Global Carving Knife

The Global carving knife is an alternative to the traditional carving knife. It is a fairly recent invention manufactured by Yoshikin in Niigata, Japan. It is intended to be easier to use, sharper and more hard-wearing than its European ancestor. It has the same basic premise. It is to be used for slicing joints of meat and poultry. They were first designed in 1985 by Komin Yamada, who set out to make beautiful knives with the finest materials. They are now used in Michelin starred restaurants worldwide.

As with anything manufactured in Japan, it is incredibly high-tech for a knife. The blade is made of molybdenum and vanadium stainless steel which is very hard and long lasting. The blend of stainless steel used is called CROMOVA 18 and this relates to the amount of Chromium also used in the steel design. To provide even more strength, the steel is ice tempered which helps the edges remain razor sharp and prevents damage from rust, stains or corrosion. The edges are slightly pointier than normal carving knives. Smooth sides ensure food slips off and does not stick making the knives very hygienic. The first Global knives were made to be thinner and more lightweight than other knives, although there are now some heavier knives on the market for chefs who prefer this style of knife. The range comprises of G knives, GS knives, GF knives and GSF knives. The G knives are the original lightweight versions and the GSF knives are the heaviest versions. GS and GF knives are somewhere in between.

The stainless steel handle is hollow and filled with sand to create the perfect weight distribution. The sand is able to move as you cut, so you are able to slice with a steady momentum. This method is used, rather than a bolster, as it provides a more precise cut and Japanese manufacturers believe bolsters serve as a hindrance rather than a help. To prevent slipping, the handle is dimpled and moulded to fit the hand. Another very Japanese feature is the size of the handle. It is very small-perhaps better for those with small hands.

Global knives tend to have very prominent edges which extend past the tip of the knife. Most knives are sharpened on both side of the blade and this results in a bevelled edge. However, the edges on a Global knife are ground into a straight line for maximum sharpness and longevity. This is probably the biggest statement that Global knives make.

Global knives should last longer than other knives but it is still important to keep them maintained for optimum use. Sharpening should be done with a ceramic sharpener and not a metal one and the knife should always be hand washed and never cleaned in a dishwasher. Global has its own range of sharpeners which are recommended to use. Ordinary sharpeners are not suitable as they cater for a knife with a different angle blade, a heavier hold and a bevelled edge.

Look after your Global carving knife and it should last you a lifetime.