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Knives

Long time ago when I washed dishes for cash, the lunch chef was getting fancy with this beautiful knife, steel handle with black dimples and very sexy curves. She told me it was a Global knife, from Japan, and was cheaper than the usual pro kitchen knives and just as good.

Some years later, in one of those rare I have cash student moments, I bought my first one, I think a G2 cook’s knife, with which I’ve been slicing and dicing for probably twenty years, and occasionally adding chunks of finger and fingernail to whatever I’m mincing. I had some unexpected cash to finish 2020 (thanks pandemic?), and have been going down my list of necessary shit I haven’t had coin for in the last decade, and arrived at, “Buy some new Global knives.” Which I did.

I always wanted a proper blocky vegetable knife for bouncing alongside my safely clawed knuckles over a head of garlic. And having a sleek as little peeling knife to match. And here we are, doubling my collection of those dimple-handled knives. Number four is a 15cm utility knife I bought maybe mid-’00s, which is currently primarily on bread and cheese duty, though I’m very tempted to buy a couple more just for that. Along with one of them magnetic knife racks and a couple of tree stumps worth of chopping boards.