Global G-4 Oriental Chef's Knife 18cm
Product Description
The Global G-4 is a Japanese-style oriental chef's knife produced in Japan from molybdenum-vanadium 18 stainless steel. It sits within Global's professional G series — a range built for daily...
Specifications
- Blade length
- 7
- Colour
- Silver
- Construction
- Forged
- Dimensions
- 315(L)mm | 12½(L)"
Downloads
Product Description
The Global G-4 is a Japanese-style oriental chef's knife produced in Japan from molybdenum-vanadium 18 stainless steel. It sits within Global's professional G series — a range built for daily use in commercial kitchen environments where consistent edge retention and reliable balance are the priority.
The blade follows oriental geometry: a longer, flatter cutting profile that suits a push-cut or pull-cut technique rather than the rocking motion typical of European knives. This makes it particularly well suited to fine slicing, julienne work, and fish preparation. In practice, experienced cooks reach for it across a broad range of prep tasks. At 170g it carries enough weight to feel controlled in the hand without causing fatigue during extended prep sessions.
Global's one-piece hollow stainless steel construction — sand-filled through the handle to achieve the intended balance — eliminates the joins and rivets found on traditional handled knives. In a busy prep kitchen, that means fewer places for bacteria to accumulate and faster cleaning between tasks.
- One-piece stainless steel construction with no handle joins, rivets, or crevices
- Edge retention suited to sustained daily use without frequent resharpening
- Longer flat blade profile supports push-cut and pull-cut technique
- Considered balance point for comfort during extended prep work
- Compatible with Global's dedicated ceramic sharpening and honing system
One consideration worth noting: Global's harder Japanese steel requires sharpening with ceramic or water-stone equipment. Standard steel honing rods are not appropriate and will damage the edge over time. If your team isn't familiar with maintaining harder-grade blades, it's worth discussing that before committing to this range.
This knife is well suited to chefs who are comfortable working with Japanese blade geometry and want a hygienic, long-bladed option for precision prep work. If you're unsure whether this profile fits your kitchen's primary tasks, our team is happy to help you think it through.
Key Features
- 18cm oriental blade in molybdenum-vanadium 18 stainless steel
- One-piece hollow stainless steel handle, sand-filled for balance
- Flat blade profile designed for push-cut and pull-cut techniques
- Hard Japanese steel edge retains sharpness under sustained daily use
- Compatible with Global ceramic sharpening and honing accessories
Operational Benefits
- Reduces bacterial harbouring points with seamless one-piece construction
- Supports precise slicing and julienne work during high-volume prep
- Minimises hand fatigue across extended prep sessions at 170g
- Faster cleaning between tasks with no rivets or handle joins
- Consistent edge performance reduces sharpening downtime in busy kitchens
Specifications
- Blade length
- 7
- Colour
- Silver
- Construction
- Forged
- Dimensions
- 315(L)mm | 12½(L)"
- Knife colour
- Silver
- Knife length
- 7
- Knife origin
- Asian
- Knife type
- Chefs Knife
- Material
- Molybdenum-vanadium 18 stainless steel
- Weight
- 170g
Downloads
Frequently Asked Questions
- The G-4's longer, flatter blade profile makes it particularly effective for slicing, julienne, and fish preparation using a push or pull-cut action. Experienced cooks do use it across a wide range of prep tasks, but chefs accustomed to a European rocking technique may find the adjustment takes time. It's worth considering your team's predominant cutting style before selecting this profile.
- Standard steel honing rods are not suitable for Global's harder Japanese steel and can damage the edge. Global's own ceramic sharpening system is the recommended approach, along with appropriate water stones. If your kitchen doesn't currently have the right sharpening equipment, that's a practical cost to factor in alongside the knife itself.
- The G series is designed for daily commercial use, and the harder steel holds its edge well under sustained prep volumes. The main maintenance consideration is ensuring the blade is sharpened correctly — with the right equipment and technique, edge retention is reliable. Kitchens running very high-volume prep across multiple shifts may find it worth training at least one team member in water-stone sharpening to keep the knife performing consistently.