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

Product Information

To sharpen knives with whetstones, you need to soak the stones first and keep them wet as you sharpen. From classic chef’s knives to bread knives, a good quality knife set will cover all bases, so you shouldn’t find yourself having to make do without a key bit of kit at the last minute. Global is a Japanese brand of high-quality, stainless steel knives. The brand is own by the Yoshida Metal Industry Co Ltd, in the Yoshikin factory. Global are made from a much stronger steel than European steel. This not only makes the steel harder wearing, but it means that the knives can be sharpened to a finer point and with a thinner, sharper blade. The combination of these high-quality knives makes them ideal for the all-rounded chef, allowing them to perform a wide range of food preparation tasks. From carving big pieces of meat to handling small, extra precision tasks, you will find a blade for every occasion. You will even have a blade for cutting vegetables, sawing through a tough crust, or peeling an apple.

To help ensure that you get the results you desire, we felt it was important that our Global knives review also gave you a few tips on sharpening your knives.

The verdict: Kitchen knife sets

Wusthofis a family-owned business based in Germany. Though its trident logo found on the side of each blade has modernised over the years, the company’s quality has remained consistently high.

Finally, any serrated knives were used to slice beef tomatoes, cube aubergines and cut lemons into wedges. EachWusthofknife is designed around the principle that form should always come after function—a principle that the company never compromises. Who AreWusthofKnives Made For? 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. This difference means that cooks and chefs looking to useWusthofKnives in an all-day work scenario will need a bit more hand and forearm strength. So if you are a chef who prefers a knife with a bit of heft to it, or finds using light knives challenging to manage, thenWusthofknives are perfect for you.They are small rectangular stones, around 20cm by 8cm, with different levels of coarseness. This can range from 0 to 220 (extra coarse) to 5000+ (ultra fine). For most people, one stone with a grain of 1000 and another of 3000 will suffice.

Honing steel is often mistaken as sharpening steel, but it's actually designed to help maintain the edge of an already sharp knife, so don't confuse it with a knife sharpener. 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. Made to the exacting standards of Japenese craftsmen, Global's professional chefs knives have remained some of the most popular and successfule kitchen knives in the industry for 30 years. When sharpening your Global knives, you should do so at a 10 to 15-degree angle. This is best for producing thinner, razor-sharp edges. The manufacturer recommends sharpening the knife on a ceramic stone or whetstone. How Often Should You Sharpen Global Knives?These knives look similar to a paring knife but they have a serrated edge. They’re great for cutting tomatoes and citrus fruits.

GHI tip: Always try a knife before buying. A reputable retailer will let you try the knife out on vegetables - always try on tomatoes, as a new sharp knife should cut through easily without resistance. Like we mentioned earlier, sharpening the knife too much could damage it. Though Global knives have large flat surfaces, these surfaces are also fragile. Therefore, if you sharpen them excessively, the knives could easily break. While some brands claim their knives are dishwasher safe, we’d always advise against this to keep them in top condition. The tang refers to the unsharpened, unexposed part of the blade that extends down the handle. There are three main tang types: From novices to kitchen whizzes, a decent knife is always worth it. But, most importantly, you should take care of your knives and make sure they are sharpened, so they can perform at their best. The verdict: Kitchen knife setsIt's fairly priced for the performance, and we'd absolutely recommend it for a starter Japanese knife set. Advanced cooks and chefs might look for a higher-end option, but for most home cooks, this is a serviceable and smart buy. 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. Knives are commonly made from the following four materials: stainless steel, carbon steel, Damascus steel or ceramic. CROMOVA 18 Stainless Steel was developed specially for Global. It is a mixture of chromium, (CRO) molybdenum (MO), and vanadium (VA). It is a tough and durable steel that will retain its strength but is soft enough to be able to easily sharpen using a whetstone. This convenient and high quality combination is what makes the pieces in our Global sale such high quality.