Global Classic
Discover the precision, performance and timeless design of GLOBAL Classic Knives, one of the most recognised ranges of Japanese kitchen knives in the world. What makes GLOBAL Classic kitchen knives a cut above the rest? The iconic one-piece, seamless construction and expertly engineered hollow, sand-filled handles for perfect balance and greater control. Crafted in Japan from high-quality stainless steel, these knives deliver exceptional sharpness, durability and resistance to corrosion.
55 products
55 products
Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for precision slicing raw 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 it can be used as a filleting knife for 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.
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 biggest brother of the GSF-15 and GSF-22, the GSF-24 is the largest forged utility knife in the Global range. It is a bit of an odd knife, it is really a bit big to sit in the GSF category, but shares the same profile and flat handles of the other GSF knives. The GSF-24 has quite a long 15cm blade, which gives it better use towards slicing and carving meat. Nevertheless an all-round performer which can be used for most kitchen tasks.
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.
The GLOBAL G-20 Flexible Filleting Knife features a specialised design with a 21cm blade tailored for skinning and filleting large fish. The G-18, G-19 and G-20 are a family of larger flexible filleting knives in the GLOBAL filleting and boning knives collection, 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 a smaller knife is inadequate.
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-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 GLOBAL G-16 Large Chef’s Knife with a 24cm blade is designed for heavy duty-tasks, batch cooking and preparation for large gatherings. It is well suited for professional chefs in commercial kitchens thanks to its heavier weight, larger cylindrical handle and pronounced bolster for added protection. Improve meal prep speed and efficiency with this Japanese chef’s knife.
- Large chef’s knife with 24cm Blade
- Larger handle & pronounced bolster
- Extremely versatile kitchen knife
- Ultra sharp 15° cutting edge
- Ergonomic design
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 GLOBAL G-19 Flexible Filleting Knife features a specialised design with a 27cm blade tailored for skinning and filleting large fish. The G-18, G-19 and G-20 are a family of larger flexible filleting knives with the large G series handles for large tasks, for more heavy duty tasks we suggest using a boning knife. We recommend these knives for filleting the biggest types of fish, trout, salmon, cod etc where a much larger knife is needed and where a smaller knife is inadequate.
The G-22 and G-23 are rather large Japanese 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-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.