A one-piece, solid metal design, the 18cm Chopper is deceptively light and slim bladed. Compared to most of the large choppers on the market, it is the lack of weight which you first notice. Don't assume you'll have to press or chop harder when using it: its balance is really sweet - if you're used to a heavier knife, getting used to the weight can be a bit daunting at first, but persevere, you'll find the cutting is deceptively delicate, if a matter of confidence in the first couple of days.I'd never used a chopper before, had confined myself to the use of the traditional cook's knife. The chopper makes a valuable addition to your range. It slices vegetables beautifully, and you can quickly adapt your cutting style to chop with speed and safety. It's more effective and more adaptable that the cook's knife. But, of course, with anything as sharp as this, take your time and rehearse your technique while you get used to the weight and feel of the tool.
From a safety viewpoint, even when wet, the handle is safe and non-slip. Because this is a single forging, there is no danger of the handle coming loose, or of dirt building up in the joints - cleaning is much easier ... but avoid dishwashers, they destroy edges! The handle is cold to the touch but rapidly warms and is very comfortable in use. It also feels slightly slimmer than, say, Sabatiers, so may suit smaller hands.
Although a one piece, there is little danger of your hand slipping onto the blade edge - although the blade does not curl back towards the handle (Global use this design in their cook's knives) , the blade is so broad it would be difficult for your forefinger to slip onto the edge. If I do have one criticism, however, it is that the corner of the blade, facing towards the handle, is very sharp, and it is quite conceivable someone could cut themselves on it - though the risk must be tiny.
The cutting edge, of course, is superb - tempered, hardened, stainless steel, compared in the adverts to a samurai sword blade. It keeps extraordinarily well. (Use a soft plastic chopping board, not a metal or glass one!) Global recommend that you use a water stone or ceramic whetstone for occasional re-sharpening - this buffs up the edge. Using a traditional steel can bruise the metal and actually make the edge more fragile. A stone polishes the edge down to an even sharpness.
And I've taken advice and bought a magnetic strip to hang up my knives - if you are going to invest in a high quality blade, take care of it and don't chuck it in the kitchen drawer where its edge can get damaged. Of course, if you have young children in the house, make sure all knives are safely locked away. Used properly, this is a superb tool, but grabbed by curious young fingers, the edge could be unforgiving, and it must be a tempting shape for young hands to toy with.
This is an extraordinarily beautiful tool. As a practical design, I am absolutely confident of its quality - I think it looks great, too, but that really is a matter of taste.
