Chef knife > block of knives

Balancing the Global G-2 Chef Knife with my finger. G-10 above it.

Anthony Bourdain's choice knife was the Global Chef's Knife.

"As a starter chef knife, The Global is pretty good for a first timer."

He said every home chef should swap out their big blocks of miscellaneous knives for this one. You don't need that many knives for preparing food, just one good chef's knife.

The reason why this knife in particular was a favorite is because it's a well-balanced, lightweight and well-built tool for vegetables and proteins. Here are details about the design:

• The entire knife is stamped from a single piece of Cromova 18, a high carbon stainless steel. There are three stamped components from this one piece of steel: the blade, hollow handle and handle cap.

• The blade, hollow handle and handle cap are TIG welded together. This prevents the blade from ever breaking from the handle.

• Before the handle cap is welded on, the hollow space inside the handle is filled with sand for precise weight control. (Using your finger, balance the knife on its side where the blade and handle meet if you ever have the chance.)

• The blade keeps a sharp edge because it's ice tempered, which means it's treated in subzero temperatures to draw out extra hardness from the steel. It has a Rockwell hardness of C56 - C58, making it slightly harder to sharpen than other brands but keeping a sharper edge for longer.

• The handle dimples increase grip, especially when your hands are wet or greasy.

Bourdain often used the G-10, 10" chef's knife, which may be too long for most people. He recommended the G-2 to others, an 8" classic size.

I have both sizes at home and while I prefer the heavier Wüsthof Classic, the Global knives are incredibly high quality.

If it was good enough for Bourdain, it's good enough for anyone who loves to cook.