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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 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 7-inch Vegetable Knife
Green onions, shallots and garlic go fastest under a blade that meets the board along its whole length, and the G-5 is shaped for that work. Its tall, square-ended blade cuts straight down and slightly forward, so a bunch of scallions or a pile of sliced shallots is done in a few passes with every piece cut through.Unlike a strictly flat nakiri, the G-5 has a slight curve toward the front of the edge. That curve lets the cook rock the knife a little at the end of each stroke, which keeps the motion smooth on herbs and minced garlic without giving up the flat contact that makes push cuts clean. The square tip and tall face also make it easy to sweep chopped vegetables off the board and into the pan.
Choosing a Global Vegetable KnifeThe Global Classic 7-inch Hollow Ground Vegetable Knife is the same shape with flutes above the edge, the better choice for potatoes and cucumbers that cling to the blade. The Global Classic Forged 8-inch Vegetable Knife is longer and heavier for cabbage and winter squash. The kitchen knife shapes guide explains how vegetable knives, nakiri and usuba differ. Learn More -
Global Classic 8-inch Chef’s Knife
The G-2 is Global’s 8-inch chef’s knife, a light, thin blade for cooks who want one knife to handle most of the cutting in a kitchen. It was Chef Anthony Bourdain’s favorite chef’s knife, a recommendation we do not take lightly. In his book Kitchen Confidential, Bourdain called it the one knife you need.(Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. Bloomsbury USA, 2000.)
How the G-2 CutsThe blade is ground thin behind the edge, so it moves through onions, carrots and raw chicken with little wedging. Its profile curves enough toward the tip to rock through herbs and garlic and stays flat enough near the heel for push cuts. There is no bolster, so the edge runs to the heel and the whole length can be sharpened.The handle deserves the closest look before buying. It is slim and light and continues the line of the blade without a step or bolster. Cooks with large hands or a preference for a full, rounded handle may find it narrow. Cooks who hold the knife in a pinch grip, with thumb and forefinger on the blade, rely on the handle less.
Choosing Among Global Chef’s KnivesThe 8-inch length sits in the middle of the range. The Global Classic 6-inch Chef’s Knife suits small boards and small hands, and the 9.5-inch Chef’s Knife covers more board per stroke for large batches. For squash and dense roots, the drop-forged 8.25-inch Heavyweight Chef’s Knife adds weight. The Global Z 8-inch Chef’s Knife is the same length with a black DLC-coated blade. The table in the details below compares them, and the Knife Merchant guide to kitchen knife shapes explains how a chef’s knife differs from a santoku or gyuto. Learn MoreRegular Price: $149.95
Special Price $99.99
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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 6.25-inch Flexible Boning Knife
The Global 6.3 in. (160mm) Flexible Boning Knife would be your best choice for deboning chicken, ham, ribs, etc.. Flexible for better control. Learn More -
Global Classic 40th Anniversary 6-inch Kiritsuke Utility Knife
Released for Global’s 40th anniversary, the GS-110 puts a kiritsuke-style clipped tip on a 15 cm utility knife. The angled point and gently curved edge give it more reach and precision than a standard utility knife, and the blade is tall enough to clear the knuckles on the board.It fills the space between a paring knife and a chef’s knife. The clipped tip draws through scallions and celery for long, thin cuts and scores fish skin. The curved edge slices a single onion or a boneless chicken breast when a full chef’s knife would be more than the job requires. Cooks who work in a small kitchen, or who prefer a lighter knife for most daily cutting, may find it covers a good share of their prep.
Choosing a Small Global KnifeFor a shorter blade with a fine point, see the Global Classic 4.5-inch Asian Utility Knife. For tomatoes and bread rolls, choose the serrated Global Classic 6-inch Serrated Utility Knife. The Global 40th Anniversary 7-inch Asian Chef’s Knife is the larger anniversary knife. The Knife Merchant guide to kiritsuke and other shapes explains the clipped tip. Learn More$89.95 -
Global Classic 6-inch Serrated Utility Knife
Ripe tomatoes, lemons and hard salami all have a skin or casing that a straight edge has to press against before it cuts. The GS-14’s serrated 15 cm blade starts that cut with a light stroke, so a tomato slices without collapsing and a lemon comes apart without spraying juice across the board.The blade is long enough for a sandwich or a crusty roll and short enough to handle like a utility knife. It slices cured sausages and hard cheese rinds, and its serrations keep their bite on the board longer than a straight edge does on these foods. For a full loaf of bread, a longer knife covers the width more easily.
Serrated Utility or Bread Knife?The Global Classic 8.5-inch Bread Knife is the better tool for whole loaves and large crusty breads. Choose the GS-14 for tomatoes, citrus, sandwiches and charcuterie. For straight-edge utility work, see the Global 40th Anniversary 6-inch Kiritsuke Utility Knife. Utility knife styles are described in our kitchen knife shapes guide. Learn More -
Global Classic 6-inch Chef’s Knife
A 6-inch chef’s knife earns its place on a small cutting board, in a galley kitchen, or in a smaller hand that wants the whole blade under control. The G-58 keeps the profile of Global’s larger chef’s knives in a shorter length, so it still rocks through parsley and garlic and makes clean push cuts through shallots and chicken breasts.The shorter blade has limits worth knowing before buying. It covers less board per stroke, so a pile of onions or a whole cabbage takes more passes, and it cannot slice across a large roast in a single stroke. For those jobs it pairs well with the Global Classic 8-inch Chef’s Knife or a slicer, and it fills the gap between a chef’s knife and a paring knife when the larger knife is already on the board.
6-inch or 8-inch?Choose the 6-inch when space or hand size makes a longer knife awkward, or when most of your cutting is for one or two people. Choose the 8-inch when you prep for a family or batch-cook, since the extra length does more work per stroke. Cooks who want a short knife with a taller blade should compare the 40th Anniversary 7-inch Asian Chef’s Knife, whose wider blade gives more knuckle clearance. The kitchen knife shapes guide covers how chef’s knife lengths compare. Learn MoreRegular Price: $124.95
Special Price $79.99
