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Oct 6, 2008 09:13 AM

Giada De Laurentiis GLOBAL Knife

What model Global Knife does Giada De Laurentiis use? I am looking to by my girlfriend a quality chef/Santuko and I figured she is about the same size (etc) as Giada. So I'm guessing it would be a good bet the GLOBAL's she uses would handle/fit well. Any other suggestions on what knives work well for small to average sized females. I have Henckels Twin Cuisine and they are just too big and heavey for her.

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  1. Japanese knives like MAC and global are generally a little lighter. but hand feel is very subjective and the globals have a unique hand feel. you either like them or hate them. any way you can have her hold one? also, forged knives like Forschner are light and sharp and not very expensive

    1. A tough question to answer on any point. I can use any knife of the correct size for the task, but some people are very sensitive on this point. Though it’s nice to give a surprise gift, you might just want to go to a store and have her heft some knives.

      Otherwise, I’d suggest the Global 8-inch carving knife. I bought one just for carving, and now use it for most of the chef’s knife’s duties. It’s both heavy and light, so to speak.

      But you might also want an inexpensive, big chef’s knife. With a tall blade on something ike a big onion, it’s handy to be able to just thump your hand down on top of the blad to slice it through, rather than sawing back and forth. In other words, use the ig chef’s knife like an ax, use the Global for chopping. As a poster,mentiond, a Forschner (also a Dexter-Russell) is a good choice.

      1. I am also small, and bought the MAC, which I love. It feels wonderful in my hand. I did try the Global and did not like the feel of it.

        1. i am small and have small hands and i LOVE global knives. i first got the paring knife, which is cheaper and loved it so much that i bought the 8" chef's knife. it is great for me - sharp, light, small handle.

          1. Knives are very personal so I won't try to recommend one for your girlfriend. What I want to point out is that the sharpest knife with the best blade will not stay sharp forever. If you want to drop a hundred or more dollars on a knife for your girl she needs to know proper knife maintenance or she will ruin the blade. For most Japaneese knives she will need a fine grit stone 3000 or more and a sharpening steel. Also these knives are usually sharpened at a lesser angle than your German knives. Norton makes a decent tri stone that comes with a wedge to show the proper sharpening angle but she will most likely only use the fine grit stone.
            If she is unable or unwilling to learn professional knife sharpening and maintenance don't bother getter her a professional knife. Get something like Cutco that comes with its own sharpener that works ok.

            3 Replies
            1. re: keith2000

              Let's also not forget that, above the 'mass market' Global knives, there's a whole range of superb hand-made Japanese knives which make really classy gifts, of which Hattori HD are perhaps the best value. These aren't significantly more expensive than Globals, aside from the real collector's items such as Mr Itou's. Find them all at

              1. re: keith2000

                I respectfully disagree. While having knife sharpening skills is valuable, it shouldn't be a deal breaker. I've never sharpened any of my knives, though I hone them with a ceramic rod every time I use them. I do have them professionally sharpened, however, about once a year. I do agree that knives are personal and that she should feel comfortable with the way it feels in her hand. Globals have a distinct feel, that people seem to love or hate. If you're set on getting a Japanese knife, Tojiro seems to make a high-quality product for a decent price. Also the Mighty Mac chef's knife is a very nice blade for about $90 and it's lighter than the german knives. For a good value for a good knife, you can also try Forschner, f dick and dexter russell, which are stampted rather than forged and are relatively light and high quality. good luck

                1. re: chuckl

                  I guess it depends on how much you cook. I do enough heavy prep that I need to sharpen my chef knife weekly. My Japaneese knives get a quick sharpen on an extremely fine grit stone daily. But I like to have them sharp enough to shave with. A steal is designed for honing not sharpening. The honing straightens out small waves in the blade but does not remove metal (with the exception of a diamond steel that I don't recomend because in the wrong hands can make knives duller). Eventually the knife will need to be sharpened to remove pitting and to renew a blunted edge. I didn't think about the professional sharpening option. I will add that if you are going to have your expensive knife professionally sharpened you need to make sure that the professional sharpener is doing the work by hand and not simply putting it through a machine. I have seen expensive knives that a professional ran through a machine and they are ruined. I guess the only thing I really wanted to point out is that it is easy to spend too much money on too much knife that if not properly maintained will get dull.