Global Knives
High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery.
Global makes lighter knives with smaller handles for cooks with smaller hands as well as a heavyweight line for cooks who prefer heftier cutlery.
Features include:
- Stainless-steel blades "face ground" with a long taper for long-lasting sharpness
- Blade edges ground at a more acute angle for razor sharpness
- Stainless-steel, slip-resistant handles filled with metal or sand for proper balance
- Seamless construction between handle and blade
- Lifetime warranty against breakage and manufacturing defects
Global knives are favored today by most high ranking chefs in the most prestigious hotels and restaurants and are featured regularly on television cooking shows in the hands of the most celebrated chefs.
Chef Anthony Bourdain, writing in Kitchen Confidential, implores his readers to replace all their kitchen knives with a single Global chef's knife!
The History of the Global Knife
The first Global knives were designed in 1985 by Komin Yamada whose task was to develop a range of knives which was truly new and revolutionary, harnessing the best materials available and the most modern design concepts. With an almost unlimited budget he was to fashion a series of kitchen knives which would appeal to the professional and amateur chef alike, be comfortable and easy to handle, and meet their most demanding requirements.Global knives are made from the finest stainless steel material. The blades utilize Molybdenum/vanadium stainless steel, ice tempered and hardened to Rockwell C56-58 which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.
From very modest beginnings Global has developed into one of the modern day success stories.
The knives are still crafted by hand in Yoshikin's factory in Niigata Japan.
Unique Features
The two most innovative features of Global knives are their edge and the way they are balanced.The Global Edge
The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade, just like Western style knives. However, their edges are ground steeply and at an acute angle. This is in contrast to Western or European knives that use a beveled edge. The straight edge results in a dramatically sharper knife which stays sharper longer. The edge on a Global knife is so large and prominent that it is easily seen with the naked eye and extends a quarter of an inch or more up from the tip of the knife.
Perfect Balance
To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons:
- First, it is far more precise than using a tang and a bolster.
- Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.
Safe and Hygienic
Other unique features of Global knives are their smooth contours and seamless, all stainless steel construction which eliminates food and dirt traps making them both safer and more hygienic.
Crafting the Global Knife
Global knives are made from the finest high carbon stainless steel available for producing professional quality kitchen knives.Yoshikin uses its own proprietary stainless steel called CROMOVA 18 Stainless Steel and this material has been designed exclusively for Global knives. This steel is hard enough for Global knives to hold the steep, acute cutting edge and keep their edge for a long time...but soft enough so that it is not too difficult to sharpen them.
The 'CRO' in CROMOVA 18 stands for chromium and the 18 is the percentage of chromium in the steel. This high percentage of chromium contributes to Global's excellent stain resistance. The 'MO' and 'VA' in CROMOVA 18 stand for molybdenum and vanadium and these are two metallic elements that give a knife good edge retention.
It is often asked why Global knives stay sharp so long without sharpening. The combination of the elements molybdenum and vanadium is one reason, but also refer back to the description above of the straight edge vs. the beveled edge. Even as the Global straight edge gets dull it is still much thinner, and, therefore, much sharper than the knife with the beveled edge.
The famous Chef's Knife
Since the first Global knives were designed in 1985 the Global range of knives and accessories has grown to a family of over 100 different items. So how do you know what to get?
Years ago, cooks only had a couple of knife designs from which they could choose. Now, there are more knives of different designs than one could ever need. Still, for most cooking, a good, large knife and a good, small knife are all one really needs. With a good sharp chef's knife and a small paring knife, one should be ready to conquer the world.
If I could only have one knife, it would be the 8" Chef's Knife.
Having used this knife for several years now this is still my favorite knife for most tasks. I maintain it regularly with a diamond dusted steel and it is as sharp as it ever was.
Years ago, cooks only had a couple of knife designs from which they could choose. Now, there are more knives of different designs than one could ever need. Still, for most cooking, a good, large knife and a good, small knife are all one really needs. With a good sharp chef's knife and a small paring knife, one should be ready to conquer the world.
If I could only have one knife, it would be the 8" Chef's Knife.
