If you’ve never been to Global’s website, they do something unusual there: they tell you how sharp their knives are. Then they do something different and tell you how sharp other knife manufacturers’ knives are. Global doesn’t always win, and it’s a testament to an honest brand in a market that sells itself for having “the world’s sharpest knife.”
Click here to check out current prices on the Global G-16
- Lightweight, perfectly balanced 10-inch Chef’s Knife
- Molybdenum/vanadium stainless steel blade
- Razor-sharp edge (Technology, baby!)
- Dimpled grip along a pure stainless steel handle for control and to resist slipping
- Lifetime warranty against defects and breakage
Global G-16 10 inch Review
These days buying a chef knife is just as much about buying into the brand as it is buying a good knife to cook with. With technology being what it is, it’s hard to get a knife that you won’t be pleased with on some level-whether you choose a high-end Henckel, Wusthof, MAC or Shun. Materials are better, edge design is more refined and accurate thanks to computers, and no matter what the traditionalists will tell you, kitchen knives are simply sharper today than they were 100 years ago.
Some embrace technology better than others, and in our minds Global is the brand that perhaps embraces it the most. As far as knife manufacturers go they’re a relatively new company (circa 1985) so they aren’t burdened with, “keeping things the same for 300 years” like some European manufacturers. They can remain flexible and stay on top of new trends in the industry. They can adopt all the “new” into their products they want while ensuring they’re producing the absolute sharpest knives the world has ever seen.
Case in point: Global’s recent purchase of a C.A.T.R.A. Machine. If you haven’t heard of it, C.A.T.R.A. stands for the Cutlery and Allied Trades Research Association which is based in Sheffield, England. The Association developed a machine for testing and reporting on a knife’s actual cutting ability and sharpness. This machine measures cutting performance to exact degrees, and can resolve the differences between one cutting edge versus another.
See, as of only a few years ago just about every knife maker could report that he had, “the world’s sharpest knife” simply because there wasn’t any way of proving him wrong. Now the game would be changed. With the C.A.T.R.A. Machine, the Association could finally have objective data on knife sharpness and durability that was indisputable.
Knife manufacturers regularly send their knives to England for this testing, but Global went a step further and just bought one for themselves. This way they could endlessly test their knives to ensure they were manufacturing up to the best standards of their line. Not only that, but they also started regularly testing other knife manufacturer’s products to stay completely on top of the competition.
With this data they’ve made several changes to their processes to continue to outperform-including the recent addition of an exclusive Cromova 18 blade material. The exact mix is unknown, but it includes chrome, molybdenum and vanadium (hence the name). Great stain-resistance and can really hold an edge.
Why are we telling you all of this in a review of the G-16?
Simply because we’re strong believers in technology being used to make things better-and we think any company that religiously pursues that goal in their manufacturing will ultimately win the consumer. This notion that “the old ways were better” when it comes to making knives is rubbish. These are kitchen cutlery tools, not samurai swords. Admittedly with Global sometimes it’s hard to tell the difference.
All we’re saying is that Global’s attention to staying on the very tippy-top (we try not to say “cutting edge” in our chef knife reviews) of the marketplace and being innovative means they are consistently trying to make their product better. That’s just a good thing.
Global (the brand) has our vote. Now let’s look at the knife:
This 10-inch chef’s knife has the same look at the Global G-2 we covered in an earlier review, but with a longer and sleeker profile. It is much heavier this time around, however. This is a knife to dispel the notion that Global knives are not for heavy-duty kitchen work. The blade is made from the high tech Chromova 18 covered above and is “face-ground” with a long taper. This ensures the edge remains sharper for a longer period of time-and makes more cutting area available to the chef.
The large size of the blade and long, slender profile is for working with larger items, obviously, but the G-16 can still be considered an all purpose knife as it weighs less than traditional 10″ German knives. The weight is accomplished by a careful addition of a precise amount of sand to the handle until a perfect balance is achieved.
The handles are, of course, the show stealers here with the lack of a bolster and the familiar, “one-piece of steel look.” The “dimples,” or nubs on the handle ensure a non-slip grip even when wet. The Global’s all receive praise for cleanliness as there are no porous holes or edges in the handle to trap dirt or harbor microbes. This is another reason why Global Knives are preferred in professional kitchens.
As for the edge, it’s scary-sharp as always. Only this time there’s ALOT of it. Edge, we mean. 10 inches is a whole lotta knife, and it is meant for serious chefs only. If you just want to dice a few onions a few nights a month for potluck dinners then save your money and get a Victorinox. If you want to really become a better chef and use a knife like a professional, though, you’ll be very happy with the edge on the G-16.
The user reviews we found online were extremely favorable as well. Many cited razor-sharpness straight out of the box in addition to the sleek, cool design and overall look.
“I own both wusthof-trident and henckels sets but this is my favorite knife. I wasn’t sure if a 10 inch was too large and unwieldy but this knife is beautifully balanced and so light weight that I have had no problem.”
-Reviewer from Amazon.com
For many users, they simply report it’s the best knife they’ve ever had.
“It’s expensive, but it leaves you feeling like you got what you paid for.”
The only negative we really found all the reviews was in the care of the G-16. With traditional Japanese knives you don’t steel them (on a honing rod)-you use a whetstone. A diamond or ceramic rod is acceptable, but the expense is usually considerable. Whetstones are not typically expensive, but you have to soak them before use and some users found this a hassle. However, for professional cooks (or those that just appreciate a good edge) a whetstone is something that is a necessity anyway. To keep your Global knives in perfectly razor-like condition, we strongly recommend you only use the flat whetstone for sharpening. Good whetstones come in different materials-ones made from aluminum oxide or ceramic are preferred.
Hot Chef Knives Recommendation
This is just a great knife from a great brand. We always say that these knives aren’t cheap, but for what they cost in price they return tenfold in longevity and superior sharpness. If you are looking to crank up your skills in the kitchen and get serious about your cooking you can’t go wrong with the Global G-16.
Where to Buy
Amazon.com doesn’t offer a big discount off the manufacturer’s retail price, but they can offer free shipping and ease of return if there are any issues. Check out the current price listed on the G-16 at Amazon.