#72 in Kitchen & dining accessories
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Reddit mentions of Global 8" Chef's Knife

Sentiment score: 27
Reddit mentions: 38

We found 38 Reddit mentions of Global 8" Chef's Knife. Here are the top ones.

Global 8
Buying options
View on Amazon.com
Lightweight, precisely balanced 8-inch or 20cm chef's knifeBlade made of high-tech molybdenum/vanadium stainless steelEdge retains razor sharpness exceptionally wellStainless-steel handle molded for Comfort, dimpled for safe gripLifetime warranty against defects and breakage
Height0.94 Inches
Length14.72 Inches
Number of items1
Size8 Inch
Weight0.49 Pounds
Width3.46 Inches

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Found 38 comments on Global 8" Chef's Knife:

u/socialisthippie · 26 pointsr/ArtisanVideos

Good, sharp knives dont have to be expensive.

Ceramic: https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Professional/dp/B0017U3UA4/

Steel: https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/

Slightly more expensive steel: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/

Ceramic is suuuuper insanely sharp and holds an edge for a very, very, long time if treated properly. It is however possible to break the blade with a sharp impact or drop. Not really feasible to sharpen at home. Kyocera does offer free lifetime sharpening if you pay shipping though.

Steel is nice because it's easy to sharpen at home with a little practice. I actually really enjoy sharpening my steel knives now that i am comfortable with the process. It's very zen. You'll just need a decent water or oilstone and some patience to learn.

u/scrooched_moose · 15 pointsr/Cooking

Yeah, Victorinox is a "college graduation present" knife. It's a good value and great for beginners but falls far short of better knives. I upgraded to Globals a couple years ago and the difference is unbelievable.

u/CyclingTrivialities · 12 pointsr/malefashionadvice

Need: Epaulet Rivet Chinos in olive... for werk

Want: New Balance/Ronnie Fieg 1300 Salmon Soles

Global G-2

Flat Head Tee

Moar denim... maybe BOM006, Iron Heart, PBJ 24-005... dunno

u/troll_is_obvious · 11 pointsr/Cooking

The super hardened steel in "professional" knives are much more difficult to keep sharp. They make sense for professionals, because they won't wear away to a nub with heavy use, but unless you're actively using, honing and sharpening your knife for 60 hours per week, they're completely unnecessary.

Here's a perfect starter kit for the home chef:

  • Global Chef Knife
  • Whetstone
  • Sharpening Steel

    Don't waste money on expensive sets unless having a butcher block stand on display in your kitchen to impress your guests is something that matters to you. Put your money into a good quality chef knife that's easy to keep sharp and the tools to keep it that way.

    If you don't trust me, take it from Anthony Bourdain.
u/Nessie · 7 pointsr/Cooking

Global G-2; great balance, just the right size and easy to clean because it's one piece of metal. From the first time I held it, it just felt right.

u/Dbernard1111 · 6 pointsr/BuyItForLife

I'm by no means a professional, just a home cook that likes nice things. Here's my two cents on what I've cobbled together for a reasonable amount. I can't imagine needing more.

You really don't need a ton of knives in the kitchen. I have a nice global G2 8" chefs knife. And honestly just fill the rest in with victorinox. Cheaper but nice quality. Get a couple pairing knives, maybe a smaller chef knife, and I can't recommend their offset handle bread knife enough. Serration is sharp enough to not mangle your bread and the offset handle means you don't have to smash your knuckles against the cutting board.

That's really all you need.

Global G-2 - 8 inch, 20cm Chef's Knife https://www.amazon.com/dp/B00005OL44/ref=cm_sw_r_cp_apa_i_S1n5BbGZ1QCVQ

Victorinox Swiss Army 3 Piece Utility Knife Set https://www.amazon.com/dp/B007JTO6UA/ref=cm_sw_r_cp_apa_i_O3n5BbTKPB6FZ

Victorinox 6 Inch Fibrox Pro Chef's Knife https://www.amazon.com/dp/B0000CFDD5/ref=cm_sw_r_cp_apa_i_r4n5BbDJE5ES5

Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle https://www.amazon.com/dp/B0019WZ7EW/ref=cm_sw_r_cp_apa_i_U4n5BbEMK3RX6

u/Syran · 4 pointsr/AskReddit

get good equipment it makes all the difference, here are your best friends:

