Discount, Buy Global GS-7

Order Now! Save 30 - 80% OFF on Black Friday Sale Global GS-7
Lowest Price Guarantee. FREE with Super Saver Shipping.
Big deals on Global GS-7

Ratings

Category: Kitchen
Brand: Global
Model: GS-7
Full name: Global 4-Inch Paring Knife
Availability: Usually ships the next business day
List Price : ~~N/A~~
Discount: Check Price Here!

Global GS-7 Customer Q&A Exchange

Global GS-7 Review by WP (Diamond Bar, CA United States)

Very nice knife. It is sharp, really sharp. Handle feels good.
One problem with me. The width of the balde near handle is little too wide. It looks cute because of that. When I peel apple, the balde is too close to my thumb. I may not be bothered with it if it is ordinary dull knife. But with this kind sharpness I do not feel safe. I hope I could delvelope safer technique sooner.
---------------------------------
I used it for a while and I just found many good charactors. The material is very hard that I can keep the edge very sharp. I think after 3 sharpenings it got about 12 degree edge each side. It cuts beutifully.

Global GS-7 Review by Guitar "Earl" (Ocala, Florida, USA)

I just received this Global paring knife and tried it out to "get the feel" of it. I cut an Avocado in half with no problem and removed the core. Then I turned one half of the Avocado over with the skin side up and started to slice it. Soon the knife contacted the little sticker that says "Hass" and got stuck -- it would not cut the sticker with the current amount of force on it. Knowing this is a very sharp knife, I applied some more force to slice through the sticker. (Yes, if doing this over, I would probably try a sawing motion.) At that point, the knife sped thought the sticker and Avocado and cut my left thumb. This was partly a user error but also partly due, I think, to the dangerous design of this knife. Looking at the knife closely, I noticed that the rear of the blade (right near the handle) comes to a razor-sharp and needle-edged point. This point is what caused a fairly deep puncture wound to my thumb.

Mainly because of this design flaw, but also because this knife is so ugly and will not fit in a paring knife slot in my knife block (the rear of the blade is too wide, coming to a sharp point as noted above) I'm returning this knife to Amazon.

Summary: If you do obtain this knife, be EXTREMELY careful in handling it. It is razor-sharp (the point easily cut a newspaper page, a test I use to decide when to change blades on my box cutter) and may be best used by a trained chef rather than an amateur.

What to do: I'm going to stay with the Wustoff paring knives I have for now (these do NOT have a dangerous point at the rear of their blades) and maybe later buy a Shun Elite paring knife (about $120) -- that high price being one reason I tried the Global knife for aroung $60.

Global GS-7 Review by N. Nguyen (California)

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 $35 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:
4-inch (more like a 3.5-inch) paring knife is awesome when it comes to peeling veggies' and fruits' skins. Slightly easier to hold a 4-inch than a 5-inch when it comes to quick skins removal of veggies and fruits. Still, the blade is so sharp, one accidental mistake will cut to your bones. It may have the sharpness to slice through pretty much all your meats (from frozen to a pile of pounded glob), veggies (hard like jamaca and hard shell veggies or ultra soft like over ripen tomatoes), BUT, it doesn't have the supportive size like the 5-inch or 7-inch knives. Once slice, one cut, straight through without rough edges. Carelessness will cause you your fingers. 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.

If you know how to make an awesome onion blossom, you'll understand the knife's potential. Or better yet, prepping bell peppers and tofu blocks for stuffing with meat and veggies, this knife can quickly transform a raw item into culinary art in no time.

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.

More Reviews...

Global GS-7:: About this product

Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with normal use and proper care. Hand wash with non-acidic dish washing soap and dry thoroughly before storing.