Classic Chef's Knife, 13cm, Made In Japan, CROMOVA 18 Stainless Steel Award-Winning Blades, Excellent Performance, Ice Tempered/Hardened, Razor Sharp, Rust-Resistant, Balanced Handle

Good product. very reliable.

Outstanding Product and very reliable seller

sehr scharf und liegt gut in der Hand. Ein Universalmesser!!!

Es buen tamaño para una mujer (con mano pequeña) y liviano. Lo uso tanto para frutas y verduras, como para deshuesado de pollo, conejo, etc. Sirve para piezas pequeñas, si es algo más grande recomiendo el de chef

I've read other reviews about how sharp this knife is, and I feel compelled to respond to those statements. Yes, it's sharp, but I've yet to pull a knife out of its packaging and be disappointed with its ability to slice something. All knives should and probably will be sharp when you buy them, so it's pointless (excuse the pun) to make that part of a knife review. For someone who has never held a Global knife: I have worked in commercial kitchens and have used many types and brands of knives, most of which were less expensive and none of which performed as well as a Global. Here's why. They are light. I never thought I'd get used to a knife this light, but once I did I realized how nice it is to spend a few hours chopping and slicing in the kitchen and not have the degree of fatigue I associate with the same activity using a "heavy" knife. They are well balanced. I don't have to exert any effort whatsoever to orient the blade - if I need to raise the tip, lower it or turn it, I don't have to fight gravity to keep it in position. This also prevents fatigue when working in the kitchen for extended periods. It also makes it safer to work with this knife as fatigue from a heavier knife would also make this more of an issue. If the most you do with a knife is chop a few carrots or slice some cheese from a block this will likely never affect you. They hold their edge well. As much as I do in the kitchen it makes honing the blade the only thing I need to do to keep it in tip-top shape. If you are a "knife nerd" you will be able to figure out why. If not: I'll not waste your time. Sharpening: I admit I don't sharpen my knives as often as I could and arguably should (by hand, with a stone), but because these hold their edge so well, I have been able to get by without doing so annually. I use a set of ceramic honing rods to prevent the edge from rolling and can just keep going. When I first bought these knives it was 1999. I have three. They are still as beautiful as the day I bought them. It's the end of 2020, so 21 years later they perform just like they did when I bought them. In part because I took care of them, but also because of the quality of materials used in making them as well as the philosophy behind the non-beveled edge. You can buy this - or a set - for sheer beauty, and as long as you are able to perform a minimum amount of maintenance in the form of honing, you'll probably be set for life. You can buy this - or a set - for their functionality, and as long as you are able to perform a minimum amount of maintenance in the form of honing, you'll probably be set for life. You can buy this - or a set - to use in a commercial kitchen, and as long as you are able to perform a minimum amount of maintenance in the form of honing and have them sharpened occasionally, you'll probably be set for life. In all cases these knives are so durable you will have them for life and be able to hand them down to someone that will use them properly and take care of them.

Super couteau. C'est le 2eme de cette série que je commande et j'en suis fort contente.