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Global Classic Knives
Crafted in Japan since 1983, Global Classic knives are known for their distinctive single-piece stainless steel construction. The blades are made from CROMOVA 18, a high-carbon stainless steel containing chromium, molybdenum, and vanadium, which provides good stain resistance and edge retention. Instead of a traditional tang, the hollow stainless steel handle is filled with sand to achieve an ideal weight and balance. This seamless design offers hygienic benefits, as there are no gaps where food can be trapped.
The blade edge on Global knives is ground to an acute angle, resulting in a notably sharp edge that lasts. The handles feature a signature dimpled pattern for a secure, slip-resistant grip. Favored by both professional chefs and home cooks, these lightweight knives are designed for balance and precision in a variety of kitchen tasks.
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Global Classic 7-inch Hollow Ground Vegetable Knife
Sliced potatoes, cucumbers and apples tend to stick to the side of a flat blade, and peeling them off slows the work. The G-81 answers that with a row of hollow-ground flutes cut into each face just above the edge. The flutes break the contact between food and steel, so slices fall away as you cut instead of riding up the blade.Otherwise it is Global’s 7-inch vegetable knife, a tall, square-tipped blade whose edge runs nearly flat before curving slightly toward the front. It chops in a straight push, rocks a little through herbs, and carries a board’s worth of vegetables to the pan on its broad face. It handles boneless meat and fish as well, though vegetable prep is where the shape shows its advantages.
With or Without Flutes?If most of what you cut is starchy or wet, choose the G-81. For onions, herbs and greens, the flutes matter less, and the plain Global Classic 7-inch Vegetable Knife does the same work. Cooks who want a pointed tip with the same food release should compare the Global Classic 7-inch Hollow Ground Santoku. Read more about vegetable knife shapes in our guide to kitchen knife shapes. Learn MoreRegular Price: $149.95
Special Price $99.99
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Global Classic 2-Piece Chef’s and Paring Knife Set
Two knives cover most of the cutting in a home kitchen: a chef’s knife for the board and a paring knife for work in the hand. This set pairs a 7-inch chef’s knife with a 3-inch parer, a combination that suits cooks who find an 8-inch chef’s knife larger than they need.The chef’s knife has a row of flutes above the edge, which Global designed to help food release from the blade, so slices of potato and cucumber are less inclined to stick. Its 7-inch length handles onions and chicken breasts on a standard home board and is easy to control for cooks with smaller hands. The paring knife takes care of peeling, coring and trimming, the jobs that are awkward with a longer blade.The set makes a practical first step into Global knives and a straightforward gift. Cooks who would rather have the full-size chef’s knife can start with the Global Classic 8-inch Chef’s Knife and add the Global Classic 3-inch Paring Knife separately. Other Global sets are compared in the details below, and our guide to kitchen knife shapes explains what each shape does. Learn MoreRegular Price: $174.95
Special Price $99.99
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Global Classic 8.5-inch Bread Knife
A crusty sourdough loaf or a baguette needs a bread knife that bites through the crust without crushing the crumb beneath it. The G-9 has a 22 cm serrated blade that cuts the crust with light sawing strokes, so the soft interior keeps its shape and slices come out even.The same serrations handle any food with a tough skin and a soft inside. They start a cut on a ripe tomato without pressing it flat and take a pineapple or melon through the rind. The length covers a wide boule or a sandwich loaf in a single stroke.The G-9 is part of the Global Ikasu 5-Piece Knife Block Set, the Global Classic 5-Piece Hashira Knife Block Set and the Global Classic 10-Piece Takashi Knife Block Set. A cook building a collection one knife at a time can pair it with a chef’s knife such as the Global Classic 8-inch Chef’s Knife. For smaller loaves, rolls and tomatoes, the Global Classic 6-inch Serrated Utility Knife is a shorter serrated option. Bread knives are covered in our guide to kitchen knife shapes. Learn More -
Global Classic Forged 6.25-inch Stiff Boning Knife
Trimming a brisket, breaking down a pork shoulder or seaming apart a beef round takes a boning knife that holds its line under pressure. The GF-31 has a stiff 16 cm blade from Global’s Classic Forged line, heavier than the Classic boning knife, so it pushes through connective tissue and along heavy bones without bending.The narrow blade and pointed tip give the control boning work requires when separating muscles along their seams or trimming fat. The weight helps the knife track straight through long cuts. It is still a thin-edged knife and should work around bones, not chop through them.
Stiff or Flexible?Choose the GF-31 for beef and larger pork cuts. For poultry, pork loin and fish, where a blade that bends along the bone does a cleaner job, choose the Global Classic 6.25-inch Flexible Boning Knife. The table below sets out every Global boning and fillet knife, and our guide to boning, fillet and other knife shapes explains the differences. Learn MoreRegular Price: $149.95
Special Price $119.96
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Global Classic 7-inch Hollow Ground Santoku
A santoku cuts mainly with a downward push rather than a rock, and the G-80 is built for that motion. Its 18 cm blade has a nearly flat edge that meets the board along most of its length, a tip that drops down to meet the edge, and rows of hollow-ground flutes above the edge that help slices of potato, cucumber and zucchini fall away instead of sticking.The tall blade leaves room for the knuckles and works as a scoop for moving chopped vegetables. It handles boneless proteins as well, from slicing chicken thighs to cutting fish into portions. Because the edge is so flat, it is less suited to the rocking cut many Western cooks use on herbs; cooks who mince by rocking may prefer a chef’s knife.
