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Pros: Sharpness, Sharpenability, Material Quality, Overall Quality, Construction, Durability
Cons: None
My "go-to" kitchen knife
I have a lovely 8" Global G-2 chef's knife. I call it my "racing knife." It's lightweight, super-sharp, and somewhat expensive. But.... The knife I always grab first is my $20 eight-inch Cold Steel "Kitchen Classic" chef's knife. I often ask myself why. There's nothing at all wrong with the Global. It's a great knife. Then, I pick it up and use it, and out of curiosity, I try out the Cold Steel alongside it. I always find myself sticking with the Cold Steel knife instead. I thing it's partly the handle. The Cold Steel knife's handle is comfortable and very "grippy." Even when your hands are wet, it doesn't slip. The Global's handle is more slippery, and sometimes it wants to rotate in my hand during use, even with a pinch-grip. Also, the Cold Steel knife's handle feels more comfortable, it seems to fit my hand better. I can use it longer with less fatigue. Mostly, though, I think it's the weight and the balance of the knife. The Global is very lightweight and responsive, and for someone who likes that feel, it's wonderful. I wouldn't call the Cold Steel a really heavy knife, but it is heavier. It has just the right heft and sturdiness for my taste. It feels better in my hand, and with a pinch grip I always feel I have great control and comfort. This is, of course, purely subjective. Both the Cold Steel and the Global will take and hold a razor-sharp edge. I touch up the Cold Steel with a ceramic rod after every couple of uses, and it shaves hairs and slices newsprint with ease. (I did re-form the edge to have a 15-degree back-bevel and a 20-degree primary angle, which it handles well.) If I were to choose a chef's knife to give a friend as a gift, it would be this one.
