Master swordsmith - John

Global - A Samurai Tradition

A thousand years ago, Japanese swordsmiths refined the high art of sword making to provide sharp, strong blades for the Samurai, the revered warrior caste. Continuing the Samurai tradition, Japanese craftsmen are producing knives of the highest quality Global knives are manufactured by Yoshikin in Niigata, Japan. These Knives are Global Knives.

Global kitchen knives were first designed back in the mid eightees by Komin Yamada. When he was commissioned for this task his mandate was to create a range of knives that was truly revolutionary, using the highest quality materials available and the latest manufacturing techniques. He was to design a series of kitchen knives which would appeal to the amateur and professional chef alike, they were designed to be comfortable and easy to handle while meeting their most demanding requirements.

the anatomy of a global knive

The Anatomy of a Global Knife

The two most innovative features of Global knives are the blade edge and the way Global Knives are balanced. Obviously the most important feature of any knife is its edge - the blade, and the Global edge is truly it's signature. The majority of the Global knives are sharpened or ground on BOTH sides of the blade, like Western style knives. However, Global edges are ground steeply to a point as illustrated in (Fig. 1) above right, and to an acute angle. This is in contrast to Western or European knives that use a bevelled edge above far right - the straight edge results in a dramatically sharper knife which stays sharper longer periods. The edge on a Global knife is so large and prominent that it is easily seen with the naked eye and extends a quarter of an inch or more up from the tip of the knife.

To balance Global Knives they use a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives. Firstly this method is far more precise than using a tang and a bolster. Secondly, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening. Other unique features of Global Knives are their smooth contours and seamless, all stainless steel construction which eliminates food and dirt traps offering the ultimate in safety and hygiene.

How they are made

Global Knives are made from the finest carbon stainless steel available for producing professional quality kitchen knives. Global knives use their own proprietary stainless steel called "CROMOVA 18 Stainless Steel" and this material has been designed exclusively for Global knives. This steel is hard enough for Global knives to hold the steep, acute cutting edge and keep their edge for a long time, but soft enough so that it is not too difficult to sharpen them. The "CRO" in "CROMOVA 18" stands for chromium and the 18 is the percentage of chromium in the steel. This high percentage of chromium helps contribute to Global's excellent stain resistance. Care should be taken to keep your Global knives stain and rust free. The MO and VA in CROMOVA 18 stand for molybdenum and vanadium and these are two metallic elements that give a knife good edge retention.

It is often asked why Global Knives stay sharp so long without sharpening. The combination of the elements molybdenum and vanadium is one reason, but also refer back to the diagrams above of the straight edge vs. the beveled edge. Now take a piece of paper and gradually push it up your screen, slowly covering the tips of the two edge types, simulating the knives getting dull after use. Even as the Global straight edge gets dull it is still much thinner, and, therefore, much sharper than the knife with the beveled edge.

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