Global G-16 - 10 inch, 24cm Chef's Knife
- Enter your model number to make sure this fits.
- 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
Frequently bought together
Customers who bought this item also bought
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare to similar items
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Chef's Arsenal/Market Warehouse||Cutlery and More|
|Blade Material Type||Carbon||Carbon||Stainless steel||Carbon||Stainless steel||stainless steel, carbon|
|Color||Silver||Silver||Stainless Steel||Silver||Silver||Stainless Steel|
|Item Weight||—||7.84 ounces||0.5 lb||—||1 lb||—|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Cromova 18 High Carbon Stainless Steel|
|Size||10 Inch||8 Inch||10"||8.25 Inch||11 Inch||7-inch blade|
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
There was a problem filtering reviews right now. Please try again later.
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.
This knife is very big, at least for me being a total novice home cook. It's also pretty darn heavy, and I'm not a small guy. That's a great thing ultimately, but at first I found it awkward to handle. After a few months I got used to it, and I don't think I'd trade this knife in for any other. Still, considering a shorter variant might not be a bad idea, especially if you're on the smaller side.
It's still with me today, and still looks pretty much new. I do need to get it resharpened, but it's had the factory edge this whole time. I hone it every time I cook with a fine hone, which has done a remarkable job keeping the edge sharp.
I was a Henckels fan, but am now fully converted.
It's one of my favorite and most essential kitchen tools.