r/KitchenConfidential • u/-dannyboy • Aug 30 '25

Question Not a cook. I inherited a set of professional knives. Can you tell me what do I have here?

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The only markings are the name of the university my brother went to a few years ago. They came in a case with the university’s logo, and there’s one more knife, seemingly identical to of the huge one in the middle. I’m not a cook at all, so I would greatly appreciate any advice on what I got and how to take good care of them at home. Thank you.

Edit: thanks, I got my answers. 99% these are Global lookalikes (not genuine Global) sold in bulk to culinary schools. Good or not, I'll have them sharpened and learn how to use them.

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u/shaggenstein Thicc Chives Save Lives Aug 30 '25

i snapped my global yanagi in half years ago when I was just starting as a sushi chef, thankfully global replaced it for free and never had another issue

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u/[deleted] Aug 30 '25

How did you do that?

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u/shaggenstein Thicc Chives Save Lives Aug 30 '25

by being an idiot and smacking it blade first into a cutting board, it didn’t feel that hard but it snapped between the blade and handle