Western knives have a sudden, noticeable bevel at the very tip of the edge. Global knives use a continuous, steep grind that slopes directly into the point. This straight-line architecture reduces drag during slicing.
Unlike traditional Western or European knives that feature a thick, beveled cutting edge, Global knives utilize a steep, straight, acute 15-degree edge angle
Global blades are stamped from a specialized, high-carbon stainless steel blend known as CROMOVA 18. It is a custom formulation consisting of Cromium (18% for excellent stain and rust resistance), Molybdenum, and Vanadium.
The exterior handle features Global’s iconic dotted or dimpled visual grid. This design provides a reliable, slip-resistant, tactile grip without needing cheap rubber or plastic overlays
Global-Ikasu Bloc de couteaux en acier inoxydable et bambou - Ensemble de 7 pièces
Couteau à légumes Global 7" - Argent
Couteau de chef Global 8" - Argent
Global 11cm Long Nose Paring Knife (couteau d'office à long bec)
Global Takashi Bloc de couteaux - 6 pièces
Couteaux à légumes Global 5 1/2" - Argent
Aiguisoir à eau Global Ceramic - Rouge
Global 18cm Santoku Knife - Acier inoxydable
Couteau à pain Global 8.75" - Acier inoxydable
Couteau à désosser Global 6.25" - Acier inoxydable
Aiguiseur de couteaux Global 8,5" - Acier inoxydable
Aiguiseur Global Stage 2 - Noir
Couteau de chef Global 6" - Acier inoxydable
Ensemble de couteaux Global 2 pièces - Argent
Kitchen Knife Buyers Guide
How do I choose thr right knife ?
1. How to choose a good kitchen knife?
To choose a good kitchen knife, you should pay attention to the following factors:
- Blade material: The blade can be made of carbon steel, stainless steel, or a combination of both. Carbon steel knives are sharper and retain their edge longer but are more prone to corrosion. Stainless steel knives are easier to maintain and resist rust, though they can be slightly harder to sharpen.
- Blade type: Kitchen knives come with different blade types such as straight, serrated, scalloped, or filleting blades. The right one depends on the type of food you cut most often.
- Blade length: Kitchen knives range from about 10 cm to over 30 cm. The ideal length depends on your needs — shorter blades are easier to handle for detailed work, while longer ones are better for cutting large foods.
- Handle: The handle should feel comfortable to hold and be made of a water-resistant, durable material. Common options include wood, plastic, or stainless steel.
- Weight: Weight also matters. A knife that’s too light may feel hard to control, while one that’s too heavy can become uncomfortable with prolonged use.
- Price: High-quality kitchen knives are an investment that can last for years. If possible, choose one that’s built to last a lifetime.
Remember that beyond choosing a good knife, it’s also essential to keep it clean and sharp to maintain its performance.
2. What knives do I need in my kitchen?
In general, the essential knives you need in your kitchen will depend on your personal preferences and the types of food you cook most often.
However, some knives are considered essential in any kitchen: a chef’s knife, a bread knife, a filleting knife, a paring knife, and a vegetable knife.
In addition to these, it’s also useful to have other specialized knives depending on your needs, such as a boning knife, a ham knife, or a Japanese-style knife like the Santoku.
3. What is the most commonly used knife in the kitchen?
The chef’s knife, also known as a cook’s knife, is an essential tool that every chef should have in their kitchen. It’s a highly versatile knife with a strong, wide blade typically measuring between 18 and 25 centimeters in length. Thanks to its design, this knife can be used to cut fruits, meats, fish, vegetables, and many other types of food.