In the kitchen, I’ve used Global knives for many years. They are light, sharp and hold their edge really well. It all starts with the G-2 Cook Knife, a classic chef’s knife that can be used to cut anything. However, I like a straight bladed knife for vegetables so I also have a G-5 Vegetable Knife.
Lately, Santoku knives have been really gaining in popularity as “all-in-one” knives for everyday cooking. They have a much straighter edge like the vegetable knife but curves up a the tip like a chek knife. Many new santoku knives are “fluted” so that it’s harder for things to stick to the knife after you cut them.
Global knives are available at national stores like Williams Sonoma as well as local stores like Nella Cucina and Pepper Mill.
Images from Yoshikin Japan.
Tags: Blade, Blades, Global, Knife, Knives, Santoku
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Hi Seto,
Have you tried any Calphalon knives before? If I may recommend…Calphalon’s Katana cutlery series, made of Japanese VG Steel with Damascus-style blade. Check out http://www.Calphalon.com for more info!
I haven’t used them but I’ve loved Globals for years. More recently I’ve been using a Global-PRO. It’s not available in North America – i had a friend ship me one from Japan. It’s amazing! They are detailed here: http://www.yoshikin.co.jp/w/products/global-pro/list_global-pro.html
I’m going to post about another set of knives soon – I’ll get to the Calphalon line after that one.
[...] posted previously about my favorite knives – Globals. However, there is a line of knives made by Global that is only available for the [...]