Global G-2 Chef Knife Vs Wusthof Classic Chef Knife
When it comes to these two knives, I have a clear favorite. Because I prefer lighter, more modern-style knives, the Global G-2 Chef’s Knife is a clear winner for my kitchen. Of course, this does not mean that the Wusthof Classic kitchen knife is in any way inferior. It is a magnificent European chef’s knife. It’s just not my style.
These knives are as different as two knives can be and are still called chef’s knives. They come from two different knife-making traditions and are two expressions of advancements in knife-making technologies.
The Global G-2 is a single piece of stainless steel. This makes it very robust, easy to clean, and extremely attractive. It looks like the chef’s knife used on a space station. It is also built in the Japanese tradition, which means there is no heavy heel on the blade or thick toe guard. Since everything is in one piece, there is also no reinforcement, just the place where the blade becomes the handle. The handle is perfectly balanced with the blade by virtue of being hollow and then filled with sand, which also makes the knife lighter than many of its counterparts.
The Wusthof Classic is made of high carbon stainless steel. It has a full tang, the steel of its blade extends to the butt of the handle. The handle itself is made from a synthetic polymer riveted in place on either side of the shank. The head is heavy and a thick toe guard extends to the heel of the blade, making the blade much more versatile in crushing and cracking tasks. Despite its very classic design, the Wusthof Classic line has ultra-high-tech edges. Their PEtech method uses precision lasers to polish the edges of your knives at the ideal angle.
The first difference that you will probably notice about these knives is their handles. The designs of each one are different and I am in favor of the Global handle. For one, it’s smaller, allowing for a loose or tight grip. It is also rounded rather than the square design of the Wusthof knife, which I find more comfortable and easier to grip. In addition, being all in one piece, the handle of the Global has no seams or cracks. Anywhere there is a seam or crack, it is a weak spot that can chip or break, or even a place where small pieces of food can get stuck and cause a bad smell. In the handle comparison, the Global knife is a clear winner.
Another notable difference between these two knives is their weight. The Global feels positively airy compared to the Wusthof knife. I find a lighter knife to be easier to control and use, and not as strenuous for long periods of cutting and chopping. While a heavier knife can be helpful for separating cuts of meat (the original used in chef’s knives), I keep a heavy knife in the kitchen for the rare occasions when it might be necessary. So I prefer the Global knife in this regard too.
As much as I like the Global G-2, the Wusthof Classic beats it in one category: steel. I prefer knives made with high carbon stainless steel. He’s strong, he’s got a wicked edge, and he’s holding the lead. In addition, it is as easy to maintain as stainless steel. While the steel from the Global G-2 has added vanadium to improve the grain and thus the knife edge, it still does not take on the fine scalpel edge of the Wusthof Classic.
Despite not having as sharp a lead as the Wusthof Classic, the Global G-2 is still my pick. It’s lighter, easier to clean, and a pleasure to use. I don’t mind having to make a few extra passes with a honing steel to get these benefits.
However, for those chefs who prefer a heavier knife, or who still have an old-school sensibility, my pick may not be for you. Take a look at the heavier and more blocked Wusthof Classic. You may find it more attractive than the lighter and more delicate Global G-2.