Global G-3021cm Swedish Fillet Knife
Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.
An alternative to the chef's knife. Great for cutting, chopping and mincing vegetables. The blade has a straighter edge than a chef's knife and has a blunted sheepsfoot-tip blade with a thinner spine. It can easily slice thin-boned and boneless meats, fish and vegetables.
Global G-48 Santoku Fluted 18cmThose scalloped granton edges add air between the knife blade and the material being cut, making it easier to remove the material from the blade. So, if you were slicing something thinly, you'd want to use this knife.
22cm Bread Knife G-9A large serrated knife that is great for slicing foods with thick crusts or rinds like artisan breads and melons/gourds. It also cuts through soft bread without crushing it.
Global GF-31 Boning 16cm
Drop-forged boning knife is good for removing bones from beef and pork. The GF series, being more durable for heavy use, is favored by professional chefs.
The GF series of chef's knives come in four sizes – 16cm, 21cm, 27cm and 30cm. These forged blades are heavier and more robust than the standard G series and therefore are extremely popular with professional chefs around the world. This chef's knife is highly versatile and suitable for most preparation tasks including chopping, slicing, mincing and dicing.
Global Kitchen Knife 11cm GS-1
A multipurpose small knife that is great for hand peeling, precision cutting, slicing and detail cuts. Perfert knife to devein shrimp, and for removing seeds from chili peppers and skinning or cutting small garnishes.
14cm Vegetable Knife - GS-5
Also known as a Nakiri knife. A Japanese-style square-tip knife that is great for chopping meat, root vegetables and big prep jobs. Popular alternative to the Santoku.
The Chef knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. Most chef's knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing.
IO Shen 27cm Chefs Knife
The Chef knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. Most chef's knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing.
IO Shen 24cm Chefs Knife
The Chef knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. Most chef's knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing.
Designed for chopping through small bones and chicken. Typically this knife has a 30 degree angle for chopping through produce. It's all about the weight not the sharpness of these knives.
The Oriental Slicing Knife is a wide-bladed, narrow-spined knife that can be used to chop through meat and vegetables. It can also be used to remove meat from bones, and like the santoku is good for scooping ingredients into cookware. The Oriental Slicing Knife is good for tenderizing meat and crushing garlic, and other tasks that involve slicing.
Ideal for peeling and other small or intricate work such as de-veining a shrimp, skinning mushrooms or cutting small garnishes. The moment the item being cut is in the palm of your hand, pick up a paring knife. These knives are usually between 60cm to 120cm.
A Santoku knife is the Japanese version of a chef knife. The knife has more steel at the tip of the blade and a flatter belly and no bolster. The knife is not rocked like a chef knife. Most people use more of a chopping motion instead of a rocking motion when cutting various types of food.
Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened on one side for a much sharper cutting edge.
Ivo 250mm Bread Knife (Rounded Tip)
250mm bread knife with a rounded tip. Made from finest German stainless steel with balanced with with comfortable ergonomic handles.
Dishwasher safe for today's kitchen.
Miyabi 5000FCD Gyutoh 200mm
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
Miyabi 5000FCD Gyutoh 240mm
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
Miyabi 5000FCD Nakiri
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
Miyabi 5000FCD Santoku
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
Miyabi 5000FCD Shotoh 90mm
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
