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Global Chef Knife are one of the most iconic cutlery around. Most notably is the metal dimple handle. It uses a holly point handle filled with sand to achieve perfect balance. While the company is relatively new, they manage to make themselves as a leader in the industry. Unlike western knives, they use a more acute angle to help increase the sharpness of the blade. Not only that, they use a proprietary cromova 18 stainless steel to form their blade. This help keeps it sharp and maintain its edge. This review will take a closer look at the design and feature of Global Chef Knife.
Global Chef Knife Review Quick Summary
|Categories||Global Chef Knife Starter Set|
|Handle||Welded 2 piece handle with Sand for Balance|
|Steel||Cromova 18 stainless steel (Chromium, Molybdenum and Vanadium) Single Layer Steel|
|Blade Angle||10-15 Degree|
|Place of Manufacturer||Japan|
|Thoughts||A different take on a traditional Japanese Knife. While it does look cool, the metal tend to get slippery if you cut greasy food. I personally enjoy using the nakiri the most.|
|Reviewed Cookware||Global 8″ Chef’s Knife|
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History of Global
Global is brand under the Company Yoshikin. They were founded in 1954 making kitchen knives and related product. However, it wast until 1983 did they introduce the Global line of stainless steel knives. They commissioned knife design Komin Yamada to help shape and construct the knife. This revolutionary design led to them winning many awards and media coverage. Today, you can find their knives in most high end kitchen store.
Global Chef Knife Design
This section will discuss the design and features of Global Chef Knife. We will go over handle, shape and overall performance.
The handle is perhaps what makes their knives so famous. It is stainless steel with dimples all around. Initially, they are two separate pieces that is then welded to together with the blade. To maintain the balance of the knife, they put in some sand to give it the perfect balance point.
This balance is what prevents it from feeling too heavy on the blade or the handle. If you balance it on the pinch point, it should stay there. This makes the knife feel light and nimble, like an extension of your arm.
Having said that, even though it looks cool, its not as functional. This metal design makes it very slippery if your hand is greasy. A issue that arises when you are cutting very greasy food. The dimple there helps you maintain its grip. But its not as good as wooden handle.
Since there the handles are welded, there is no tang or bolster. This makes it easier to sharpen. Blades with a bolster makes it very difficult to sharpen. They will get in the way leaving a stub at the base. You can see how it is made in the video below.
The shape of the blade is like a traditional Japanese knife. There is almost no belly and when you cut, it is more like a chopping motion. In western knife, there is a considerable belly. This makes you cut with a rocking motion. While one is not necessarily better than the other, it really depends on your style of cutting.
The angle of the blade is grinded to 15 degree on either side. Global call this an “Acute Edge”. This means that it forms a V shape angle. Were as western knives would use a bevel type of edge. Those wont cut as sharply as a acute edge. The reason why global can get away with this is due to the type of metal that they use and the hardness of it.
On a rockwell hardness scale, it has a rating of 56-58. Which in my opinion is not that hard. At this hardness, it is more malleable than other Japanese knife. This is good because they resist chipping. However, it wont stay as sharp. You will have to sharpen it a bit more frequently.
Interesting enough, they also recommend the blade be polished at 70% on the front and 30 on the back.
The metal on the classic series uses their own Cromova 18 stainless steel (Chromium, Molybdenum and Vanadium). It is resistant to rusting and staining. However, hand washing is still recommended. You should also dry it off after washing.
These blades are stamped out from a machine. This lets them mass produce the knife efficiently and cheaply. It is a single layer designed that is welded with the handle.
Global Chef Knife Thoughts
Global knives are interesting. If you want an all metal design this is the way to go. Although it may look cool, the quirky handle is not as good a traditional wood design. Having said that, I do enjoy using this knife, particularly the nakiri. As for length, I recommend the 8 inch one. Professional chef uses 10 inch or bigger. However, if you are inexperienced with a 8 inch one is more easier to control. The price is on point with other knife manufacturer of this category. Pick one that suits your taste.
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