Global 7-in. Vegetable Knife  Product Reviews

"I work in a banquet kitchen that produces high class cuisine on a very large scale. When it comes to chef's knives, I work alongside every brand of knife imaginable. I see a lot of Shuns, Henkels, Ken Onions, Globals, and one guy even sports his James Beard limited edition chef's knife. But the funny thing is, when it comes to an alternate knife for more precise cuts where perfection is mandatory, this is the knife in everyone's kit. I always have to be careful where I lay my knife so that no one confuses it as theirs, but it just goes to show you how great of a knife this is. The shape of the knife allows you to line up the food for a perfectly straight cut that is made simple with the thin design and ultra sharp, low maintenance blade. It definitely shouldn't be the first knife for your collection as it's not the best choice for the variety of tasks commonly associated with a chef's knife, but it sure makes a remarkable addition to any set."

"If your not a pro you will become one. It is so much fun to work with knifes of that grade they cut everything like butter. For starters I recommend: The Global 7-Inch Vegetable Knife and the Global 7-Inch Hollow-Ground Santoku and of course MinoSharp Water Knife Sharpener, Gray/Black thats what I have... I never use something else ! "

"The Design of this knife is HORRIBLE! Not all people are as careful as they want to and we know what we will get (painful cut!). This brand is not taking people's security into consideration. The corner close to the handle is general really sharp and some items even have a curve that is making it worse. I am really unsatisfied that the sharpness of this brand's collection is good enough while you may get a few stitches on your skin easily."

"This is one of my most used knives in the kitchen. It's the best from cutting garlic to slicing up melons. You'll find that the deep blade is a real joy to control, and that you can make short work of major chopping and slicing jobs easily. The blade keeps its edge for a long time, but eventually you will have to sharpen it. I invested in a good coarse stone, a good 1000 grit water stone, and the $5 clamps you slip over your blade to keep the sharpening angle constant. Good stones are expensive though. I think it's worth it for such a fine knife!"