7" Hollow Ground Santoku Knife

If I'm being harsh and picky, I would give this a 4.5 star. However compared to all the knives available on the market it is fair to give this a 5 stars. I got interested in this knife I saw some reviews on external sites claiming they have never needed to use a sharpening stone on this knife for years. I've purchased this as my primary knife but after a few months I've needed to sharpen it as it was not slicing tomato skin with one smooth forward slice. Proper honing with a ceramic rod was applied a few times weekly during this. So it's definitely a good sharp knife but if you were looking for a primary knife that do not need to touch the stone for a long time this is not it. That said, the cutting is an absolute breeze while it is in proper shape. Very smooth and clean. Amazing for dicing vegetables. It just needs frequent honing, it gets quite noticeable when it gets tiny bit more dull.

Comfortable to use, well balanced and very sharp. Excellent quality.

As a professional cook, and one who is particularly fond of Global cutlery, I would be lying to say the G-80 isn't nearly flawless. I prefer Santoku knives, by a wide margin, over any other style of blade for veg-prep. Inasmuch, both my G-48 and G-80 feel as any great blade should--like an extension of my own hand, and both are a pleasure to use. That said, I bought the G-80 solely because curiosity got the better of me, whether the scallops being ground at a gentler angle would make any noticeable difference in performance (whether cucumbers and such would stick less, etc. I have tested it at length and the G-48 (predecessor of the G-80), with it's steeper angled scallops passes through everything with very little adhesion vs. the G-80. Perhaps, it's my particular cutting style, but I consistently get far more "stickage" using the G-80 (maybe, having the scallops ground at an "uphill" angle toward the tip might yield better results. I have seen several knife makers doing that lately but--like I said--I'm Global brand-loyal. I'll wait til they do it, and buy that one too. Anyway, I still love the knife enough to give it 5 stars, and I'll continue to use it. However, if I am going to be slicing and dicing high volumes of veggies , I'll be using my G-48. I do wish to point out that a few reviewers have complained about blades chipping. That's any knife that's mishandled or dropped often (L2 cut/keep your cutting hand dry, jussayin). Granted, though, I am as convinced as I can be that these knives' edges will endure a sight more abuse than at least two other 'leading brands' will...if you're looking at Global as an alternative, then chances are you likely already know of two such (all hype) brands to which I allude :-P Thank you

I'm a line cook but more of all I'm a banquet cook which means I deal with a lot of prep everyday. I have all kinds of knives, extremely expensive ones that I have gathered over the years. Global are my workhorses..... they're not delicate and they can take a beating and they also hold their sharpness. For the money if someone picks up this knife and walks with it I won't cry. This knife holds it sharpness, it cuts through veggies like a dream, it is heavy duty and you don't have to worry about the blade it comes sharp and it stays sharp for a long time. This is a sturdy knife, it is true and tried and I love it. As I said... I do a lot of prep and this one does it for me, actually it does most of the work. GET IT!

Love it. I am a small female and it is comfortable in my small hands. Stays sharp. I use it everyday. Great beautiful knife. People comment on it. I baby my favorite knife. I Take care of it.

Good quality

I’ve been cooking and collecting knives 40yrs. The best basic cutlery no question is the Victorinox w the fibrox or plastic composite handle. Next step up is Global. That is more than most will ever need. You can spend more on prettier knives, but you will arguably not beat the performance of Global knives. The Santoku or the Chef knife either one is capable of being all the knife you need to accomplish anything in the kitchen. 10 out of 10.

Great knife in general but start to have spots of rust after few month. Maybe it's because I didn't take a good care, but I had that ikea stainless knife before and there's no problem after a year.. Also I expecting this to be more durable comparing to those "artisan" Japanese knife, but it's actually not....So right now I have few big chips on the edge where some stains are.. I probably gonna send to knife sharpener and see if they can fix it.

Utterly fantastic blade. I use it for cutting, slicing, and dicing just about everything in the kitchen. Might not be wholly appropriate for some specialized tasks, but as an all-rounder this is just unbeatable. Keeps its edge with minimum sharpening on the ceramic wheels.

Déçu par la qualité, ce couteau doit coûter 70€ max.

Unglaublich gutes Messer, qualitativ sehr weit vorne. Hält auch recht lange ohne nachzuschleifen. Auf Empfehlung eines befreundeten Kochs angeschafft und nicht bereut.

Lo he usado una vez y ya me llevo un pedazo del dedo! Son muy buenos y de buena calidad, lo compré porque mis compañeros del sushi lo usan y pues ya soy parte del equipo! Lo recomiendo!

バランスのいい包丁 使っていけば切れなくなってくるが、研ぎ直しをしてもらえるのがいい