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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 10-inch Yanagi Sashimi Knife
For sashimi and sushi at home, the G-11R is the traditional Japanese tool in a form that is easy to keep. Its 25 cm yanagi blade is ground on one side only, the way Japanese sashimi knives have long been made, and the back of the blade is slightly hollow so each slice of fish separates and falls away.A yanagi is used with a single long pull from heel to tip. The length lets that one stroke cut through a block of tuna or a salmon fillet, leaving a glossy face on the slice that a sawing motion would tear. The single bevel also steers the blade slightly away from the cut side, which helps slices peel off cleanly. Traditional yanagi are usually carbon steel and need oiling after each use; this one needs only washing and drying.The single-bevel edge is made for the right hand and must be sharpened on whetstones. Cooks new to Japanese sharpening should weigh that before buying.
Which Global Slicer?The Global Classic 12-inch Yanagi Sashimi Knife is the longer version for large loins and sushi counters. The Global Classic 10-inch Sujihiki is ground on both sides, works in either hand and sharpens like a Western knife. See our kitchen knife shapes guide for more on yanagi and sujihiki. Learn MoreRegular Price: $184.95
Special Price $147.96
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Global Classic 3-Piece Santoku Knife Set
A santoku, a mid-size cook’s knife and a paring knife give a compact kitchen a full range of blade lengths. The 7-inch hollow ground santoku does the main board work, with a flat edge for push cuts and flutes that keep slices of potato and cucumber from sticking.The 5-inch cook’s knife sits between the santoku and the parer. It handles a single onion, a few cloves of garlic or a chicken breast without bringing out the larger knife, and it slices small fruit on the board. The 3.5-inch paring knife covers peeling and coring.
Santoku Set or Asian Chef’s Set?Both sets share the same paring knife. This one suits cooks who want a pointed santoku as their main knife. The Global Classic 3-Piece Asian Chef’s Knife Set builds around a taller, wider cook’s knife instead. The santoku is also sold on its own as the Global Classic 7-inch Hollow Ground Santoku. Our Knife Merchant knife shapes guide explains how a santoku compares with a chef’s knife. Learn MoreRegular Price: $299.95
Special Price $149.99
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Global Classic Forged 8-inch Vegetable Knife
A head of cabbage, a winter squash or a thick daikon calls for more blade and more weight than a standard vegetable knife offers. The GF-36 is the vegetable knife in Global’s Classic Forged line, with a 20 cm blade and the extra mass of a forged knife to carry the edge through dense produce.The edge is straight, so it meets the board along its length for clean push cuts and fine julienne, and the tall blade gives the knuckles clearance and scoops chopped vegetables off the board. The added weight steadies the knife through hard roots, where a lighter blade can twist. Cooks who mostly prep herbs and greens may find it more knife than they need.
Forged or Classic?For everyday vegetable prep, the lighter Global Classic 7-inch Vegetable Knife and its fluted sibling, the 7-inch Hollow Ground Vegetable Knife, are easier to use for long sessions. Choose the GF-36 if you cut large volumes of dense vegetables or simply prefer a heavier knife. The Knife Merchant shapes guide covers vegetable knives alongside nakiri and usuba. Learn MoreRegular Price: $189.95
Special Price $151.96
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Global Classic Forged 8.25-inch Heavyweight Chef’s Knife
Butternut squash, celery root and whole pineapples resist a light knife. The GF-33 is the heavyweight chef’s knife in Global’s Classic Forged line, and its extra mass carries the edge through dense produce and thick rinds with less pressure from the hand.It keeps the familiar chef’s profile of the Classic line, with enough curve for rocking cuts and a flat stretch near the heel for push cuts through roots and cabbage. The added mass also steadies the blade when splitting a chicken through the joints. It is still a thin-edged Japanese knife, though, and should not be driven through bones or frozen food.
Forged or Classic?Choose the GF-33 if you like a knife with some heft or cut a lot of hard vegetables. If you value a light knife for long sessions of mostly onions, herbs and proteins, the stamped Global Classic 8-inch Chef’s Knife will tire the hand less. The full range is compared in the table below, and the Knife Merchant knife shapes guide covers chef’s knives in more depth. Learn MoreRegular Price: $195.95
Special Price $156.76
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Global Classic 11-inch Flexible Fillet Knife
A whole side of salmon, a large striped bass or a halibut needs a fillet knife long enough to reach across the fish. The G-19 has a 27 cm flexible blade that covers the width of a large fillet, so it comes off the frame in long, even strokes with fewer stops and restarts that leave ragged flesh.The flex lets the blade follow the backbone and ride over the rib bones, and its length keeps the edge flat against the skin when skinning a full side in one pass. In a restaurant or fish market, that length saves time on every fish. For smaller fish the extra blade gets in the way, and a shorter knife is easier to steer.
