Lowest Price Global G48 7-Inch Hollow-Ground Santoku
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Global G48 7-Inch Hollow-Ground Santoku Description
GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle. Thinner blades for lighter weight giving you more agility with less fatigue. Perfect balance using a weighted hollow handle. No bolster design allowing for full edge use and full-blade sharpening. All stainless steel construction with slip free handle.
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Global G48 7-Inch Hollow-Ground Santoku Details
- Measures approximately 11 by 3 inches; wash by hand; lifetime warranty
- All-purpose 7-inch hollow-ground Santoku knife for chopping, dicing, and slicing
- Blade made of high-tech molybdenum/vanadium stainless steel
- Stainless-steel handle molded for comfort and dimpled for safe grip
- Face-ground with long taper so edge remains sharp longer
- Item Dimensions: 4 x 15 x 1 inches; 0 pounds
- Brand: Global
- Model: G48
- Product Type: Kitchen
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Global G48 Review by C. Cooper "amazon junkie" (Maryland)
I've had this knife for about a year and I am satisfied with it. The balance of the knife in my small hand is ideal, it is easy to grip, and the one-piece construction makes it easy to clean thoroughly. I even put it in the dishwasher without ill effect. The edge right out of the box was phenomenally sharp--I'll leave the gory descriptions to other reviewers--but it is a bit disappointing that I have not been able to re-hone the edge to that level of sharpness even with the recommended sharpener, which I also purchased. Food sticks to this hollow-ground knife just as much as it stuck to my old Henkels chef's knife. Overall, I would say that this is a good knife that is easy to use and clean with above average performance.
Global G48 Review by N. Nguyen (California)
Just a warning, this review will contain some graphical descriptions of injuries. Definitely not for the squeamish people.
The knife may have some additional desires, but overall, it's the best set you can sink your teeth into, and of course, blow a few hundreds on. I paid a total of $90 at Bed Bath and Beyond, but worth every penny. Here's why:
Looks and Feel:
To most people, a knife is just a knife. To those who actually use knives on a daily basis, a knife is a blade designed for specific tasks, and not any knife will act as a universal knife for all tasks. The full one-piece blade-to-handle is the exact type of knife that one should look into. A knife with an attached wooden or plastic handle will cause stickiness, deterioration, and sanitary issues later down the road. I know first hand, since I have a drawer full of knife types. The way the knives are made, the handle actually balance with the blade when you place the middle finger into the groove, and start cutting. The proper cutting technique is placing the middle finger in the groove (the bolster), while the thumb and index fingers' tips are place on each side body of the knife for stability during quick action chopping. The balance is slightly off if you just attempt to balance the knives on your index finger just being curious. When you cut, take a notice of your fingers, palm, and wrist strains. Too much pressure on your thumb and middle finger, the handle is too heavy. Too much focus on your palm's heel, the blade is too heavy. Either will cause a bit of a wrist strain after 5 minutes of cutting.
But these knives are perfectly balanced, and eliminating the strains. The handle is excellent in so many way. The dimples actually created slight suction if you wet your hand with warm water, while maintaining the handle clean from oily and meat fluids. Once there's an oily film on the handle, no knife's handle will maintain the proper grip.
The blade:
7-inch Santoku is perfect for big person like me. I have large hands, and need additional cutting length, so the 7-inch is the perfect cutlery tool for me. The hollow ground doesn't prevent the foods from sticking onto the blade, but the sharpness of the blade will slice through pretty much all your meats (from frozen to a pile of pounded glob), veggies (hard like jamaca and hard shell veggies or ultra soft like over ripen tomatoes), to breads. Once slice, one cut, straight through without rough edges. Carelessness will cause you your fingers. It claimed my left middle finger's nail and meaty tip, cut through my ring finger's blood vessel, my wife's middle and index finger's blood vessels, my friend's middle finger's tip, my wife's mom pinky finger's blood vessel. Let's just say that the knife made its mark on our bones. That's how sharp the blade is right out of the box.
The durability and sharpness:
The knives are truly durable in all ways, but the cutting edges are not. You can drop it, toss, bang it, and pound it to the wood or plastic surface as you can all you want, the knives don't get any dent, bent, or ding. But, the cutting edge, honed at 15 degree, will get damaged if you slam it into bones, hard ceramic surfaces, metal, or any thing hard. I don't think any fine cutlery can stand up to such an abuse. Gentle sliding from front of the blade to the back will cut through pretty much everything, without requiring brute force to chop off your foods. Right out of the box, if you take care of of your blades properly during your days of food prepping, the blades will continue to have the sharpness up to 6 months. You'll notice a decrease of sharpness after the 6 months. If you're continuously cutting through frozen foods, especially meat, you'll notice the sharpness will start to decrease after two months of usages. The sharp edge of the knife will have misalignment, and the uniform edge will now have small imperfect warps. This is where a sharpening steel comes into play. Get a good steel like The Ultimate Edge Model 10NSS Stainless-Steel Handle Diamond Sharpening Steel (600 grit) or the cheaper The Ultimate Edge Model 10W Gourmet 10-Inch Oval Diamond Sharpening Steel (1800 grit people!). After a few sessions with frozen foods, use the steel to realign and sharpen the blade back up. Try to use it after every session, and you'll continue to keep the blades extremely sharp. Otherwise, if you keep neglecting to maintain your blades, you will have to purchase a honing-resharpening device, like the MinoSharp Plus or the whetstones (rough 320 grit and fine 1000 grit).
Cleaning:
The cleaning is extremely easy, after much usages. My knives with the plastic and wooden handles get so dirty and filled with food particles along the handles' edges that I have to toss them away. There's no way to clean them off without destroying the knives. Over time, around a year, the food particles and the oils forms an amber-resin like stain around the handles, disallowing any stain removal agent to get rid of them. The Global's one piece blades remove that issue. The cleaning only requires warm to hot water, and a soapy sponge. How easy is that? I have this set for over year now, and no stain what so ever. If there's caramel or sticky substance on it, run it under hot water for 30 seconds, then clean the entire knife with a hot soapy sponge, and it becomes like new again. Can't even find a bad thing to say about this. Small opinions here and there, but this is the first set of knives I could not find any bad to say.
Global G48 Review by Joe Bruno Sr. "Fiction and Non Fiction author" (Sarasota, Florida)
I first bought a Global knife six years ago. It was the 6 inch serrated version. Even after six years, the knife is still reasonably sharp. So I decided to ad another global knife to my collection and I selected this one. It is amazingly sharp, and because I now have two global knives, I am considering purchasing a knife sharpener to keep my knives consistently sharp for years to come. In fact, I plan on purchasing 3-4 more Global knives to cover all eventualities for cutting in the kitchen.
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