Pros: Design, Construction, Material Quality, Sharpness, Overall Quality, Durability
I keep one in my travel kit
This knife is basically a Japanese fillet knife and I've parted out 50-pound-class tuna with it no prob, and I've used it for pretty much every other small prep job too. If you think about it, to fillet a fish, the blade never has to go deeper than the backbone, so the short bade is fine for any fish with up to about a 7 or 8" depth for filleting in one pass (since the backbone is theoretically about half way in), but you can just take two swipes if you need to process anything bigger, and most people take multiple little passes anyway. I have longer deba knives and this size is always my go to. This knife and a single ground, traditional, blue steel model from Japan give me the most control. In retrospect, I'd have probably gotten the single-ground blade, since the blade itself works to lift the meat away from the bone, but this is fine, and it's probably slightly better for doing almost every other task. On a side note, I was giving a presentation next to a prominent chef, and when I broke out this knife, he got excited and announced to the audience, "Hey, a Global! Those are excellent! This man knows his knives!" I was cutting some tough, fibrous wild edibles and it did the job beautifully-- silent and precise slices. That's why it goes places with me. Part of me thinks I should drag a cheaper knife out with me, but it's not an overpriced knife. It's on par with knives costing a lot more, and unlike some of those (which can be on the brittle side), I think this is better and holds up amazingly. After parting out maybe 20 tuna and yellowtail, maybe 15 chickens, probably a couple bushels of vegetables, I have yet to have to sharpen it. Hit it with the steel at it still shaves. This and a chef's knife are my desert island kitchen set.