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The G-50 is a Chinese chef’s knife, a multipurpose knife used by Chinese chefs in the same way that Western style chef’s knives, like the G-2, are used. These rectangular knives, referred to in Chinese as Gudao, are used for chopping vegetables, cutting through some softer bones and mincing meat. In fact, it is typically the ONLY knife that a Chinese chef will use. 

• Chinese chef’s knife
• Extremely versatile, all-round blade
• 4mm Blade thickness
• Ultra sharp 15° cutting edge
• Smaller G-49 Chinese Chopper available with 17.5cm, 2.2mm blade

While these Chinese Choppers look like cleavers, they are not suitable for this task due to the thinner blades.

The G-49 is a Chinese chef’s knife, a multipurpose knife used by Chinese chefs in the same way that Western style chef’s knives, like the G-2, are used. These rectangular knives, referred to in Chinese as Caidao, are used to prepare meat and fish. In fact, it is typically the ONLY knife that a Chinese chef will use.

• Chinese chef’s knife
• Extremely versatile, all-round blade
• 2.2mm Blade thickness
• Ultra sharp 15° cutting edge
• Larger G-50 Chinese Chopper available with 20cm, 4mm blade

While these Chinese Choppers look like cleavers, they are not suitable for this task due to the thinner blades.

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.

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-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.

The G-83 GLOBAL Oriental Santoku Knife is a premium Japanese chef’s santoku knife designed for effortless slicing, dicing and chopping. Featuring a fluted blade that creates air pockets to aid with food release for smoother, cleaner cuts, this Japanese kitchen knife excels at everyday food prep. The G-83 GLOBAL Santoku knife is fluted version of the G-4 cook's knife making it a multipurpose knife suitable for a variety of kitchen tasks.

• Extremely versatile Japanese chef’s knife
• Fluted blade for reduced food adhesion
• Ultra sharp 15° cutting edge
• Perfectly balanced ergonomic design
• Made in Japan

Santoku means ‘three virtues” or “three uses” in Japanese which refers to the santoku knife’s ability in slicing, dicing and chopping and its design which handles meat fish and vegetables. That’s why a santoku knife it is considered an all-purpose Japanese kitchen 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.

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