The Global G-2 is an 8-inch chef's knife made by Global, a Japanese knife brand, and lists for around $62.94 CAD.
18 mentions · 4 threadslast mention Jan 2026
Real comments from Reddit, linked to the original thread. Nothing paraphrased.
My first ever chef knife was a G2 and I adored it. Some crackhead line cook stole it and I ended up buying a proper Sakai made Western handled knife (for double the price) that was stolen at a different restaurant. I loved it, but not quite as much as my G2.
Nothing wrong with Global if you get a good deal on them (standard price is a bit high imo). Handles are not for me but a lot of people love them.
The edge isn't ruined, but it's not ideal. A lot of material lost, but when you clean it up you will have a slightly thinner cutting edge than before.... The problem is once that needs full sharpening again, you'll inch closer to a thicker cutting edge than you've ever had on that knife. Do not use van sharpeners or shops that use band sanders.
The first time I saw a Global I thought it would be a pain to grip because of the metal handle, but I tried holding my colleague's Global G-2 Chef's knife I was surprised to find that it was incredibly light and comfortable.
I picked one up last week because I needed a new detail knife for work. Globals are a lovely knife, loved by both Anthony Bourdain and my sister.
The handle is the most polarizing part of the knife. Definitely a love / hate with little in between. And I don't love them. The steel is soft, won't hold much of an edge and sharpening them is like sharpening a chalkboard eraser.
I have a Global petty and santoku. They've done well for me in various kitchens and at home for 20 years. Much less fuss and upkeep than my Takeda and Hatsukokoro.
Any particular reason why it has to be a Global? There are a lot of better knives for that price in my opinion.
But i still love me a g2
I only recently learned that these are THE working chef knife, by browsing a 2nd hand chef knife website.
I have this global knife, and the blade was completely smooth. I paid one of those knife sharpener guys who comes around in the truck and gave him a few knives to sharpen. I pointed this one out that its different than most knives and needs to be sharpened differently. He said all knives are the same and i assumed used his grinder on it. It now has an "edge" that changed the appearance of the blade.
My wife loves her two globals because she has smaller hands and they’re balanced very well.
I've had a G2 for nearly 20 years, still going strong. I have fancier knives but I still love my old workhorse.
They're nice to look at, balanced very well, not hard to sharpen like some people that have never had one here claim and hold an edge okay. There are better knives out there for the money but Global's are decent.
I love their handles cause I don't have to worry about them in a professional environment.
I have the 8" & 6" chef, the Nakari, and paring knife. They are great workhorse knives in my opinion. Easy to clean and sharpen. Nothing at all wrong with Global Japanese knifes IMO.
I’ve had a G2 for 20 years and use it nearly daily (home cook). I like it. The handle works for me. ... I’ve sharpened it on a stone and it was pretty easy. ... Edge retention is good, I resharpen every 4-6 months. ... I’ve picked up a few other 8-10” chefs knives and cleavers over the years, but the G2 is probably my favorite.
I’ve used both newspaper and leather with 1.0 and 0.5 diamond spray, and I pretty much had to sharpen the Global every week.
Line cooks and home cooks alike **describe the G-2 as a long-haul workhorse**, with several reviewers reporting 10-20 years of daily kitchen use on the same knife. The lightweight, all-metal handle is reported as the knife's defining trait, and most who've held one say it feels more balanced and comfortable than its razor profile suggests, though a vocal minority call the same handle a dealbreaker they never warmed to. Sharpening is where the split shows up hardest: reviewers who hand-sharpen describe the softer steel as easy to maintain, while others report it loses its edge fast and specifically warn against machine sharpening or shops using belt sanders, which can permanently thin the blade. It suits cooks who want a light, low-fuss daily driver and don't mind touching up the edge often; it's a weaker fit for anyone chasing hard-steel edge retention or who dislikes a metal handle. **Nostalgia runs deep in the mentions**, with more than one person calling it the knife they loved most even after moving on to pricier Japanese blades.