Global G-46 7-Inch Santoku Knife Review

Global G-46 7-Inch Santoku Knife
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In Anthoney Bourdain's book "Kitchen Confidential" he talks about how in a real kitchen the chefs don't use Henkle or Wustoff knives, they use Global. Cat Cora of "American Iron Chef" also uses Global knives. I needed a good knife in my kitchen so I decided to check out Global as well.
First of all, it's incredibly light. If I'm chopping a LOT of onions for a french onion soup or making a big batch of mirepoix for some beef stock I notice that lightness.
Then there's the balance. See that notch where the blade meets the handle? Pick the knife up by that notch and it balanced exactly level. Try that with a standard knife and you'll see how handle heavy they are.
Finaly, the edge. These knives are insanely sharp. They cut like a dream. I just went to a knife sharpening clinic by Wustoff and they suggest honeing your knife with 5 or 6 stroks on a steel before every meal that you cook. I've found that this keeps the edge razor sharp. However, you should realize that the edge on these knives is at 15 degrees, not 20 degrees. So adjust the angle you use to hone the edge.
Overall, it's an amazing knife. Take care of it and it will serve you as a professional quality tool for a long time.

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GLOBAL's greatest endorsement comes from its competitors.As areaction to GLOBAL's success, kitchen knives are evolving.All major knife manufacturers continue to introduce new knives adopting more and more of GLOBAL's revolutionary features. Even manufacturers of those black handled, three riveted, full boltstered, heavy, beveled-edge knives do not believe in their product any more. Why should you?GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle.Thinner blades for lighter weight giving you more agility with less fatigue.Perfect balance using a weighted hollow handle.No bolster design allowing for full edge use and full-blade sharpening.All stainless steel construction with slip free handle.

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