Get low cost of Global G-5 - 7 inch, 18cm Vegetable Knife with offer and special benefit and the best product and you can make big savings with the best chance electronics products. If you want to order for Global G-5 - 7 inch, 18cm Vegetable Knife look at our review to help you get the correct products you want. You can read detail information about this product below.
Designed with an extra-wide blade, the Global 7 in. Vegetable Knife is ideal for efficient chopping, dicing and slicing. The blade is hand-forged of exceptionally hard CROMOVA 18 high-carbon stainless steel, ice-tempered, and hardened to resist corrosion. The stainless steel handle is seamlessly constructed and textured for a good grip. Crafted to professional chef standards, this knife is lightweight yet perfectly balanced. Hand wash only. High-tech CROMOVA 18 stainless steel blade. Stainless steel handle ismolded for comfort, and dimpled for safe grip. Sharp edge and blunt end perfectly slices vegetables. Hand wash only; not dishwasher safe. Lightweight, precisely balanced 7 inch blade.
- Amazon Sales Rank: #22496 in Kitchen & Housewares
- Size: 7"
- Brand: Global
- Model: G-5
- Dimensions: .90" h x 3.50" w x 14.70" l, .64 pounds
- Lightweight, precisely balanced 7-inch knife for slicing, chopping vegetables
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Stainless-steel handle molded for comfort, dimpled for safe grip
- Lifetime warranty against defects and breakage
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Most helpful customer reviews
28 of 31 people found the following review helpful.
Great knife with slippery handle, Beware on steeling it
By A Customer
Cuts like a Samurai blade quality, and doesn't need to steel as frequent as the Henckels/ Wusthof knives. It has excellent weight for a medium sized hand. However, the handles get quite slippery when wet, so keep your hands clean and dry while using this knife for safety. Also, if you plan on saving money on getting a cheaper steel, DON'T, because this Global blade is much harder than the Henckels/Wusthof blades; a qood quality Diamond coated or ceramic steel is a must, or if you really like the steel design, get the Global steel which can cost quite a bit. Overall, this is a good quality knife with proper care and attention needed, just like a Samurai would do to get use to his sword.
11 of 11 people found the following review helpful.
Who doesn't love this knife?
By D. E. Hardy
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.
12 of 14 people found the following review helpful.
An excellent knife
By D. Wolf
This light-weight and stunningly sharp knife is outstanding. As other reviewers of Global knives noted, the exceptionally acute angle of the edge makes them effective at cutting.
The size and balance of this knife are well suited to working with most vegetables, fruit etc. Cuts such as brunoise become much easier to accomplish using this knife.
As a first time user of a Global knife, it took me a few minutes to get used to how light it is. But once I got the feel of it, it became a real favorite.
Take the advice about care and sharpening this knife seriously. You can't just hone it on an average steel. Use the right stone and ceramic steel and you'll avoid ruining the edge.