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Most kitchens need only one great knife, and for many cooks that knife is a chef's knife. The Global G-2 is one of the most recognizable versions in the world. Its sleek metal look stands out in any knife block, and its sharp, steep edge has won over home cooks and professional chefs alike. Here is what makes it special.
Who makes it
Global knives were first designed in 1985 by the industrial designer Komin Yamada. He was commissioned to develop a range of kitchen knives that would be new and revolutionary, using the best available materials and the latest manufacturing techniques, for both professional chefs and home cooks.
The knives are made in Japan. Global ties its approach to the country's long tradition of sword making, and says each knife is carefully weighted to give balance in the hand. The brand's story also includes Mino Tsuchida, who worked in export sales at Seki Cutlery from 1956 to 1985. According to Global, the original Global Classic range launched with only 12 knives and now exports to 88 countries.
What the G-2 is
The G-2 is Global's Classic 8 inch chef's knife, the one the brand calls the workhorse of the kitchen. It is designed for mincing, cutting, chopping, slicing and general prep work.
- Model: Global Classic G-2 chef's knife
- Blade length: 8 inches (20 centimeters)
- Steel: CROMOVA 18, Global's own stainless steel blade material with molybdenum and vanadium
- Edge: ground steeply to a point on both sides, sharpened at the factory between 10 and 15 degrees
- Design: Komin Yamada, 1985
- Origin: made in Japan
Why it is cool
The edge is Global's signature. Most of its knives are sharpened on both sides like Western knives, but the edges are ground steeply to a point rather than with the short bevel you see on many European knives. Global says this straight edge is dramatically sharper and stays sharper longer. The edge is so prominent that you can see it with the naked eye, reaching a quarter of an inch or more up from the tip.
The steel helps it last. Global says the mix of molybdenum and vanadium in CROMOVA 18 is one reason its knives hold their edge so long. Molybdenum also helps with corrosion resistance. Even as the straight edge dulls, Global explains, it remains thinner, and so sharper, than a beveled edge in the same condition.
Then there is the look. The G-2 has a clean, modern, all metal appearance that still feels fresh decades after it was designed. It is a piece of industrial design you use every day, which is a big part of its appeal.
Balance is the final piece. Because each knife is weighted for balance, the G-2 feels light and nimble rather than heavy. That suits fast chopping and long prep sessions.
How to care for it
A thin, sharp edge needs a little respect. Global advises against cutting frozen food or bones, cutting on marble, stone, tile or glass, and soaking the knife in harsh cleaners or anything with bleach. Rinse and dry it fully after washing, since leftover food and moisture are the most common causes of rust on stainless steel.
For sharpening, Global recommends a waterstone or ceramic stone, held at 10 to 15 degrees, with a fine ceramic or diamond rod between sharpenings to keep the edge aligned. Global also recommends buying from authorized retailers so your knife is genuine and covered by its warranty.
Who should buy it
Buy the G-2 if you want a sharp, light, easy to handle chef's knife, if you like modern design, or if you are upgrading from a basic knife set. It makes a great gift for anyone who cooks often.
Think twice if you prefer a heavy German style knife for powering through squash and joints, or if you do not want to learn basic sharpening. The thin edge rewards care and does not like abuse.
Comparing knives? Read our Japanese chef's knives explainer and our Wusthof Classic 8 inch guide, then set up your morning with the Chemex or the Hario V60. More picks are in our buying guides hub.
