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 knife edge is truly its signature. Like Western style knives, the majority of the Global knives are sharpened or ground on both sides of the blade. However, their edges are ground steeply to a point, and to an acute angle (Fig. 1). This is in contrast to Western style knives that use a bevelled edge (Fig. 2) - the straight edge results in a dramatically sharper blade, one which stays sharp longer. The edge on a Global knife is so 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.
Other unique features of Global knives are their smooth contours and seamless, all stainless steel construction which eliminates food and dirt traps offering the ultimate in safety and hygiene.
Global knives should not be sharpened using a conventional metal sharpening steel. If you do prefer to use a 'steel' to sharpen you knives, Global produce a range of ceramic and diamond coated steels. Ideally a whetstone should be used, although
MinoSharp produce a manual ceramic sharpener specifically designed for Global knives, which gives very good results and is much easier to use.
From fairly modest beginnings, the Global knife range has now been developed to compromise more than 50 different options, providing a specialist knife for every function imaginable in food preparation.
