Global knives were first designed in 1985 by Komin Yamada. When Komin Yamada was commissioned for this task his mandate was to develop a range of knives that was truly new and revolutionary, using the best materials available and the latest manufacturing techniques. He was to fashion a series of kitchen knives which would appeal to the professional and amateur chef alike, be comfortable and easy to handle, and meet their most demanding requirements. Half Price offers on selected Global G &GS series knives and Global Knife Sets |
For the blades of Sai Knives, Yoshikin have selected the most advanced 3-PLY SPECIAL STEEL, incorporating a central core of CROMOVA 18 material of substantial hardness in order to keep an extremely sharp edge, sandwiched between layers of softer, corrosion resistant 18/8 STAINLESS STEEL. The blades of Sai knives are given a HAMMERED finish. Not only does this impart style and individuality to the knives, but it also helps to avoid food sticking to the blades whilst cutting. They are then mirror polished by hand to a RAZOR SHARP edge. And so, to the name. SAI roughly translates as ‘colourful’ or ‘striking’ as attributed to a person or personality. And this is how KOMIN YAMADA sees the knives as a vibrant and playful contrast to conformity - charismatically cosmopolitan by nature. |
KASUMI knives are made using the traditional Japanese technique of swordmaking. The main cutting edge of a KASUMI knife is made of V-Gold No. 10 carbon stainless steel that has been developed especially for knives. The blades are hardened to Rockwell C59 - 60 degrees, and therefore keep a sharper cutting edge longer than most other knives. |
Robert Welch has worked with professional chefs to develop a range of knives that give you comfort in the hand and the optimum cutting action. Each knife has been individually constructed for its specific task in food preparation. The handles and blades are set at the best angle to minimise fatigue and to provide comfort in everyday use. The Signature knives feature a full tang which means the metal extends the full length of the handle - this adds strength, durability and balance. The handles are made from a Dupont (TM) material and moulded precisely on to the full tang. Robotic technology ensures each handle matches perfectly and all joints and surfaces are carefully finished and checked to prevent the risk of food particles being trapped. Fully forged and robotically engineered, the Robert Welch Signature knives are manufactured from German DIN 1.4116 stainless steel and hardened to Rockwell 55-56. A unique combination of cutting edge technologies from Europe and Asia that have been developed to provide a precision blade for effortless chopping, cutting and slicing. Each knife blade is hardened, tempered and laser tested for excellent edge retention. The Robert Welch Signature blade is a precision tool; hand honed and sharpened by master craftsmen to give many years of optimum use. The new Robert Welch Signature Knives have been tested for sharpness and durability to ISO 8442.5 using the CATRA automatic edge testing machine. The results show that the Signature knives are 16% sharper than their nearest competitor tested (based on the first cut sharpness), 31% sharper based on ICP (Initial Cutting Performance over the first 3 cuts) and 79% longer lasting on durability during cutting. As an overall rating for 'Initial Sharpness & Edge Retention', the Robert Welch Signature Knives were rated as 'Excellent' |
The SHUN PRO series complements the SHUN chef’s knife series with its traditional Japanese single-edged blade shapes. The blades are made from the core material of the damask steel series - the V-gold-10 steel. This top-of-the-range series of Japanese chef’s knives is not only held in high esteem by Sushi chefs all over the world. It is also increasingly popular among European chefs. The single-edged blade with its hollow ground cut on the opposite side provides a unique cutting experience not known to most European blade shapes. |
The Shun chef’s knife series is one of the world’s most extensive knife series made of damask steel. It is well received among the cooking elite and ambitious hobby chefs. Shun professional chef’s knives are made from a newly developed stainless damask steel with 32 layers. The inner layer is made from V-gold-10 steel. This steel is highly resistant to corrosion, extremely hard (61±1 HRC, 1.0% carbon, 1.5% cobalt) and the reason for the blade being incomparably and lastingly sharp. The convex blade profile in combination with the hand honing of each Shun knife makes for an unrivalled sharpness that allows the knife to glide softly through even the toughest foodstuffs. Paired with the knife’s well-balanced weight this sharpness allows for non-fatigue work. The refinement of the natural beauty of the damask structure gives each SHUN knife its unique and individual character. Thus every single SHUN knife is turned into a unique specimen – a piece of art that combines craftsmanship, technology and design. The SHUN chef’s knife series has adapted the manufacturing technique for the finest chef’s knives - which derives from the Japanese way of forging Samurai swords - to the production of Western-style blades. |
