My wife got me a new Global for my birthday at the beginning of November. My old 10" global original was starting to show its age, and it was time to upgrade. After a little snafu at Williams and Sonoma I was able to get a hold of the new global sai 9.5". After a little over a month of use, I figured I would post a small review for people looking for a good knife.
oh, and a little about me, I have been a professional chef for 19 years. I am currently in a place just north of Indianapolis in a from scratch kitchen doing 300-400 covers on a Friday nite. I have used the Sai on a daily basis since I got it.
Its heavy. way heavier than older global models.
very good balance
its a LONG knife
despite its length it is still easy to manipulate.
holds its edge very very well
the top of the blade is slightly rounded, right were your callous lands.
The blade is fairly thick in the middle, which makes very delicate cuts frustrating. Brunoise can be a bit annoying. :)
its takes a little getting used to the length of the blade.
the edge takes a couple of weeks to break in.
the knife feels huge in your hands. Even coming from my old (highly modified) 10" global this knife felt big. its just the design though. the handle is swept back a bit, but once you get used to it it feels fantastic in your hands. the weight and balance is spot on. but warned, it is heavy. almost twice as heavy as the traditional global chefs knife. my arm and wrist actually got fatigued the fist few days using it. again though, that passes. the weight definitely helps when plowing through 50# of carrots, something I wouldn't have even attempted with my old global.
Butchering is great with this knife. it takes the skin off a side of salmon like a champ, and taking down an entire strip loin is a breeze. The real test was slicing salmon steaks. I sliced up 3 whole salmon into steaks, and it went through like there were no bones in the fish at all. I was actually amazed.
about that top of the blade being rounded off. oh my god. I cant believe I haven't seen this before. my callous has literally been singing this knifes praises since the day I bought it. I cant praise this feature enough.
The knife holds an edge very very well. though it takes a week or two to break it in. I gently hit it on a 3000 grit water stone two weeks after I got it. once the factory sharpening started to curl. Since then all I have had to do is a few swipes with a diamond steel every day, and it is still sharp enough to effortlessly cut through an over ripe tomato.
Awesome knife. a little out of the price range for some home chefs at $250 though. for the day to day uses in a professional kitchen though, it holds up very very well. well worth the money. I am extremely happy with the knife so far, and easily see it lasting me 20 years like my old one did. Also, it is just a beautiful knife.
if anyone has any questions, feel free to post them up.