BBQ Knives

The GF-27 is a specialist knife blade for butchering raw meat. The curved thin blade is designed to slice through joints in raw carcasses. The shape of the knife with its right angle curve in the blade is made to slash across flesh and so separate the meat from bones, ligaments and other parts that are not wanted. It is a specialist knife and does not work well for cutting or chopping vegetables and other regular kitchen work. The GF-27 has a bolster, which gives it an edge over the bolster-less G-28. This is particularly useful when the slime from raw meat can make the knife handle slipped, just having the bolster there gives you a little more drip, control and confidence when using the knife.

The butcher knife shape comes from a very old design. In the wild these knives were used for a huge variety of tasks, for cutting up food, skinning animals and self defense.

Global knives are supposed to be refined, delicate instruments for preparing food to exact specifications.... not the meat cleaver. It has one real purpose, to smash through bones to cut up portions of meat. The Global meat cleaver features a longer blade and thicker steel than ordinary G range knives to handle the repeated blows of going through bone and onto a hard cutting surface. Compared to most Global knives, it is the only knife which should be swung down like a hammer. Useful for preparing cuts of chicken, creating lamb chops or spare ribs. You can also use one of these knives for particularly heavy vegetables like butternut squash or pumpkin, where a smaller knife might get stuck.

The G-12 also comes with a traditional hole in the blade to be hung on hook above a butcher's table.

The SAI-02 is Global SAI's carving knife and is perfectly suited for the task. It has a long narrow blade suitable for carving even slices of your favourite joint. It is quite a substantial knife with a lot of presence and is best suited towards larger cuts of meat. The knife has quite a similar profile to the chef's knives and can be used as a multi purpose slicing knife.

The handle design incorporates an ergonomic thumb rest which helps set the right grip for the best cutting technique.

The sharp prongs will hold the joint in place whilst you carve, the rigid structure will allow you to control how you carve so that you have the perfect Sunday roast!

The G-77 Global Fluted 20cm Chef's Knife is a medium-sized cook's knife that will perform a variety of kitchen tasks. It has a nice sized blade good for chopping, slicing and dicing and is useful whether you want to cut up vegetables or slice meat. It features improved flutes to the blade to prevent sticking.

The G-3 is Global’s classic carving knife, long and narrow to carve those perfect Sunday beef joints. There is only one G series carving knife and it is a specialist knife that is not well suited to other tasks, but that should not really matter, because the best cuts of meat demand the best equipment. Having a super sharp Global carving knife will ensure all your cuts of meat are thin and tender. We recommend pairing the G-3 with one of Global carving forks, either the G-13 or the GF-24 to make a matching set.

The G-13 is Global's first carving fork, made for Western style roasts. The sharp prongs will hold the joint in place whilst you carve, the rigid structure will allow you to control how you carve so that you have the perfect Sunday roast! The Global carving fork is made of the same materials as the regular G Series items and has the same handle, so it is comfortable and easy use.

The GF-24 will hold your joints of meat securely in place while you carve your pieces of meat. The two tines on the end can be inserted into the meat to check that the meat is cooked as the juices run clear.

Global provide two carving forks in their range, the GF-24 and the G-13. Aesthetically the GF-24 is quite pleasing to look at. Smooth rounded lines finishing in two sharp points. The GF-24 is often preferred to the standard G-13 carving fork. The main advantage of the GF-24 is that it fits in a drawer more easily as it lies flat! The G-13 prongs stick up meaning it often catches the roof of the drawer.

Consider paring with a G-3 carving knife for those perfect Sunday roasts.

The G-8 is more or less the G-9 bread knife without the serrations, but it makes a great carving knife, as it has a long and narrow blade. This carving knife makes excellent work of joints with no bones in. It will allow you to cut thin even slices of meat, so works best with hams, joints of beef, salmon and any de-boned lamb. It is a worthy alternative to the G-3, although we would suggest if you are looking for the standard carving knife to go for the G-3.

Part of the extensive Global knife range from Japan. This curved chopping blade is razor sharp and makes easy work of herbs but can also be used to dice meat and fine chop onions. Known as a mincing knife in our range but also called Mezzaluna by the Italians (half moon) or Hachoir by the French, this culinary tool is a must have for any serious chef.

The G-13 is Global's first carving fork, made for Western style roasts. The sharp prongs will hold the joint in place whilst you carve, the rigid structure will allow you to control how you carve so that you have the perfect Sunday roast! The Global carving fork is made of the same materials as the regular G Series items and has the same handle, so it is comfortable and easy use.

