Global G-237 - 3 Piece Kitchen Knife set with Chef's, Utility and Paring Knives
by Global
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Product Summary
Manufacturer: GlobalBrand: Global
Model: G-237
Product features:
- Set comprises 8-inch chef's knife, 5-1/2-inch cook's knife, 4-inch paring knife
- Blades made of high-tech molybdenum/vanadium stainless steel
- Edges retain razor sharpness exceptionally well
- Stainless-steel handles molded for comfort, dimpled for safe grip
- Lifetime warranty against defects and breakage
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- Global GF-24 - Straight Carving Fork
- Global G-3 - 8 1/4 inch, 21cm Carving Knife
Kitchen and Housewares Reviews of Global G-237 - 3 Piece Kitchen Knife set with Chef's, Utility and Paring Knives
Customer Review: Blades for all types of users
Summary: 5 Stars
Just a warning, this review will contain some graphical descriptions of injuries. Definitely not for the squeamish people.
The knife set may have some additional desires, but overall, it's the best set you can sink your teeth into, and of course, blow a few hundreds on. I paid a total of $172 at Bed Bath and Beyond, but worth every penny. Here's why:
Looks and Feel:
To most people, a knife is just a knife. To those who actually use knives on a daily basis, a knife is a blade designed for specific tasks, and not any knife will act as a universal knife for all tasks. The full one-piece blade-to-handle is the exact type of knife that one should look into. A knife with an attached wooden or plastic handle will cause stickiness, deterioration, and sanitary issues later down the road. I know first hand, since I have a drawer full of knife types. The way the knives are made, the handle actually balance with the blade when you place the middle finger into the groove, and start cutting. The proper cutting technique is placing the middle finger in the groove (the bolster), while the thumb and index fingers' tips are place on each side body of the knife for stability during quick action chopping. The balance is slightly off if you just attempt to balance the knives on your index finger just being curious. When you cut, take a notice of your fingers, palm, and wrist strains. Too much pressure on your thumb and middle finger, the handle is too heavy. Too much focus on your palm's heel, the blade is too heavy. Either will cause a bit of a wrist strain after 5 minutes of cutting.
But these knives are perfectly balanced, and eliminating the strains. The handle is excellent in so many way. The dimples actually created slight suction if you wet your hand with warm water, while maintaining the handle clean from oily and meat fluids. Once there's an oily film on the handle, no knife's handle will maintain the proper grip. The entire knife, especially the 7-inch, weight practically nothing in your hand. My wife's favorite is the 5 1/2-inch for all purpose cutting.
The blades:
7-inch Santoku is perfect for big person like me. I have large hands, and need additional cutting length, so the 7-inch is the perfect cutlery tool for me. The hollow ground doesn't prevent the foods from sticking onto the blade, but the sharpness of the blade will slice through pretty much all your meats (from frozen to a pile of pounded glob), veggies (hard like jamaca and hard shell veggies or ultra soft like over ripen tomatoes), to breads. Once slice, one cut, straight through without rough edges. Carelessness will cause you your fingers. It claimed my left middle finger's nail and meaty tip, cut through my ring finger's blood vessel, my wife's middle and index finger's blood vessels, my friend's middle finger's tip, my wife's mom pinky finger's blood vessel. Let's just say that the knife made its mark on our bones. That's how sharp the blade is right out of the box.
5.5-inch blade is perfect for cutting small fruits, small veggies, and of course, great for people with small hands. The women in the house love to use this blade to cut pretty much everything. When it comes to cutting partially frozen meat, they switch up to the 7-inch santoku. Once again, be very cautious of this blade. It may be small, but the damages it can cause is as bad as the 7-inch. Same amount of fingers, a few more people, and a few left and right palms to boost. It's not we were being careless, but we applied too much pressure during the cutting, or the people who have never use these knives before underestimate their sharpness. For me, my habit for cutting too fast in meal preparation is my downfall. The 5.5-inch is excellent when it comes to making fancy decorations with large veggies during food preps. Fish filleting is nothing of a wonderful thing when it comes to this blade. Forget those serrated flexible knife for filleting. This blade out do those knives 10-to-1.
