Global Classic

Global's large handle slicer knives come in two sizes, the G-1 at 21cm and 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 particular 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.

We regularly hear from customers that if they could only have one knife in their kitchen, it would be the Global G-2 Cook's Knife.

The G-2 is the best-selling Japanese kitchen knife ever made! It can slice, dice, chop, and really do anything you need.

A fantastic multi-purpose all round blade that is included in virtually every knife set Global produce. Winner of multiple awards, including Which Best Knife and the Housewares ICON award, the G-2 has cemented its place into the kitchenware hall of fame.

It features the iconic dotted handle that is filled with sand to provide an ergonomic, comfortable and versatile kitchen knife that is a delight to use.

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 perfectly developed for this precise task. Once you try this carving knife you will understand why it is a kitchen essential because the best cuts of meat demand the best equipment.

Having a super sharp Global G-3 Carvign Knife 21cm will ensure all your cuts of meat are thin and tender. We recommend pairing the G-3 with one of Global's carving forks, either the G-13 or the GF-24 to make a matching set. The G-82 is the fluted version of this knife.

As a chef's knife the G-4 is suitable for most kitchen tasks, slicing, dicing and chopping. There is very little difference in performance between the G-4 and the classic chef knife, the G-2. The difference is cosmetic, i.e. the kink in the blade. This gives the knife an 'oriental' styling, but it bears no meaning to the function of the knife. It is not designed specifically for oriental food, or oriental ways of using a knife, it is just a different shape of cook's knife. It does have a nice upward curve to the blade, which when cutting with the knife allows it to rock up and down on the chopping board, a bit like a mezzaluna.

The shape has been so popular that the second new series of Global knives, the Global NI series, has been based on this knife design. The G-4 also comes in a fluted version as the G-66 and in a smaller size as the GS-58.

The G-5 has been a long time favourite of our customers and one of the best selling blades in the original Global series. When Global knives first came to the UK, the shape of the blade was quite strange. A long rectangular shaped, flat blade with only a slight knife point. The G-5 Vegetable Chopper 18cm Blade is inspired by traditional Japanese Usaba knives, popular amongst professional chefs in the Tokyo area and a specialist vegetable knife. The idea behind the shape of the blade is that it encourages a straight up down chopping motion where the full blade length will come in contact with the chopping board and so go straight through the whole vegetable. There is no need to push and pull the knife horizontally through the chopping motion.

European cooking tends to use a lot more chopped vegetables than in Japan and so this knife has always been favoured in sets by Global. There are quite a few variations of this knife within the Global range. The equally popular Global GS-5 is the small version, the G-81 is the fluted version and there is a fully forged GF-36 for professional chefs as well.

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.

The Global G-7 Oriental Deba is a traditional Japanese knife with a one sided grind and it is essentially the G-4 with a single bevel. It is a short but heavy knife, made to cut up whole fish. The blade is squat and has some weight to it, signifying its strength in chopping.

The weight of the deba knife allows it to cut through fish bones to sever the head and tail from the fish and this is what it is designed to do. Using the tip of the blade you can also fillet fish, Japanese style. As a traditional Japanese knife we do not recommend purchasing this knife, if you are looking for a general purpose cook's knife. If you like the shape of the knife but wish to use the blade for more European style cooking, we recommend the G-4.

The oriental Deba also comes in a smaller size as the GS-4.

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.

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!

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 Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi. The long blade is to allow the chef to make long broad strokes to make sure that the cut is made in one go. Global's Yanagi Sashimi slicers are ground in typical Japanese fashion with a single bevel on the face of the knife. The single bevel is to allow professional chefs more control to control the thickness of the sashimi slices and make sure the cut is perfect for presentation.

Global make two versions of the Yanagi Sashimi, the G-11 has a 25cm blade and the G-14 has a 30cm blade.

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 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.

A Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi. The long blade is to allow the chef to make long broad strokes to make sure that the cut is made in one go. Global's Yanagi Sashimi slicers are ground in typical Japanese fashion with a single bevel on the face of the knife. The single bevel is to allow professional chefs more control to control the thickness of the sashimi slices and make sure the cut is perfect for presentation.

Global make two versions of the Yanagi Sashimi, the other is the G-11 and has a 25cm blade.

Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish.

Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.

If you needed just one knife for your kitchen go for a quality chefs knife and if you are going for Global buy the G-2. The G-2 is the best-selling Japanese kitchen knife ever made! It can slice, dice, chop, and really do anything that you need. A multi-purpose all round blade that is included in virtually every knife set produced. It has won dozens of awards over the years testifying to the popularity of the blade. Global (represented by the G-2) has won the Which? Best Knife category 3 times in a row.

