57 products
57 products
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.
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 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.
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
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.
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