Santoku or Chef’s Knife?Choose the G-80 for straight push cuts and vegetable-heavy cooking. Choose the Global Classic 8-inch Chef’s Knife if you rock-chop or want a longer slicing stroke. For a vegetable knife with a squared tip, see the Global 7-inch Hollow Ground Vegetable Knife. The G-80 is also included in the Global Classic 3-Piece Santoku Knife Set. The Knife Merchant shapes guide covers santoku and chef’s knives side by side. Learn MoreRegular Price: $149.95
Special Price $119.96
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Global Classic 7-inch Asian Chef’s Knife
Global describes the G-4 as a cleaver-inspired chef’s knife: a wide 7-inch blade that gives the knuckles room above the board while you chop and dice. This edition of the G-4 suits cooks who like the height of a cleaver or nakiri but want a pointed tip for finer work. The edge has enough camber for a gentle rocking motion, yet most of its length meets the board for push cuts through carrots, cabbage and cucumbers. The clipped tip slides along a celery rib for long, thin strips and reaches into the root end of an onion when dicing. The broad face doubles as a scoop for carrying chopped vegetables to the pan. Asian Chef’s Knife or Standard Chef’s Knife? A cook who mostly chops vegetables will find the tall blade more natural. A cook who slices a lot of meat or prefers a pronounced rocking cut may be better served by the Global Classic 8-inch Chef’s Knife. If you like the wide blade but want flutes to release starchy slices, the Global 7-inch Hollow Ground Santoku is the closest relative. Our guide to Japanese and Western knife shapes sets out the differences. Learn More -
Global Classic 8.25-inch Swedish Fillet Knife
The Swedish fillet pattern is narrow and thin from heel to tip, a shape suited to skinning a fillet, taking silver skin off a tenderloin and working along the spine of a flatfish. The G-41 is Global’s version at 21 cm.The slim blade keeps drag low on long strokes, so a fillet of salmon or halibut can be skinned in one continuous pass with the edge angled slightly toward the skin. On a sole or flounder, it follows the flat bone structure to lift each fillet cleanly. In the meat kitchen, the narrow blade slides under silver skin and lifts it in strips with little meat attached.
Choosing Among Global Fillet KnivesThe Global Classic 8-inch Flexible Fillet Knife is the general filleting knife at this length, with a wider blade for round fish. The G-41 is the narrower choice for skinning and trimming work. For salmon sides and other large fish, the Global Classic 11-inch Flexible Fillet Knife offers more reach. All five Global boning and fillet knives are compared in the table below and in our knife shapes guide. Learn MoreRegular Price: $174.95
Special Price $139.96
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Global Classic 8-inch Flexible Fillet Knife
Filleting a trout, a snapper or a striped bass calls for a blade that bends along the backbone and lies flat against the skin. The G-20 has a thin, flexible 20 cm blade suited to small and medium fish, long enough to take a fillet off in one or two strokes and short enough to stay easy to steer.The flex lets the edge ride over the rib cage and pin bones instead of cutting through them, and the same flex keeps the blade flat when sliding between skin and flesh to skin a fillet. The fine tip starts the cut behind the head and works around the collar. The blade also trims silver skin from pork and beef tenderloin.
Choosing a Fillet Knife LengthMatch the blade to the fish. The G-20 covers most fish a home cook or line cook handles. Salmon, large striped bass and other big fish are easier with the Global Classic 11-inch Flexible Fillet Knife, and the narrow Global Classic 8.25-inch Swedish Fillet Knife is another option at this length. To pull pin bones after filleting, see the Global Fish Bone Tweezers. Our guide to kitchen knife shapes compares fillet and boning knives. Learn MoreRegular Price: $174.95
Special Price $139.96
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Global Classic Forged 8.5-inch Carving Knife
Carving a turkey, a holiday ham or a standing rib roast at the table goes better with a blade thinner than a chef’s knife and long enough to slice in one stroke. The GF-37 is the carving knife in Global’s Classic Forged line, with a 22 cm blade and the extra weight of a forged knife to keep it steady through dense, cooked meat.The narrow blade produces even slices with less tearing than a wide knife, and the length means fewer back-and-forth strokes, which keeps the slices neat and the juices in the meat. The pointed tip follows the breastbone of a turkey and works around the hip joint to free the thigh. It slices cooked meat off the bone, but it is not meant to cut through bone.
Carving Knife or Slicer?The GF-37 suits cooked roasts and poultry. For raw fish and very thin slices, a longer, lighter blade such as the Global Classic 10-inch Sujihiki does finer work. Our guide to carving, slicing and other knife shapes explains the differences. Learn MoreRegular Price: $179.95
Special Price $143.96
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Global Classic 10-inch Sujihiki
A sujihiki is the Japanese answer to the Western slicer: a long, narrow blade ground on both sides, made to slice fish and boneless meat in a single drawing stroke. The G-47 brings that shape to the Global Classic line with a 25 cm blade.The length lets the knife draw through a block of tuna, a salmon fillet or a beef tenderloin in one motion, which leaves a smooth, clean face on each slice. The narrow blade has little surface for food to drag against. It carves boneless roasts for the table and slices terrines neatly.Because the edge is ground on both sides, the G-47 works equally well in the right or left hand and can be sharpened like any other double-bevel knife, which makes it the practical choice for a cook who wants a sashimi-length slicer without the upkeep of a single-bevel yanagi.
Sujihiki or Yanagi?The Global Classic 10-inch Yanagi Sashimi Knife is single-bevel and right-handed. It produces a finer cut on raw fish but takes whetstone skill to maintain. Choose the G-47 for versatility and easier care. Global lists the blade at 25 cm, which retailers often round to 10 inches; it measures 9.8 inches. Our guide to sujihiki, yanagi and other knife shapes explains the differences. Learn MoreRegular Price: $179.95
Special Price $143.96
