Half price still valid at the moment for global gsf-22 down from $99.
Seems decent.
50% off Global Utility Knife 11cm GSF-22 $49.99 + Delivery @ Kitchen Warehouse
70
chinaman on 07/09/2020 - 14:24 kitchenwarehouse.com.au (923 clicks)
Last edited 07/09/2020 - 14:30 by 1 other user
Last edited 07/09/2020 - 14:30 by 1 other user
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I use it to open my pack of chicken thighs.
It's not for everyday cooks and barely for modernly trained commercial cooks.
"Utility" knives, which are smaller than a chef's knife and larger than a paring knife, are notorious for not actually having a use in a kitchen.
Chef's knife or Santoku and a paring knife are the one's most people will want. Then a bread knife would be the most common addition for a home cook, then any specialised knives you'll actually use (filleting, boning etc..).
Some people like serrated utility knives for cutting tomatoes specifically, but if you keep your chef's knife sharp it shouldn't struggle with a ripe tomato.
Came here to say this. I never use ours.
I second this.
We rarely use ours. The only time we do is when the other knives are dirty or being used
FYI.. Plus delivery for order Under $100
A good chefs knife and maybe a santoku is all you need in the kitchen.
Don't forget one of those huge Chinese cleaver.
"When you absolutely, positively got to chop every motherf***er meat and vegetables in the kitchen, accept no substitutes."
Kiwi knives (Thailand) are the best for that
And put the fear of God in your kids when you're chopping chicken
There's almost 100% overlap in the uses of a Chef's knife and a santoku, you do not need both.
A paring knife however is pretty much a must, for coring apples, taking eyes out of potatoes, cutting broccoli florets quickly, anything that needs more fine control than you get from a chef's knife.
I have this and a global 20cm 'cooks knife'. I rarely use this due to the size, but use the cooks knife for pretty much everything.
By far and away the most useful knife in my kitchen is the 22cm.Victorinox with the serrated blade,and I buy them by the half dozen when they come on sale.
The heck are you doing to those poor knives, chopping down trees?
Glass chopping boards are about the only thing in a kitchen that'd kill a knife that fast.
Why bother sharpening them when they're that cheap? Just open a new one.
(btw I don't endorse this)
Cooks/chefs knife, cleaver, paring knife, serrated bread knife (if you slice bread) , sujihiki/yanagiba(if you're into sashimi).
Everything else is extra.
Save yo money on this, buy a nicer chefs knife
The size is too small, maybe that’s just the photos ?
What is this knife mainly for