Global Knives

THE GLOBAL KNIVES STORY

Samurai Tradition

A thousand years ago, Japanese swordsmiths developed the high art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. Today, continuing the Samurai sword tradition, Japanese craftsmen are producing knives of the highest quality. Global knives are manufactured by Yoshikin in Niigata, Japan.

In the beginning

Global kitchen knives were first designed in 1985 by Komin Yamada. When Komin Yamada was commissioned for this task his mandate was to develop a range of knives that was truly new and revolutionary, using the best materials available and the latest manufacturing techniques. He was to fashion a series of kitchen knives which would appeal to the professional and amateur chef alike, be comfortable and easy to handle, and meet their most demanding requirements.

Features of Global kitchen knives

The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature.

The majority of the Global knives are sharpened or ground on both sides of the blade, just like Western style knives. The edge on a Global knife is so large and prominent that it is easily seen with the naked eye and extends a quarter of an inch or more up from the tip of the knife.

To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons.

First, it is far more precise than using a tang and a bolster. Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.

How they are made:

Global knives are made from the finest high carbon stainless steel available for producing professional quality kitchen knives.

Yoshikin uses its own proprietary stainless steel called CROMOVA 18 Stainless Steel and this material has been designed exclusively for Global knives. This steel is hard enough for Global knives to hold the steep, acute cutting edge and keep their edge for a long time…but soft enough so that it is not too difficult to sharpen them.

Which Specialist 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 knives.

Global Santoku Knives

These popular Japanese style Santoku knives are handy in the kitchen. These all-purpose knives can chop, slice, and dice – effectively they are the Japanese version of our utility or kitchen knife. 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

We have a large range of these specialist flexible knives, some examples of which are shown below. 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 :

Global Oriental Deba Knives

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

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.

Global Serrated Knives

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.

New Michel Roux Jr Range

A selection of my favourite knives for the serious and Professional chef

- Michel Roux Jr

Our warm relationship with Michel and his family goes back many years to our first meeting at the Frankfurt Fair

- Mino Tsuchida (Mr Global)

The name Roux is synonymous in Britian with the qualities of French haute cuisine. Michel Roux Jr was born into Le Gavroche and schooled in its kitchens, where he was imbued with its unique atmosphere and style.

As his father’s son, Michel could only have deep respect for the classical foundations of French cooking. However, French cooking, perhaps more than any other in the world has shown a capacity to move with the times, to develop new techniques, to absorb new ideas and ingredients, to re-invent itself without losing a sense of its own cultural identity. It is in those new directions that Michel Roux Jr has taken the cooking of Le Gavroche.

A food consultant to the Walbrook Club since 2003, he also consults for the City’s most regarded fine dining providers, Restaurant Associates, and is a Member of the Wine Committee to the Royal Household. In 2010, he opened a second restaurant, Roux at Parliament Square.

Michel Roux Jr has written several books, including Le Gavroche Cookbook, The Marathon Chef, Matching Food and Wine and Cooking with the Master Chef: Food for your Family and Friends. He has made various television appearances, and gained much admiration as expert presenter of Masterchef the Professionals, and Service, based on “front of house”. He is one of the most respected chefs of our time.

Global knives are delighted to announce the arrival of the new Michel Roux Jr range, available from Autumn 2011.

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