Global7 inch Hollow Ground Santoku Knife - Lightweight Japanese Stainless Steel, Razor-Sharp Edge, Made in Japan, G-80

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

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!

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 :-PThank you

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.

I bought this knife as a gift for someone who has been in denial about her JA Henkel knives... made in Pakistan.. i almost cried. Global knives, especially hollow ground blade, are some of my favorite. Forget Cutco.. Shun.. Wustoff.. this is a kitchen workhorse. She actually called me to ask why it was push cutting all her food! Amazing knife. Like all cutlery, keep it sharp and it will last forever. If you don't know about hollow ground blades, get the flat ground. They are much easier to sharpen. Flat ground are also thicker behind the edge so it will be more forgiving to rolled edges and chipping. Dont think twice. Buy this knife!

This is my every day knife, and I cook from scratch almost daily, so I do a lot of chopping. It's light and strong. I sharpen it occasionally and hone it more frequently. It holds an edge quite well. When sharp it will drop right through a butternut squash with little effort. The textured handle makes it easy to hold and, like all Global knives, it looks great on my rack in the kitchen. The only thing I'm not delighted with is that the depressions in the side of the blade that are designed to keep food from suctioning to the blade are pretty far up the blade, so most things I cut stick to the blade anyway. But then I've never used a knife that was immune to that.

I have been cooking professional for many years and while I used to use German knives, I have come to really appreciate the minimalistic style of Global knives. Not to mention how sharp and nimble they are. I updated my collection to all Global and this knife is a mainstay

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.