GlobalG-48-7 inch, 18cm Santoku Hollow Ground Knife, 7", Stainless

As an all-purpose chef's knife, this is my favorite. Global knives are great, in general, but this one seems the one I always go to unless I need a specialty knife. Globals are lighter and better for smaller hands that good German knives, so if you're a big person, or you like a blade with heft, you might want to look at Wustoff or Henckle, but if you've held Globals and like them, you'll like this one.This is the fourth one I've bought (two I use, two have been gifts). All are still in great shape and my friends who are using them love this knife as well.New, Global knives are very, very sharp. (Even serrated ones, so be careful. Friends have cut themselves on my serrated Global because they don't expect the actual edges to be sharp, only the teeth.) A diamond steel is a great way to maintain your Globals. I've gone through a couple of Henckle steels since I started using Global knives about 12 years ago, but eventually you may need to get the wheel sharpener that Global recommends. Between the two, I've never had to have my Globals professionally sharpened and they are all as sharp as practically usable. (While you can probably shave your arm hair with them after they've been honed on the steel, that's kind of stupid test for the sharpness of a kitchen knife. Just let it be said that you can keep them sharp yourself if you pay close attention the angle Japanese knives are honed to, much shallower than European knives.) Read up on this if you are going to maintain your own knives, particularly with a diamond steel, as you use them in the opposite direction that you do a normal steel.

One of the best knives I've ever purchased!!! This santoku 7 inch knife is razor sharp from the start and 3 months of continuous use in a professional catering kitchen and this knife is still just at razor sharp!!!I use it for absolutely everything!! I know it's just a Santoku knife but it's my new chefs knife.While I do have a couple of "nicer" more expensive knives, like shuns, macs, and masahiro. This is my all time favorite now!The grip, feel, and balance is excellent!! It's light weight like most Japanese knives.PLEASE PLEASE PLEASE make sure you have a good quality steel "sharpening stick thingy" (FOR MOST NON KITCHEN PEOPLE) and run it through every time you use it!!!!! Like I said I work in a catering kitchen where I'm cutting stuff up all day every day and my knife still does not need to be sharpened. I run it a couple time through the steel and it's still as sharp (ok maybe just a itty bitty tiny almost none existent less sharp) as the first time I used it.This is my first Global knife and I'm hopeful they will all be just as good quality as this one and I will definitely be purchasing more of these soon!!!Click yes if this review was helpful. If not, or if you have a question, leave a comment and I'll answer you!*******OMIT the bad cabbage picture I was reviewing that bad ceramic knife which was horrible!! lol

I use this knife for almost everything. This is my second one. I have at least 6 from this manufacturer. They last.

As someone who spends a lot of time working with kitchen tools, one of the most important factors when rating a knife is its ability to hold an edge. Unfortunately I can't speak to this just yet as it is too new and has not been used enough.What I can speak to is the feel of the knife in my hand. This particular Global knife has a great feel! Unlike some other Japanese style blades (Shun for example) the handle on the Global G48 is bulky enough to feel natural while still remaining remarkably slim and sleek compared to a Wusthof or Messermeister. I have used it with wet hands with no slippage or shifting.This blade is not designed to be a rocking knife, or function as one like many traditional chef's knives, so if that's what you are looking for get a different style blade. The G48 does however function Very well as an all purpose slicing blade. In my experience the two things that are a real test of a knife's ability to 'release' food are cheese and starchy root vegetables like potatoes. Again, I have not had the opportunity to test those out just yet however I did work quite a bit with vine vegetables (squash, zucchini etc...) I would not say that this blade's 'hollow ground' is any better or worse than any other I have used. The hollow ground edges on the blades do help release food a little bit but they are never perfect. Ever. If you are using fresh ingredients and a sharp clean blade, your food is going to stick a little no matter what.I would recommend this knife if you are looking for something that is comfortable to use a lot and easy to take care of.

I had bought "this knife" but returned it because it was too heavy for me. But I noticed that there were two different prices for the same item number. I bought the less expensive one. Well it happens that the costlier one is what I had first and it is much heaver than the less expensive one. (The first one came out of the packaging in such a way that it chopped an ugly cut on my middle right finger.)I have the 5 1/2 inch santoku as well. I really do need the longer blade for some applications. I do love these global knives! I love SHARP in a knife, and these have it. I also got their 3 stage knife sharpener which does a wonderful job of keeping them as sharp as the day they arrived. I recommend you buy it with the knife. It works on all my other knives too. Yes, I do have other knives, but the Globals live in a special place in my kitchen. It is like giving myself a new gift each time I use one.