Reddit reviews Global G-48-7 inch, 18cm Santoku Hollow Ground Knife, 7", Stainless

For me, it's knowing how to cook. No no, I don't just mean follow some recipe from some mom named Karen on some vague blog post on the internet, I mean really understand cooking. Why use cast iron type skillet for one recipe, nonstick pan for another? Why use carbon steel instead of aluminum for this one stir fry recipe? Why go out and invest $60 in a 15,000 BTU portable stove and not use your home stovetop at all?

Because time is money.

I cook stir-fries and achieve wok hei in a matter of seconds with my equipment, but I also spent weeks researching the hell out of cooking and subscribed to time-friendly YouTube channels like Chinese Cooking Demystified. I explored what I didn't know instead of focusing on what I already knew.

Similar difference between a SysAdmin that knows how to blindly follow process documentation on how to set up a cluster of VM's, versus someone who does it intuitively because they fundamentally understand VMWare or AWS EC2 down to fine details and how they interconnect with each other. The one who does it intuitively will generally do it faster, and know how to "change things up" with confidence because they know the ins and outs of the product they are working with.

Likewise, do that with cooking, and you unlock a world of possibilities. Invest in good cookware, practice knife skills, ALWAYS SHARPEN YOUR KNIFE BEFORE AND AFTER EVERY COOKING SESSION. -- take a trip to Sur La Table and figure out if you're better off with Japanese or German knives, or if you're better off with cheap-o cleavers from your neighborhood Asian market. I'm a skinny dude, so a Global G-48 knife works best for me especially since I go through so many vegetables on a daily basis.

Most of the meals I showcase on my Instagram literally take less than 15 minutes to prep, cook and serve altogether and generally align with 1/3 veggies, 1/3 protein, 1/3 carbs. I'm not struggling with things like spending 5+ minutes trying to dice an onion; instead, I invested in watching videos like this one to dice an onion in 30-45 seconds flawlessly. All these little things compound together to save you time and deliver results sooner.

You start to eat better, feel better, and look better this way.

Also, a bit more about saving time, use your mobile apps. When I go to shop at Walmart, Fred Meyer (Kroger), or Target, I use the mobile apps to compile a shopping list, the apps will tell you EXACTLY which aisles to go to and in some cases even what shelf within the aisle to find the item(s) at. This saves me a shitton of time when shopping. Time is money. Time to feel better when you're not wasting it on pointless minutes.

Disclaimer: I am from New York City and generally live a fast-paced lifestyle. This is not for everyone, but since the OP is about getting in shape, I figured the corollary of how to save time in life is majorly relevant as is how to have a good diet.

I'd also pick my 7" Santoku - I have this one. We have a couple Victorinox Fibrox 10" chef's knives, which my husband uses a lot, but they're a little too long in my hands. I also use the VF small paring knife a lot - those two cover nearly everything.

In the kitchen, you need a good knife. Food processors and mandolines are nifty, but in most situations, with a little practice, a knife is almost or equally fast, the cleanup is a breeze, and storage is minimal. Plus, knives are more versatile than machines. A good knife will be your best kitchen friend.

Bonus tip: Don't bother with stocking up on spices or buying a full spice rack. Buy what you need for what you want to cook. You will soon get a good feel for the kinds of spices you use and want to keep on hand, and you won't be left 20 years later with several jars of desiccated husks, wondering, "What the heck is chervil, anyway?"

MAC knife its a good western japanese knife. it has a little curve on the edge for rocking motion, but also not enough curve to make it completely western style. japanese made, good with veg and proteins. a little pricey, but worth it. global also a good knife and can take a beating, easy to sharpen and better on price.

bevels, theres single bevel, which only one side is sharpened and then the burr is shaved off to make it super sharp but will have to sharpen more regularly. these single bevel's are normally traditional japanese way of knives, mostly sushi. double bevel, would be where you sharpen both sides at a certain angle, 70/30, 80/20 etc. to create that V shape. you'll most likely use your steel more often on these kinds of knives and sharpen less. i have a few knives for certain things, sushi knives are single beveld and my gyuto(chefs knife) is double beveld @ 80/20. so being that my chefs knife is used a lot of the times, i find it most all purposelike. sorry if this is confusing, i'm not good at explaining/summarizing things. if any of this is useful or have any questions of the explanation lmk lol


edit: don't shop at sonoma williams.

Some people talk about fast cars or fancy stereos. That's how I am about knives. Especially this one.

If you're serious about cooking, try reading Anthony Bourdain's Typhoid Mary (guest starring Global knife, of course). It will move you.

I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.

Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.

I see Rada knives recommended on Reddit. I got their cook's knife (6 1/4" blade) for cooking at home and I like it. The handle is small enough for small hands.


For my job as a line cook I got a Global santoku (7" blade) and it's great. This reminds me- I need to sharpen it.

step 1: don't buy a knife set... you can accomplish 99% of kitchen tasks with a good chef's knife and a paring knife. knife sets tend to contain lots of stuff that one may never need (eg: a butcher knife)

for under $100, you could get a Global chef knife + paring knife or a Shun chef knife.