Global kitchen knives were first designed in 1985 by the creative visionary, Komin Yamada. When Yamada was commissioned for this task, 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. 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 requirement. The two most innovative features of GLOBAL knives are their edge and the way they are balanced. 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 to a point as illustrated in Fig. 1, and to an acute angle. This is in contrast to Western or European knives that use a beveled edge, Fig. 2. 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. It is often asked why GLOBAL knives stay sharp so long without sharpening.

Specifications:

Model Number: G-5225B

G-2 20cm Cooks Knife
GS-5 14cm Veg chopper
GS-61 16cm Bread/Bagel
GS-11 14cm Flexible Utility Knife
GS-38 9cm Paring
Global Stainless Steel Knife Block

Global Ship Shape Knife Block Set With 5 Knives - the Global Knife Block including with this set has a further 4 slots allowing you to build on your Global collection.

Manufactured by Yoshikin in Niigata, Japan, using exclusive CROMOVA 18 high carbon stainless steel

Superior razor sharp edge ground steeply to a point on an acute angle holding a sharper edge for longer

Precisely balanced hollow sand filled handle

Smooth contours and seamless construction, eliminates food or dirt traps offering the ultimate safety and hygiene

Excellent stain resistance and edge retention