Pros: Excellent Quality, Comfortable to Use
Global knives are exceptional quality tools.
I own three Globals, the G-2 chef's knife, the Gs-7 paring knife, and the GS-3 cooks knife. All are molybdenum/vanadium stainless steel metals and are extremely durable. These metals are all "harder" than stainless steel, actually harder than tool steel. This metal blend provides a very durable surface that will maintain an edge longer than just a typical stainless steel (but not as long as a carbide metal, very hard to find, usually only in industrial tools). So that is the composition of the Global Knives.
With knife composition behind us, I can rate knives based on these three criteria:
handling and comfort
ease of ability to sharpen,
ability to clean
The Globals are well balanced knives that fit comfortably in the chef's palm. They are well balanced in that the handle is only slightly heavier than the blade. The handle and blade are one piece of forged metal, yet the main separation between the blade and the handle is the dimpling that is punched into the handle. Instead of adding a "wooden handle" Global has actually punched circles in the "extended blade". The handle swells out and then slightly tapers off to fit the dynamics of the chef's grip. Overall, the design is very sharp looking, sleek and comfortable.
Because of sleek design, the knife is very easy to sharpen with a sharpening stone or even a sharpening steel. Because of the design, there is no bulky handle to get in the way of sharpening the blade. Well done.
Lastly, the Gloabls are easy to clean. While there is no wood on the knife, one might be tempted to place the Global in the dishwasher, yet do not do this. Multiple washings in the dishwasher will actually dull the knife, from the long extended periods to heat, harsh detergents and water.
Instead, run the kitchen faucet with the hottest water and rinse off the knife. If not chopping herbs or vegetables, add a drop or two of dishwashing liquid to the blade or soft cloth and suds the knife, then quickly rinse off the suds and knife. Then, immediately dry the knife. I consider this a very simple process. (I know other cooks that prefer a dishwasher safe knife. But, I have found those knives to be less-than in quality.)
The Globals have been a pleasure to use and like any professional tool are costly in comparison to the "average" kitchen tool.