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Global G-16 - 10 inch, 24cm Chef's Knife
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- Precisely balanced 10-inch chef's knife for chopping, mincing
- 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
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This item Global G-16 - 10 inch, 24cm Chef's Knife
Global G-2 - 8 inch, 20cm Chef's Knife B00005OL44
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Brand Lineage||FromJP||yk deals inc.||Brand Lineage|
|Blade Material Type||Carbon||Carbon||Stainless steel||Carbon|
|Item Weight||—||7.84 ounces||—||—|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Size||10 Inch||8 Inch||11 Inch||8.25 Inch|
Precisely balanced 10-inch chef's knife for chopping, mincing 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
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 also makes a "heavyweight" line for cooks who like hefty knives, its original knives--of which this one is an example--have thinner blades and are lighter than traditional European-style knives. This 10-inch chef's knife, however, is intended for large-handed cooks and is relatively heavy. Global also dispensed with bolsters on its original knives to reduce weight. Balance is achieved by injecting a precise amount of sand for a particular blade style into a hollow handle. To ensure balance is continuous, the sand flows inside the handle as a blade is maneuvered. A finger notch between blade and handle provides safety.
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 seamless for sanitation. 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 Rail 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
Top Customer Reviews
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.
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
worth every penny....
That said, this knife has a place in my kitchen as the go-to knife for cutting up raw beef and chicken, all soft fruit and vegetables, herbs and such.
What I don't use this knife for is tough fibrous foods like raw potatoes - the knife feels too light weight and does not allow me to have the control over the knife that I would prefer - I reserve my Wusthof knife for those situations.
All in all, this is an excellent knife that fits in really well in our collection of knives that are chosen for a purpose - we have knives that excel at carving meat, at dicing veg, butchering beef, cutting tomatoes, ect ect. This can be your go-to knife for everything, but if you can only afford one knife, I would suggest an 8-inch chef's knife unless you are a very large person with huge hands.
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