Global knives are manufactured by Yoshikin in Niigata, Japan. Made from the finest high carbon stainless steel available. The blades utilize Cromova 18 stainless steel, ice tempered and hardened to Rockwell C56°-58° which holds a razor sharp edge longer than any steel and resists rust, stains and corrosion. Smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene.

Global's thin blades and hollow handles make Global significantly lighter than other knives, and this lightness, combined with their superb balance, make them easy to control. Features of Global knives are their edge and balance. Their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. Lifetime warranty and dishwasher safe.

- GLOBAL G Series features the standard size knives and with long blade lengths, such as cook's knives, slicers, vegetable knives, and oriental cook's knives.

- GLOBAL GS Series is a series of knives are a selection of small kitchen knives which all feature a hollow triangular handle for comfortable and excellent use. Features of these knives in this series are functionality that satisfies professional users, and a wide variety of products.

- GLOBAL GSF Series is a series of knives which are a selection of small utility, peeling and paring knives.

Cooks "Chefs" Knives
A knife suited primarily for cutting of meat blocks into pieces, it can also be used as a multi-purpose knife for cutting meat and vegetables. The 7" Oriental cook knife combines the advantages of both a vegetable knife and a cook's knife. It can be used for a wide range of purposes, including usage for meat, vegetables and fish.
 

Kitchen "Slicing" Knives
Primarily for cutting meat block into pieces, it can also be used as a multi-purpose knife for foods such as meat and vegetables. The knife tip is rounded tip.
 

Yanagi Sashimi Knife
This is a sashimi knife, with a pointed tip like a willow tree leaf. "Yanagiba" ("willow blade") is a style of knife originated in the western region of Japan ("Kansai."). It is suitable for use of the "hiki kiri" (cut by pulling movement.)
 

Santoku Knife
An all-purpose knife.It can be used for a wide range of purposes, including usage for meat, vegetables and fish. The santuko fluted knife has grooves allowing effective separation of foodstuff from the blade when cutting foods.
 

Carving Knife - Fork
With its narrow blade width, this knife is easy to use for thinly slicing meat block. This fork is used for holding meat when it is cut into pieces. It can also be used for taking out food from deep pots and ovens.
 

Bread - Roast Knife
Tough and rigid, this knife has a serrated edge that makes it easy to cut through bread crusts. It is excellent for cutting hard types of bread, such as French loaves. The roast  knife is useful for thinly slicing roast beef.
 

Vegetable Knife
This knife's broad blade width makes it suitable for cutting big vegetables. The heel of the knife is square-shaped and convenient to removing stalks and eyes from vegetables.