In the year 1985, in the city of Niigita, Japan, industrial designer Komin Yamada was commissioned to develop a range of kitchen knives that was new and revolutionary. So Yamada looked to the past, a thousand years ago, when Japanese sword-smiths crafted strong, sharp blades for the Samurai. Utilizing the same delicacy and tradition, Global knives produced carefully weighted blades to ensure a perfect balance in the hand. 35 years later, Global knives are still hand crafted to extremely high and exacting standards.

Global use the best raw materials available and the latest manufacturing techniques to make their knives stand out in two innovative ways: their edge and their balance. Global knives are sharpened on both sides of the blade - much like Western style knives - but are ground much more steeply to an acute angle between 10 and 15 degrees, unlike the Western blades that use a beveled edge. This ensures that Global knives stay sharper longer.

Because Global knives are sharpened to such a fine degree, some proper steps must be taken to maintain their razor-sharp cutting ability. We recommend using a whetstone to periodically sharpen your knives at a 10-15 degree angle. They key to maintaining the correct angle is hearing the same sound with each back-and-forth stroke. However, we know how difficult it can be to perfect the hand-sharpening process. That's why Global created the MinoSharp Plus Sharpener. With guard rails, this device makes sharpening your Global knives easy with no prior experience.

All Global knives should be washed by hand using warm water. Avoid putting them in the dishwasher and using harsh detergents. The exposure to high heat and harsh chemicals can be harmful to the high carbon stainless steel.