A thousand years ago, Japanese sword-smiths developed the high art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. Today, continuing the Samurai sword tradition, Japanese craftsmen are producing knives of the highest quality.
Global knives are made by Yoshikin, Japan, from the finest CROMOVA 18 Stainless Steel, ice tempered and hardened to Rockwell C56°-58°, which remains razor sharp longer than any other steel and resists rust, stains and corrosion. Like the Samurai swords before them, each knife is carefully weighted to ensure perfect balance in the hand. Hygienically safe-smooth contours and seamless construction eliminates food and dirt traps. Just as their fine swords lent distinction to the Samurai, Global Knives bring distinction to the chef, whether professional or amateur.
The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade, just like Western style knives. However, their edges are ground steeply to a point and to an acute angle. This is in contrast to Western or European knives that use a bevelled edge. The straight edge results in a dramatically sharper knife which stays sharper longer.