The smallest knife I have in my kitchen and the most frequently used one. GS-1 from Global Knives. When I was shopping for my kitchen knives it was clear that I needed a small 4-5 inch long utility blade. First I've picked GSF-24 - 6" Utility knife, but later, after my friend got GS-1 and I
saw it, I decided to go with GS-1. It's smaller, and the blade is curved, thus provides almost the same cutting surface as GSF-24. Besides I liked the handle feel of GS-1 more. So,
eventually I got GS-1. Small, neat utility blade. years after using it i can say I made a good choice. Though your experience may vary. For my needs GS-1 is definitely better.
Initial examination of the knife didn't reveal any QC problems with it, not that I expected any, but things happen ;) Never had a problem afterwards either.
Interestingly, the descriptions for this knife vary from one source to another. Some dealers describe GS-1 as kitchen knife, others as utility knife, and some sell it as a paring knife.
Not that I am a professional chef, but that blade doesn't look like a hard core paring knife to me. Although, I might be wrong. The point is, it works very well as all purpose, utility
knife in the kitchen. Which is all I am asking frmo this knife. Though that's a lot to ask for. Multipurpose knives receive the most beating as usual. Frequently because they're misused
to be honest.
Blade
- GS-1 sports 4.5" long curved blade. The tip is realy pointy. Overall the blade is quite thin. Which makes a terrific cutter, but this isn't the blade you want to chop or pry with. Very few knives are designed for that to begin with. Out of the box sharpness was very good. Slicing through the free hanging paper and shaving hair without irritating the skin was no problem. The edge was almost mirror polished, convex type. Which is I guess standard edge type for Global knives. The curve makes it very nice slicer, and in addition of its medium size the knife becomes real versatile cutter. As with the Global GF-33 Forged Chef's Knife, I've kept mirror polished edge on GS-1 for a long time. Later I've switched to rougher and more aggressive edge finished with 600 grit sandpaper. Improvement in all types of cutting was immediately noticeable, save for push cutting. But on the other hand I've never really used this one for push cutting. It's a slicer, nothing else.Steel
- The steel is the CHROMOVA 18 used by Global for all their knives as far as I am concerned. I've already commented regarding this steel in Global GF-33 Forged Chef's knife review and in Fallkniven White Whale review, thus there is no point in repeating all that in here. Follow the link to see the info regarding CHROMOVA 18.Handle
- GS-1 handle is quite different geometry-wise from those on GF-33 or G-9 Bread Knife. It is wider in the front part, closer to the blade, and narrows down to the pommel. standard black dots to improve the grip are all there obviously. I am not sure why but the handle seems to be hollow, perhaps to reduce the weight. Which is logical, for the knife of that size you don't heavy weight. Especially for prolonged use. GS-1 handle looks quite different, it is not a typical handle you find on a kitchen knife. I've seen similar handle once on a custom knife, though that was a fighter knife. Anyway, it doesn't matter that type of knife it was. The point it, this handle geometry is a lot more versatile and functional than one might think just by looking at. It was a surprise to me to say the least. Feels comfortable in practically all grips, forward, reverse, choking down on the blade, etc. Also, on the positive side of course I have to state that as with all Global knives, GS-1 is a single piece. No weak point at the blade/handle juncture. As far as the safety and the grip security goes, again no complaints. I've cut all sorts of food, vegetables and other stuff with it, don't remember having a problem with slippage or irritated palms or fingers.Usage
- As I've mentioned above, GS-1 is the knief that receives the most use and beating in my kitchen. Obviously utility knife, as versatile as GS-1 just begs to be used :) Though, this is not to say to take your GS-1 and bang it on the marble countertop or use it as an ice pick. For regular cutting it is an excellent choice. Unless you're cutting large items, or something requiring very specific cutting tool(e.g. cheese) it's hard to imagine cutting job GS-1 wouldn't be able to handle very well. Goes for slicing, paring, peeling, though for peeling I mostly use the peeler. Also works fine for opening all sorts of food packaging, but not cans Ok? As I've already wrote this is a thin knife. Which means it cuts much better compared to thicker ones, but will not withstand lateral loads all too well. Therefore, try to avoid prying with it. GS-1 does have a sharp and fine point, allowing for delicate cutting works, but it is too fragile for any serious prying, so don't to it, you're risking breaking the tip.Update
- This year(2008) right before retiring this knife I've thinned down the edge to around 25° included. Obviously cutting performance increased dramaticaly. I figure orignal edge was closer to 35°-40°. The trouble is that softer CHROMOVA 18 can't really hold the edge for long with an edge that thin. On the other hand 25° isn't very thin for the quality kitchen knife. Shuns for example are 16° included and so are Hattoris, Tojiros and others. But the steel used in them is much harder than 56-58 with Globals.
- Specs:
- Blade - 4.5"
- OAL - 9"
- Steel - CHROMOVA 18 56-58 HRC.
Last updated - 06/24/08