Global G-5 - 7 inch, 18cm Vegetable Knife

This light-weight and stunningly sharp knife is outstanding. As other reviewers of Global knives noted, the exceptionally acute angle of the edge makes them effective at cutting.

The size and balance of this knife are well suited to working with most vegetables, fruit etc. Cuts such as brunoise become much easier to accomplish using this knife.

As a first time user of a Global knife, it took me a few minutes to get used to how light it is. But once I got the feel of it, it became a real favorite.

Take the advice about care and sharpening this knife seriously. You can't just hone it on an average steel. Use the right stone and ceramic steel and you'll avoid ruining the edge.

I work in a banquet kitchen that produces high class cuisine on a very large scale. When it comes to chef's knives, I work alongside every brand of knife imaginable. I see a lot of Shuns, Henkels, Ken Onions, Globals, and one guy even sports his James Beard limited edition chef's knife. But the funny thing is, when it comes to an alternate knife for more precise cuts where perfection is mandatory, this is the knife in everyone's kit. I always have to be careful where I lay my knife so that no one confuses it as theirs, but it just goes to show you how great of a knife this is. The shape of the knife allows you to line up the food for a perfectly straight cut that is made simple with the thin design and ultra sharp, low maintenance blade. It definitely shouldn't be the first knife for your collection as it's not the best choice for the variety of tasks commonly associated with a chef's knife, but it sure makes a remarkable addition to any set.

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This is one of my most used knives in the kitchen. It's the best from cutting garlic to slicing up melons. You'll find that the deep blade is a real joy to control, and that you can make short work of major chopping and slicing jobs easily.

The blade keeps its edge for a long time, but eventually you will have to sharpen it. I invested in a good coarse stone, a good 1000 grit water stone, and the $5 clamps you slip over your blade to keep the sharpening angle constant. Good stones are expensive though. I think it's worth it for such a fine knife!

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This knife excels at slicing and dicing vegetables. Since I learned to cook, I had always used an 8-10" french chef's knife for this task, then about a year ago, my spouse bought a Global G-46 Santoku knife. It quickly became my "go to" knife for vegetables. I wanted a Global knife to keep in another kitchen and purchased this knife, based largely upon D. E. Hardy's Amazon review. I like this knife better than the Santoku for slicing and dicing; its ergonomics seem better, and I prefer the flatter angle of the handle relative to the blade. I also use Global's MinoSharp Ceramic Wheel Water Sharpener and keep one at each kitchen.

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I love this knife but after a couple of years it needs to be sharpened and I don't know where to send it. The machines don't work on this metal. The only down-side to these knives. I use the Global diamond steel which is great.

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