Having used this knife for several years now this is still my favorite knife for most tasks. I maintain it regularly with a diamond dusted steel and it is as sharp as it ever was.
The ever-so-usefull Utility Knife
In addition to the Chef's Knife I regularly use a small utility/paring knife.
Excerpted from Kitchen Confidential by Anthony Bourdain
How to Cook Like the ProsMost of the professionals I know have for years been retiring their Wusthofs and replacing them with the lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives, a very good Japanese product which has - in addition to its many other fine qualities - the added attraction of looking really cool.
Global makes a lot of knives in different sizes, so what do you need? One chef's knife. This should cut just about anything you might work with, from a shallot to a watermelon, an onion to a sirloin strip. Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger. This isn't difficult; buy a few rutabagas or onions - they're cheap - and practice on them. Nothing will set you apart from the herd quicker than the ability to handle a chef's knife properly. If you need instruction on how to handle a knife without lopping off a finger, I recommend Jacques Pepin's La Technique.
Okay, there are a couple of other knives you might find useful. I carry a flexible boning knife, also made by the fine folks at Global, because I fillet the occasional fish, and because with the same knife I can butcher whole tenderloins, bone out legs of lamb, French-cut racks of veal and trim meat. If your butcher is doing all the work for you you can probably live without one. A paring knife comes in handy once in a while, if you find yourself tourneing vegetables, fluting mushrooms and doing the kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that?
Recommended Reading
Need some inspiration? Take a look at some of these great books. If you have your own favorite, please add it to the list.
Global Santoku Knives
So, you've heard about those nifty little Santoku knives, maybe even seen Rachael Ray using one? The Santoku knife is similar to the Chef's knife, but with a thinner blade and a thinner bolster than the Chef's knife.
These popular Japanese style Santoku knives are handy in the kitchen. These all-purpose knives can chop, slice, and dice. Santoku knives with a fluted blade (sometimes called a granton edge or hollow edge) allow food to easily slip off the blade.
These popular Japanese style Santoku knives are handy in the kitchen. These all-purpose knives can chop, slice, and dice. Santoku knives with a fluted blade (sometimes called a granton edge or hollow edge) allow food to easily slip off the blade.
Global Flexible Knives
Global have a large range of flexible knives. If you have never used a flexible knife, you should ! They are a really useful tool to have in your collection.
The way the knife blade has been manufactured means that it flexes and returns to its normal straightness after use - a great knife to bone poultry and fish. If you want to remove the skin from a fish fillet, a flexible blade will do it easily and ensure little or no flesh remains on the discarded skin.
The way the knife blade has been manufactured means that it flexes and returns to its normal straightness after use - a great knife to bone poultry and fish. If you want to remove the skin from a fish fillet, a flexible blade will do it easily and ensure little or no flesh remains on the discarded skin.
Global Serrated Knives
For most types of food preparation in the home or in the professional kitchen, a knife that is sharp and well-maintained should suit the job. There are times, however, when a serrated blade is more suitable.
One of the most difficult food types to cut is bread...a loaf normally has a hard crust exterior and a soft interior. Any pressure on the crust when cutting means that the resulting slice is often squashed and misshapen.
One of the most difficult food types to cut is bread...a loaf normally has a hard crust exterior and a soft interior. Any pressure on the crust when cutting means that the resulting slice is often squashed and misshapen.
Global Oriental Deba Knives
A deba knife is similar to a western style chef's knife and features a broader blade and heavier weight.
The deba knife is a thicker, heavier sashimi knife that is ideal for boning poultry, fish, and meats. Ideal for cutting through fish, bones and all.
You will notice that the deba features a one-sided blade (it is only ground and sharpened on one side) and it is a wonderful choice when starting your sushi knife collection.
The deba knife is a thicker, heavier sashimi knife that is ideal for boning poultry, fish, and meats. Ideal for cutting through fish, bones and all.
You will notice that the deba features a one-sided blade (it is only ground and sharpened on one side) and it is a wonderful choice when starting your sushi knife collection.
