Cuts like a knife, looks like a dream

If you decide to buy a Global knife – and by the end of this post I hope you’re inspired to – you won’t be buying just a knife. You’ll be buying a work of art. And it will change everything it touches in your kitchen.

Ever since I got it, my Global Chef’s knife has been the only chopping tool I’ve used. It’s lightweight and comes with a short, non-slip handle. So it slips in and out of your hand with all the easy poise of a wine glass. Then of course there is the wonderfully thin but sharp blade that can cut into almost anything effortlessly. Vegetables. Meat. Even fish. A knife’s key feature is its edge and the Global edge is truly its signature.   

So that’s what a good knife is supposed to do, you say. What’s all the fuss about? Well, in addition to being such a brilliant kitchen companion, the Global Knife is – and there is no other way to put it - a poem written in steel. One look at it and you will know what I’m talking about. All Global knives are fashioned from a single piece of stainless steel. From the point of the blade and all the way to the butt of the handle. And marking that handle is a lovely profusion of dimples, designed to prevent slippage. With an almost Zen-like beauty inhabiting its sleek, elegant design, the Global Knife is the most quietly beautiful piece of cutlery in the world. And it knows it.  

I was introduced to this little marvel while reading Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly. In a chapter titled, “How to Cook Like the Pros” he implores readers to replace all their kitchen knives with a single Global Chef's knife. From the moment I read that I was hooked. Not only did I nag a friend who was vacationing overseas to buy it for me but I quickly followed that purchase with a smaller Global Cook’s knife AND a Global sharpening tool. Of course I didn’t really need a second Global knife. But once you use it, you will tend to agree that the only thing better than a Global knife is two Global knives.

So the workday has wound to an end. I saunter into my kitchen to prepare dinner. A mental map of the next hour is already forming in my head. My eyes scan the kitchen, and then rest on my Global knife. A knife that’s crafted with the same vigor and precision once applied to swords produced for the Samurai. I pick it up and my fingers graze the dimples on its handle. They only accentuate the incredible smoothness of its one piece steel design. It is the color of satin pillow cases. It is the color of alabaster.  

I am ready to begin.

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 “Don't touch my dick, don't touch my knife.” 
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly