Said to be a chef’s best friend in the kitchen, it stands to reason that a good knife takes the work out of cooking, making food prep a breeze. Here to help take the chore out of cooking up that next meal is an impressive range of Global knives that hails from Japan.

Made from CROMOVA 18 - only the finest high-carbon stainless steel exclusively designed for the range - Global knives are crafted in true Samurai tradition with perfect balance and smooth contours that adds a touch of skill to slicing and dicing.

With a wide selection to choose from, just which knives do Baker & Cook’s chefs prefer?

DEAN BRETTSCHNEIDER (Owner & Baker Boy)
Baker & Cook, Plank Sourdough Pizza and Brettschneider’s Baking & Cooking School

The G-9 22cm Bread Knife: A rigid scalloped-edged blade that’s ideal for bread and other foods with a hard surface and soft interior.

“As a baker, I cannot do without a good bread knife. The G-9’s scalloped edge is perfect for sawing through the crusty exterior of a loaf of bread, without damaging the delicate, soft-crumb interior. Having a bread knife allows flexibility with Artisan loaves, which are often hand-shaped and wouldn’t go through a bread slicer.”

“For Baker & Cook’s Fig and Aniseed Loaf, we recommend super-thin slices, served with gooey soft cheese and quince paste, whereas our Olive Baton is superb as thicker slices, dipped in good quality extra virgin olive oil.”

JENNA WHITE (Resident Chef)
Brettschneider’s Baking & Cooking School and Development Chef Baker & Cook

The G-2 20cm Cook’s Knife: Its 20cm blade makes the knife excellent for slicing and dicing everything from small vegetables to huge chunks of meat.

“If I had to choose just one knife to use all day long in the kitchen, it would definitely be the Global 20cm Cook’s knife (otherwise known as a Chef’s knife). This is the most versatile knife in the kitchen and is really multi-functional, as you can use it for everything from carving roast meat through to finely chiffonading delicate fresh herbs. I don’t think I’ve ever gone through the day without giving my Cook’s knife a very good ‘workout’.”

HELEN BURGE (Manager & Cook)
Brettschneider’s Baking & Cooking School The GS-11 15cm Flexible Utility Knife: Easy to use and remaining sharp for longer, it’s a quick goto knife for almost every kitchen task.

“While I’m told this knife is perfect for slicing meat finely, skinning fish and deboning poultry, as a vegetarian, I love that the fine blade of this knife stays very sharp for longer and is ideal for peeling fruit like papaya, with minimal wastage. Even though it’s a medium-sized knife, it’s so easy to manoeuvre and is great for slicing, chopping, peeling and trimming vegetables and fruit, making it my go-to knife in the kitchen.”