One of my favourite and essential utensils in the kitchen is my Global chef knife. When we first got it, I took some finger tips off, luckily nothing too serious. A great feature is that the blade and handle are fused as one piece, so no unhygienic cracks and joins. The blade is really thin, the knife is well balanced and light weight. Once you have used one there is no going back.
Wear proper leather shoes or boots when using, as it will take off a pinkie as it falls to the floor. And that goes for the kids too, if you are not using it, keep it out of reach.
Do not put it into a sink of soapy water and forget about it, that would be the equivalent of placing your hand in a tank of pirhanas. Once you have finished using it, rinse it under a tap and dry with a cloth folded on the blunt side of the blade.
For best sharpening practise wiki says it best "Compared to conventional European knives such as J. A. Henckels or Wusthof, Global knives are made from a significantly harderalloy of steel, use a thinner blade thickness, and are sharpened to a narrower angle. This produces an extremely sharp knife which keeps its edge longer and allows for more accurate work, but takes longer to sharpen when it becomes dull. Because of this, the manufacturer recommends using whetstones and ceramic sharpening rods as opposed to the European sharpening steel"
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