Global UKON 6-Piece Professional Kitchen Knife Set, CROMOVA 18 Stainless Steel – Contains 5 Kitchen Knives & 1 Knife Block

Product Information

The standard design for its knives seesWusthofpair stainless steel from Germany with wooden or synthetic handles with multiple rivets. Adding a handle to the steel instead of the hollow, sand-filled handle found in Global knives alters the appearance ofWusthofKnives and makes them heavier as well. Rat tail tang: The blade narrows as it goes through the handle and is commonly welded at its base. Knives with a rat tail tang can come loose over time, making the handle wobbly.

The Ginsu set had sharp edges right out of the box, which is impressive for the affordable price. Each knife is lightweight and sliced through paper, tomato, and diced onions easily. The paring knife we found to be well-balanced and sharp and a small serrated knife is included for harder slicing tasks, as well as a honing rod and kitchen shears. Though it doesn't include a bread knife, we found the small serrated knife to be able to slice through a baguette, and the paring knife easily hulled and cored the strawberries. Carbon steel: The traditional material used for making knives, carbon steel stays sharp for a long time. However, it's prone to rust (seasoning it with mineral oil will help prevent this) and requires more care and maintenance than its stainless steel counterpart. But if you're serious about cooking and not working within a budget, carbon steel is the way to go. The Santoku knife originated in Japan and is a general purpose knife. It has a thinner blade than a chef’s knife and is most effective when dicing, chopping and mincing.

First, we performed a printer paper test, cutting through the paper starting at the knife's heel and moving toward the tip in a controlled motion. We looked at how cleanly the knife sliced through the paper, noting how much effort was required to puncture the paper. While some brands claim their knives are dishwasher safe, we’d always advise against this to keep them in top condition. A sharp knife is a safe knife. Those that are blunt or unsharpened require more force to cut, which increases the likelihood of slipping and causing injury.

GLOBAL GS-11 15cm FLEXIBLE UTILITY KNIFE - with a medium sized, flexible blade, this popular general purpose knife from Global is perfect for filleting and carving.Like the manual sharpener, it has V-shaped circular steels of varying coarsenesses. But instead of pulling against the steels, the electric sharpener will buff the blade with the rotating steels as you lightly drag the knife through the Vs. These knives handle really well – the handles are weighted, so they don’t feel flimsy when you’re chopping something tough. We also love how the shape of the handles means, when you place these knives down, the blades don’t touch the work surface. That’s because they use special elevate technology, which improves hygiene and reduces mess – and that’s always going to be a winner in our books. The company’s Global 20 cm Cook’s Knife is based on the classic G-2, one of the best-selling Japanese knives. This model features a 20 cm blade, making it perfect for general kitchen tasks like chopping, slicing, and dicing. In the lab, our experts put the main knives in each set to work on an array of ingredients, using a variety of chopping skills. To test chef’s knives, they diced onions, sliced cabbages and cut steaks, while they used utility knives to chop mushrooms, shred lettuce and julienne peppers.

Knife forging is a process that involves heating and hammering out knives from a single rod of steel. On the other hand, stamping knives involves cutting out the blade from flat sheets of metal. We then used the chef's knife to slice a ripe tomato and dice an onion. Next, we used the serrated knife to slice two equal pieces off a loaf of crusty bread, such as sourdough. Finally, we used the paring knife to hull three large strawberries. We assessed the knife's performance with each test, noting traits like comfortability, balance, design, and size. We asked ourselves if the knives felt particularly heavy or light, if the edge and face of the knife had any impact on functionality, and if the handles aided in the knives' performance.The Global G-Series collection is one comprised of large knives and 'must-haves' such as the 16cm boning knife, the Global GSF-Series is one comprised of smaller knives such as the curved peeling knife, and the Global GS-Series is one comprised of small and medium-sized knives such as the 9cm paring knife. The Global NI-series features knives that are made by skilled Japanese craftsmen in the Yoshikin factory. They are used by Japanese restaurants all over the world.