For the trend-setting Shun Premier Tim Mälzer series, Kai has developed several additional knives made from corrosion-resistant 32-layer damask steel. It is embellished with a hand-hammered surface which in Japan is known as Tsuchime, thus combining timeless aesthetic qualities with ultimate sharpness. The blades have a massive core of VG-10 steel with a hardness of 61±1 HRC. In analogy to the limited Anniversary Knife, great importance was attached also in this series to the knives providing optimum grip as well as extraordinary hardness. The Shun Premier Tim Mälzer series, from bread knife to santoku, provides professional cutting tools which will set new standards in the premium segment by providing exceptional performance in a timeless design. True to Tim Mälzer‘s premise....A good knife not only makes work easier but also helps to make cooking to turn out well, each of the carefully manufactured damask knives was meticulously adapted to its respective area of use by the Japanese master forgers from Seki City. Due to the particularly symmetrical shape of their walnut handle, all shapes moreover ensure a precise cutting performance for both right-handed as well as left-handed use. All knives are supplied in a wooden gift box. |
KAI Knife Blocks, Aprons, Kitchen Scissors, Knife Blocks, and Whetstones etc |
The name tells the story of the new Seki Magoroku Vintage series. The riveted wooden handle with its polished finish and blade made from 3 layers of pure carbon steel, (59±1 HRC hardness), gives the series its classical look. |
The Seki Magoroku Redwood series captivates by its mirror-finished blade made of top-quality steel with a hardness of 58±1 HRC and the exquisitely polished edge that gives the series a high cutting performance. The traditional chesnut-shaped handle is made from Redwood. This hardwood naturally has high oil content and is therefore water-resistant. The polished polypropylene bracket adds harmony to the wood's modern colour. |
Tojiro Senkou knives are aimed at professional chefs and very keen home cooks. Heston loves the design, weight and blade edge of the Tojiro Senkou range each of which make the brand a premium choice. Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese sword smiths developed the high art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. Tojiro Senkou have adopted many traditional techniques in producing knives for the 21st Century which incorporate the same multi-layered blades as the Samurai swords so painstakingly produced by these masters in the past, and which both look and perform as well in the kitchen as their predecessors did in the fields. Each knife is carefully assembled and finished. |
I.O.Shen Knives using Triplex Steel Technology I.O.Shen Mastergrade Japanese steel knives (Nirey) are made with a unique construction which gives them a cutting edge that is second to none. The centre layer is made from Rockwell 62° stainless steel, which is extremely hard & brittle. The harder the steel, the longer the knife will keep it’s immaculate cutting edge. Protecting the centre layer are softer outer layers. This exceptional combination of steel is why top chefs around the country now use I.O.Shen knives exclusively. The unique Triplex steel blades have won many admirers especially in the professional sector. Adam Gray, Head Chef - Rhodes Twenty Four - "I.O.Shen knives are truly outstanding. The balance of the knife and the exceptional quality and craftsmanship of the blade make them the best knives I have ever used. I would highly recommend them for professional or domestic use." The new handle design distinguishes I.O.Shen from any other knife as well as improving balance and handle stability. The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang). IO Shen knives are being used exclusively in Jamie Oliver’s currently-running television series, Jamie's American Road Trip. They are also featured in the book associated with the series, Jamie's America. |
Victorinox Kitchen Knives make every job in the kitchen easier, more comfortable and more fun. They're available in a variety of different shapes and styles so you'll always have the blade you need for the job at hand. And all of them feature ergonomic handles, so you'll enjoy every cut. |
Pro Balance Knives. Very sharp, colour coded knives with adjustable balance mechanism With its ingenious design and state of the art technology, the Pro-Balance knife gives you the unparalleled convenience and flexibility that the cutting gadget can offer. Its separate handle design gives you total control of adjusting the knife’s focus of balance and weight. It also provides you with the personalised edge to discover the extraordinary journey of fine cutting. With a personalised knife, you can take the art of cutting to a new level. The Pro-Balance range of knives allow you to adjust the balance and weight of the handle according to your own personal preference. Designed by Jimi Kwok, who graduated from Hong Kong Polytechnic University in 1976 where he studied design. Jimi‘s sophisticated designs have won him international industry recognition for his kitchenware products. The one-piece structure undergoes sub-zero treatment that creates an immensely sharp steel, ideal for use in busy kitchens. The fine cutting edge slices through the toughest of foods and the ergonomically designed; non-slip handle feels comfortable and flexible in the hand. |
