A one-piece, solid metal design, the 20cm is deceptively light and slim bladed. If you are used to the weight of a Sabatier, you immediately assume you will have to press harder when using it, you sense that there is something inadequate about the Global. In reality, of course, it is beautifully balanced and practically effortless to use - if you are coming from using a Sabatier or a heavier knife, getting used to the weight when using a rocking motion is a bit awkward at first, but persevere, you'll find the cutting is more delicate.

Even when wet, the handle is safe and non-slip. Because this is a single forging, there is no danger of the handle coming loose, or of dirt building up in the joints - cleaning is much easier ... but avoid dishwashers, they destroy edges! The handle is cold to the touch but rapidly warms and is very comfortable in use. It also feels slightly slimmer than the Sabatiers, so may suit smaller hands.

Although a one piece, there is no danger of your hand slipping onto the blade edge - the blade curls back towards the handle making it impossible for your hand to slip forward towards the cutting edge.

The cutting edge is superb - tempered, hardened, stainless steel, compared in the adverts to a samurai sword blade. It keeps extraordinarily well. (Use a soft plastic chopping board, not a metal or glass one!) Global recommend that you use a water stone or ceramic whetstone for occasional re-sharpening - this buffs up the edge. Using a traditional steel can bruise the metal and actually make the edge more fragile. A stone polishes the edge down to an even sharpness.

And I've taken advice and bought a magnetic strip to hang up my knives - if you are going to invest in a high quality blade, take care of it and don't chuck it in the kitchen drawer where its edge can get damaged. Of course, if you have young children in the house, make sure all knives are safely locked away. Used properly, this is a superb knife, but grabbed by curious young fingers, the edge could be unforgiving.

This is an extraordinarily beautiful tool. As a practical design, I am absolutely confident of its quality - I think it looks great, too, but that really is a matter of taste.


Global Cook   September 30, 2003
 32 out of 34 found this review helpful

Upon entering the chef trade a few years ago its always hard knowing what is and isnt the best equiptment to buy, there are hundereds of knives out there but not all of them stand up to the demands of kitchen work, some losing their edge quickly, some falling apart in the kitchen dishwasher etc. But it is guaranteed that at least one chef in any given kitchen of good quality owns a global. When myself looking for knives i was recommended sabatier but found them heavy and clumsy to use, then one day was lent a global to to my normal routine of commis chef work and flew through it. global knives admitedly take time to get used to, the handles are very un-usually set with the blade as the whole knife is cast and not in blade/handle/grip seperation like sabatiers model, they are light, stay sharp for what seems to be forever, safe in dishwashers because they are all one piece of metal and after you get used to using them your medial chopping to your high end service work is so much easier. I would happily recommend them to any beginners that are eager to start off with a slight edge in the knife arena to 20 year professionals that are tired of constantly steeling the ones they have now every hour to keep an edge on them. Pricey but quality costs.