Free shipping on orders over $99 or local pickup any $ order
Functional design steeped in tradition
From its modest inception, GLOBAL has developed into one of the most successful brands of professional kitchen knives in the world. Still crafted by hand in Yoshikin’s factory in Niigata, Japan, GLOBAL knives are manufactured to extremely high and exacting standards. GLOBAL has attracted much acclaim over the years and received numerous awards.
An age old tradition
A thousand years ago, Japanese sword-smiths developed the high art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. GLOBAL knives have been hand crafted in Japan using the same tradition for over 30 years and are developed using the best raw materials available. Like the Samurai swords before them, each knife is carefully weighted to ensure perfect balance in the hand.
Designed by a visionary
GLOBAL knives were first designed in 1985 by visionary industrial designer, Komin Yamada. Yamada was commissioned to develop a range of kitchen knives that was new and revolutionary, using the best materials available and the latest manufacturing techniques that would appeal to both the professional chef and at-home gourmet cooks.
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. The combination of the elements molybdenum and vanadium is one reason, but also refer back to the diagrams above of the straight edge vs. the beveled edge.
Now take a piece of paper and gradually push it up your screen, slowly covering the tips of the two edge types, simulating the knives getting dull after use. Even as the GLOBAL straight edge gets dull it is still much thinner, and therefore, much sharper than the knife with the beveled edge.