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Global Yoshikin

Since the introduction in 1982, Global knives have become extremely popular with Chef's all over the world.
Their Japanese AUS6 steel blades are hardened to a higher hardness than most European knives, and also ground thinner, but ofcourse there is more to it.

Most European made knives have a sharp transition or ridge between the actual edge and the sides of the blade, and it is this transition that creates drag while cutting, even on an otherwise sharp knife.
Global knives are given a convex edge by hand right out of the factory, which means that the otherwise sharp transition is rounded off, thus creating an edge that literally glides through food.
Another benefit is that such an edge will stay sharp longer than a conventional edge.

There are laserwelded thinner bladed knives meant purely for cutting, and fully forged thicker knives for heavy duty work.

The final product has won the following prizes:

  • 1990 - Japanese Good Design by MITI
  • 1991 - Selected for International Design Year Book
  • 1992 - Selected as Best Cook's Knife in Benelux
  • 1995 - Selected as Best Knife by WHICH Magazine in the UK
  • 1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany


    (restricted to the Benelux)

    • Global sets with the most important knives for a low price

    A Chef's knife is the first knife you need in your kitchen.
    In skilled hands, it can accomplish many cutting tasks with ease, it's by far the best foodprocessor you can buy.

    Bread knives from Japan by Global.

    Peeling and paring knives from Japan by Global.

    Filleting knives usually have narrower blades that sometimes are flexible too.

    A carving knife is the second most used knife in the kitchen, for slicing larger meats and cutting up turkey's, but also for trimming larger vegetables as well as various other chores.
    Also you will find the sashimi knives on this page.

    Sharpening Steels from Japan by Global.

    Miscellaneous articles from Japan by Global.

    Spatulas from Japan by Global.

    A carving fork is used as a guide for the carving knife when cutting larger pieces of meat and turkey's, and also comes in handy for picking up the slices.

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