  1. a 5 gallon stock pot: 100 times better than a rice cooker, you can make stocks for soups and just in general these are fantastic. http://www.amazon.com/s/?ie=UTF8&keywords=6-quart+stockpot&tag=googhydr-20&index=garden&hvadid=4083891805&ref=pd_sl_47i8irnd0g_b

  2. A good chef's knife. You don't need any fancy tools, and food processors are really really expensive and have less utility. Global is the best because they're long lasting and cheap, with a high carbon alloy: http://www.amazon.com/Global-G-2-8-Inch-Cooks-Knife/dp/B00005OL44

  3. A cast-iron pan with a metal handle. The reason you want to avoid the kind with the wooden handle is that you can't stick them in the oven. The cast iron pan can be heated up to really high temperatures in the oven and then be used to make perfect steaks on the stove-top. In addition these require very little effort to clean. http://www.google.com/products/catalog?client=safari&rls=en&q=cast-iron+pan+with+metal+handle&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=7601885138312536187&sa=X&ei=PpLyTp3eFoeuiAL7362yDg&ved=0CJ4BEPICMAc#ps-sellers
u/volunteeroranje · 3 pointsr/Cooking

No worries, here's the knife: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44

The handle is a continuation of the metal so I wasn't sure how I'd feel about that at the time, but I've never had a problem with it being too slippery or uncomfortable.

edit: I've heard great things about Shun as well.

u/bp332106 · 3 pointsr/food

I can't believe no one's mentioned Global knives. A lot of chef's use their knives and they are more affordable than the "name brand" knives out there (though certainly not cheap). I have their ten inch chef's and its wonderful. http://www.amazon.com/Global-G-2-8-Inch-Cooks-Knife/dp/B00005OL44

u/daddyslambo · 3 pointsr/Cooking

When it comes to knives; invest in a few good ones. Learn how to sharpen them. Wash and dry them straight after use, take care of your knives. Good knives are like babies, they will last as long as you take care of them. Go Japanese, take a look at Global. Global's bread knife also does the job pretty fucking well, also good for butchering down some meat when the going gets tough.

If you're feeling like a big boy, go for a 10" Masahiro - this will keep you sorted for all your veggie needs forever and ever. This small peeler from Fiskar is also an underestimated legend in my kitchen.

u/hpierce · 2 pointsr/AskReddit

In regards to the kitchen essentials, if you want a good chef's knife, I recommend the Global brand. This is the one I have. I also recommend any cast iron skillet, and a good wok. These are the absolute essentials in my house.

u/FatChefBR · 2 pointsr/mildlyinteresting

For knives, the same rules apply. With even more emphasis in the safety aspect of it. A lot of people think that with sharper knives, you'll cut yourself more while cooking, but the truth is the exact opposite. Since the cook should let the knife do the cutting. If you're using strength, your knife is either dull or bad. Which is why you should buy good knives (and an okay whetstone) learn how to hone them and do so every 3 uses (I personally sharpen my knives before using and after washing).

Some people will tell you to buy Shun, others will tell you to buy Miyabi or Yaxell (personal favorite). But you don't need these, these are overkill and most chefs don't even use them on a professional kitchen (they might do so in events, but in a normal kitchen you wouldn't want to wear such an expensive knife)

So, all in all you could either go the cheaper way and buy Victorinox, which is a GOOD knife, nothing amazing about it, but reliable and that will get the job done. Also, it is very easy to sharpen.

If you want the mid-range price I'd say either Global, Henckels(If you chose Henckels, choose the forged, not the standard piece) or Wüsthof. I like all three, all of them will last you upwards to 20 years if you properly maintain and wash them buy hand (very important, a great deal of the damage done to knifes is while washing).

A good knife is a companion for the rest of your life in the kitchen. And these three are the best for heavy and professional use. Though the more expensive ones cut better, the wear on them is not worth it for a professional cook.

And lastly, don't buy a kit with 8 to 12 knifes. You won't use that. That is a piece of decoration, on which you'd be wasting money. You only NEED 1 good knife. It is best to have two or three, but no more.

Start with one, I think the best model to start off is the Chef's 8 inch. In either brand. If you enjoy it, go ahead to the chef's 8 inch and the utility and that's it!

Also, don't rule out Victorinox if you're just getting started, they make very good knifes for starters, and you don't need to worry much when sharpening them, since they sell a tool which can re-cut its edge to the proper shape, so if you mess up, you can actually "Reset to factory settings"

I'll link here the 8 inch chefs of the knifes I mentioned. You might find them small at first but even I rarely need to take out my 10inch or the 12 inch.

