Global 8-in. Chef's Knife  Product Reviews

"This is probably the best (or second best) cooks knife in the world for ordinary people like us. [Like all Global knives] - beautifully balanced, light weight, good feel in the hand, very thin blade, and most of all - the razor sharp blade. Much easier to use than any comparable European "Chef's kife", the global really is in a higher category. Did I say second best? In my opinion the best knife by a small margin is the small brother of this knife, which is the Global 51/2 inch GS-3 utility knife. Personal choice. The bottom line is that these superb light, agile, super sharp Japanese knives really are the best. The factory edge is very sharp, and as the knife is used you will need to re align the edge, using a ceramic (eg Kyocera) knife rod, or a smooth (no grooves please!) steel, usually daily, to retain the razor edge. it is necessary to re sharpen them every so often (eg about every 2 to 6 months) This is best done by using Japanese waterstones and the global minosharp knife guides, or the Lansky system. It is VERY IMPORTANT when resharpening to keep the sharpening angle consistent. Check out knife sharpening sites for more detail on how to keep the razor edge on your kitchen knives. Regards Doug Longmire"

"I read about this knife on the Cooking for Engineers web site. This was my first high dollar knife. I was tired of the cheap knifes. Have been using it for a month now and love it."

"Wow! this is one of the best knife I have ever held in my hands! Its sharp, light and cuts stuff effortlessly. Very nice knife!! all I need now are some tools to keep it nice and sharp at all times :)"

"Wanted it very much, now my wife realizes why... It made her very happy. We finally have a very good kitchen nife"