Global G-16 10-Inch Chef’s Knife Review

Other Chef Knife

Global G-16 10-Inch Chef’s KnifePerhaps the single most used tool in the kitchen is the chef’s knife. As most chefs already know, it is therefore very important to have the right knife for your own needs. If you don’t, you are going to get frustrated, tired, and ineffective in your work. If you are looking for a lighter knife for more maneuverability and quicker moves and handling, regardless of whether you might be doing light mincing or heavy chopping, the Global G-16 10-Inch Chef’s Knife might be a viable option for you.

This chef’s knife received mostly favorable reviews and ratings from customers on the Internet and judging from that, it seems that this might be a real quality lightweight chef’s knife. It is not just made for professional chefs, but also for the more serious home cook who needs a lighter knife that is easy to use and which will stay sharp for a long time.

To find out whether this knife will be the best chef knife for you, continue reading this review as we will take a closer look at the Global G-16 chef’s knife and what it will be able to do for you.

Global G-16 10-Inch Chef’s Knife Features and Specifications

  • It measures approximately 18.6″ x 3.8″ x 1.2″
  • It weighs approximately 15.7 ounces
  • Its blade is made of high-tech molybdenum and vanadium stainless steel
  • It has a stainless steel handle molded for maximum comfort and dimpled for safe grip
  • It is suitable for chopping and mincing
  • It has a lifetime warranty against defects and breakage

What Makes the Global G-16 10-Inch Chef’s Knife Special?

The Global G-16 10-Inch Chef’s Knife was designed to be very lightweight to make the knife easier to handle, to make it more maneuverable, and to lessen hand fatigue. In order to reduce the weight of the knife, Global did away with bolsters on it. They used an innovative way to achieve balance once more by injecting a precise quantity of sand for this particular blade style into a hollow handle. To make certain that the knife’s balance stays constant, the whole system was designed so that the sand can flow on the inside of the handle as the blade is maneuvered. Where, on other chefs’ knives with a bolster, the bolster also keeps the chef’s fingers from slipping, apart from balancing the knife. Seeing that the bolster was done away within the Global G-16 10-Inch Chef’s Knife, Global added a finger notch between the blade and the handle to provide this kind of safety.

Since the hollow handle cannot be seen from the outside, many people believe that this knife’s stainless-steel handle is its most stunning feature. The stainless-steel handle is specially molded to fit the hand perfectly to make it more comfortable, and it is also dimpled to withstand slipping of the hand. These types of handles are generally smaller around than many European-style knife handles, and therefore they are easy for small-handed cooks to grasp. However, this 10-inch chef’s knife is intended for cooks with larger hands and it is comparatively heavy as compared with smaller blade Global chef’s knives, but usually still lighter than comparable European knives.

Chef’s knife handles have always traditionally been manufactured from wood, but wooden handles deliver certain problems.

One of these issues is that, since wood is porous, knife handles made from wood can store bacteria which result in food-related illnesses. However, The Global G-16 10-Inch Chef’s Knife overcomes this problem, because the stainless steel handle encases the tang and it is also seamless for far better sanitation. This is also in contrast with most other modern, better quality, chef’s knives which are mostly made from a composite material comprising wood which has been treated with plastic resin.

The Global G-16 10-Inch Chef’s Knife is forged in Japan from CROMOVA 18 Stainless Steel, which is a unique blend of 18 percent chromium for good stain resistance in addition to molybdenum and vanadium to deliver outstanding edge retention. The blade is also face-ground with a long taper rather than a short bevel so that edges remain sharp for much longer than even the best high-carbon stainless-steel knives. This knife’s edges are also ground at a far more acute angle than is the case with traditional European-style knives.