Global 10-Inch Chef’s Knife
Global 10-Inch Chef’s Knife
This 10-in. Chef’s Knife is the perfect all purpose knife for those like a longer blade or for slicing large ingredients. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.
Global 10-Inch Chef’s Knife Reviews
(1) I actually bought this knife locally and compared with the 8.25″ GF-33, 10.5″ GF-34 and 11″ G-17 without knowing the size of each (they were pulled bare from a display case.) This forced me to pick the knife that actually felt best in my hands. I already own the 6.25″ chef’s knife so the 8.25 was out. The two bigger knives felt, well, too big and heavy. The 10″ felt just right when held properly – thumb and forefinger on the aft most portion of the blade (just ahead of the handle.) The long slender profile really works in a knife of this length. It makes it feel more manageable without sacrificing the strengthes. The strengthes are of course more “rocking” length and more momentum when slicing. You cut right through an onion with minimal effort. If I were starting all over I’d skip the 6.25 and go straight for the 10. That being said, you really should hold a knife before you buy it since personal preference means everything.
(2) Coming from 18 years of using French style knives in institutional feeding operations I was apprehensive of the lightweight and narrow bevel at first but daily use proved that my worries were misplaced. This knife and the two other pieces I have of the same brand displaced my cherished Sabatiers as my go to knives. The lighter weight meant less fatigue while the all metal dimpled handles guaranteed no cracked nor slippery grips when working with oily foods. Am not really sure about the claims about longer keeping edges. I cannot verify since I keep my knives sharp all the time (like a good chef should).
(3) If you buy this knife, it will be your most-used kitchen implement. There are tasks that require a smaller knife, and you will need the right tools for those tasks as well. But the very first high quality knife you should buy is this one, right here.
It excels at the wide range of tasks normally assigned to the big chef’s knife.
You’ll use it more than you use all your others. Stuff you used to use your serrated utility knife for, you’ll find yourself reaching for this one now. Need to slice a tomato? This knife will flat out destroy the Henckels/Kershaw/Wusthof serrated small knives “made” for the tomato task. Some of them come coated with some kind of teflon in bright colors to protect the steel from discoloration caused by tomato acid. You rinse and wipe your knife when you use it, right? If you’re not carving your tomato into fancy little shapes or doing that sushi chef’s trick of rolling the tomato slice out of its peel, the small knife has little use, and the serrations are even less useful, after you’ve tried slicing a tomato with this knife. It will make a paper-thin cut so effortlessly you can’t help but smile.
I thought I needed serrated knives for that type of task because I didn’t know what a SHARP knife could do. I still use my little one occasionally, but my cooking is more of a rustic type where chopping and slicing are the major activities. If that’s your style too, here’s your tool–though you’ll still eventually want a good boning knife and a good paring knife. Global makes a wide range of knives for these purposes too.
But if I could only have one knife, it would have to be this one.