Global: https://amzn.com/B00005OL44

Henckels (forged): https://amzn.com/B00004RFKS

Wüsthof: https://amzn.com/B00009ZK08

Victorinox (weirdly, the bettex one [Fibrox] was 4 cents cheaper then the most basic. I am linking both, but i don't know if you can "reset" the blade of the better one)

Victorinox Fibrox: https://amzn.com/B008M5U1C2

Victorinox basic: https://amzn.com/B0061SWV8Y

Victorinox tool (this is not a sharpener, this literally CUTS the blade back into shape): https://amzn.com/B001X5A998

u/[deleted] · 2 pointsr/food

I picked up a Global G-2 8 Inch Cook's Knife and I love it, but if price really isn't an issue you might even find better if you spend more.

u/derkieselgarten · 2 pointsr/Cooking

Although carbon steel knives are the sharpest and arguably the sexiest in existence, they are simply overkill for most home chefs. Take a hint from the fact that you cannot use them in any restaurant for sanitation reasons. You need professional quality stainless steel knives that any good chef would use.

Here are my recommendations:

The Mercer 9" Chef that was part of my culinary school kit is all that most people need for an all-around Chef's Knife. It is the baseline for the professional world, so you know that is meant to take a beating and perform. It's miles better than any bullshit you'd buy at retail stores, and at $45 it is worth a try. I still use mine as the workhorse when I don't feel like putting my good knives through hell.

If you are willing to spend more, then I highly advise going with a Global. They are a perfect mix between Eastern and Western styles. The hard Japanese steel can be sharpened to a finer angle than German steel, yet hold its edge for a long time (mine's gone over a year under heavy use without a sharpening and still puts everything but my Shun to shame). The weight and balance make it so easy to use it is by far the most practical knife that I own. I cannot tell you how many of my friends want one of these after using mine. And at $100 it is worth every penny.

You really don't need to spend any more than that.

To fill in your collection, buy them as you need them. Do not buy a set of anything other than steak knives.

u/omart21 · 2 pointsr/Chefit

[This was the first chef's knife I ever bought] (http://smile.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422307415&sr=1-1&keywords=chef+knife) in my culinary career, and I can tell you that its tried and true. While I don't have it anymore, It had seen a lot of battles and held it's own. It's easy to sharpen and hold it's edge well. Happy hunting.

u/shaven_craven · 2 pointsr/woodworking

I've got globals - they keep a great edge and are very nice if you are used to a pinch grip style like this

u/fortyhands · 2 pointsr/Cooking

I recommend buying a single quality chef's knife and a pairing knife for finer work.

Inexpensive pick:

Expensive pick (the one I use):

Also consider ceramic if you don't want to sharpen:

Pairing Knife:

You will want a serrated bread knife as well.

whatever you do, don't buy ridged knives that saw through foods (ginzu, etc). the knife should simply glide through most food effortlessly without sawing.

Don't buy a full set, as you should be able to get by with just two. These are tools and the more you keep your use to just the knives you have, the more adept you will become with them.

Go into a fine cooking store and put a few knives in your hand to see what feels natural.


u/LyricaLamb · 2 pointsr/FoodPorn

pretty sure it's a global chef knife. I think that pattern on the side of the blade is a custom etching op would have done himself though.

u/Chef_Elg · 2 pointsr/sushi

Here is a decent knife for cheap Keeps a great edge and is everything you need for maki and anything else really.

I have learned a few things that really stuck with me over my sushi career.

Everyone does the same thing. The rice is all the same, the cucumber is the same. All of the ingredients are the same. However, it's your attention to detail and small variances in skill that determine the quality of your end product. For example; the rice gets washed of starch always, but what are you looking for? What makes the rice you make have that fluffy nice texture? Are you just washing until the water runs clean or are you checking the saturation of the grains of rice? What level of saturation makes for the best end product?

Sushi requires you to always be moving. Each movement matters, there is no down time. I guess this is more for restaurant work than at home but is crucial to understanding the art. You want to do the most work with the least amount of effort.

Food is subjective. If it's good to you, then it's good food. Find those small details that you like that make your product the way you like it. Make weird stuff, try and taste everything.

