Quickly cut large amounts of food? Or chop vegetables? No hobby or professional cook is possible without a good chef's knife. A chef's knife is one of the basic equipment of every cook. Professional chefs prefer a chef's knife with a blade of 26 cm or even larger. Hobby chefs often opt for a more modest size, with a blade length of 20 cm. The knife is very chicked for cutting vegetables and herbs.

European chefs are often used to a heavier knife. Following this Global the unique GF (organ) series released. This robust series is, with the exception of the other series of Global, forged from one piece of steel. More steel was used in the production process, which has given the knife more weight. The knives from the Global GF series are very hygienic, since they are forged from one piece of steel. Of course the balance of the knife is still optimal.

The knives of the Japanese brand Global are made of patented cromova steel. This type of steel with a hardness of 56 - 58 Rockwell guarantees little break and is almost stainless.

The Global Knives are sharpened at an angle of 15 - 17 °, this gives you an even finer cut result when used. With the European knives this is between 20-22 °. The small grinding cake ensures that a Global Germ when cutting gives less resistance, making it easier to cut through the ingredient.

The Global knives are in the hand, partly due to the anti -slip dimensions that are incorporated into the handle. The handle is filled with sand for a lighter weight and an optimal balance.

A sharp knife loose in the kitchen drawer is asking for problems. It is not only dangerous, it also damages the cutting surface of the knife. Much better is to store a knife in a knife block or hang it on one. This extends the lifespan and is safer.

Global Knives can best be cleaned with a warm water or just under the warm tap. Dry off immediately after cleaning, otherwise oxidation spots may occur on the blade. Because there are no seams in the knife, the blades are very hygienic and easy to maintain.