Global GS-5 5-1/2-Inch 14 cm Vegetable Knife | 
| Brand: Yoshikin
Category: Kitchen
Department: Cookware
List Price: $70.00
Buy New: $69.95
as of 9/8/2010 06:34 MDT details
You Save: $0.05
New (7) Used (1) from $59.00
Seller: Amazon.com
Rating:  26 reviews
Sales Rank: 7,803
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 0.4
Dimensions (in): 11.6 x 2.9 x 0.8
MPN: GS-5
Model: GS-5
EAN: 4943691705488
ASIN: B00005OL3V
Availability: Usually ships in 24 hours
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| Features:
| • | Lightweight, precisely balanced 5-1/2-inch knife for slicing, chopping vegetables | | • | Blade made of high-tech molybdenum/vanadium stainless steel | | • | Edge retains razor sharpness exceptionally well | | • | Stainless-steel handle molded for comfort, dimpled for safe grip | | • | Lifetime warranty against defects and breakage |
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| Editorial Reviews:
Product Description
This 5.5-in. Vegetable Knife has a unique blade shape that encourages the cook to perform a slicing motion. A great all purpose knife for those with small hands or those that feel more confident working with shorter blades. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.
Amazon.com Review
High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and "face-ground" with a long taper rather than a short bevel so edges remain sharp longer than even the best high-carbon stainless-steel knives. Edges also are ground at a more acute angle than traditional European-style knives and arrive from the factory razor-sharp. Although Global also makes a "heavyweight" line for cooks who prefer hefty knives, its original knives--of which this 5-1/2-inch knife for precisely slicing and chopping vegetables is an example--have thinner blades and are lighter than traditional European-style knives. Global also dispensed with bolsters on its original knives to reduce weight. Balance is achieved by injecting a precise amount of sand for a particular blade style into a hollow handle. To ensure balance is continuous, the sand flows inside the handle as a blade is maneuvered. A finger notch between blade and handle provides safety. Stainless-steel handles are Global's most striking feature. They're molded to fit the hand and dimpled to resist slipping. Smaller around than many European-style handles, they're easy for small-handed cooks to grasp and seamless for sanitation. Global recommends using a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen sharpener. Global also makes a Sharpening Guide Rail so blades can be honed on a whetstone at the proper angle. Global knives should be hand washed to protect edges. They carry a lifetime warranty against defects and breakage. --Fred Brack
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| Customer Reviews:
Showing reviews 1-5 of 26
My new favorite knife July 20, 2010
Denise Woodhouse (Naselle, WA, US)
This is a wonderful all purpose knife. I was initially impressed by the design and further influenced by the positive reviews. The thin and very sharp blade is so effective in slicing vegetables very thin and uniform. Global 5-1/2-Inch 14 cm Vegetable Knife I would buy more Global Knives because the vegetable knife has exceeded my expectations.
Don't Buy A Knife Until You Read This!! July 8, 2009
M. Lobdell (Idaho, USA)
I have owned many knives over the years, and Global Knives almost since the moment they hit the American shores. The current set I own I have had for over ten years. I would never buy any other knife.
Yes, they are sharp. Guys, for you who have a garage full of tools, you will understand when I say that these knives are just like having the right tool; it makes all the difference in the world to the project, and the ease of doing it. I love using these knives. They are comfortable, easy to handle, ergonomically perfect and not too heavy. Unlike knives with wood handles, they will never wear out, and because they are all one piece, will never come apart. I use a ceramic steel every day to keep the edges straight, which is all you need to do to keep them in perfect working condition; (in over ten years I have never had these knifes sharpened). My children have abused them occasionally, but with a good steel, the nicks in the edges have been repaired. The vegetable knives and santoku knives are indispensable.Global 7-Inch Hollow-Ground Santoku I also love the paring and peeling knives.Best of all, my kids love using them, which means they don't mind helping with prep work; chopping is so much easier with the vegetable knife! We recently went on vacation, renting a condo with a kitchen. The knives were so lousy that we could barely cook. The kids complained about them at every meal preparation because it was so much more work with lousy knives; moms, are you paying attention here? For those who think that these knives are too expensive, boy, are you wrong. My two daughters who have gone off to college are begging for a beginner set for Christmas. If you buy these knives, you will not regret your decision for a moment. Make sure you buy a ceramic steel to keep the edges straight, and they should last indefinitely. As an added bonus, you might actually start to enjoy cooking more!
Perfect knife for small hands, and getting the leftover meats off the bone January 9, 2009
N. Nguyen (California)
5 out of 5 found this review helpful
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:
5.5-inch blade is perfect for cutting small fruits, small veggies, and of course, great for people with small hands. The women in the house love to use this blade to cut pretty much everything. When it comes to cutting partially frozen meat, they switch up to the 7-inch santoku. Once again, be very cautious of this blade. It may be small, but the damages it can cause is as bad as the 7-inch. Same amount of fingers, a few more people, and a few left and right palms to boost. It's not we were being careless, but we applied too much pressure during the cutting, or the people who have never use these knives before underestimate their sharpness. For me, my habit for cutting too fast in meal preparation is my downfall. 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 5.5-inch is excellent when it comes to making fancy decorations with large veggies during food preps. Fish filleting is nothing of a wonderful thing when it comes to this blade. Forget those serrated flexible knife for filleting. This blade out do those knives 10-to-1. Forget the so-called "flexible blade". Tilt the blade about 3 degrees above the middle spinal column of the fish, and you'll get your halves of the fishes. Level your knife out, and you'll get even thinner slices of fish fillets. Why invest in a separate fillet knife?
For the remaining meat on the whole turkey, chicken, whole spiral ham with the bone, and any meat that is still on the body/bone of an animal, this knife will take it all off, even in the hard to reach area of the turkey's and chicken's body cavities.
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.
Like a hot knife through buttah - even with potatoes December 23, 2008
J. Van Ness (San Francisco, CA)
0 out of 1 found this review helpful
I love this.
I was chopping potatoes when my boyfriend handed me my Christmas present a few days early... the difference between this and my decade-old knife that I had been using was just phenomenal. Now I want a complete set of Global knives - I knew from working in restaurants that they were great, but having just this one at home makes me look forward to preparing veggie-heavy dinners.
Super June 18, 2008
Nancy Mackanin (florida)
0 out of 2 found this review helpful
One cannot go wrong with any of the Global knives. This one ranks up there for fruits and veggies. Such a breeze to slice.
Showing reviews 1-5 of 26
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