NewGet @globalknivesuk's full report
instagram analytics
Similar Accounts:
followers
21.2K
impressions
4.67M
likes
102K
comments
3.31K
posts
163
engagement
2.23%
emv
$123K
Average per post
28.6K

Key Metrics

Distributions

Top Content

This is the perfect autumn pasta recipe! 🍄‍🟫 AD When I'm in the kitchen I love to enjoy the process of cooking just as much as the end result, so for the chopping I have used my favourite premium Japanese knives from @globalknivesuk ! Their knives are made of stainless steel and have a razor sharp edge which makes the preparation in the kitchen so quick and easy. This recipe is inspired by a northern Italian Ragù di Funghi as you’ll find lots of wild mushrooms there at this time of year. If you can, use different types of mushrooms for this one - the more variety the better. This ragù is perfect with pasta, on top of polenta or even as a lasagna filling! I like to finish it with mascarpone for a creamy sauce, but you can also use tomato passata for a delicious vegan version. Here is the ingredients list 👇 Serves 4 400g rigatoni or your favourite pasta 750g mixed mushrooms 1 onion 1 carrot 1 stick of celery 3 sprig of rosemary 3 sprig of sage 2 bay leaves 1 tbsp tomato paste 100ml white wine 300ml vegetable stock 4 tbsp mascarpone 15g fresh parsley Grana Padano or Pecorino to serve (optional) Extra virgin olive oil Fine sea salt Freshly ground black pepper For a red and vegan version: replace the mascarpone with 400g tomato passata and use a vegetarian/vegan hard cheese, or leave out the cheese altogether. #mushrooms #vegetarian #meatfree #italianfood #pasta
761K
25.9K
670
3w ago
globalknivesuk
This is the perfect autumn pasta recipe! 🍄‍🟫 AD When I'm in the kitchen I love to enjoy the process of cooking just as much as the end result, so for the chopping I have used my favourite premium Japanese knives from @globalknivesuk ! Their knives are made of stainless steel and have a razor sharp edge which makes the preparation in the kitchen so quick and easy. This recipe is inspired by a northern Italian Ragù di Funghi as you’ll find lots of wild mushrooms there at this time of year. If you can, use different types of mushrooms for this one - the more variety the better. This ragù is perfect with pasta, on top of polenta or even as a lasagna filling! I like to finish it with mascarpone for a creamy sauce, but you can also use tomato passata for a delicious vegan version. Here is the ingredients list 👇 Serves 4 400g rigatoni or your favourite pasta 750g mixed mushrooms 1 onion 1 carrot 1 stick of celery 3 sprig of rosemary 3 sprig of sage 2 bay leaves 1 tbsp tomato paste 100ml white wine 300ml vegetable stock 4 tbsp mascarpone 15g fresh parsley Grana Padano or Pecorino to serve (optional) Extra virgin olive oil Fine sea salt Freshly ground black pepper For a red and vegan version: replace the mascarpone with 400g tomato passata and use a vegetarian/vegan hard cheese, or leave out the cheese altogether. #mushrooms #vegetarian #meatfree #italianfood #pasta
Insalata di Patate al Verde 🌱 This simple Italian potato salad with green beans, lots of herbs and a punchy dressing is perfect for summer lunches, BBQs or can be simply enjoyed on its own! AD For the chopping, a good sharp knife here is key. I'm using a chef's knife and vegetable knife from the @globalknivesuk Hikaeme 6 Piece Drawer Knife Dock Set. Their knives have been crafted in Tsubame-Sanjo, Niigata, Japan using the same tradition for over 40 years. Here are the ingredients 👇 Or you can find the fully written recipe on my website. Serves 2 3 large potatoes 200g green beans 10g fresh basil 10g fresh parsley 2 heaped tsp capers 40g pitted green olives 1 sun-dried tomato Juice and zest of 1/2 a lemon 2 tsp dry oregano Fine sea salt Extra virgin olive oil #salad #potato #italianfood #greenbeans #vegan
