GlobalG-46-7 inch, 18cm Santoku Knife

I thought I'd worked with some pretty sharp knives in the past, but nothing prepared me for the Global brand. No more worrying about veggies being cut all the way through and well separated...this knife slices through everything and anything like nothing I've seen before. I barely have to apply any pressure at all as it slides through like melted butter.When I first looked into this brand, I ordered the Oriental Chef style as I'd heard the santoku are usually handled in the straight up/down chopping "push" style of cutting whereas I prefer the "pull" method. However, I had to return the Oriental Chef because the rear of the knife sloped so far forward and had such a large gap that it was uncomfortable to wield. Since the santoku style is what I've used for years now, I decided to disregard what the experts say and just go ahead and get what I was comfortable with.My favorite things about this knife: It's super sharp. To give you an example of how sharp it is: I normally use the blade of my knife to scrap up small piles of whatever it is I chopped and carry it to the pot. The first time I tried this with the Global knife, it actually started slicing off a thin little layer of my bamboo cutting board. Never happened with any other knife I've owned. I also love the fact that foods don't stick as badly to the blade as with other knives I've owned. No, I didn't get the one with the scalloped edge, but something about the blade makes it a little less (notice I didn't say completely) prone to having veggies suction cup themselves to the side.My not so favorite things about this knife: It's freaky super sharp. I know, I know...I said this was a positive attribute, and it is. Except that keenness comes at a price: the blade is super thin and feels a bit fragile. I found this out when I attempted a rocker-like chop of the hot peppers I was finely mincing. The blade is so sharp it was a bit hard to pivot as the blade "caught" on the chopping board, and I could feel the fragility of the blade when I moved it. At over 100 dollars per knife and a customer service that has not garnered the best reviews, it's not something I feel comfortable replacing on a regular basis, so I'm going to have to be a little more careful than normal when using. Also, it wasn't as light as I thought it would be. Everyone says how light it is, so I was thinking it would be a featherweight, but it's actually got a decent heft to it. I'd put the weight on par with my friend's large Faberware chef's knife. My contrast, my Kiwi 7" santoku feels like half the weight of the Global.Still, these "cons" aren't enough to detract a whole star, and I'm very pleased with my razor-sharp new knife.Update: I'm loving the knife, but I've found that it changed the way I slice. I now use the push (up down chopping movement) method when using this blade. Still wicked sharp and makes prep work fun. I believe I know why veggies don't stick as much on this blade as my previous ones...there are striations and slight ripples in the blade which I believe are purposely placed there for this very reason.

Simply the bestNot hyperbole! This knife is simply the best. I like to cook a fair amount and I have always liked good knives - makes cutting stuff up much easier and if you haven't ever handled a good knife because of the price tag associated with them, please do someday plonk down the dosh and get one - and get the Global G-46 - 7 inch, 18cm Santoku Knife. For those of you who have worked with good knives you know exactly what I am talking about!The product is made in Japan.I have bought several different brands over the years - German, American. My wife got me this particular knife from Japan in the summer of 2013. It has become my absolute favorite. So much so I ended up getting a second one, exactly the same, through Amazon. Interestingly, on the one I bought from Amazon, there appears to be a marking on the blade, which was not there on the one bought in Japan. In function, appearance and performance there is absolutely no difference (have had the second one about a week).What makes this knife so remarkable - it is perfectly balanced. You can put your finger where the blade meets the handle and it will balance (like a teeter totter) perfectly. Any knife in this price point is always razor sharp and that is true for the G-46, so I expected the sharpness. Moving along, the handle is made of metal with embedded rubber grips. The feel is superb AND the weight is just perfect for my hands. Not having wood or some form of plastic on a knife was a surprise. There are no rivets in the handle. The textured feel allows for a perfect grip. Despite admonishments to not run this knife through the dishwasher I have, and haven't really had any problems with the handle or sharpness. I just bought a Chef's Choice 1520 knife sharpener and did sharpen the blade for the year old G-46 (separate review of the knife sharpener) for the first time with excellent results.After a year of using this knife on vegetables and fish and bread I am surprised that the sharpness wasn't all gone. Having now read the instructions that came with the second knife I suspect I will not be putting any of these in the dishwasher going forward and will just hand wash them. I have used it on both a wood and plastic cutting board. The knife edge is the traditional 15 degree angle typical of Asian knives and is a thinner edge than the traditional American and German knives, which I have actually come to prefer. About cutting vegetables - the perfect combination of the sharpness and weight allows you to cut a tomato slice the thickness of a sheet of paper. This is not trivial!!Lastly, you cannot filet a fish with this knife, the blade is not flexible enough. I have cut right through a 20lb striped bass with this - no problem!BE VERY CAREFUL WITH GLOBAL G-46 KNIVES. THEY WILL GO RIGHT THROUGH YOUR FINGER AND BONE IF YOU MAKE A MISTAKE!

I cut and eat a LOT of vegetables and this is just the knife I was looking for and was suggested to me by a well known vegan YouTuber. I'm so thankful I splurged on myself and purchased this knife.

These are the best knives I've ever used. They are truly razor sharp, my husband has already cut himself on them. They are beautifully made, all one piece, no rivets or plastic handles that can break down. Top quality!! I'd been using a set of henkels for over ten years, so it was time to replace them. Did a lot of research before going with the global. They are very pricey, but I expect to get many years of use from them.

