Steel

I have just finished preparing Grandpa's special burgers for a Grand Prix lunch with our 3 year old grandson. The knives looked quite effective against the Iroku timber of the chopping board, then I decided to close in a bit and look at the labels. It was only when I looked on the computer screen that I could see how the blades were cut and forged when produced.

Luckily I had recently seen a Japanese programme about the firm which makes Global knives. Apparently they were initially too fragile for the European market. We tend to use a chopping action when cutting, as opposed to the Eastern method which involves a slicing motion. Consequently the blades would become blunt and break. The Japanese went back to the drawing board and created their very famous knives specifically to cope with the action we use.