709K
27.7K
620
2mo ago
globalknivesuk
Insalata di Patate al Verde 🌱 This simple Italian potato salad with green beans, lots of herbs and a punchy dressing is perfect for summer lunches, BBQs or can be simply enjoyed on its own! AD For the chopping, a good sharp knife here is key. I'm using a chef's knife and vegetable knife from the @globalknivesuk Hikaeme 6 Piece Drawer Knife Dock Set. Their knives have been crafted in Tsubame-Sanjo, Niigata, Japan using the same tradition for over 40 years. Here are the ingredients 👇 Or you can find the fully written recipe on my website. Serves 2 3 large potatoes 200g green beans 10g fresh basil 10g fresh parsley 2 heaped tsp capers 40g pitted green olives 1 sun-dried tomato Juice and zest of 1/2 a lemon 2 tsp dry oregano Fine sea salt Extra virgin olive oil #salad #potato #italianfood #greenbeans #vegan
Primitive Tomahawk Steak and Bacon Roses sliced with one and only @globalknivesuk. We are using their BBQ Set which is available on their website. Grab 10% off with this code "menwiththepot10" #GlobalKnivesBBQ #menwiththepot #steak #asmr
687K
18.2K
124
5mo ago
globalknivesuk
Primitive Tomahawk Steak and Bacon Roses sliced with one and only @globalknivesuk. We are using their BBQ Set which is available on their website. Grab 10% off with this code "menwiththepot10" #GlobalKnivesBBQ #menwiththepot #steak #asmr
Picanha Cheesesteak Flatbreads cooked over live fire with thin sliced picanha, caramelised onions, melted cheese and crispy toasted flatbreads. AD This was my first proper BBQ cook using the new BBQ range from @globalknivesuk and honestly… it’s seriously impressive kit. The knife genuinely never left the cutting board the whole cook. From trimming and scoring the picanha, slicing onions paper thin, chopping peppers and garlic, right through to carving juicy steak straight off the fire… it handled absolutely everything effortlessly. The balance and sharpness on it is unreal and it just feels properly solid in hand. Pair that with the wooden cutting board and BBQ gloves and the whole setup just works exactly how proper BBQ gear should. People underestimate how much difference a good knife and prep setup makes when you’re cooking outdoors, especially when you’re moving between fire, prep and carving constantly and these flatbreads… honestly ridiculous. Crispy toasted bread, smoky medium rare picanha, melted cheese, sweet onions and garlic running through everything. Proper steak night food. If you fancy a knife from the new BBQ range or in fact anything from their website use ONLY10 for 10% off.
452K
2.79K
260
5mo ago
globalknivesuk
Picanha Cheesesteak Flatbreads cooked over live fire with thin sliced picanha, caramelised onions, melted cheese and crispy toasted flatbreads. AD This was my first proper BBQ cook using the new BBQ range from @globalknivesuk and honestly… it’s seriously impressive kit. The knife genuinely never left the cutting board the whole cook. From trimming and scoring the picanha, slicing onions paper thin, chopping peppers and garlic, right through to carving juicy steak straight off the fire… it handled absolutely everything effortlessly. The balance and sharpness on it is unreal and it just feels properly solid in hand. Pair that with the wooden cutting board and BBQ gloves and the whole setup just works exactly how proper BBQ gear should. People underestimate how much difference a good knife and prep setup makes when you’re cooking outdoors, especially when you’re moving between fire, prep and carving constantly and these flatbreads… honestly ridiculous. Crispy toasted bread, smoky medium rare picanha, melted cheese, sweet onions and garlic running through everything. Proper steak night food. If you fancy a knife from the new BBQ range or in fact anything from their website use ONLY10 for 10% off.
