by Global (or Kyocera, which is cheaper). Every few months the blade will need resharpening. You can do this yourself, using Japanese waterstones (King, or Shapton,or Norton in grit sizes 1000 up to 8000) and cheap Mino Sharp guides to maintain the edge angle (check my other reviews for more details).
If you can't be bothered doing this yourself, take it to a competent expert knife sharpener and tell him you need a 12 to 15 degree angle on the edge.
addendum:- since writing this review I have purchased other Japanese kitchen knives from japanesechefsknivesdotcom, and the Hiromoto AS carbon steel knives are even better.
This knife is one of my favorites now, even replacing my Whustoff off set serated as one that always finds its way into my hand.
I'm not a wealthy person but believe that what you pay for is what you get. To me a $100 quality knife is a bargain, a knife that your grandchildren will be fighting over. If you can spring for the money or save for a top-end knife, do so. If money is a real issue then you may want to just consider the Classic Victoirnox set.
I read allot that people for some reason don't have access to get their knives sharpened. Do your research and decide if you want to learn how to sharpen your knives or look for someone in your local area to redefine the edges on your knives. I'll go out on a limb here but don't get a Steel hone, get a quality ceramic rod to keep your edges cleaned up.
Most Recent Customer Reviews
Nicely balanced, takes a good edge, an ideal size for many utility jobs where a chef's knife is too big and a paring knife too small. Read morePublished 1 month ago by Charles W West
Nice knife, extremely sharp, well balanced, great for slicing, a little small and light for chopping.Published 3 months ago by Amazon Customer
Have been using this knife for several months. It is my new favorite. I prefer a short knife, which I use for everything-- chopping vegetables, to carving meat. Read morePublished 3 months ago by Michael B
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