All Global Classic

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 GSF-18 is a knife specially designed for use with shellfish, we would not really recommend it for any other use. The short blade is designed to get inside the shell of an oyster or scallop to cut the connection between the two halves of the shell. The short blade is designed to withstand this heavy kind of twisting, where a longer knife might break.

The GSF-15 is the most popular petty knife in the Global range and is very often found in set combinations. Its little 8cm blade is good for all those small kitchen tasks, peeling, cutting fruit and small delicate kitchen work. This knife can cover all the tasks of the other GSF range and is a classic all-rounder. Its fully forged blade is strong enough to get into and separate meat joints and can put up with a certain amount of twisting and levering, just don't use it as a screwdriver or to open jars of paint!

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!

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-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 GS-36 Utility knife is a seriously nifty little instrument with a 12cm blade and character hollow handle. Part of our Little Essentials range of Kitchen knives, it can be used to perform a variety of tasks. It has a plain blade which is ideal for fruit and veg preparation including peeling.

It is the hollow handle alternative to the GSF-15 and often found in more recent sets. The hollow handle has an ergonomic shape making this little knife comfortable to handle. The GS Series is Global's range of small and medium sized knives and accessories which encompasses everything from cook's knives to tweezers and spatulas. All GS knives are made with Cromova18 stainless steel.

We also offer a knife dock storage solution for these knives the G-88/4444.

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.