In 1985, the famous Japanese designer Komin Yamada created the Global knives, setting new standards with regard to design, ease of handling, quality and sharpness.
Since 2002, the Yoshekin uses a steel Cromova 18 for knife blades, which are cold-hardened and hardened to Rockwell C56-58 degrees. This steel allows for edge retention and excellent sharpness, and steel. The sharpening is done by hand at the factories of Yoshikin at Niigata. Global has received several awards and accolades, becoming one of the "success stories" of the '90s. The biggest prize, however they are the thousands of people around the world, individuals and professionals, who daily use with great satisfaction the Global knives.
Wash in the dishwasher?
Like all quality knives, even the colteli Global should not be washed in the dishwasher.
They do not break, but the blades and the wire are affected. Never soak in the remains of mustard or horseradish: the chemical reaction I ruined knives.
They clean as you?
After use just rinse with lukewarm water possibly with a little soap and dry them with a soft cloth.
Global knives are grinded by hand in the factory and thanks to the excellent characteristics of the material of which are made keeping the wire for long. Despite what must be sharpened regularly.
For the Japanese sharpening is an art in itself, and is performed with sharpening stones.
Global knives are very sharp and should therefore be kept away from children.