Global 5" Chef's Utility Knife

I've read other reviews about how sharp this knife is, and I feel compelled to respond to those statements. Yes, it's sharp, but I've yet to pull a knife out of its packaging and be disappointed with its ability to slice something. All knives should and probably will be sharp when you buy them, so it's pointless (excuse the pun) to make that part of a knife review. For someone who has never held a Global knife: I have worked in commercial kitchens and have used many types and brands of knives, most of which were less expensive and none of which performed as well as a Global. Here's why. They are light. I never thought I'd get used to a knife this light, but once I did I realized how nice it is to spend a few hours chopping and slicing in the kitchen and not have the degree of fatigue I associate with the same activity using a "heavy" knife. They are well balanced. I don't have to exert any effort whatsoever to orient the blade - if I need to raise the tip, lower it or turn it, I don't have to fight gravity to keep it in position. This also prevents fatigue when working in the kitchen for extended periods. It also makes it safer to work with this knife as fatigue from a heavier knife would also make this more of an issue. If the most you do with a knife is chop a few carrots or slice some cheese from a block this will likely never affect you. They hold their edge well. As much as I do in the kitchen it makes honing the blade the only thing I need to do to keep it in tip-top shape. If you are a "knife nerd" you will be able to figure out why. If not: I'll not waste your time. Sharpening: I admit I don't sharpen my knives as often as I could and arguably should (by hand, with a stone), but because these hold their edge so well, I have been able to get by without doing so annually. I use a set of ceramic honing rods to prevent the edge from rolling and can just keep going. When I first bought these knives it was 1999. I have three. They are still as beautiful as the day I bought them. It's the end of 2020, so 21 years later they perform just like they did when I bought them. In part because I took care of them, but also because of the quality of materials used in making them as well as the philosophy behind the non-beveled edge. You can buy this - or a set - for sheer beauty, and as long as you are able to perform a minimum amount of maintenance in the form of honing, you'll probably be set for life. You can buy this - or a set - for their functionality, and as long as you are able to perform a minimum amount of maintenance in the form of honing, you'll probably be set for life. You can buy this - or a set - to use in a commercial kitchen, and as long as you are able to perform a minimum amount of maintenance in the form of honing and have them sharpened occasionally, you'll probably be set for life. In all cases these knives are so durable you will have them for life and be able to hand them down to someone that will use them properly and take care of them.

Love, love, love my two Global knives. I have small-ish hands, and most European knives seem heavy and awkward to me in comparison to Global knives. This utility knife and my 6" Global Chef's knife are balanced, easy to handle, easy to sharpen, and a delight to use. I take them with me when I travel so I don't have to be without them in the kitchen. And they don't cost nearly as much as some other Japanese knives. I've tried many brands, and Global is head-and-shoulders above the rest of the crowd for me.

I am an amateur home chef who really enjoys cooking. For many years, I unknowingly suffered with inferior, infomercial-purchased knives. I was never schooled on the importance of quality cutlery and didn't think much of it. Well, a little over a year ago I purchased my first Global Knife. It was the 7in. Santoku that included a Minosharp-2 sharpener/honer, and I fell in LOVE! Every time I used it I found myself saying "I LOVE this knife." I'm on a pretty tight budget but I became obsessed with acquiring more Globals so I recently added the GS-3 - 5 inch utility knife and it did not disappoint either. In many ways, I can see how this will become my go-to knife for most of my cooking needs. Global knives are the sharpest I've ever encountered. They hold their edge and sharpness for a LONG time. Just a few weeks ago, I barely (and I mean BARELY) touched my thumb with the santoku that I purchased over a year ago (and haven't sharpened/honed other than on the Minosharp-2 that came with it), and it sliced my skin so easily. I'm thankful that I didn't hit it any harder or it certainly would've required stitches. Well, the GS-3 is equally sharp and even more nimble. I now have purchased the Global G-2 Chef's knife and it's en route. Almost ALL of my infomercial knives have now ended up in the garbage, and will be entirely replaced very soon. I have no previous experience with quality cutlery other than my mother's Cutco knives so I'm by no means an authority on the subject. However, I did demo knives at a local dept. store and liked the feel of Global knives over the German manufacturers. While those knives were also well crafted, sharp, and highly reviewed, I preferred the light weight of the Global line. I've read other reviews saying Globals are great for smaller hands, but I am a big guy at 6'3" and I love how they feel in my hands. If you enjoy cooking and have the financial means of investing in quality cutlery, you will not be sorry you went with the Global line.

My first Global knife was about 20 years ago...a sashimi knife. It is still in service today and still razor sharp. All Global knives I have bought are razor sharp. If you can shave with a knife...it is pretty sharp. I use fine ceramic rods or leather razor strops for the sashimi knife to keep them sharp. I've used all sort of knives over the years. I've been cooking since the early 1970's. Global is the best professional knife I've ever used. Global knives are more 'stain resistant' than stainless; they will rust unless you dry off. They are high carbon stainless steel. If you don't like that, by a low carbon stainless knife that is dull as can be and won't hold an edge. You can't have it both ways. Daniel D. Teoli Jr. Archival Collection Daniel D. Teoli Jr. Small Gauge Film Archive Daniel D. Teoli Jr. Advertising Archive Daniel D. Teoli Jr. VHS Video Archive Daniel D. Teoli Jr. Popular Culture Archive Daniel D. Teoli Jr. Audio Archive Daniel D. Teoli Jr. Social Documentary Photography

The knife was delivered quickly and is just like the 2 other ones I bought as presents for people. It is a great kitchen knife.

Outstanding Product and very reliable seller

Good product. very reliable.

sehr scharf und liegt gut in der Hand. Ein Universalmesser!!!

Es buen tamaño para una mujer (con mano pequeña) y liviano. Lo uso tanto para frutas y verduras, como para deshuesado de pollo, conejo, etc. Sirve para piezas pequeñas, si es algo más grande recomiendo el de chef

Super couteau. C'est le 2eme de cette série que je commande et j'en suis fort contente.