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Global Classic 7-inch Asian Chef’s Knife

Global Classic 7-inch Asian Chef’s Knife

Global describes the G-4 as a cleaver-inspired chef’s knife: a wide 7-inch blade that gives the knuckles room above the board while you chop and dice. This edition of the G-4 suits cooks who like the height of a cleaver or nakiri but want a pointed tip for finer work.

The edge has enough camber for a gentle rocking motion, yet most of its length meets the board for push cuts through carrots, cabbage and cucumbers. The clipped tip slides along a celery rib for long, thin strips and reaches into the root end of an onion when dicing. The broad face doubles as a scoop for carrying chopped vegetables to the pan.

Asian Chef’s Knife or Standard Chef’s Knife?

A cook who mostly chops vegetables will find the tall blade more natural. A cook who slices a lot of meat or prefers a pronounced rocking cut may be better served by the Global Classic 8-inch Chef’s Knife. If you like the wide blade but want flutes to release starchy slices, the Global 7-inch Hollow Ground Santoku is the closest relative. Our guide to Japanese and Western knife shapes sets out the differences.

SKU: G-4

Availability: Out of stock

$149.95

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Details

Specifications

Blade length: 7 inches (18 cm)
Steel: Cromova 18 stainless steel (chromium, molybdenum and vanadium, with 18% chromium), ice-tempered and hardened
Hardness: 56 to 58 HRC
Factory edge: ground on both sides at 10 to 15 degrees
Handle: hollow stainless steel, weighted with sand for balance and textured with Global’s dimple pattern
Origin: Made in Japan by Yoshikin
Item number: G-4
Warranty: Global guarantees its products against defects in material, construction and workmanship for the original purchaser when bought from an authorized dealer. Chips, broken tips and rust caused by inadequate care are not covered

Comparing Global Chef’s Knives

Knife	Blade	Construction	Best suited to
6-inch Chef’s Knife (G-58)	6 in. (15 cm)	Classic	Small boards, quick tasks, smaller hands
7-inch Asian Chef’s Knife (G-4)	7 in. (18 cm)	Classic	Chopping and push cuts with a wide blade
7-inch Hollow Ground Santoku (G-80)	7.1 in. (18 cm)	Classic, fluted blade	Push cuts and thin slices of vegetables
8-inch Chef’s Knife (G-2)	7.9 in. (20 cm)	Classic	All-purpose board work
Global Z 8-inch Chef’s Knife (GZ-2)	8 in. (20 cm)	DLC-coated blade, limited edition	All-purpose board work
8.25-inch Heavyweight Chef’s Knife (GF-33)	8.25 in. (21 cm)	Drop-forged	Squash, roots and other dense produce
9.5-inch Chef’s Knife (G-16)	9.4 in. (24 cm)	Classic	Large batches and long slicing strokes

Tips for Best Results

Cut with a forward or backward slicing stroke. Chopping straight down onto the board dulls a thin edge faster.
Keep the edge away from bones, frozen food, hard nuts and hard cheese. If the blade catches on something hard, free it with a forward-and-back motion; twisting it sideways can chip or bend the edge.
Cut on wood or plastic. Glass, stone, marble and tile surfaces damage the edge.

Care

Wash by hand with warm water and a mild detergent, rinse, and dry with a towel right away. Global advises against the dishwasher, since the heat and strong detergents can damage the edge and the steel.
Do not soak the knife or clean it with bleach or chlorine cleansers.
Hone with a ceramic or diamond rod and sharpen on a whetstone at 10 to 15 degrees. Global recommends ceramic or diamond rods over conventional honing steels.
A household stainless steel cleaner removes rust spots left by inadequate drying.

Additional Info

Blade Length (Inches)	7 in.
Blade Length (mm)	No
Blade Width (inches)	No
Grind	Straight Edge
Steel Type	Cromova 18
Rockwell Hardness	56-58
Stainless	Yes
Handle Material	Stainless Steel
Spine Thickness (mm)	No
Brand	Global
Country of Manufacture	Japan
SKU	G-4
Manufacturer's Part Number	G-4
Manufacturer's Suggested Retail Price	$199.95

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