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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 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 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 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 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 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
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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 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