Choosing a Fillet Knife LengthGlobal sells this knife as an 11-inch; the blade measures 10.6 inches (27 cm). For trout, snapper and other small and medium fish, the Global Classic 8-inch Flexible Fillet Knife is more practical, and the Global Classic 8.25-inch Swedish Fillet Knife suits skinning and trimming. Pull pin bones from salmon with the Global Fish Bone Tweezers. The Knife Merchant guide to knife shapes covers fillet knives in more detail. Learn More -
Global Classic 9.5-inch Chef’s Knife
Batch prep is where the G-16 pays off. Its 24 cm blade covers more of the board on every stroke than an 8-inch knife, so a case of onions, a tray of peppers or a stack of chicken breasts takes fewer passes. The extra length also lets it slice across a melon or a boneless roast in a single draw.A longer blade asks for more room and a little more control. It wants a large cutting board and a cook comfortable guiding the tip across the full width of the food. The G-16 keeps Global’s thin grind, so the added length does not make it a heavy knife.
When to Choose the 9.5-inchProfessional cooks and home cooks who regularly prep for large groups will get the most from it. For everyday cooking on a smaller board, the Global Classic 8-inch Chef’s Knife is easier to handle, and the forged Global 8.25-inch Heavyweight Chef’s Knife suits cooks who want weight rather than length. Our guide to knife shapes explains how blade length changes the way a chef’s knife works. Learn MoreRegular Price: $209.95
Special Price $167.96
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Global Classic 4-Piece Steak Knife Set
Steak knives meet a plate with every cut, and a ceramic or porcelain plate dulls an edge quickly. These four Global steak knives can be sharpened again when that happens, which keeps them cutting cleanly through steak, chops and roast chicken.The knives are compact and light at the table and match the look of Global Classic kitchen knives such as the Global Classic 8-inch Chef’s Knife, which makes them a natural addition for a household that already cooks with Global. They cut fish and sausages on the plate just as well.A common question is whether Global steak knives can go in the dishwasher. Global advises against it for all of its knives; hand washing and drying after the meal keeps the edges and the steel in good condition. The full care instructions are below, along with a comparison of the other Global sets. Learn MoreRegular Price: $249.95
Special Price $179.99
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Global Classic 12-inch Yanagi Sashimi Knife
At 30 cm, the G-14R is the length used behind sushi counters, where whole loins of tuna and full sides of salmon are portioned and sliced through service. The extra reach lets one long pull carry through a wide block of fish, so every slice has a single clean face.Like all yanagi, it is ground on one side, with a slightly hollow back that helps each slice release from the blade. The cook draws the knife from heel to tip without pressing down, letting the length do the work. That technique matters more here than with shorter slicers, and the long blade needs a large board and some practice to control.This knife is right-handed and is sharpened on whetstones only. For a kitchen that slices raw fish every day, it also saves the oiling a carbon steel yanagi requires.
12-inch or 10-inch?For home sushi and smaller fillets, the Global Classic 10-inch Yanagi Sashimi Knife is easier to handle. If you want a long slicer that works in either hand and sharpens like a Western knife, choose the Global Classic 10-inch Sujihiki. The Knife Merchant guide to knife shapes covers single-bevel Japanese knives. Learn MoreRegular Price: $229.95
Special Price $183.96
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Global Classic 3-Piece Asian Chef’s Knife Set
This set is built around a 7-inch Asian-style cook’s knife, a tall, wide blade made for push cuts and chopping, and adds a small hollow ground santoku and a paring knife. It suits cooks who do most of their cutting on vegetables and prefer the height and flat edge of a Japanese profile over a curved Western chef’s knife.The large knife handles the bulk of the board work, from cabbage and carrots to boneless chicken. The 5-inch santoku takes the smaller jobs, such as a single onion or a handful of herbs, and its flutes help slices release. The paring knife covers peeling and trimming in the hand.
Choosing a Global Three-Piece SetThe Global Classic 3-Piece Santoku Knife Set shares the same paring knife but builds around a 7-inch hollow ground santoku with a pointed tip. Cooks who prefer a Western chef’s knife should consider the Global Classic 8-inch Chef’s Knife as the anchor of their collection. Our guide to kitchen knife shapes compares Asian and Western profiles. Learn MoreRegular Price: $274.95
Special Price $199.99
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Global Z 8-inch Black DLC Chef’s Knife
The Global Z is the chef’s knife in black: an 8-inch blade finished with a Diamond-Like Carbon (DLC) coating, released by Global as a limited edition for its 40th anniversary. Global states that the coating reinforces the steel and resists rust and staining. It also lowers friction, so the blade releases food more cleanly.Underneath the coating it is a Global chef’s knife with the same thin edge as the Classic line, and it handles the same daily jobs of dicing onions, slicing proteins and mincing herbs. The appeal is partly the finish. A dark, low-glare blade looks distinct on a magnetic strip or in a knife roll, and it makes a strong gift for a cook who already owns Classic Global knives.
Global Z or Classic G-2?For the cutting alone, the Global Classic 8-inch Chef’s Knife covers the same tasks. Choose the Global Z for the coated finish and the anniversary edition. The knife shapes guide explains where an 8-inch chef’s knife fits in a kitchen. Learn MoreRegular Price: $249.95
Special Price $199.99