The Wusthof Trident knife is hot drop forged from a single blank of high carbon no-stain steel, a specially alloyed steel, consisting of exacting proportions of carbon chromium and molybdenum. In 38 major manufacturing steps from forging to tempering, to grinding and polishing, the Wusthof knife is created. |
Precision forged from a single blank of high carbon steel Innovative handle design for outstanding haptics Double bolstered, triple riveted handle Laser-controlled and tested cutting edge Easy to sharpen The Wusthof Trident knife is hot drop forged from a single blank of high carbon no-stain steel, a specially alloyed steel, consisting of exacting proportions of carbon chromium and molybdenum. In 38 major manufacturing steps from forging to tempering, to grinding and polishing, the Wusthof knife is created. As used on The Great British Bake Off and BBC's Food & Drink Special Offers Available |
Wusthof Sharpening Steels, Whetstones, Scissors, and Knife Blocks. |
TAMAHAGANE 3-Ply Special Steel MATERIAL 3 layers of VG5 (core) and SUS410 (outside layers) MANUFACTURING METHOD: The blade material of 3 layers with the original thickness of 20mm has been thinned to the final thickness of 2mm by rolling processes repeatedly applied. In other words, 3 different materials have been compressed in 2mm. HARDNESS: After the rolling processes, the material of VG5 becomes harder and harder to be 58-59 degrees Rockwell hardness in the final thickness of 0.65mm. Meanwhile, the two outside layers of SUS410 will remain at 28-32 degrees Rockwell hardness to strengthen the blade and protect against damage and corrosion. SHARPNESS: This is the outstanding feature of the knife. The blade is sharper and remains sharper longer than normal knives. RE-SHARPENING: Easy grinding because of very thin VG5 with softer SUS410 on both sides. The sharpening angle is 28-30 degrees. HANDLE : Distinguished in corrosion resistance making use of compressed laminated wood. |
‘Tamahagane’ is at the root of the Japanese Samurai Sword. The name was only used for very high quality swords. The 'San Kyoto’ 63-ply blade is made by repeated rolling and folding the steel many times. This way Tamahagane is produced in the ancient way but with modern techniques. By repeated rolling, all impure materials are extracted from the material and the blade becomes harder and more durable. For more than 600 years Japan has had the experience of producing the sword called ‘Katana’. ‘San’ knives are made from the knowledge that has been accumulated since then. The characteristics of the steel are modified using plural clad material which makes the knives very easy to re-sharpen. During the latter part of the ‘Edo’ era in Japan from A.D. 1680 to 1850 people could enjoy a peaceful life as there was no fighting and the Samurai scarcely used his sword. At that time it was very popular to decorate or trim the swords by various ways of etching, stamping etc., in addition to the function of its sharpness. There are many beautiful ‘Katanas’ which were made during this period. Incorporating this fashion into the ‘San’ knives gives another artistic feature to make the knives even more beautiful. The Japanese symbol ‘San’ means brilliant and radiant in English, thus the knives will shine proudly in your kitchen, creating historic and artistic ambience. MATERIAL - 63-layers - VG5 core and 62 layers of SUS410 steel The raw material of 63 layers was thinned to 2mm from 20mm by a repeated rolling process. |
MASAHIRO knives are professional Japanese kitchen knives with high carbon stainless steel blades hardened to HRC58/59 and anti-bacterial handles To our knowledge there is only one objective test apparatus that can accurately measure the cutting performance of a kitchen knife. The CATRA test facility was developed and built in Sheffield many years ago by the Cutlery and Allied Trades Research Association. All brands of Japanese knives that are offered on the www.kitchenknivesdirect.co.uk web site passed the tests for both Initial Cutting Performance and Sharpness Retention. However, the performance of the Masahiro knives was "Outstanding" reaching almost unprecedented levels of sharpness in both Initial Cutting Performance and Sharpness Retention tests. |
A range of kitchen knives manufactured by Forever Knives in Japan combining Titanium, Ceramic and Silver in a new patented process combining Japanese craftsmanship and cutting edge technology for exceptional hardness and durability and for superior performance. |
A range of kitchen knives manufactured by Forever Knives in Japan combining fine particles of Real Diamond with Titanium, Ceramic and Silver in a new patented process combining Japanese craftsmanship and cutting edge technology for exceptional hardness and durability and for superior performance. |
Bunmei knives are authentic Japanese kitchen knives utilizing stainless steel The warmth of wood and Japanese traditional chestnut-shaped handle which fits to the hand very well. Made by YOSHIKIN in Japan - the same company that manufacture GLOBAL knives |
Gustav Emil Ern fully forged knives made in Germany |
Microplane Graters, STAR Peelers, REX Peelers, Benriner Graters and Krisk Bean Slicers etc |
