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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 8.5-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 More$179.95
