| Global knives have rapidly become one of the | | | | 56-58 Rockwell C, several points above most |
| best recognised brands of kitchen knives in the | | | | competitors. |
| world. The desirability of Global knives is based on | | | | In addition, every Global knife is individually finished |
| their outstanding, professional-level cutting | | | | to ensure perfect balance. Further information on |
| performance and strong aesthetics. | | | | the individual knives is available on the Global |
| Global knives were launched in 1985 and have | | | | section of the Cooks&Kitchens website |
| rapidly gone on to be one of the leading premium | | | | As the company has grown, so has the range of |
| knife brands in the World. A young Japanese | | | | kitchen knives. Global now offer well over 60 |
| designer called Komin Yamada was tasked with | | | | different blades, including cook’s knives, paring |
| redeveloping traditional Japanese kitchen knives | | | | knives, santoku knives and a full range of filleting |
| using all the technology and design know-how then | | | | and boning knives. Many of these can be viewed |
| available. These Japanese knives have been largely | | | | at |
| responsible for many people changing the way | | | | One important point to note for users of |
| they view kitchen knives as they introduced a | | | | European knife brands like Wusthof and Henckels |
| lightness of touch and handle design that’s | | | | is that Global knives, like most Japanese knives, |
| unlike any competing product. | | | | are sharpened to an angle of 15 degrees from |
| In many ways, Global knives, although not | | | | the vertical. This compares with 20 degrees for |
| traditionally Japanese, broke through into Western | | | | European brands and explains why Japanese |
| markets first. This has allowed other high-quality | | | | knives feel sharper when cutting, although they |
| brands like Shun and Tojiro to follow. You can see | | | | are less ‘controlled’. |
| examples of these knives at the | | | | Also note that Globals should not be sharpened |
| Cooks&Kitchens website. In fact, the | | | | with metal steels. Only use ceramic or diamond |
| santoku shape (a Japanese chef’s knife) now | | | | sharpening tools such as whetstones or diamond |
| outsells Western-style cook’s knives in most | | | | steels. This is actually true of all quality Japanese |
| of the major markets. | | | | knives. |
| Global use Japanese Cromova 18 steel to create | | | | Whilst the weight and balance of Global knives are |
| a high carbon, stain resistant knife that retains its | | | | not to everyone’s liking, they should be a |
| edge for longer. Ice tempering and controlled | | | | serious option for those interested in using |
| hardening allows Global to achieve hardnesses of | | | | professional quality kitchen knives. |