An alternative to the G-13 is the G-24 which is a fully forged carving fork. It does the same job, but is flat. It is not as easy to use but fits in the drawer easily as the G-13 usually cannot be stored in one of Global's blocks.

Consider pairing with the G-3 carving knife for the perfect matching set.

The G Series of Global knives is a classic collection of large longer bladed knives with weighted hollow handles, used for general food preparation. All knives are made in two parts with the blade and the handle being welded together. The blade itself is made of Cromova18, Global ’s special blend of Molybdenum Vanadium steel, which makes the knife hard compared to European blades and able to retain a decent edge for a long time. Global ’s special feature though is that the knives are ground down to a very acute angle (15 Degrees) down the face of each side of the blade. Rather than having a beveled edge, this is how Global knives are renowned for being so sharp and for staying sharp for such a long time. Global were one of the first Japanese brands into the UK market and have built up a cult following and the brand is well recognized. Always wash your knives by hand, dry thoroughly and never put them in a dishwasher. All Global knives are covered by the manufacturers guarantee against faults and defects. Knives should be stored in a block or other protective case to protect the blades and always kept out of reach of children. Knives cannot be sold to any person under the age of 18. When you place an order with us, you are confirming that you are 18 or older. Sometimes we may ask for proof of identification.

Winner WHICH Best Buy award 2022

The G-9 Bread Knife is Global's classically shaped bread knife. It is a specialist knife, really for use with bread or similar food items only. The teeth are made to saw through the crust of bread but could also be used for some tough meats, for example crackling. The funny thing is, the Japanese do not really eat bread and so it is one of those products that they never really understood!

If you look closely at the knife blade you will see that on the face of the knife, the teeth have a chamber whilst on the back of the knife, the face is flat. When you cut into bread, you will automatically cut inwards in a curve rather than straight down and the chamber is there to help correct this so that your slicers will be more of a similar thickness all the way through. Whilst the G-9 can be used by left handers, the set up is right handed. Global can provide left handed bread knives on request. There is also a fluted version, the G-68.

We sometimes get asked from time to time, whether you can sharpen a bread knife. In our opinion you cannot and manufacturers that say their sharpeners can sharpen a bread knife are probably not correct. So please do not try and sharpen your Global G-9 Bread Knife!

Global SAI fully forged carving fork. Perfect for holding your Sunday roast, with a handle to match your SAI carving knife. Global SAI are the third generation of knives from the Global/Yoshikin factory. Featuring 3 ply steel, 18/10 stainless steel wrapped around a hardened CHROMOVA18 core.

The handle design incorporates an ergonomic thumb rest which helps set the right grip for the best cutting technique.

The sharp prongs will hold the joint in place whilst you carve, the rigid structure will allow you to control how you carve so that you have the perfect Sunday roast!

The GF-31 is essentially the fully forged version of the more popular G-21 Boning knife. Both knives have long thin blades which make the knife good for getting between the skin and the meat of the fish. The main difference between the two knives is the addition of a bolster. The bolster gives a lot of extra protection by preventing hands from slipping forward onto the blade. The main drawback is the fact that this blade is not as flexible. There is a trade off between the strength of the fully forged blade and have a flexible knife. This makes the knife better for more regular use, in professional kitchen settings, where repeated use of the boning knife is needed.

This is a specialist knife blade for butchering raw meat. The curved thin blade is designed to slice through joints in raw carcasses. The shape of the knife with its right angle curve in the blade is made to slash across flesh and so separate the meat from bones, ligaments and other parts that are not wanted. It is a specialist knife and does not work well for cutting or chopping vegetables and other regular kitchen work.

The butcher knife shape comes from a very old design. In the wild these knives were used for a huge variety of tasks, for cutting up food, skinning animals and self defense.

Global also produce a GF-27, fully forged butcher's knife. This knife has a bolster which provides a bit more protection when working with raw meat.

The G-10 is a specialist salmon slicer. It has a really long and thin flexible blade that makes it suitable for this purpose only. These knives are typically used for cutting pieces of smoked salmon or trout, the blades are ideal for slicing long thin pieces, which is how smoked salmon is traditionally presented.

The handle is the same as other G series knives and is comfortable to hold. There is a gap of about a inch from the handle where the blade is not sharpened to provide a bit of protection. This is the longest knife blade that Global produce and as such does not fit in any of the blocks and also may not slot in a drawer. Ideally it needs to be put on a magnetic rack.