Global Sashimi Knives
A yanagi sashimi knife is the Japanese equivalent to a western utility knife. The yanagi sashimi knife is perfect for everyday slicing and dicing. The long blade makes a perfect slicer or carving knife for long pieces of fish or vegetables.
A tako sashimi knife is the Japanese version of the western style carving knife. Tako sashimi knives have a long, slender, fine edge used for slicing thick cuts of fish and meats with skins or very fine bones.
Both of these knife styles, yanagi and tako, are similar to many traditional Japanese knives as they are sharpened on one side to produce optimal results.
A tako sashimi knife is the Japanese version of the western style carving knife. Tako sashimi knives have a long, slender, fine edge used for slicing thick cuts of fish and meats with skins or very fine bones.
Both of these knife styles, yanagi and tako, are similar to many traditional Japanese knives as they are sharpened on one side to produce optimal results.
How to care for your Global Knives
WashingI recommended that you wash your Global knives by hand using a mild dishwashing liquid and water. After washing, rinse with water and dry thoroughly with a towel. Global knives should NOT be put in the dishwasher. Doing so could damage the sharp edges should they come into contact with other objects in the dishwasher. In addition, exposure to extreme heat and powerful detergents found in dishwashers can be harmful to the steel.
Storage
Global knives are very sharp and should be carefully stored to avoid accidents and kept out of the reach of small children.
General use instructions
Global knives have edges that are razor sharp. To obtain such sharp edges Global knives are factory sharpened at an angle between 10 and 15 degrees. Sharpening at this angle results in a thinner edge, so DO NOT attempt to cut through frozen foods or bones or it might possibly chip.
Sharpening Your Global Knives
Global knives comes with a very sharp edge and Global's unique blade material ensures that this sharpness will be maintained longer than most other knives.However, Global knives need to be sharpened from time to time to maintain their keen edge. As a general rule, the best sharpening tool for any individual is the one that he or she is most comfortable using.
Each tool is different and may be easy or difficult to use depending on the individual and your level of experience or skill.
Global recommends periodically sharpening your knives using either a whetstone or ceramic stone, but even the wheel sharpener is said to provide good results.
Waterstones & Ceramic Stones
There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit.
There are several differences between waterstones and ceramic stones.
A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes.
A ceramic whetstone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.
Regardless of the size or type of stone you are using, the procedures for sharpening are as follows:
1. The stone should be soaked for the required amount of time before use.
2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.
3. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.
4. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.
5. After sharpening, your knives should be washed in hot water and then towel dried.
There are several differences between waterstones and ceramic stones.
A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes.
A ceramic whetstone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.
Regardless of the size or type of stone you are using, the procedures for sharpening are as follows:
1. The stone should be soaked for the required amount of time before use.
2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.
3. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.
4. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.
5. After sharpening, your knives should be washed in hot water and then towel dried.
Ceramic & Diamond Rods
Stone sharpening is the best way to sharpen any knives, not just Global knives.
In between stone sharpening you can use ceramic or diamond rods. These sharpeners are used in the same way that traditional 'steels' are used to sharpen other knives and, as they are made from the two hardest materials known to man, are suitable for sharpening all good quality knives.
The diamond rod is harder than the ceramic rod and will bring back an edge quicker. The diamond rod also will not break if it is hit or dropped like the ceramic rod. However, the ceramic rod will give a finer edge if used regularly and replacements may be purchased if you break your ceramic rod.
NOTE - Do not use traditional steels made from other materials as they are likely to damage your Global knives!
In between stone sharpening you can use ceramic or diamond rods. These sharpeners are used in the same way that traditional 'steels' are used to sharpen other knives and, as they are made from the two hardest materials known to man, are suitable for sharpening all good quality knives.
The diamond rod is harder than the ceramic rod and will bring back an edge quicker. The diamond rod also will not break if it is hit or dropped like the ceramic rod. However, the ceramic rod will give a finer edge if used regularly and replacements may be purchased if you break your ceramic rod.
NOTE - Do not use traditional steels made from other materials as they are likely to damage your Global knives!
Water Wheel Sharpeners
For some people, learning the skill of intermediate sharpening with a ceramic or diamond rod is difficult.