The 2.5-inch paring knife is awesome when it comes to peeling fruits' skins and cutting. It's quite scary to hold a 5-inch blade peeling the skins off when kids are nearby. This 2.5-inch makes it quite easier to hold, retract, and keep it out of kids' way, while you watch them. Making fancy fruits, veggies, and leftover meats design with this blade is quite fun, easy, and manageable. Still, the blade is so sharp, one accidental mistake will cut to your bones.
The durability and sharpness:
The knives are truly durable in all ways, but the cutting edges are not. You can drop it, toss, bang it, and pound it to the wood or plastic surface as you can all you want, the knives don't get any dent, bent, or ding. But, the cutting edge, honed at 15 degree, will get damaged if you slam it into bones, hard ceramic surfaces, metal, or any thing hard. I don't think any fine cutlery can stand up to such an abuse. Gentle sliding from front of the blade to the back will cut through pretty much everything, without requiring brute force to chop off your foods. Right out of the box, if you take care of of your blades properly during your days of food prepping, the blades will continue to have the sharpness up to 6 months. You'll notice a decrease of sharpness after the 6 months. If you're continuously cutting through frozen foods, especially meat, you'll notice the sharpness will start to decrease after two months of usages. The sharp edge of the knife will have misalignment, and the uniform edge will now have small imperfect warps. This is where a sharpening steel comes into play. Get a good steel like The Ultimate Edge Model 10NSS Stainless-Steel Handle Diamond Sharpening Steel (600 grit) or the cheaper The Ultimate Edge Model 10W Gourmet 10-Inch Oval Diamond Sharpening Steel (1800 grit people!). After a few sessions with frozen foods, use the steel to realign and sharpen the blade back up. Try to use it after every session, and you'll continue to keep the blades extremely sharp. Otherwise, if you keep neglecting to maintain your blades, you will have to purchase a honing-resharpening device, like the MinoSharp Plus or the whetstones (rough 320 grit and fine 1000 grit).
Cleaning:
The cleaning is extremely easy, after much usages. My knives with the plastic and wooden handles get so dirty and filled with food particles along the handles' edges that I have to toss them away. There's no way to clean them off without destroying the knives. Over time, around a year, the food particles and the oils forms an amber-resin like stain around the handles, disallowing any stain removal agent to get rid of them. The Global's one piece blades remove that issue. The cleaning only requires warm to hot water, and a soapy sponge. How easy is that? I have this set for over year now, and no stain what so ever. If there's caramel or sticky substance on it, run it under hot water for 30 seconds, then clean the entire knife with a hot soapy sponge, and it becomes like new again. Can't even find a bad thing to say about this. Small opinions here and there, but this is the first set of knives I could not find any bad to say.
Description of Global G-237 - 3 Piece Kitchen Knife set with Chef's, Utility and Paring Knives
High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and "face-ground" with a long taper rather than a short bevel so edges remain sharp longer than high-carbon stainless-steel knives. Edges are ground razor-sharp at a more acute angle than traditional European-style knives. Although Global also makes a "heavyweight" line, its original knives--of which the three knives in this set are examples--have thinner blades and are lighter than traditional knives. Balance is achieved by injecting a precise amount of sand for a particular blade style into a hollow handle. To ensure balance is continuous, the sand flows inside the handle as a blade is maneuvered. A finger notch between blade and handle provides safety. Stainless-steel handles are molded to fit the hand and dimpled to resist slipping. Smaller around than many European-style handles, they're easy for small-handed cooks to grasp and seamless for sanitation.These three knives--an 8-inch chef's knife, a 5-1/2-inch cook's knife, and a 4-inch paring knife--equip a cook to perform most basic kitchen tasks. The two smaller knives' wedge-shaped handles are particularly well engineered for grasping securely with a relaxed hand. Global recommends using a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen sharpener. Global also makes a Sharpening Guide Rail so blades can be honed on a whetstone at the proper angle. Global knives should be hand washed to protect edges. They carry a lifetime warranty against defects and breakage. --Fred Brack
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