I have been in the food service industry for the past 6 years including 4 years of culinary school. In this time I have become acquainted with different knife techniques and knives. In this time I have come to rely on one knife brand in particular which is Global knives by Yoshikin. I have come to use theses knives because of the features they contain that help me in my everyday work processes. Global knives I think can categorized as being a razor blade with a handle, while being light as a feather, yet tough enough to slice, dice, or filet anything that comes your way.
First what is a Global Knife; well it is a knife made by the Yoshida Metal Industry CO. LTD Yoshikin. They have led the world in the manufacture and marketing of all stainless steel knives of one-piece construction which means an integrated handle and blade. Ever since the construction of the knives and with their excellent cutting abilities that they possess, have attracted great worldwide attention, winning the highest praise from the most demanding users and launching a revolution that established a new standard for all stainless steel, one-piece knife construction. (Yoshida Metal Industry Co.,LTD (Yoshikin))
The first time I found theses knives was when I was doing research on what where the top knives out there. While looking through series of knives by the classical makers such as J.A. Henkel and Wusthof then I came across Global which just from the online description sounded better and better suited for what I was looking for. So I proceeded to go to William Sonoma and test these knives out and I became enamored with them. From that point on I continued using Global knives. I hope to explain why I have chosen these knives over others.
First I will give you little information about the company that makes theses knives that helped in my choice. In 1960 the YOSHIKIN Company introduced stainless steel knives to the Japanese market. They did it with their Bunmei Gincho Series which introduced stainless steel to the world of Japanese traditional kitchen knives. Until they introduced this series most Japanese knives had almost entirely been made of conventional steel. The key to their success was the technological advancement in stainless steel manufacturing that would combine stainless steel's ease of maintenance with an ability to hold a cutting edge that was in no way inferior to that of classic conventional kitchen knife steels.(Yoshida Metal Industry Co.,LTD (Yoshikin))
Their next great step forward in the area of kitchen knives was the concept of adopting tableware manufacturing technology to knife manufacturing. The result was the birth of the Global line. Yoshikin Company is also responsible for the idea of making the entire knife, from the point of the blade to the butt of the handle, out of a single piece of steel, which has swept over the cooking world by storm.(Yoshida Metal Industry Co.,LTD (Yoshikin))
Now what separates a Global knife for the others, well first there is the concept. According to the Yoshikin Company “The concept behind the development of the Global series was to bring together Italian design aesthetics, German durability, and Japanese precision.” The idea was that they should be melded together into one knife without giving up any part of the three. They began this in 1978 under the watch of industrial designer Komin Yamada one of the top knife makers and designers in the world. (Yoshida Metal Industry Co.,LTD (Yoshikin))
The Functionality of the knives is taken with the utmost degree of care. After they stamp the stainless steel blank into the shape of a blade, it is then heat-treated at about 1000 degrees centigrade. Next it undergoes a rapid cooling at minus 80 degrees centigrade. The Yoshikin Company states that “This "sub-zero treatment" increases the hardness of the blade, and the enhanced uniformity of the stainless steel's crystalline structure leads to the improved cutting qualities.” After "sub-zero treatment," they take the knife and once again pass through another heat treatment that takes about four hours. This tempering process in the end makes the knife stronger, and tenacious.(Yoshida Metal Industry Co.,LTD (Yoshikin))
The Global knife edge is different in that it has a convex cross-sectional shape. The knife’s edge from the ridge to the point of the blade, is not a straight line, but rather forms a gradual curve. In doing this it makes the edge more effective for cutting and for the cut foods separate from the blade easily. After much trial and error, they chose this shape as the best in terms of the excellence of cutting qualities and overall ease of use.(Yoshida Metal Industry Co.,LTD (Yoshikin))
All theses heat treatments and designs, come together to forge a Global knife. With one of the, if not the sharpest blades out on the market today, it has become to form my part of my culinary arsenal. I use these knives for everything one could ever need a knife for. If is making vegetables for soup or filleting fish for dinner these knives can do it with the ease of tying your shoe. The best way I can attest to their sharpness is that I have cut myself on them just by accidently just taping the blade with my finger. On top all that sharpness and ability they are so light and well balanced they feel more like extensions of your arm then a knife in your hand.
Global knives are not cheap the basic chef knife sells for $115.00 alone at most retailers. (MetroKitchen )They are only purchasable online and at William Sonoma stores. Therefore if you do not have a William Sonoma by you, you are going to have to take my word on their quality and ability. Theses knives are perfect for the professional chef or the home cook.
I hope with my experiences and some of the information I have provided you can understand my affinity for theses knives. I also hope if you were looking for a new set of knives for your home or work that I have helped in some way with these few points. So in conclusion I truly believe that Global knives are one of if not the best quality knives you can buy and will make your culinary further a breeze.
Works Cited
MetroKitchen . MetroKitchen . 2011. 6 March 2011
Yoshida Metal Industry Co.,LTD (Yoshikin). Yoshikin. 2011. 6 March 2011
7 comments:
Tools of ones trade are very important. They often mean the difference between ease and difficulty as well as convenience and functionality. This knife was very well explained. The features are well described. The post details the concept, manufacturing and use very well. The extra expense is usually well worth the effort and payment. anything that makes one's job easier or more efficient is almost a requirement. In Emergency Medical Services and Paramedicine, many of the same concepts apply. Anyone's work that is made more efficient is worth research and trials. Good work. Thanks for sharing.
You are very versed on this special knife. It is very important to have the right tools while cooking. I have learned this lesson many times the hard way. I would love to own knives that cut. As you mentioned this knife is not cheap. I have bought knifes thinking they were good only to find out after a few times they become dull. I even bought a sharpener but that only ruined the knife. I am going to look into this knife. Good post. Thanks for sharing.
I liked your very detailed analysis of the global knives, and especially enjoyed the description, "while being light as a feather, yet tough enough to slice, dice, or filet anything that comes your way."
I've never thought much about knives until recently, when I started cooking more. I realized just how much time it was taking me to chop things up--partly because of a lack of skill, and partly because I never used the right knife. It was very interesting to read your article and it definitely made me consider investing in a high quality knife! Thanks!
It is clear that tools are very important and you seem to know what you are talking about regarding these kitchen tools. I enjoyed reading your article and could easily imagine you chopping away in the kitchen. While I love cooking and certainly have my favorite knife, it is far from being a professional tool. But I do see why it is important.
After using the same Cutco knife for the past 16 years I am finally admitting I need to look to make a change in my choice of "culinary weapon". Through your description you have made it clear that Global Knives, a brand I had never heard of, would be worth checking out. My current knife is so heavy I have a callous from using it so often, I love the idea of a knife that is "light as a feather, yet tough enough to slice, dice, or filet anything that comes your way."
Thank you!
Richard, being armed with the proper "culinary weapon" is a huge asset in the kitchen. I must admit that I have never heard of the Global knife by Yoshikin. I admit I am definitely intrigued. I currently use Wusthof and Henckels in my kitchen. Your post is very informative and I find the section on the "sub-zero treatment" quite fascinating. I'll definitely have a look at the knife next time I am in Williams-Sonoma.
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