Further it has won the Restaurant Magazines Readers Choice Award 8 years in a row. Sharpest Knife by A La Carte Magazine, Design Plus in Frankfurt, Tried and Tested by Good Housekeeping Magazine, Best Kitchen Gadget by GQ, and the list is endless. After 25 years of its existence, it still stands out as the benchmark in the Global range to which all other Global knives and to which all other upmarket kitchen knife brands are compared. By owning a Global chefs knife you are joining the ranks of thousands of delighted home cooks and professional chefs.

The G-2 is available in many alternative sizes, bigger and small. The G-55 is 18cm and the G-58 is 16cm. They are the same knives in slightly smaller sizes and come with the large G series handle, meaning that the blade is a little shorter. This gives you more control or might feel less overwhelming if you are a smaller person, all these knives will do the same task in the kitchen, the size is just a matter of preference.

The G-16 and G-17 are the two biggest brothers of the Global cook's/chef's line at 24cm and 27cm respectively. These are typical chef's knives, good for any use in the kitchen. The size of these knives means that they are more suited for professional chefs in working kitchens. For home use we would recommend anything from the G-2 and downwards. Aside from the blade length, these knives have bigger more cylindrical handles and a more pronounced bolster to offer added protection.

The G-18, G-19 and G-20 are a family of larger flexible filleting knives with the large G series handles designed for heavier work. We recommend these knives for filleting the biggest types of fish, trout, salmon, cod etc where a much larger knife is needed and where something like the G-21 is inadequate. These blades are all really bendy and quite flexible, especially the two larger sizes. The smallest size, the G-20 is moderately flexible and is better for use with meats and can be used as a typical carving knife.

If you needed just one knife for your kitchen go for a quality chefs knife and if you are going for Global buy the G-2. The G-2 is the best-selling Japanese kitchen knife ever made! It can slice, dice, chop, and really do anything that you need. A multi-purpose all round blade that is included in virtually every knife set produced. It has won dozens of awards over the years testifying to the popularity of the blade. Global (represented by the G-2) has won the Which? Best Knife category 3 times in a row.

Further it has won the Restaurant Magazines Readers Choice Award 8 years in a row. Sharpest Knife by A La Carte Magazine, Design Plus in Frankfurt, Tried and Tested by Good Housekeeping Magazine, Best Kitchen Gadget by GQ, and the list is endless. After 25 years of its existence, it still stands out as the benchmark in the Global range to which all other Global knives and to which all other upmarket kitchen knife brands are compared. By owning a Global chefs knife you are joining the ranks of thousands of delighted home cooks and professional chefs.

The G-2 is available in many alternative sizes, bigger and small. The G-55 is 18cm and the G-58 is 16cm. They are the same knives in slightly smaller sizes and come with the large G series handle, meaning that the blade is a little shorter. This gives you more control or might feel less overwhelming if you are a smaller person, all these knives will do the same task in the kitchen, the size is just a matter of preference.

The G-16 and G-17 are the two biggest brothers of the Global cook's/chef's line at 24cm and 27cm respectively. These are typical chef's knives, good for any use in the kitchen. The size of these knives means that they are more suited for professional chefs in working kitchens. For home use we would recommend anything from the G-2 and downwards. Aside from the blade length, these knives have bigger more cylindrical handles and a more pronounced bolster to offer added protection.

The G-18, G-19 and G-20 are a family of larger flexible filleting knives with the large G series handles designed for heavier work. We recommend these knives for filleting the biggest types of fish, trout, salmon, cod etc where a much larger knife is needed and where something like the G-21 is inadequate. These blades are all really bendy and quite flexible, especially the two larger sizes. The smallest size, the G-20 is moderately flexible and is better for use with meats and can be used as a typical carving knife.

The G-21 is a classically shaped boning knife and is considered to be the standard boning knife in the Global series, it is certainly the best selling Boning knife. The knife has a long narrow blade with is tapered to a very fine point. This allows the user to work round the bones in joints of beef, lamp or pork and cut out a sizable piece of meat.

The blade is also flexible, which is great for getting under the skin and filleting fish. There are quite a few boning and filleting knives in the Global range, but the G-21 has a bolster, this is useful where working with raw meat or fish can make the knife slippy, it helps to prevent any unfortunate accidents. There is also a fully forged version of the knife, the GF-31.

The G-22 and G-23 are rather large bread knives with a 20cm and 24cm blade respectively. These knives are alternatives to the classically shaped bread knife the G-9. These blades are much deeper than the G-9 and are basically serrated versions of the G-2 and G-16 cook's knives and so whilst they are labelled as bread knives, they could equally double up as serrated chef's knife. The deeper serrated blade will make it better at cutting through larger than usual loaves of bread such as big sourdoughs or tough bread such as rye or black bread which are typically baked to be quite deep. However due to the size and profile of the knife with its tapered point, it would make a great knife for cutting up any large fruits or vegetables with tough husks, such as pumpkin, coconut and pineapple. A good knife to have for tougher jobs in the kitchen.

