Global 40th Anniversary Set G-4, GS-58, GS-110

The Global knife stunned the entire world when it was launched. Now the knife turns 40 years old and is sharper than ever. This knife set was created for Global's 40th anniversary and is only available in limited edition.

The set consists:
The G-4 chef's knife is well-suited for a variety of kitchen tasks, including slicing, dicing, and chopping. Its performance is nearly identical to the classic G-2 chef's knife, with the main difference being its appearance. The G-4 features a kink in the blade, giving it an 'oriental' style, but this design does not affect its functionality or make it specifically for oriental cuisine. The upward curve of the blade allows for a rocking motion on the chopping board, similar to a mezzaluna, making it efficient for various cutting techniques. The design has gained such popularity that it inspired the creation of the Global NI series, the second new series of Global knives. Additionally, the G-4 model is available in a fluted variant, known as the G-66, and in a smaller size as the GS-58.

The GS-58 Oriental Cook's Knife features an 11cm blade, designed for precision. Ideal for various kitchen tasks, it excels at slicing, dicing, chopping, and other detailed work.

The GS-110AN is a beautiful 'Kiritsuke' shaped knife, useful for many tasks in the kitchen. Global small Kiritsuke features a slight curve for easier cutting, making it a versatile tool for chefs. The Kiritsuken is also sold as an individual knife.

All knives in the set have blades in an oriental design. The blade shape is popular in Asia because it is considered to simplify cutting operations.

CLEANING
Do not leave your knife unwashed. Hand wash the knife with water and a little detergent and dry it with a kitchen towel immediately after use. Never wash a Global knife in a dishwasher - neither the knife nor the machine is good for it. The baskets of the dishwasher can be destroyed and the detergent can cause corrosion damage to the knife.
BASIS
Use a surface that is gentle on the knife, for example Global's cutting boards in wood, plastic or sugar cane . It is important that the surface is soft. If the cutting board is harder than the knife, the knife will be damaged.
WEAR
Try not to abrade the knife edge unnecessarily. Use the back of the knife when scraping the cutting board to prevent the edge from dulling. Also avoid cutting frozen produce or hard bones.
STORAGE
Global knives should not lie and chafe in the cutlery drawer. It is best to store them in a knife case, knife block or on a magnetic strip . If using a magnetic strip, place the knife on the strip with the back first to avoid damage.
MAINTENANCE
To maintain a sharp edge, it is necessary to sharpen the knife at regular intervals. Maintain your Global Knife by, once a month, running the knife over a sharpening rod or in a wet grinder . When the knife does not get sharp enough with the sharpening stick or the wet sharpener, you need to resharpen the knife. You can then choose to do it yourself with a whetstone or hand the knife in to an experienced sharpener. Keep in mind that Japanese knives must maintain an angle of 10–15 degrees.

Cromova18 Stainless Steel
Rockwell C56-58
Acute 15 Degree Cutting Edge
Handwash Only
Designed by Komin Yamada
Made by hand in Yoshikin’s factory in Niigata, Japan.