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GLOBAL KNIFE Products
There
are four series of Global knives. They are G, GS, GF and GSF. For
all practical purposes, the only difference among the series is
that the G and GS knives are lighter in weight than the GF and
GSF knives. The lighter weight knives are more characteristically
Japanese and Global is best known for its lighter weight knives.
One should decide for him or herself which knives best suit them.
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What is a Hollow Edge ?
The Hollow Edge or "Granton Edge", that is gaining popularity, reduces friction when cutting moist foods by keeping air pockets between the blade and the food. It can cut down on bruising of delicate foods such as sushi and also helps prevent some foods from sticking to the blade. The hollow edge works best on knives that are used in a slicing motion rather than on knives that are used for chopping.
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GLOBAL Knives
Global
knives, manufactured by Yoshikin in Niigata, Japan, were
designed in 1985 by Komin Yamada. When commissioned
for the job, his mandate was to develop a range of knives that
was truly new and revolutionary, using the best materials available
and the latest manufacturing techniques.
GLOBAL KNIFE FEATURES
The
two most innovative features of Global knives are their edge and
method of balance. 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 like western style knives. However, their edges are ground
straight to a point rather than beveled resulting in a dramatically
sharper knife which stays sharper longer. The edge is so large
and prominent that it is easily seen with the naked eye and extends
a quarter inch or more up from the tip of the knife.
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| 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 a 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.
Other unique features of Global knives are their smooth contours
and seamless, all stainless steel construction which eliminates food
and dirt traps offering the ultimate in safety and hygiene.
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CONSTRUCTION
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 which it calls CROMOVA 18
Stainless Steel. This steel is hard enough for Global knives to keep
their edge for a long time, but soft enough so that it is not too
difficult to sharpen the knives. 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 good stain resistance.
Care should be taken to keep your Global knives stain and rust free.
For
care instructions, please
visit the Global Website. The MO and VA in CROMOVA 18 stand
for molybdenum and vanadium. These two elements give a knife good
edge retention.
It
is often asked why these knives stay sharp so long without sharpening.
The combination of the elements molybdenum and vanadium is one
reason, but also refer back to our earlier diagram of the straight
edge vs. the beveled edge. Now take a piece of paper and gradually
push it up, slowly covering the tips of the two edge types, simulating
the knives getting dull after use. Even as the straight
edge gets dull, it is still much thinner, and therefore, much
sharper than the blade with the beveled edge.
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GS-39 Vegetable Knife w/ Hollow Edge $69.95 |
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G-56 Vegetable Knife w/ Hollow Edge $94.95 |
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Global Gourmet
3 Pc knife Set $ 174.95 |
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Global Santoku Knife w/ Hollow Edge $94.95 |
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NOW » |
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Bunmei knives are produced by the same manufacturer that produces Global knives, Yoshikin. Bunmei knives do not represent a recent innovation so much as they represent an innovation from another time. Bunmei knives are traditional Japanese knives. This style of knife dates back approximately 150 years. The features and various shapes of traditional Japanese knives were greatly influenced by Japanese cuisine. Today, Japanese professional chefs still use this style of knife. In the United States, more and more of the top chefs are using traditional Japanese knives like Bunmei. |
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