Michel Roux Jr asked Global Knives to create a wedding knife for his daughter's wedding. Global Knives said the minimum order was a dozen knives so 2 were given to the Roux family and there were another 10 remaining. These rare knives are now available to purchase from knives from japan's website and there will not be any further stock for them in the future. Which makes it a great collectors item or perhaps it could be used by an wedding events organiser. If you know someone that is a great fan of global knives and you want to make their wedding day special then this wedding knife would really stand out.

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-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 G-30 is a specialist filleting knife. It is very similar to the G-21 and effectively does the same task however this is the shape and design preferred in the Scandinavian market. In fact this knife was made specially for Swedish fans of Global who had always wanted their style of boning knife to be made available in the Global range. It has a long and flexible blade to effortlessly get between the skin and the flesh of a fish. It would also make a good Iberico ham slicer.

The G-46 Santoku Knife 18cm is Global's full sized Santoku knife. Santoku is a Japanese word literally meaning 'three ways' and is used to describe the three cutting tasks that the knife is designed to do; slicing, dicing and mincing. The shape of the knife makes it brilliant for Western style cooking as the blade is flat, deep and powerful, which makes the knife really good for cutting up lots of heavy root vegetables, such as sweet potato, squashes and celeriac.

Global knives produces several variations of the Santoku knife; there are smaller versions of the Santoku, the GS-35 and the GS-37. Santoku knives are also well combined with fluting which helps prevent these vegetables sticking to the knife blades. The fluted version of the G-46 is the G-48.

The G-47 is essentially a Western style version of the Yanagi Sashimi Slicer and works the same way. The G-47 knife has the typical 15 degree bevel on each side of the blade as per the standard G series. It can be used for a number of kitchen tasks. It makes a great carving knife and is perfect for slicing big pieces of your favorite cut of meat. It also makes a good fish filleting knife or for use making sashimi.

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.

If you needed just one knife for your kitchen go for a quality chefs knife and if you are going for Global buy the G-2. The G-2 is the best-selling Japanese kitchen knife ever made! It can slice, dice, chop, and really do anything that you need. A multi-purpose all round blade that is included in virtually every knife set produced. It has won dozens of awards over the years testifying to the popularity of the blade. Global (represented by the G-2) has won the Which? Best Knife category 3 times in a row.

Further it has won the Restaurant Magazines Readers Choice Award 8 years in a row. Sharpest Knife by A La Carte Magazine, Design Plus in Frankfurt, Tried and Tested by Good Housekeeping Magazine, Best Kitchen Gadget by GQ, and the list is endless. After 25 years of its existence, it still stands out as the benchmark in the Global range to which all other Global knives and to which all other upmarket kitchen knife brands are compared. By owning a Global chefs knife you are joining the ranks of thousands of delighted home cooks and professional chefs.

The G-2 is available in many alternative sizes, bigger and small. The G-55 is 18cm and the G-58 is 16cm. They are the same knives in slightly smaller sizes and come with the large G series handle, meaning that the blade is a little shorter. This gives you more control or might feel less overwhelming if you are a smaller person, all these knives will do the same task in the kitchen, the size is just a matter of preference.

The G-16 and G-17 are the two biggest brothers of the Global cook's/chef's line at 24cm and 27cm respectively. These are typical chef's knives, good for any use in the kitchen. The size of these knives means that they are more suited for professional chefs in working kitchens. For home use we would recommend anything from the G-2 and downwards. Aside from the blade length, these knives have bigger more cylindrical handles and a more pronounced bolster to offer added protection.

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. Having actually laid the G-46 Santoku knife next to this blade, the difference between the knives is minimal, the difference being the slight absence of a Santoku's lambs foot ending. So this knife could also be described as a 16cm Santoku knife.

Consider as an alternative to a G-2, or a vegetable chopper. The G-64 is also offered as the same blade with fluting.

If you needed just one knife for your kitchen go for a quality chefs knife and if you are going for Global buy the G-2. The G-2 is the best-selling Japanese kitchen knife ever made! It can slice, dice, chop, and really do anything that you need. A multi-purpose all round blade that is included in virtually every knife set produced. It has won dozens of awards over the years testifying to the popularity of the blade. Global (represented by the G-2) has won the Which? Best Knife category 3 times in a row.

