Global Knives Selection Guide

Which Global Knife to use ?

Since the first Global knives were designed in 1985 by Komin Yamada, the Global range of knives and accessories has grown to a family of over 100 different items.  Some of the Global knives have Japanese names and this guide will explain the use of these specialist pieces.  If you are beginning to start your collection or looking to add to it, this information will help you in deciding your next purchase. 
 Global Santoku Knives
GS-35 Santoku Knife GS-37 Santoku Knife

13cm Blade 13cm Fluted Blade

 G-46 Santoku Knife  G-48 Santoku Knife   
 18cm Blade  18cm Fluted Blade   
These popular Japanese style Santoku knives are handy in the kitchen. These all-purpose knives can chop, slice, and dice. Santoku knives with a fluted blade (sometimes called a granton edge or hollow edge) allow food to easily slip off the blade.
Global Flexible Knives

GS-11 Utility Knife G-21 Boning Knife

15cm Blade 16cm Blade

 G-10 Ham/Salmon Knife  G-30 Swedish Filleter   
 31cm Blade  21cm Blade   
We have a large range of these specialist flexible knives, some examples of which are shown above.  If you have never used a flexible knife, you should !  They are a really useful tool to have in your collection.  The way the knife blade has been manufactured means that it flexes and returns to its normal straightness after use - a great knife to bone poultry and fish.  If you want to remove the skin from a fish fillet, a flexible blade will do it easily and ensure little or no flesh remains on the discarded skin.  The range of Global Flexible Knives includes :
 GS-11 Utility Knife, 15cm Blade  G-20 Filleting Knife, 21cm Blade   
G-21 Boning Knife, 16cm Blade  G-18 Filleting Knife, 24cm Blade
G-10 Ham/Salmon Knife, 31cm Blade  G-19 Filleting Knife, 27cm Blade
Global Serrated Knives
G-9 Bread Knife G-22 Bread Knife
22cm Blade 20cm Blade
 GS-9 Tomato Knife     
 8cm Blade     
For most types of food preparation in the home or in the professional kitchen, a knife that is sharp and well-maintained should suit the job.  There are times, however, when a serrated blade is more suitable.  One of the most difficult food types to cut is bread...a loaf normally has a hard crust exterior and a soft interior.  Any pressure on the crust when cutting means that the resulting slice is often squashed and misshapen.  The serrated edge gives you a head start and with minimal pressure.  The blades of Global bread knives are straight and strong so each cut of a loaf, baguette or bagel is exactly the thickness you want it - you have control over the knife where thin and cheap blades give wayward results.

Another challenging food is the humble tomato.  The tomato has a tough skin and soft flesh underneath - anything less than a razor sharp knife and you could be squirting juice everywhere and produce irregular shaped slices.  The serrations on the tomato knife give you a helping hand, piercing the tough skin for a perfect slice.  The range of Global Serrated Knives includes :
 GS-9 Tomato Knife, 8cm Blade  G-22 Bread Knife, 20cm Blade   
 GS-14 Utility Knife, 15cm Blade  G-23 Bread Knife, 24cm Blade   
 G-9 Bread Knife, 22cm Blade     

Global Oriental Deba Knives
GS-4 Oriental Deba Knife G-7 Oriental Deba Knife   
12cm Blade 18cm Blade   

A deba knife is similar to a western style chef's knife and features a broader blade and heavier weight. The deba knife is a thicker, heavier sashimi knife that is ideal for boning poultry, fish, and meats. The heavy knife allows the chef to apply less pressure when cutting through fish skin or vegetables, and it works great for cutting through fish bones. You will notice that the deba features a one-sided blade (it is only ground and sharpened on one side) and it is a wonderful choice when starting your sushi knife collection.

Global Sashimi Knives
G-11 Yanagi Sashimi  Knife G-14 Yanagi Sashimi  Knife
25cm Blade 30cm Blade
 G-15 Tako Sashimi  Knife     
 30cm Blade     

A yanagi sashimi knife is the Japanese equivalent to a western utility knife. The yanagi sashimi knife is perfect for everyday slicing and dicing. It can be used for slicing fish, meats, and vegetables. The long blade makes a perfect slicer or carving knife for long pieces of fish or vegetables. The long, slim blade of the yanagi sashimi knife is ideal for creating garnishes, cutting sushi rolls, and filleting fish. 

A tako sashimi knife is the Japanese version of the western style carving knife. Tako sashimi knives have a long, slender, fine edge used for slicing thick cuts of fish and meats with skins or very fine bones. Both of these knife styles, yanagi and tako, are similar to many traditional Japanese knives as they are sharpened on one side to produce optimal results.




This article was published on Friday 10 April, 2009.
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