AD| Perfect Easter Roast Leg of Lamb 😍 Full recipe below 👇 A beautifully roasted leg of lamb, crisp on the outside and juicy and blushing in the middle, perfect for carving at the table. I used my G-313 2 pc carving set from Global knives 🔪 @globalknivesuk 2–2.5kg leg of lamb�4 cloves garlic, sliced �10g rosemary, finely chopped�Zest of 1 lemon�2 tbsp Dijon mustard�3 tbsp olive oil�Salt and black pepper 1 onion, roughly chopped 1. Take the lamb out of the fridge 1 hour before cooking so it comes up to room temperature. 2. Preheat the oven to 220°C / 200°C fan. 3. Using a sharp knife, make small incisions all over the lamb. Push the slices of garlic into the cuts. 4. In a small bowl mix the rosemary, lemon zest, Dijon mustard, olive oil, a generous pinch of salt and plenty of black pepper. 5. Rub this mixture all over the lamb, pushing it into the cuts so the flavour gets right into the meat. 6. Scatter the chopped onion in a roasting tray and sit the lamb on top. 7. Roast for 20 minutes to brown the outside. 8. Turn the oven down to 180°C / 160°C fan and roast for another 50–60 minutes for pink lamb (internal temp about 55–60°C). 9. Transfer the lamb to a board and leave it to rest for at least 20 minutes before carving. Have a go, and let me know how you get on! ❤️🖤
376K
2.55K
72
7mo ago
globalknivesuk
AD| Perfect Easter Roast Leg of Lamb 😍 Full recipe below 👇 A beautifully roasted leg of lamb, crisp on the outside and juicy and blushing in the middle, perfect for carving at the table. I used my G-313 2 pc carving set from Global knives 🔪 @globalknivesuk 2–2.5kg leg of lamb�4 cloves garlic, sliced �10g rosemary, finely chopped�Zest of 1 lemon�2 tbsp Dijon mustard�3 tbsp olive oil�Salt and black pepper 1 onion, roughly chopped 1. Take the lamb out of the fridge 1 hour before cooking so it comes up to room temperature. 2. Preheat the oven to 220°C / 200°C fan. 3. Using a sharp knife, make small incisions all over the lamb. Push the slices of garlic into the cuts. 4. In a small bowl mix the rosemary, lemon zest, Dijon mustard, olive oil, a generous pinch of salt and plenty of black pepper. 5. Rub this mixture all over the lamb, pushing it into the cuts so the flavour gets right into the meat. 6. Scatter the chopped onion in a roasting tray and sit the lamb on top. 7. Roast for 20 minutes to brown the outside. 8. Turn the oven down to 180°C / 160°C fan and roast for another 50–60 minutes for pink lamb (internal temp about 55–60°C). 9. Transfer the lamb to a board and leave it to rest for at least 20 minutes before carving. Have a go, and let me know how you get on! ❤️🖤
Soy Glazed Chicken and Chive Rice Bowl made using @globalknivesuk 🐓🐓🐓🍚🍚🍚🍳🍳🍳 Global currently has up to 70% off select products for Black Friday, or use code JUSTIN10 for 10% off site wide 🔪 To celebrate @globalknivesuk 40th anniversary they’ve created a 7 piece block set which caters to every need you might have! It helped elevate this incredibly simple soy glazed chicken rice bowl from my debut cookbook! Give it a try! Ingredients: Chicken Thighs Sushi Rice Nori Seaweed Chives Eggs Sauce: Mirin Light Brown Sugar Light Soy Sauce Sake ad #globalknives
345K
5.30K
70
11mo ago
globalknivesuk
Soy Glazed Chicken and Chive Rice Bowl made using @globalknivesuk 🐓🐓🐓🍚🍚🍚🍳🍳🍳 Global currently has up to 70% off select products for Black Friday, or use code JUSTIN10 for 10% off site wide 🔪 To celebrate @globalknivesuk 40th anniversary they’ve created a 7 piece block set which caters to every need you might have! It helped elevate this incredibly simple soy glazed chicken rice bowl from my debut cookbook! Give it a try! Ingredients: Chicken Thighs Sushi Rice Nori Seaweed Chives Eggs Sauce: Mirin Light Brown Sugar Light Soy Sauce Sake ad #globalknives
AD Jerk chicken cooked on the BBQ, I actually don’t think there’s anything better. And did you know that using whole chicken is a much more economical way to cook. A quality sharp knife makes light work of this job, and this was made so much easier using @globalknivesuk Celebrate the New Year with a 10% discount. Just add the code DEAN10 for 10% savings site wide. 🔪 Banging Jerk Chicken (serves 4) 1 whole chicken approx. 1.2kg in weight Marinade: ½ onion roughly diced 5 cloves garlic peeled 6 spring onions sliced 1 thumb-sized piece fresh ginger sliced 2 scotch bonnet chillies Small bunch fresh thyme 1 tbsp. All Purpose seasoning 1 tsp. all spice ½ tsp. ground cinnamon 2 tbsp. dark soy sauce 1 tbsp. red wine vinegar 70ml water Method: 1: Use a sharp Global Boning knife to break down the chicken into portions, wings, thighs and breasts. Make sure to save the carcass of the bird to make stock or soup. 2: Chop the vegetables into manageable sizes pieces then blitz up all of the marinade ingredients until smooth. Add enough water until you form a paste, then pour over the chicken. Leave to marinade, covered in the fridge for 24 hours. 2: Set up the BBQ up for direct cooking, the target temperature is 180c. 3: Place the chicken, skin side up on the BBQ, close the lid and cook for 30-40 minutes, or until the chicken reaches an internal temperature of at least 75c. #globalknivesuk #globalknives #chefsknife #japaneseknife #jerkchicken #BBQ