Always buy the best products. Always use English cucumbers. Always always use kewpie mayo for your sauces. Always have a sharp knife. Always mix a little kewpie into your sirimi instead of using the sticks.

Just keep making sushi and have fun!

u/yoojin · 2 pointsr/Cooking

The missus got me a Global chef's for Christmas. Wicked sharp, holds a great edge, balances well, and looks pretty cool as well.


u/namegoeshere · 2 pointsr/Cooking

I use my Global 20cm Chefs knife for ... everything. Basically everything. I have tried a few different brands. My knife rack has Wusthof, Henckel and a few other (cheaper) ones. I go to the Global every time.

This is very subjective. My other knives are also very good, I just prefer the Global. It's light and quite thin, holds an edge better than the others. It suits me well. IMO that's 99% of what people are saying when they tell you one knife is better than another of comparable price, that it suits them well.

See if you can borrow a few knives from friends and work with them for a bit and see what you like.

u/thefoofighters · 2 pointsr/Frugal

Can't believe that nobody has mentioned that you linked a Cutco brand (shit) knife as a "quality" knife. There are much better options at lower prices. My recommendations in the ~$100 range are the Global 8 inch, or the MAC 8 inch. They're both much higher quality.

Here's a good article.

Edit: Here's a detailed explanation about why Cutco knives are shit, if you couldn't see that from the article above.

u/sowie_buddy · 2 pointsr/BuyItForLife

ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.

quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B





higher dollar items include-






I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.

u/Squid_I_am · 2 pointsr/food

Global knives are a really good bet
They're good quality steel with a double ground japanese edge (unlike some japanese knives that are only ground on one side). They hold up really well, and the entire knife is a single piece of steel so it will never get loose in the handle or the setting. I really like them, and they're pretty popular with chefs too apparently; it was a chef that first alerted me to them in the first place.

u/baskind · 1 pointr/food

I think she is referring to global knives. Here is and example.

u/QueenoftheWaterways2 · 1 pointr/MealPrepSunday

We have a Global G-2 8-inch, 20cm Chef's Knife - the kind Anthony Bourdain recommended.

I rarely use anything else. My honey uses a filleting knife, but not for filleting. Ha! I don't know what he uses it for but it ends up in the sink every now and then. Same with a Henkel's paring knife (small but with a funny shaped blade).


u/metalwashisname · 1 pointr/AskUK

> Global 20cm cooks knife

Like THIS one?

u/RacialNotRacist · 1 pointr/BuyItForLife

Get a Global Chef Knife Best knife I've ever used.

u/tranteryost · 1 pointr/Cooking

I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.

Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.

u/TiffanyBee · 1 pointr/sushi

That's a great budget! My favorite chef's knife (not a sushi knife, but it gets the job done & versatile) is the 8" Global Chef's Knife (http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44). Hands down, one of the best knives I've ever used in my life. Rated highly by pros too!

u/friedocra · 1 pointr/woahdude

Love my Global. Only 100 and just had it replaced for free after 10+ years of use.

u/IL05 · 1 pointr/AdviceAnimals

Compare these Chef's knives. The Cutco one is the most expensive, yet is the lowest rated.
Does the Cutco one even LOOK nearly as nice as the other ones? The other knives listed all use much better steel and have lifetime guarantees as well.





u/stniesen · 1 pointr/AdviceAnimals

Exactly, that's the point I was going with as well and people are so heavy-set on defending their purchases. Not everyone is perfect, it's best to realize when you've done something wrong or when you've made a poor purchase, it happens.

You can get some amazing knives for under $100, which is why I recommend not getting Cutco as they tend to be around that price.

Knife 1
Knife 2

Knife 3

Knife 4

u/Sybs · 1 pointr/japanpics

I recommend the Global knives if you want better value. I've had mine for years and its great. https://www.amazon.co.uk/G2-Global-Cooks-Knife-20cm/dp/B00005OL44

u/rahvin36 · 0 pointsr/chefknives

Thank you very much for your reply. I also found this knife... https://www.amazon.ca/Global-Knives-Cooks-Knife-20/dp/B00005OL44/ref=sr_1_3?ie=UTF8&qid=1537296045&sr=8-3&keywords=Global+knife It's cheap on Amazon Canada compared to Amazon USA. How would this compare to the other 3 choices? I feel like I wouldn't like the handle though, and it seems a lot of people says it's not worth the money. The choices are more limited in Canada as most are a lot more expensive here.