Articles

Global - The Global Tradition

Today, in the Samurai sword tradition, Japanese craftsmen are continuing to produce cutlery of the highest quality...

The first GLOBAL knives were designed in 1985 by Komin Yamada whose remit was to develop a range of knives which was truly new and revolutionary, harnessing the best materials available and the most modern design concepts.
With an almost unlimited budget 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.

GLOBAL knives are made from the finest stainless steel material. The blades utilize CROMOVA 18 stainless steel, Ice tempered and hardened to Rockwell C56°-58°which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.

Like the Samurai swords before them, each knife is carefully weighted to ensure perfect balance in the hand. The smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene.

Just as their fine swords lent distinction to the Samurai, GLOBAL knives bring distinction to the chef, whether professional or amateur.

From fairly modest beginnings, the GLOBAL knife range has now been developed to comprise more than 50 different options, providing a specialist knife for every function imaginable in food preparation.

GLOBAL Acclaim

From very modest beginnings GLOBAL has developed into one of the success stories of the 1990's. Still crafted by hand in Yoshikin's factory in Niigata to the most exacting standards, they are sold in more than 65 countries around the world where they are attracting ever more attention and acclaim.

During the last few years GLOBAL knives have won a number of prestigious awards.

1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks, Knife in Benelux
1995 - Selected as BEST BUY by WHICH? Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany
2001 - GS-29 Design PLUS Award in Fraukfurt Messe
2003 - Selected as BEST BUY by WHICH? Magazine in the UK
2006 - GLOBAL knives were selected as one of "Japanese Mdern 100 Awards, so-called "J-Mark" by The Japaneseque Modern Committee.
2011 - Selected as BEST BUY by WHICH? Magazine in the UK

But formal awards alone can barely act as a testimony to the many thousands of delighted customers of GLOBAL throughout the world. GLOBAL knives are favoured today by most high ranking chefs in the most prestigious hotels and restaurants and are featured regularly on television cookery programmes in the hands of the most celebrated chefs. They are displayed at most international catering and housewares exhibitions. Meanwhile, the design and production team continue to look for ways of expanding and developing further the GLOBAL knife range, taking into account the many suggestions and proposals received from current GLOBAL knife users throughout the world.

Articles

Global - Sharpening Your Global Knife

Global knives come out of the factory in Japan with a very sharp edge and CROMOVA 18, Globals unique blade material, ensures that this sharpness will be 

maintained longer than most other knives. However, Global knives need to be sharpened from time to time to maintain their keen edge. As a general rule, the best sharpening tool for an individual is one that he or she is going to use. Each tool is different and may be easy or difficult to use depending on the individual and their level of experience or skill.

Global recommends periodically sharpening your knives using either a waterstone or ceramic stone. In between stone sharpenings, it is recommended that you use the Global fine ceramic or diamond rod to keep the edges of your knives aligned. (Global serrated knives (see Specialist Knives) do not need to be sharpened)

Waterstones & Ceramic Stones

There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.

1. Regardless of the size or type of stone you are using, the procedures for sharpening are as follows:
2. The stone should be soaked for the required amount of time before use.
3. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.
4. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.
5. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.
6. After sharpening, your knives should be washed in hot water and then towel dried.

NOTE Achieving the correct angle is sometimes difficult, particular for beginners. Most Global stockists will carry a product called MinoSharp Sharpening Guide Rails which help to achieve the correct angle when using waterstones and ceramic stones.

Ceramic & Diamond Rods

The best way to sharpen any knives, not just Global is by whetstone. But for fine tuning and honing you can use Globals ceramic and diamond steels. Some do prefer to do full sharpening with these ceramic and diamond steels, but for optimum and most consistent results Global do recommend the Minosharp Whetstones.

The ceramic and diamond rods are used in the same way that traditional steels are used to sharpen other knives and, as they are made from the two hardest materials known to man, are suitable for sharpening all good quality knives. The diamond rod is harder than the ceramic rod and will bring back a knife edge quicker. The diamond rod also will not break if it is hit or dropped unlike the ceramic rod. However, the ceramic rod will give a finer edge if used regularly and replacements may be purchased if necessary.
 
NOTE: DON'T use traditional steels made from other materials as they are likely to damage your Global knives.
NOTE: The ceramic steel through use can discolour - this is residue that has built up in the pores of the ceramic. Use warm soapy water and if necessary a scourer to help keep your ceramic steel clean

Water wheel sharpeners

For some people, learning the skill of intermediate sharpening with a ceramic or diamond rod is difficult. It is essential that you maintain your knives on a regular basis and it will be easier to maintain them for the long term. Most Global stockists will carry one of these easiest to use devices - a water wheel sharpener called MinoSharp and MinoSharp Plus. These are hand held ceramic sharpeners and no experience or skill is required to use them simply fill the reservoir with water and run your knife backwards and forwards a few times. The revolutionary ceramic wheels ensure the blade is sharpened at the correct angle.