Global G42 Magnetic Display

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.

It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.

That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.

If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.

It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.

Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.

Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

The Global Accessories range includes complementary tools such as sharpeners, scissors, tongs, bags and storage solutions designed to enhance kitchen performance.

It frees up the worktop, keeps knives visible and within reach, and has no internal slots to clean. Each knife stays separate from the others, so the edge doesn't knock against other utensils. With no fixed slots, it takes knives of different shapes and sizes, from a paring knife to a bread knife.

A set makes sense when it contains knives you will actually use. The advantage is having blades from the same series, with the same steel, the same handle and the same care routine. If you need one or two specific models, it's better to buy them individually and build up your collection over time: a knife that stays in the drawer isn't a saving.

A knife roll is light and compact, suited to a few knives. Bags and cases have more slots and room for accessories. Backpacks are convenient if you travel on foot or by public transport and also carry your chef's whites. Rigid, sealed cases offer the most protection from knocks, dust and splashes, which is useful for catering, events and trade fairs.

They support food preparation, knife maintenance and safe storage, helping to maintain consistent performance over time.

The G Series is Global’s most iconic line, created to provide an ideal balance between versatility, precision and ease of use. It performs well in both everyday and more refined kitchen tasks.

Stainless steel and aluminium racks are durable and easy to clean, even in a professional kitchen. Wood is softer to the touch: it is less likely to scratch the blade finish and cushions the impact as the knife attaches, and it's also an aesthetic choice to match your kitchen. Either way, the hold depends on the strength of the magnets inside, not on the outer material.

Three knives cover most of the work: a chef's knife of about 20 cm, or a santoku, for slicing and chopping; a paring knife for precision work; and a serrated knife for bread and foods with a hard crust or skin. From there you add specific blades, such as boning, filleting or slicing knives, depending on what you prepare most often.

Count the knives and accessories you actually carry, such as a honing steel, tongs, spatulas, a peeler or a thermometer, and leave a few slots free for what you'll add later. Also check that the longest pocket fits your longest knife, handle included. For students, the starting point is the equipment list provided by the school.

Yes, they are designed for intensive professional use, featuring durable materials and practical solutions for everyday work.

Chef and santoku knives are the most representative models of the G Series. Their shape and balance make them suitable for meat, fish and vegetables.

Start from the number of knives and the wall space. There should be enough room between handles to grab one knife without touching the others, and wide blades take up more space. A short rack of 30 to 35 cm suits a basic collection; a full set generally needs 45 to 60 cm.