It is essential that you maintain your knives on a regular basis and it will be easier to maintain them for the long term.
MinoSharp are hand held ceramic sharpeners and no experience or skill is required to use them - simply fill the reservoir with water and run your knife backwards and forwards a few times. The ceramic wheels ensure the blade is sharpened at the correct angle.
It is essential that you maintain your knives on a regular basis and it will be easier to maintain them for the long term.
MinoSharp are hand held ceramic sharpeners and no experience or skill is required to use them - simply fill the reservoir with water and run your knife backwards and forwards a few times. The ceramic wheels ensure the blade is sharpened at the correct angle.
Be Aware of Fakes
Warning! - Unfortunately there are counterfeit products on internet auction sites such as eBay, even though the sellers claim that the products are genuine and legal.
The products may be cheaper but for good reason. They are vastly inferior, incorporating cheap steel, poor manufacturing standards and blades that will not hold an edge for more than a couple of uses.
These illegal reproductions are often offered as a collection of knives in a black knife roll or case...so beware ! Recently, there have been a number of warnings published on this subject and now some auction dealers split these knife collections to sell them as individual items.
With that in mind, you may be able to find a great deal on eBay - but make sure you check the sellers history and feedback.
Here are some of the current auctions:
Fetching new data from eBay now... please stand by
So What to Do?
Too much information? Get the standard 8" French-style Chef's or a 7" Santoku knife, a utility/paring knife, and - if you can afford a little every day luxury, - the serrated bread knife. These are the basic knives EVERY kitchen should have. Oh, and get the diamond dusted steel rod for sharpening.
If you like this lens, please give me a rating, a "digg" and some feedback. Thank's! - Atle
If you like this lens, please give me a rating, a "digg" and some feedback. Thank's! - Atle
Global 8-Inch 20cm Cook's Knife
This 8-inch all-purpose Chef's Knife is Global's most popular knife.
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Global 7-Inch Hollow-Ground Santoku
This all-purpose 7-inch hollow-ground Santoku knife have thinner blades and are lighter than traditional European-style knives.
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Global 4-1/2-Inch Utility Knife
Although designated as a Utility knife, it is simply the best paring knife I have ever used.
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Global 8-3/4-Inch Bread Knife
This 8-in. Bread Knife has a sharp, serrated blade to slice through even the hardest artisan bread crusts.
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Global 10-Inch Diamond Sharpening Steel
The rule is that a steel should be at least as long as the knife blade being drawn across it, and this steel's 10-inch rod is long enough for most household knives.
Avg. Customer Rating:
Reader Feedback
Do you currently own or wanting to buy a Global knife?
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- cathyb5701 cathyb5701 Jul 27, 2007 @ 9:06 pm
- I own three Global knives. Like you, it was love at first feel. I've never had the nerve to sharpen mine, so I have then sharpened professionally. Great lens, very informative. 5*'s. Please visit my lens on Anguilla
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- Karendelac Karendelac Jul 10, 2007 @ 1:57 am
- Wonderful information and a well done 5 star lens.
Best wishes,
Karen at Karens
Kinkade Art Store
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- Aika Aika Jul 5, 2007 @ 2:12 pm
- definitely I'm amaze on your lens, very informative and nice compilation of ideas. I enjoy reading your content. Job well done Atta. Hope to see you again :)
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- CLem CLem Jul 4, 2007 @ 9:08 pm
- I just recently bought the 4 steak knives set. My question is in sharpening the steak knife, which are serrated on one side only. How do you recommend sharpening these? Only the unserrated side? Couldn't be happier about them and am looking to buy chef/utility knives now. Great article!
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- Fiona Fiona Jun 23, 2007 @ 10:40 pm
- I, personally, can't stand German knives and much prefer Global or Shun to Wusthof or Tojiro. I started out with the 8" chef knife and then bought the block and filled it, so my bias comes from heavy and frequent use! I really enjoyed your article here on Global!
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by atta
Hi! I fell in love with the Global knife the first time I saw it and held it in my hand. After reading the rave reviews I knew I had to have it. I now...
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