Ouch! That hurt!
My old chef’s knife had slipped and left me with a cut finger and a run for the band aids. The knife, a gift from my mother, just was not cutting it (excuse the pun) anymore. It was time to start looking for a new knife because as even an on again, off again cook like me knows the 8 inch chef’s knife is one of the key tools for future cooking adventures. An old knife that cannot keep an edge, as I found out, is dangerous.
So I went looking at a replacement for my old dependable and found there are a lot of options. There are stainless steel knives, ceramic knives and many other types in every range from dirt cheap to mortgage-the-house expensive. The lucky break I had was that I was talking to a friend of mine who was a professional chef. He recommended a Japanese company called Yoshikin that made a product called a Global Chef Knife that he told me were some of best around for cooks.
On my friend’s recommendation, I did a little research on the company and its knives. Yoshikin started making Global kitchen knives in 1985 when Komin Yamada decided to make the best cutlery possible with modern technology. So he went back to the drawing board and redesigned the modern cook’s most important tool. He created a series of knives made of a single piece of steel, with many improvements over the standard series of kitchen knives.
The Global Chef knife version G-2 was one of the creations from that rethinking of the standard 8” (20 cm) chef’s knife. Moreover, the first major change is the material of the knife. The material that is used is CROMOVA 18 stainless steel. This combination of chromium, molybdenum, vanadium and stainless steel is specially designed for Global knives. The chromium prevents staining and dulling of the metal. The vanadium and molybdenum are two components that are added to stainless steel to help it keep its edge. Combined, it allows a very lightweight but strong knife that can keep a sharp edge for a long time with its high tech alloy.
Each blade I found is hand crafted in Niigata Japan at the YOSHIKIN factory. Each blade is ice tempered, which is a process that helps a stainless steel blade keep an edge longer. The blade is hardened to a Rockwell C56-58 rating (which is a scale that indicates the knives resistance to wear, the higher the number the more resistant the blade is to wear). Each blade has a face ground and a special steep grind and gradual curving edge that allows food to slip away easier from each cut and makes each cut easier.
The result is a thin, very sharp non-stain blade that will keep its sharpness for a long time. A warning though, if you are used to “duller” blades be very careful, because the blade is so sharp that if you are used to forcing your way through food you may easily find yourself nicking your other support hand because there will be little to no resistance by food to the cut. Take it easy until you get the feel of the knife.
Each knife is made from a single piece of steel, and that includes the handle. The handle is hollow and filled with either sand or metal for balance. As you move around the sand shifts letting you keep a firm feel as you use it. The handle has several black dimples around it to allow you to keep a firm hold on the knife. So despite having a metal handle there was no slippage no matter how wet my hand got. It was also the perfect size for my mid-size hands (people with large hands may have some trouble with the handle size). The single piece construction also makes it very easy to hand clean after use (never use a dishwasher to clean a good knife, the machine could damage your knife).
“Unless you loose it, the Global Chef Knife will be the last chef knife you ever buy. Your grandkids will fight over them when you’re long gone”
After all this research, I decided to get this as my next chef knife. I can say getting the Global Chef Knife was the best choice I made for my kitchen in a while. I took it out of the box and noticed its sleek design, the long stainless blade tapering to the black dimpled handle. I was making homemade stew that night so I had a perfect test bed. I started out with the carrots and potatoes. Pulling out my wood cutting board and then a bag of carrots, I started using the G-2. With my old knife, it was a chore cutting all the ingredients for a stew. There was no resistance to the G-2 knife as I cut through the carrots, and the slices were thinner than my old knife because of the thin blade of the knife and the easy handling.
The same was true for the potatoes, which were easy to cut with my new knife. This is where I also found out about having to adjust to a new knife and my above warning about getting adjusted to the sharpness of Global Kitchen Knives. I was slicing, not paying attention and afterwards have developed the skill of finding cheap prices on bandages.
Finally, I got around to adding the meat to the stew. I usually get a cheaper grade of beef, which it is a bit tougher to cut. Again, with the Global G-2, I was able to cut the beef into smaller chunks to add to my stew easily. Because of the fine balance of the blade, what would have tired my hand out before was done faster and with no fatigue. The stew was great and my friendship with my new knife was born.
I have used the Global Chef Knife for over three months now and it has still kept a razor sharp edge. In the next few months, I plan to get a diamond sharpener from Global. (Make sure you get the proper sharpener because a standard knife sharpener is not good for a Global knife). I look forward to a great kitchen relationship with my Global G-2.
For more great reviews, check out the Global G-2 on Amazon.