A beatiful Global Ni carving fork to match your Global Ni carving knife. The GNC-01 will hold your meat firmly in place whilst you carve your meat. The carving fork features smooth contours and sharp points designed both to hold the meat in place and check that it is cooked properly.

The GNM-11 is the fluted version of the GNM-10 carving knife. The knife is perfect for carving large joints of boneless meat. These knives also have long blades suitable for filleting large fish such as salmon and trout.

The G-82 is Global’s classic carving knife, long and narrow to carve those perfect Sunday beef joints. There is only one G series carving knife and it is a specialist knife that is not well suited to other tasks, but that should not really matter, because the best cuts of meat demand the best equipment. Having a super sharp Global carving knife will ensure all your cuts of meat are thin and tender. We recommend pairing the G-82 with one of Global carving forks, either the G-13 or the GF-24 to make a matching set. Fluted to prevent food from sticking to the blade.

The GF-37 is Global's fully forged carving knife. It features a long 22cm blade, which can easily slice through the best cuts of meat. the addition of a bolster gives a bit of extra protection. With a long narrow blade the knife can also be used for filleting fish, slicing fish or preparing sashimi. It makes a poor chopping knife, because the blade is in line with the bottom of the bolster, meaning the knife can only really be used for slicing by drawing the knife backwards.

As a fully forged knife, it has a lot more strength than the standard Global carving knife and the GF-37 is fantastic for professional settings where a carving knife is needed in constant use. These make brilliant knives to use where food is brought to the table and carved in front of people, repeatedly.

It provides an alternative to the G-3, if you prefer a bolster on the knife.

The G-29 is another fairly specialist knife in the G series line. The knife is suited for work with medium sized fish and is a bit of a cross over between a cook's knife and a chopper. It is also perfectly suited for cutting up chicken, turkey or other poultry that may be cooked whole.

The deep blade is designed to help the knife cut through bones to remove fish heads, tails and fins as the knife can be swung down onto a chopping board. Useful for preparing fish if you like to buy your fish whole, this knife will also create deep slicers to serve up.

The GF-40 is listed as a boning knife, but the profile of the blade makes it suitable for a variety of kitchen tasks because of the small hilt and elongated upturn in the blade. Being fully forged it is strong enough for most kitchen tasks and can be equally used as a universal knife. This knife can be used as a small slicer, a boning knife or for cutting up small bits of meat, fruit or vegetables. It has a nice big comfortable handle with a bolster for extra protection. The protection of the bolster makes the knife suitable for cutting raw meat as it gives you a bit more grip on the handle.

This GS-108HSE Half Serrated Steak Knife is the perfect tool for slicing into a juicy meat steak. With a medium sized blade at 12cm, it can also be used as a utility knife. It makes up part of our new Little Essentials range of 12 kitchen knives with smaller handles for easy use. This steak knife will make life in the kitchen easier as is a versatile knife which is perfect for cutting through tough pieces of meat such as beef, pork or duck. It is also fully capable of prepping your veggies.

The GS-108HSE is comfortable to hold and a great addition to your dinner table. Its supremely sharp blade can be stored in our Little Essentials Knife Dock Set for safety. This new steak knife from Global ® retains the high-quality craftsmanship and finish.

The G-3 is Global’s classic carving knife, long and narrow to carve those perfect Sunday beef joints. There is only one G series carving knife and it is a specialist knife that is not well suited to other tasks, but that should not really matter, because the best cuts of meat demand the best equipment. Having a super sharp Global carving knife will ensure all your cuts of meat are thin and tender.

The GF-24 will hold your joints of meat securely in place while you carve your pieces of meat. The two tines on the end can be inserted into the meat to check that the meat is cooked as the juices run clear.

The G-57 is a chef's knife and like the standard Global chef's knives can perform most roles in kitchen. The G-57 is set apart from the other chef's knives by its deeper blade. So the knife is more predisposed towards chopping vegetables. If you just needed one knife for the kitchen, but that vast majority of what you are doing is cutting vegetables, we would recommend this blade. It is quite similar to a Santoku knife, in fact it's halfway between a classic chef's knife shape and a santoku.

The GF-98 Global Forged Cook's Knife 20.5cm Blade is one of Global's fully forged chef's knives. An incredibly versatile knife, it is ideal for preparing meat or vegetables. As a chef's knife it can be used to perform most kitchen tasks and is particularly suited to a commercial kitchen. Additionally the GF-98 Global Forged Cook's Knife 20.5cm offers a smaller blade than some of the other knives in this series so can be used for slightly more intricate kitchen tasks.

The full forged knives are heavier and more robust than the standard G series knives and so they make great professional chef's knives.