Further it has won the Restaurant Magazines Readers Choice Award 8 years in a row. Sharpest Knife by A La Carte Magazine, Design Plus in Frankfurt, Tried and Tested by Good Housekeeping Magazine, Best Kitchen Gadget by GQ, and the list is endless. After 25 years of its existence, it still stands out as the benchmark in the Global range to which all other Global knives and to which all other upmarket kitchen knife brands are compared. By owning a Global chefs knife you are joining the ranks of thousands of delighted home cooks and professional chefs.

The G-2 is available in many alternative sizes, bigger and small. The G-55 is 18cm and the G-58 is 16cm. They are the same knives in slightly smaller sizes and come with the large G series handle, meaning that the blade is a little shorter. This gives you more control or might feel less overwhelming if you are a smaller person, all these knives will do the same task in the kitchen, the size is just a matter of preference.

The G-16 and G-17 are the two biggest brothers of the Global cook's/chef's line at 24cm and 27cm respectively. These are typical chef's knives, good for any use in the kitchen. The size of these knives means that they are more suited for professional chefs in working kitchens. For home use we would recommend anything from the G-2 and downwards. Aside from the blade length, these knives have bigger more cylindrical handles and a more pronounced bolster to offer added protection.

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.

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-78 is a cook's knife that will perform a variety of kitchen tasks. The 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.

Global produce 3 of the standard fluted cook's knives in 20cm (G-61), 18cm (G-62) and 16cm (G-63) size blades.The G-61 is the fluted version of the best selling G-2 20cm cook's knife. The cook's knives are in the classic shape of the Western style cook's knife and so can perform any kitchen task, whether you need to slice, dice or chop. If you can only afford to get one knife, always buy one good chef's knife. These knives are represented by their non fluted equivalents the G-2, G-55 and G-58.

The main advantage to owning the fluted knife over the standard knives is the non stick properties of these blades. If you cut a lot of starchy vegetables, these knives are quite good as the veg is less likely to stick like glue onto the knives and get in the way of cutting things up.

The main downside to fluted blades is that the lifespa

This beautiful 18cm Santoku knife from Global features a fluted blade to aid with non stick. It was originally launched as part of a promotion to celebrate everything Santoku! Slice, dice and mince your way through anything, this knife is a really good all round all purpose knife to have in your kitchen.

The G-81 is the fluted knife in the classic Japanese Vegetable style. It is perfect for cutting vegetables from lettuce, onions, cabbage and cucumbers. If your a vegan or have recently taken on a more healthier lifestyle then this knife would be ideal in getting everything cut and ready. It also has a fluted edge which stops pieces of the vegetables getting stuck to the blade, this is because it collects pockets of air in the fluted area of the knife as you are cutting it which stops the vegetables from sticking.

You can also opt for a santoku knife which is a good all rounder and is also used by professional chefs for cutting vegetables but also do other stuff in the kitchen. The flutes will work particularly well for this knife as it is a specialist vegetable knife. These knives take their inspiration from Japanese Usaba (Vegetable Knives), the relatively flat parts of the blade are designed to chop through fruit and vegetables and come into full contact with the chopping board and give a clean cut. The front of the blades are more curved like a chef's knife, to allow the knife to be rocked gently forward after each cut and encourage good technique.

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 G-83 is labelled as a fluted Santoku knife, but it is the fluted version of the G-4 cook's knife and suitable for a variety of tasks. The knife was a launched as a special 'Oriental Style' pack along with the GS-55 and GS-58 and is now available loose. It can be used for a variety of kitchen tasks and is a multipurpose knife.

The G-84 is the fluted version of the G-57 chef's knife and like the standard Global chef's knives can perform most roles in kitchen.

Like it's brother it is set apart from the standard chef's knives by its shorted fatter blade. So the knife is more predisposed towards chopping vegetables. The profile of the knife is similar to a Santoku knife and the knife could be described as a 16cm fluted Santoku Knife.

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.

Many Japanese knife manufacturers traditionally produced a specialist knife with one-side grinding known as “Kiritsuke”. It required considerable skill to use effectively, and in many Japanese restaurants, only the head chef was allowed to use one. The Kiritsuke Knife thus became considered to be a symbol of expertise, status and seniority.

Feeding off this tradition, Global ® Knives proceeded to engineer a Double-Edged version of the Kiritsuke in their Classic series to fashion a very versatile knife. This knife can be used to perform most of the tasks normally done with a Gyuto or Chef’s Knife, but also those of the Nakiri and Sujihiki. It has less curvature than the typical Gyuto, making it less suited for “rocking action chopping” but perfect for a “push and pull” cutting action. The tip of the blade is particularly suitable for fine dicing and chopping.

Originally developed for the Roux Scholarship judges, only a further 500 of these exclusive knives have been produced so far and are available on a first come first served basis!