Global Kitchen Knives on Sale

Showing 78 Kitchen Knives filtered to 1 brand and 1 discount

Global Sai Chef's Knife
Global Sai Chef's Knife 

Global Sai Chef's Knife The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5-degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. Made in Japan. 5 1/2" Chef's Knife: 5 1/2"-long blade; 5"-long handle; 5 oz. 7 1/2" Chef's Knife: 7 1/2"-long blade; 6"-long handle; 8.5 oz. 9 3/4" Chef's Knife: 10"-long blade; 6"-long handle; 11.25 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 7" Asian Chef's Knife
Global Ukon 7" Asian Chef's Knife 

Global Ukon 7" Asian Chef's Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 7"-long blade. 5"-long handle. 6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 8 3/4" Bread Knife
Global Classic 8 3/4" Bread Knife 

Global Classic 8 3/4" Bread Knife Stamped blade is stamped of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 8 3/4"-long blade. 4 1/2"-long handle. 5.5 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Bread Knife
Global Sai Bread Knife 

Global Sai Bread Knife The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs a user-friendly organic design with anindividually hand-hammered blade that makes each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5 degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. 9"-long blade; 6"-long handle; 8.25 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 5-Inch Hollow-Ground Chef's Knife
Global Classic 5-Inch Hollow-Ground Chef's Knife 

Global Classic 5-Inch Hollow-Ground Chef's Knife Blade is stamped from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. Made in Japan. 5"-long blade; 4 1/2" handle; 3 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Hollow-Ground Chef's Knife, 7"
Global Classic Hollow-Ground Chef's Knife, 7" 

Global Classic Hollow-Ground Chef's Knife, 7" Blade is stamped from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. Made in Japan. 6" Chef knife: 6"-long blade; 4 1/2" handle; 4 oz. 8" Chef knife: 8"-long blade; 4 1/2" handle. 5 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Utility Knife
Global Sai Utility Knife 

Global Sai Utility Knife This all-purpose utility knife has a slender, razor-sharp blade that's ideal for mincing, dicing, chopping and slicing. The clipped point allows for precise work. The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5-degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. 5 3/4" blade; 5"-long handle; 5.25 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 8-Inch Hollow-Ground Chef's Knife
Global Classic 8-Inch Hollow-Ground Chef's Knife 

Global Classic 8-Inch Hollow-Ground Chef's Knife Blade is stamped from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. Made in Japan. 8"-long blade; 4 1/2" handle. 5 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 8 3/4" Carving Knife
Global Classic Forged 8 3/4" Carving Knife 

Global Classic Forged 8 3/4" Carving Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 8 3/4"-long blade, 5"-long handle. 8 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Flexible Fillet Knife
Global Classic Flexible Fillet Knife 

Global Classic Flexible Fillet Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a slip-resistant grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 8" knife: 8"-long blade, 5"-long handle; 4.8 oz. 10" knife: 10"-long blade, 5 1/2"-long handle; 6.4 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 6" Bagel Knife
Global Classic 6" Bagel Knife 

Global Classic 6" Bagel Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 6 1/4"-long blade, 4 1/4"-long handle. 4.8 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 7" Asian Chef's Knife
Global Classic 7" Asian Chef's Knife 

Global Classic 7" Asian Chef's Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 7"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Serrated Paring Knife
Global Classic Serrated Paring Knife 

Global Classic Serrated Paring Knife Blade is stamped from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Serrated edge cuts delicate tomato skin without damaging delicate flesh. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 3"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 8" Chef's Knife
Global Ukon 8" Chef's Knife 

Global Ukon 8" Chef's Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 8"-long blade. 5"-long handle. 6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 6" Serrated Utility Knife
Global Ukon 6" Serrated Utility Knife 

Global Ukon 6" Serrated Utility Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 5 3/4"-long blade. 4 1/4"-long handle. 3 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 9" Bread Knife
Global Ukon 9" Bread Knife 

Global Ukon 9" Bread Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 8 3/4"-long blade. 5"-long handle. 6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen serrated knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 4" Utility Knife
Global Classic Forged 4" Utility Knife 

Global Classic Forged 4" Utility Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 4 1/4"-long blade, 4 1/4"-long handle. 3.2 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 7" Hollow Ground Vegetable Knife
Global Classic 7" Hollow Ground Vegetable Knife 

Global Classic 7" Hollow Ground Vegetable Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 7” long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 8" Vegetable Knife
Global Classic Forged 8" Vegetable Knife 

Global Classic Forged 8" Vegetable Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 8"-long blade, 5"-long handle. 9.6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 12" Chef's Knife
Global Classic Forged 12" Chef's Knife 

Global Classic Forged 12" Chef's Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 12" knife: 12"-long blade, 5 1/4"-long handle; 12.8 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 11" Chef Knife
Global Classic Forged 11" Chef Knife 

Global Classic Forged 11" Chef Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 11" knife: 11"-long blade, 5 1/2"-long handle; 9.6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Forged 6" Boning Knife
Global Classic Forged 6" Boning Knife 

