"Bourdain opted for Global after getting tired of the constant upkeep required by his more expensive, fussy chef's knives. (Surely some of the knives on this list and much more expensive ones.) These can be chopped hard and put away wet, so if you're not someone who is going to pay much attention to maintenance, we'd recommend picking one up STAT."
"The handle is long, easy to grip, and comfortable for long periods of time, a huge benefit for home chef's who are just getting started or want something that stands up to constant chopping practice. The blade is also more lightweight and nimble, as is common with Japanese knives. If you want the nitty-gritty, Japanese knives feature a slightly more forward center of gravity."
"This makes it easier to do precise cuts required of more intricate work in the kitchen. Then, like other Japanese knives, this Global has a straight "V" edge. The TL;DR is that Western blades have bevels, which let the knife handle more abuse. Japanese knives have straight edges, which can chip more easily (requiring more frequent honing) but are much sharper (with harder steel that holds a better edge) and better suited to delicate work."
Global chef's knives are well-weighted, easy to maneuver, and built for frequent use. The long handle offers a comfortable grip for extended chopping sessions, and the lightweight blade increases nimbleness for precise cuts. Japanese knives tend to have a forward center of gravity, aiding detailed work, while Western knives center near the blade-handle junction, favoring rocking motions. Globals feature a straight 'V' edge; Western blades use bevels that resist abuse. Straight edges can chip more easily and need more frequent honing, but they achieve greater sharpness with harder steel and hold an excellent edge when cared for.
Read at www.esquire.com
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