It’s been a while since I last bought a knife. In fact, my kids have bought more knives in the past year than I have. While I have a great set of knives, I always thought my Santoku could handle most of it until I realized how often I was reaching down for my paring knife and my chef knife was way too long. Seems like I was in need of a nice pointy end to pierce instead of slice. After doing a bunch of research, I realized that I wanted to dive into the world of Global knives. The main reason is weight. I realized this after chopping, slicing, dicing, mincing, etc… for over 3 hours and my arm started to cramp up. I’ve found that Global knives are a lot lighter than the German blades. Aside from weight, I’ve been guest cooking and I like how the Global knives are just one piece without additional wood handles. The oneness of the blade makes it easier to clean and I don’t have to worry about scratching the wood.
I guess I’ll dive into the other feature I like about Global knives. Balance. It’s all about balance. For me, I enjoy using a blade that is balanced right in the middle. My second choice would be a knife that is handle heavy. Global knifes are generally balanced in the middle (at least the ones I tried out). If not, then they are slightly weighted towards the handle.
So the Global 6 inch Chef knife is now part of my collection and so far it has been doing a great job. I will normally reach for this blade when I’m working with meats. Then I leave my Santoku for veggies or precut meats. I choose the 6 inch because I needed something that will move quickly with me in a small kitchen. The 9 inch was way too long and took too much energy to do the small tasks.
Here’s what the 6 inch Global Chef knife has to offer:
- Razor sharp
- Stays sharper longer
- Perfectly balanced
- Stainless steel seamless construction
- Sure-grip handles
Now, my next knife will probably be from the Global Sai series. They are slightly heavier than the GS series but there’s that thumb grove that’s so natural to the touch.
Here are my other knives: