Global's claim to fame is that their kinves are made of a harder type
of stainless and therefore hold their edge longer and can be sharpened
to a finer edge. About holding an edge longer...it also means that
they are harder to sharpen. I prefer a knife that you can throw a
quick edge on when you need it. As to being able to attain a finer
edge, how sharp of an edge do you need when slicing food? A very sharp
kitchen knife is still not "razor sharp" The most demanding job for a
knife I know of in a kitchen is slicing a tomato or thinly slicing meat
and any well sharpened standard steel knife will do that. There is a
lot of BS out ther about knives. I have owned $100 knives and $100
sharpeners. I am very demanding of my knives and have found my
favorite to be a $10 Hinkle SS 6" chefs knife and I use a $10 ceramic
sharpener.