Global knives are great, but they belong to the asian style of knives rather than the western style of knives. The main difference is that the asian knives are thinner cross-section wise, which give advantage when you need finer detail cuts but get blunt easier if you use it to hack and chop (that is when a chopper/chinese cleaver would be better). My dad cooked all his dishes for >30 years using a single style knife: a
chinese chopper/cleaver :sweat:. The scalloped surface (known as a granton edge) in your picture was supposed to reduce contact between material and knife and prevent or at least, reduce the material sticking to the knives when being cut.
Global knives are top knotch :thumbsup: Henckel or the various branded onces are good as well. You can search online for recommendations. I'm currently using Henckel knives for day to day (can't afford Global :sweat
though I have a set of
non-metal bladed knives; one black, one white
.
Get the set instead of individual knives as they are cheaper. Chef knife (8" ~ 20cm) and a utility knife is what most would need; I believe they have a set on that. There is also a 3-knife set but it is more ex. Don't forget to spend a little on a knife block to hold the knives properly else you will blunt them.
For a list of kitchen knives,
see here