The Global SAI Santoku knife is a really big powerful knife suited for the 3 ways of Sanoku, slicing, dicing and mincing. The SAI-03 is one of the heavist Santoku knives in the Global range. It is really good for chopping vegetables as it has quite a flat profile, but can be used as well for slicing meat. As the knife is so heavy it is a lot stronger than standard Global knives and will take a lot of punishment. A smaller version of the Santoku knife is available as the SAI-M03, at 13.5cm is brilliant for smaller veg.

The GNM-10 is the smaller version of the GN-005, created to fit better in the Global Ni blocks. It has a long thing blade just for cutting those perfect cuts of meat. This knife works really well with boneless joints of ham or even salmon.

The G-97 is Global's classically shaped bread knife. It is 2cm shorter than the G-9. It is a specialist knife, really for use with bread only. The teeth are made to saw through the crust of bread but could also be used for some tough meats, for example crackling. The funny thing is, the Japanese do not really eat bread and so it is one of those products that they never really understood! If you look closely at the knife blade you will see that on the face of the knife, the teeth have a chamber whilst on the back of the knife, the face is flat. When you cut into bread, you will automatically cut inwards in a curve rather than straight down and the chamber is there to help correct this so that your slicers will be more of a similar thickness all the way through. Whilst the G-97 can be used by left handers, the set up is right handed.

The G-49 17.5cm and the G-50 20cm are both Chinese chef's knives, whilst they look like cleavers, they are not suitable for this task. These rectangular knives, referred to in Chinese as Caidao are multipurpose knives. Chinese people and chef's will use these knives in the same way that Western chef's will use Western style chef's knives, such as the G-2. These knives will be typically used to prepare all kinds of meat and fish. In fact it is typically the ONLY knife that a Chinese chef will use. Whilst the Chinese chef's knife resembles a cleaver, it does in fact have a sharp thin blade like a standard G series knife. The G-49 is a typical Chinese Caidao with a 2.2mm thick blade and if used as a cleaver, the blade will usually get damaged. Different parts of the blade are used for different tasks with the front of the blade used for a tapping cutting stroke, the middle and back of the knife for heavier chopping work. Whilst it may seem awkward those skilled with a Chinese blade can use them for any kitchen task.

The G-50 whilst also a Chinese chef's knife has a much thicker 4.0mm blade and is known as a Gudao in Chinese, or Chinese chopper. These choppers are more likely to be used for chopping vegetables, maybe cutting through some softer bones and mincing meat.

In China these knives are literally used for everything and if you are lucky enough to go to a Peking Duck restaurant you will even see the waiter's carving duck meat with these knives.

The G-49 17.5cm and the G-50 20cm are both Chinese chef's knives, whilst they look like cleavers, they are not suitable for this task. These rectangular knives, referred to in Chinese as Caidao are multipurpose knives. Chinese people and chef's will use these knives in the same way that Western chef's will use Western style chef's knives, such as the G-2. These knives will be typically used to prepare all kinds of meat and fish. In fact it is typically the ONLY knife that a Chinese chef will use. Whilst the Chinese chef's knife resembles a cleaver, it does in fact have a sharp thin blade like a standard G series knife. The G-49 is a typical Chinese Caidao with a 2.2mm thick blade and if used as a cleaver, the blade will usually get damaged. Different parts of the blade are used for different tasks with the front of the blade used for a tapping cutting stroke, the middle and back of the knife for heavier chopping work. Whilst it may seem awkward those skilled with a Chinese blade can use them for any kitchen task.

The G-50 whilst also a Chinese chef's knife has a much thicker 4.0mm blade and is known as a Gudao in Chinese, or Chinese chopper. These choppers are more likely to be used for chopping vegetables, maybe cutting through some softer bones and mincing meat.

In China these knives are literally used for everything and if you are lucky enough to go to a Peking Duck restaurant you will even see the waiter's carving duck meat with these knives.

Global's large handle slicer knives come in two sizes, the G-1 at 21cm and this model the G-6 at 18cm, there is also a small handle equivalent, the GS-2. It is listed as a slicing knife, or slicer knife because of its rounded blunt end. It is very similar to the G-2 in that sense but is designed for cutting meat into pieces, the idea behind the blunt end is that the tip does not nick or catch as you are slicing through meat and you can smoothly roll it into the cut. These slicing blades work particularly well on meat that is close to the bone, such as chicken or duck. Nevertheless, the size and shape of the knife lend it to being another all-rounder and this Global knife can be used as a multipurpose knife for cutting up vegetables.