THAT'S a little more like it, but it still doesn't tell the knife story.
I've been meaning to do a blog post on alloys, and even started before getting distracted by other things. Here's a quick introduction.
Steel is, at minimum, an alloy of iron and carbon. Any steel alloy with more than 0.50% carbon by weight is called "high carbon."
Up to a point, the more carbon in the alloy, the stronger the steel can be made. Strength being a term of art which denotes the alloys ability to resist deformation. A more negative way of putting it is that strong steels tend to break (or abrade, or chip, or tear) rather than bending.
Strength is often confused with hardness. Hardness is a good metaphor for strength and vice versa, but they're not exactly the same.
You often see "Rockwell" numbers published by knife manufacturers and retailers with the implication that higher is always better. However, Rockwell hardness denotes surface hardness only. Strength is not measured by any well known scale, but it's not just on the surface and goes through and through.
The most common way of making strong steel is by causing carbide crystals to form in the alloy. The smaller and the more evenly distributed the crystals the better.
Steel makers use a variety of strategies to create desirably sized crystals -- the most common of which is adding other elements like molybdenum and vanadium.
Distribution of the carbides is mostly controlled by the type of hardening employed.
On the other hand, toughness denotes an alloy's ability to resist breaking, abrasion, tearing, and abrasion. That is, they tend to bend before breaking.
The edge taking and holding and characteristics, insofar as they're a function of the steel, depend on the absolute strength, toughness, and their balance in the particular alloy.
A tough alloy is very desirable to prevent chipping. Also tough knives can be trued (aka steeled) on a rod hone (aka steel), saving abrasion from sharpening.
Strength and Tougness Balance:
Stronger can be made thinner. Thinner takes a better edge. Stronger (usuall) takes a better edge too. Stronger doesn't deform quickly, and in the sense that deformation seems like dullness, stronger stays sharper longer.
Tougher doesn't wear quickly, and stays sharper longer in that sense. Tougher is easy to maintain.
Corrosion is another issue entirely. In modern alloys it's more dependent on the presence of other materials in the alloy -- whether impurities or additions -- than of the iron/carbon proportions.
The most common addition to prevent corrosion is chromium.
Any steel alloy made with more than 13% chromium by weight is called "stainless." Alloys with less chromium can be very corrosion resistant but they need to call themselves by other names -- "stain resistant," for instance.
Your Global is made from an alloy with the proprietary name of CroMoVa 16. It's exact composition isn't published, but it seems to have 16% chromium, and is extremely corrosion resistant -- even by "stainless" standards.
It's not particularly strong or hard for that matter. Global publishes them at 58HrC; but in my opinion, 58 is much wish as fact. 56-58 is probably more like it.
The alloy's balance is tilted towards toughness. Globals don't chip easily, but they do wave and roll. On the other hand, they steel up very easily. They take a decent, but not spectacular edge.
Where Globals really shine is in their ergonomics (that is, if you like them), and in their excellent profiles. They are very agile, their profiles are very "French" and nearly ideal in terms of handling.
Their ergonomics are actually very controversial. Although they are one of the few knives that is actually truly balanced (neutrally balanced at that) a lot of people complain about a perceived lack of balance. Also, a lot of people complain about slippery and uncomfortable handles. In my opinion both sets of complaints are more a function of bad grip technique than any problem with the knife. Be that as it may, a lot of people who use them for any length of time complain that the grip causes hand pain; and that's a serious complaint. For that alone, I will not recommend them.
For the reasons already mentioned in this post, and for a lot of other reasons, they seem to have lost cachet and are no longer the high-end market presence they once were.
Hope this helps,