I bought this knife for my husband, after a lot of research. The knife is sturdy and incredibly sharp. It is our favorite go-to knife when cooking. Make sure you take care of it! We bought a case for it, and wash it and dry it right after each use. It has almost been a year since we bought it, and we are both so happy with it (as are our friends who have used it!)

Bought for the wife. Came home to a wife with bloody fingers telling me how awesome and sharp the knife was. So I guess thats a plus. Sharp knife happy wife.

GreAt.

I purchased 3 Global knives, and immediately the blade edges began chipping. They are not stainless either. These have rust stains. I am a culinary school educated, and trained chef. These knives are not good

Die Global Messer sind recht kostenintensiv, aber einfach super. Extrem scharf (vor allem lang) und mit der richtigen Ahnung auch wieder genauso nachzuschärfen.Einfach ein richtig gutes Produkt.

Zufällig bin ich über die Seite eines Messerenthusiasten gestolpert: Messer Mojo (es wird sogar ein Schärfetestgerät benutzt) und dort ist das Global G-46 auf Platz 3 gekommen. Die Form des Griffes hat den Ausschlag für das G-46 gegeben. Es entspricht meiner Schnitttechnik (Zangengriff) - deshalb mag ich dieses Messer trotz meiner großen Hände. Ansonsten könnte für Menschen mit großen Händen das Santoku aus der Ni-Serie von Global interessant sein; auch hier bei Amazon zu finden. Es ist dem G-46 recht ähnlich, kostet aber mehr und scheint ein wenig schwerer (mehr Sand im Griff) zu sein.Ich besitze ein recht gutes Küchenmesser und habe in der Vergangenheit mit ein paar halbwegs brauchbaren Santoku Messern herumexperimentiert. Da kam mir die Seite mit dem Santoku Messertest gerade recht, da ich seit mittlerweile 9 Monaten darauf warte ein Santoku Messer in Japan bestellen zu können, ich mittlerweile kaum mehr mit meinem normalen Küchenmesser schneiden möchte, und ich sicher noch eine Zeit lang warten werde müssen, bis ich in Japan bestellen "darf". Spontan bin ich also von Dominics Seite auf Amazon gegangen. Ich habe noch überlegt mit Kullenschliff (G-48) oder ohne Kullenschliff (G-46) - und habe mitten in der Nacht das schlicht moderne G-46 ohne jeglichen Schnickschnack geordert. Wenige Tage später kam es an. Ausgepackt und gleich einmal an meinen selbstgezüchteten Tomaten ausprobiert. Wow! Es schneidet mit dem eigenen Gewicht von ca. 170g durch die Tomaten, als würden diese aus einem Hauch von Nichts bestehen. Dann versuchte ich diverse Tricks, z.B. mit einem schnellen Schnitt das oberste Fünftel einer Tomate zu "enthaupten" - gelingt jedes Mal perfekt. Eine hauchdünne Scheibe als Präparat für mein Mikroskop zurechtschneiden: kein Problem. Dann versuchte ich Sashimi von einem Schwarzen Heilbutt zu säbeln. Das Ergebnis ist unglaublich zart, und die Oberfläche ist glänzend; so wie es sein soll. Das schaffte ich nicht einmal mit meinem recht guten Küchenmesser so perfekt (und da glänzt die Oberfläche kaum). Das Global schneidet auch Karotten so einmalig glatt und dünn, dass es eine Freude ist. Selbst Schinkenspeck kann man so dermassen hauchzart schneiden, dass man wesentlich weniger Schinken für das gleiche Geschmackserlebnis von dicker geschnittenen Scheiben braucht.Einzig an Knochen sollte man dieses Messer nicht ausprobieren.1. Der Stahl wird mit 56 HRC an Global geliefert und auf ca. 58 HRC in der Produktion des Messers ausgehärtet (je härter, desto spröder) und2. Es ist steiler als europäische Messer geschliffen und könnte ausfransen. Für Knochen verwende ich solange sie dünn sind mein Küchenmesser und für gröbere habe ich ein recht günstiges Küchenbeil aus Solingen.Ein TIPP: unbedingt mit dem "Krallengriff" das Schnittgut festhalten. Also mit der Hand - ganz so wie viele Profis es auch tun - eine Kralle formen. Falls man dann doch einmal abrutscht, geht die Klinge mehr oder weniger hart ins Holz des Schneidebretts und nicht durch Haut, Fleisch bis in den (oder gar durch den) Knochen! Das Messer lässt sich sofern man es nicht nur um den Griff herum haltet, hervorragend mit minimalem Kraftaufwand führen. Ich bevorzuge meist - je nach Schnittgut - den Zangengriff. Mit dem Finger am Rücken kann man aber auch schnell mit dem G-46 "slicen" oder eben Sashimi erstaunlich gut schneiden (ohne das dafür perfekt geeignete Messer zu besitzen).Und noch etwas. Das Messer bitte nicht in den Geschirrspüler geben - die aggressiven Reinigungsmittel sind Gift für jedes gute Messer. Auch wenn das Messer aus Edelstahl besteht: es bitte immer gleich abspülen und vorsichtig trockenreiben. Es sollte dann ein Leben lang halten. Man kann es sogar an den Hersteller zum Schleifen senden - das ist jedoch wahrscheinlich nur für japanische Kunden interessant.

期待値が高すぎたかな

今までずっとこの包丁を使っていましたが、引越しの時に置いてきてしまって仕方なく別の包丁使ってみたことがあるのですが、やっぱり全然ダメで、改めてこの包丁を購入しました。私はコレじゃないと料理をしません笑

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