The Japanese kitchen the kinds of knives that are being used for the preparation of food and these knives comes in so many different diversities and are more often made by using the conventional Japanese Blacksmithing techniques. These may be made from the stainless steel, or the Hagane, that is the similar type of being used to create the samurai swords.
While the Global Japanese knives had their first ever knife that had been formed and manufactured by the Komin Yamada of Yoshikin or the Yoshida Metal Industry in the year 1985. The mission of Mr. Yamada was to make the latest and the revolutionary cutlery with the modern style concepts and the finest materials available. The Global knives are created by ice tempering with the hardening of Cromova 18 of stain-resistant steel, which are also sought by both the amateur and the professional cooks alike. These are being sold in more than sixty five (65) countries from around the world which have earned the number of prestigious rewards as well as the solid reputation.
Kinds of Global Japanese Knives:
1. Global Chef's Drop Forged Knife 210mm or 8.2"
2. Global Chef's Drop Forged Knife 160mm or 6.3"
3. Global Yanagi 250mm or 9.8"
4. Global Bread Knives 220mm or 8.6"
5. Global Boning Flexible in 160mmsize
Global Bread Knife in 220mm or 8.6" in size
This Global Japanese Knives had been designed by the industrial designer Mr. Komin Yamada for mutually the professional chefs and also the home cooks. These knives are being crafted carefully by hand in the place of Niigata, Japan to make that ideal fit within your hand. These have been sharpened at lower angle than the typical Western knives just in order to give that superior cutting performance.
Blade and the handle - This is a rust resistant knife of Chefs that has been hardened and being ice tempered, which gives it that long and lasting razor pointed and sharp edge.
Bread Knife – The serrated edge of this bread knife allows you to cut through the bread without the need to smash it.
Global Boning Flexible in 160mm size
The Global Japanese Knives have been planned by the industrial designer Mr. Komin Yamada for equally home cooks and professional chefs. Their knives are being carefully crafted through the hands in Niigata, Japan in making that ideal knife that will surely and will perfectly fit in your hands. They are being sharpened at lower angle than those typical Western knives just to give that superior cutting performance.
Blade and the handle
This is a kind of rust resistant chef's knives that have been hardened and also ice-tempered, giving it that long-lasting razor pointed edge.
BONING KNIFE
This is a boning knife that has the narrow, flexible blade of a pointed tip which is being used for the deboning of fish and meat. This kind of knife allows you scrap towards the joints to attain that maximum yield, and also to cut that delicate flesh like of the flesh of a fish.
Kinds of Shun Japanese Knives:
1. Kintaro Super Kurouchi Gyuto Aogami 240mm or 9.4"
2. Shun Classic Petty in 152mm or 6"
3. Shun Classic Chef's Knives 200mm in size