Global knives are Japanese knives forged from a single piece of CROMOVA 18 stainless steel in Niigata (Japan). They stand out for their light weight, their hand-sharpened concave edge and their distinctive steel handle, which have made them the choice of many professional chefs and of programmes such as MasterChef. At Hiperchef you'll find the full range: chef's knives, santoku knives, paring knives, filleting knives, bread knives, ham slicing knives, ceramic honing steels, scissors and knife blocks.

The Global knives have become well known in recent years as the knives used on television programmes such as MasterChef; even so, they were already known and sought after by professional chefs and keen home cooks for the quality of this Japanese knife maker.
Global knives are made from a single piece of steel – what is known as forged knives – which gives them added safety and hygiene. Made from CROMOVA 18% stainless steel, they are ice-tempered and hardened using a technique called Rockwell, which gives the knife hardness and resistance to rust, staining and corrosion.
The design of Global knives always keeps design and ergonomics in mind; together with their light weight, this means that the first time you pick up a Global knife you immediately notice the quality and exceptional nature of this collection of knives, which fit the hand perfectly and are very comfortable to use.
Proportionally, the blade of Global knives is slightly narrower than the traditional knives we are used to here; this, together with the concave edge sharpened by a completely artisan method, means the knife penetrates and glides through food better.
Global knives are made exclusively in Niigata (Japan). They were first designed in 1985 with the aim of creating the best knives in the world, seeking the best balance between quality, design and usability, suitable both for top professionals and for cooking enthusiasts.
The collection is made up of around 50 knives, each specialised for a task. At the bottom left of this page you'll find a link to the Global knives catalogue; if you're looking for a particular reference and can't find it in this online shop, ask us by email and we'll bring it in for you.
The knife is a precision tool for the cook, and to guarantee its quality and durability for many years, there are a few small tips to keep in mind.
Tips for use:
Do not attempt to cut frozen products or bones.
Always use on a suitable surface such as chopping boards. Do not use the knife on surfaces of marble, glass, steel, stone, etc.
Do not drag the edge of the knife to gather up cut food.
Use the right knife for each task and do not use the knife as a lever.
Tips for care and cleaning:
Wash the knife with mild soap and dry it immediately. We recommend not using the dishwasher to clean it.
Do not leave the knife soaking in water, or in contact with bleach.
Tips for sharpening:
To maintain the knife's edge, use a ceramic honing steel.
To sharpen, use a ceramic wheel sharpener; the MinoSharp sharpener is especially recommended for Global knives.
Do not use sharpeners or steels that are not ceramic.

Frequently asked questions about Global knives

What steel are Global knives made from?

Global knives are made from CROMOVA 18 stainless steel (chromium-molybdenum-vanadium), ice-tempered and hardened using the Rockwell method. This gives them hardness, a long-lasting edge and excellent resistance to rust, staining and corrosion.

Can Global knives be washed in the dishwasher?

It isn't recommended. It's best to wash them by hand with mild soap and dry them straight away. Avoid leaving them to soak or in contact with bleach, to preserve the edge and the finish.

How do you sharpen Global knives?

Only with ceramic accessories: use a ceramic honing steel to maintain the edge day to day and a ceramic wheel sharpener to revive it (the MinoSharp sharpener is the recommended one). Do not use steels or sharpeners that are not ceramic.

Which Global knife should you choose to start with?

The chef's knife (such as the G-2 or the GF-33) is the most versatile for chopping, slicing and filleting. If you cook a lot of vegetables, the Santoku G-5 or the dimpled G-48, with its wider blade, is very comfortable to use.