Global 8-1/4-Inch Heavyweight Chef's Knife
- 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
Product Description
The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife. To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons. First, it is a far more precise than using a tang and a bolster. Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.
Amazon.com Review
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
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Global 8-1/4-Inch Heavyweight Chef's Knife
- Kitchen: 0 pages
- Publisher: Yoshikin
- Label: Yoshikin
- Studio: Yoshikin
- Average Customer Review:
 based on 5 reviews
- Sales Rank in Kitchen & Housewares: #5543
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Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating:
Summary: If I had to choose just ONE knife... 2007-12-09
Comment: 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!
5 of 12 people found the following review helpful:
Customer Rating:
Summary: High-Tech Exotic Cutlery from Japan 2005-03-29
Comment: If you like high-end products crafted from the cutting-edge (literally) technology, then be sure to check out these knives. I've checked them out in person but will wait to buy them since I've recently received as gifts a Henckels set (which I like but not love). They're beautiful - and functional - work of art, but like any high-performance machine, it requires a sophisticated user who gives it proper maintenance. I just love the way its sharp blade just glides insouciantly thru tough fibers. Highly recommended for pros and enthusiasts.
EXCERPT from "Consumer Search website":
Two Japanese companies are making a big splash. Global and Kyocera make very different knives, but both are liked for their sophisticated design. Global knives (*est. $170 for three) are made entirely from the same piece of metal. The blade seamlessly tapers into a textured stainless-steel handle. Reviewers say Global knives look gorgeous and work well. Made in the Japanese style, Global knives have a thinner blade and more angled knife-edge than German or American knives. Some reviewers say this makes them sharper out of the box than other knives...
(For the full article, SEE http://stage-consumersearch.brainlink.com/www/kitchen/kitchen_knives/fullstory.html)
15 of 16 people found the following review helpful:
Customer Rating:
Summary: Worth every penny 2002-06-22
Comment: 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.
10 of 10 people found the following review helpful:
Customer Rating:
Summary: steps ahead of the rest 2002-04-30
Comment: 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.
18 of 20 people found the following review helpful:
Customer Rating: 
Summary: Incredibly Sharp and long-lasting edge but BEWARE on steel.. 2001-10-20
Comment: 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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