Japanese Global knives: history
The Japanese tradition of knife making dates back to the 13th century; in those days, craftsmen forged swords for samurai.
Global knives are built on this valuable heritage, refreshed by the 1985-dated design of Japanese designer Komin Yamada, whose mandate was to develop a revolutionary new range of knives using the best materials and the most innovative manufacturing techniques.
Yamada's task was to model a range of kitchen knives that would meet the needs of professional chefs and wink at amateur chefs, comfortable to handle and effective to use.
Japanese Global knives: loved by chefs
Yamada has not disappointed expectations: still handmade in Japan, in the Yoshikin factory in Niigata Prefecture, these professional knives have since become among the world's most successful products in their market sphere, winning numerous awards thanks in part to high and rigorous production standards, which have led them to be first appreciated by those who deal with them on a daily basis: chefs.
Global Japanese knives: use and models available at RGmania
Global stainless steel knives are thus chef's knives of the highest quality, thanks to the deep blade, the 15-degree sharp edge, and the slight tilt that gives the height for cutting.
RGLife offers on our RGmania site five models of Japanese Global knives, each with a very specific task: the Global chef's knife in two sizes, 24 cm e 20 cm, theGlobal butcher knife, theGlobal slicing knife, theGlobal multipurpose knife and theGlobal paring knife.
>>> Also discover the other Global knives: the Global fish yanagi sashimi knife, the Global santoku knife, the Global oriental kitchen knife, the Global serrated bread knifeand the Global curved paring knife.
Japanese Global knives: design and features
The unique hardness of the blades of these Japanese professional knives comes from the composition of Cromova 18; in fact, it is a special stainless steel, which improves and optimizes the blade against wear and tear, giving the steel special resistance to staining and oxidation, rust and corrosion. The tool is checked over and over again, and each one is sharpened by hand to ensure that the standard is always very high.
Global professional knives have two particularly innovative features: the edge and the way they ensure perfect hand balance. The one-piece design and regular profiles offer hygiene and safety and make them stand out for quality and handling.
Global Japanese knives: maintenance
Regarding maintenance, Japanese knives need to be washed by hand and absolutely never in the dishwasher. The product should ideally be stored safely, with the blades in a fixed position and with a wood or plastic cutting surface, avoiding marble and glass if possible.
Regular use of a Global knife sharpening stone keeps the blade razor sharp. Before proceeding, place the stone in water for 5 to 10 minutes so that it absorbs sufficient moisture. Hold the tool causing the blade to meet the coarse side of the stone at an angle between 10° and 15°, then complete the process from the fine side. For a perfect result, the front side should be about 70 percent polished and the black side about 30 percent polished. After sharpening, the Global should be washed in hot water and dried thoroughly.
You just have to choose on RGmania the Global knife that best meets your needs, or why not those of your chef friend.
