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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.

The hollow metal handles are filled with very fine sand to give the knife it's balance, and then seamless laserwelded to the blades.
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)

    • Chef's knives from Japan by Global.

    Bread knives from Japan by Global.

    Peeling and paring knives from Japan by Global.

    Filleting knives from Japan by Global.

    Carving knives from Japan by Global.

    Sharpening Steels from Japan by Global.

    Miscellaneous articles from Japan by Global.

    Spatulas from Japan by Global.

    Carving forks from Japan by Global.