Global Classic Forged 6" Boning Knife Blade is forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Edge is sharpened to a 15-degree angle for superior precision and a smooth cut. Stainless-steel hollow handle is perfectly balanced. Signature dimple-patterned handle offers a comfortable, slip-resistant grip. Collar bolster helps protect your hand. Made in Japan. 6 1/4"-long blade, 5 1/2"-long handle. 6.4 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Chef’s Knife
Global Classic Chef’s Knife 

Global Classic Chef’s Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 8" knife: 8"-long blade, 4 1/2"-long handle, 5.5 oz. 6" knife: 6"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Hollow-Ground Santoku, 7"
Global Classic Hollow-Ground Santoku, 7" 

Global Classic Hollow-Ground Santoku, 7" Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 7"-long blade. 4 1/2"-long handle. 5.3 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 3 1/2” Paring Knife
Global Classic 3 1/2” Paring Knife 

Global Classic 3 1/2” Paring Knife Stamped blade is made ofexceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 3 1/2" long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 4" Paring Knife
Global Classic 4" Paring Knife 

Global Classic 4" Paring Knife Stamped blade is made ofexceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 3 1/2" long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 5" Hollow Ground Santoku Knife
Global Classic 5" Hollow Ground Santoku Knife 

Global Classic 5" Hollow Ground Santoku Knife Stamped blade is made ofexceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 5"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Straight Carving Knife
Global Classic Straight Carving Knife 

Global Classic Straight Carving Knife Blade is stamped of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Hollow-ground indentations along the blade increase efficiency and decrease sticking. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 8 1/4"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Santoku Knife
Global Sai Santoku Knife 

Global Sai Santoku Knife Great for everything from chopping herbs to slicing and dicing meats and veggies, this knife's razor-sharp blade makes it the tool of choice for precisely cutting thin, delicate slices of sashimi. The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5-degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. Made in Japan. 5" Santoku: 5 1/4"-long blade; 5"-long handle; 5.5 oz. 7 1/2" Santoku: 7 1/2"-long blade; 6"-long handle; 9oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Carving Knife
Global Sai Carving Knife 

Global Sai Carving Knife The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs a user-friendly organic design with an individually hand-hammered blade that makes each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5 degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. 8 1/4"-long blade; 6"-long handle; 8.5 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Vegetable Knife
Global Sai Vegetable Knife 

Global Sai Vegetable Knife Multipurpose knife for mincing, dicing, chopping and slicing fresh produce. Like a cleaver, the wide blade is also great for scooping prepped ingredients into your work bowl or pan. The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5-degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. Made in Japan. 6" Vegetable Knife: 6"-long blade; 5"-long handle; 6.25 oz. 7 1/2" Vegetable Knife: 7 1/2" blade; 6”-long handle; 9.75 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Sandwich Knife
Global Sai Sandwich Knife 

Global Sai Sandwich Knife This knife's medium-length, slightly angled blade is serrated to slice cleanly through even the heartiest cold or grilled sandwiches without squashing them. Also great for slicing crusty breads or bagels – ;or use it to cut neat, uniform slices of salami or sausage. The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5 degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. 6 3/4"-long blade; 5" handle; 5.5 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Sai Paring Knife
Global Sai Paring Knife 

Global Sai Paring Knife The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company's tradition of craftsmanship with modern technological advancements. Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique. The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust. Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness. Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking. 12.5 degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness. The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip. Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor. 4"-long blade, 4 3/4"-long handle; 3.25 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Flexible Slicing Knife, 12"
Global Classic Flexible Slicing Knife, 12" 

Global Classic Flexible Slicing Knife, 12" Blade is stamped from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point, rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 5"-long handle; 12"-long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 8 1/4" Carving Knife
Global Classic 8 1/4" Carving Knife 

Global Classic 8 1/4" Carving Knife Stamped blade is made ofexceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 8 1/4"-long blade. 4 1/2"-long handle. 5.7 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic Vegetable Knife
Global Classic Vegetable Knife 

Global Classic Vegetable Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 5 1/2” long blade. 7" long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 6 1/4" Flexible Boning Knife
Global Classic 6 1/4" Flexible Boning Knife 

Global Classic 6 1/4" Flexible Boning Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 6 1/4” long blade. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Classic 3 1/2" Peeling Knife
Global Classic 3 1/2" Peeling Knife 

Global Classic 3 1/2" Peeling Knife Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 3 1/2"-long blade, 4"-long handle. 6.4 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 5" Hollow-Ground Santoku Knife
Global Ukon 5" Hollow-Ground Santoku Knife 

Global Ukon 5" Hollow-Ground Santoku Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Indentations on the blade edge reduce drag and minimize sticking. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 5"-long blade. 4 1/4"-long handle. 3 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert

Global Ukon 7" Hollow-Ground Santoku Knife
Global Ukon 7" Hollow-Ground Santoku Knife 

Global Ukon 7" Hollow-Ground Santoku Knife Knife edge is 10% sharper out of the box based on internationally recognized C.A.T.R.A. testing. Dual-surface handle has smooth and textured sides, representing the fusion of modern design and Global tradition. Thicker blade provides added durability and strength without compromising performance. Ergonomic handle and rounded spine ensure extra comfort and minimize fatigue. Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Made in Japan exclusively for Williams Sonoma. 7"-long blade. 5"-long handle. 6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened. Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

Get Sale Alert
Top
Feedback