Global Knives

Global Chef Knives bring Japanese-inspired precision and balance to busy professional kitchens and serious home cooks. This range covers chef knives, boning knives, specialist blades and limited edition knife sets, all crafted from high-performance stainless steel. Designed for use in restaurants, hotels, cafes and catering operations, they deliver clean, accurate cuts on meat, fish and vegetables. Their slim profiles and razor-sharp edges support fast prep, excellent presentation and reliable hygiene in demanding service environments.

• Professional Global chef knives in a range of blade lengths for everyday chopping, slicing and dicing.
• Specialist Global boning knives for precise meat and poultry preparation with excellent control.
• Limited edition Global Kiritsuke and multi-piece knife sets ideal for upgrading or equipping a full station.
• Ice-tempered stainless steel blades engineered for long-lasting sharpness and edge retention.
• Ergonomic, dimpled handles for a secure, comfortable grip during long prep shifts.
• Sleek, seamless construction that is easy to clean and ideal for high-hygiene commercial kitchens.

How to choose the right Global Chef Knives

• Match blade length to the task: longer blades for bulk prep and large joints, shorter blades for fine work and garnishing.
• Choose between all-purpose chef knives and specialist boning or Kiritsuke blades depending on your menu and prep style.
• Consider full knife sets if you are fitting out a new kitchen or standardising tools across multiple chefs.
• Assess handle comfort and balance to suit the primary users, especially in high-volume restaurant or hotel kitchens.
• Think about storage and safety, pairing your knives with suitable racks, blocks or guards to protect edges and staff.
• Set a budget that reflects daily usage; heavy commercial use justifies investing in higher-spec Global blades.

Care and maintenance

• Hand wash knives promptly after use with mild detergent and dry thoroughly to protect the stainless steel finish.
• Avoid dishwashers, as high heat and detergents can dull edges and damage handles over time.
• Use quality honing steels or approved sharpeners regularly to maintain a razor-sharp cutting edge.
• Always cut on suitable boards, never on glass, marble or metal surfaces that can chip or blunt the blade.
• Store knives in a dedicated block, magnetic rack or blade guards to prevent damage and improve safety.
• Inspect edges and tips frequently, removing any damaged knives from service until they are professionally repaired.

Complete your setup with our wider ranges of professional chef knives, cutting boards, knife storage and kitchen tools to support efficient food preparation.

Need help choosing? Call Caterboss on (01) 687 5772.