295K
1.00K
25
10mo ago
globalknivesuk
AD Jerk chicken cooked on the BBQ, I actually don’t think there’s anything better. And did you know that using whole chicken is a much more economical way to cook. A quality sharp knife makes light work of this job, and this was made so much easier using @globalknivesuk Celebrate the New Year with a 10% discount. Just add the code DEAN10 for 10% savings site wide. 🔪 Banging Jerk Chicken (serves 4) 1 whole chicken approx. 1.2kg in weight Marinade: ½ onion roughly diced 5 cloves garlic peeled 6 spring onions sliced 1 thumb-sized piece fresh ginger sliced 2 scotch bonnet chillies Small bunch fresh thyme 1 tbsp. All Purpose seasoning 1 tsp. all spice ½ tsp. ground cinnamon 2 tbsp. dark soy sauce 1 tbsp. red wine vinegar 70ml water Method: 1: Use a sharp Global Boning knife to break down the chicken into portions, wings, thighs and breasts. Make sure to save the carcass of the bird to make stock or soup. 2: Chop the vegetables into manageable sizes pieces then blitz up all of the marinade ingredients until smooth. Add enough water until you form a paste, then pour over the chicken. Leave to marinade, covered in the fridge for 24 hours. 2: Set up the BBQ up for direct cooking, the target temperature is 180c. 3: Place the chicken, skin side up on the BBQ, close the lid and cook for 30-40 minutes, or until the chicken reaches an internal temperature of at least 75c. #globalknivesuk #globalknives #chefsknife #japaneseknife #jerkchicken #BBQ
The viral doner kebab recipe has just got even better, my chicken version, cooked on the BBQ takes this to a whole new level. This job was made so much easier using @globalknivesuk Global currently has up to 70% off select products for Black Friday, or use code DEAN10 for 10% off site wide 🔪 BBQ Chicken Doner Kebab (serves 4) 700g chicken thighs with skin and bone removed (approx. 6 large thighs) 1 small onion pureed 1 tbsp. dried oregano 1 heaped tsp. garlic granules 1 tbsp. paprika ½ tsp. chilli powder 1 tbsp. ground cumin 2 tsp. ground coriander 2 tsp. salt 2 tbsp. Greek yoghurt Method: 1: Remove the bone from the chicken thighs along with any skin. Mince with a sharp, heavy knife until you have a fine texture. My Global Chinese chopper is perfect for the job. Alternatively, you can do this in a food processor. 2: Combine the chicken with the onion, herbs and spices until fully incorporated then take a quarter of the mixture the place between 2 sheets of greaseproof parchment. Use a rolling pin to flatten it out as thinly as possible then roll up and place into a baking tray. 3: Set up one side of your BBQ for indirect cooking, the target temperature is 180c. Place the tray onto the indirect side of the barbecue and cook for 20 minutes. Remove the chicken from the parchment then place over the charcoal until you get some caramelisation. 4: Use your Global knife to thinly shred and slice some cabbage, cucumber and onion. 5: Serve the chicken doner meat along with the salad on top of a flat bread or in a warm pitta, dress with some garlic mayonnaise and lashings of my kebab shop chilli sauce. #globalknivesuk #globalknives #chefsknife #japaneseknife
100K
902
51
11mo ago
globalknivesuk
The viral doner kebab recipe has just got even better, my chicken version, cooked on the BBQ takes this to a whole new level. This job was made so much easier using @globalknivesuk Global currently has up to 70% off select products for Black Friday, or use code DEAN10 for 10% off site wide 🔪 BBQ Chicken Doner Kebab (serves 4) 700g chicken thighs with skin and bone removed (approx. 6 large thighs) 1 small onion pureed 1 tbsp. dried oregano 1 heaped tsp. garlic granules 1 tbsp. paprika ½ tsp. chilli powder 1 tbsp. ground cumin 2 tsp. ground coriander 2 tsp. salt 2 tbsp. Greek yoghurt Method: 1: Remove the bone from the chicken thighs along with any skin. Mince with a sharp, heavy knife until you have a fine texture. My Global Chinese chopper is perfect for the job. Alternatively, you can do this in a food processor. 2: Combine the chicken with the onion, herbs and spices until fully incorporated then take a quarter of the mixture the place between 2 sheets of greaseproof parchment. Use a rolling pin to flatten it out as thinly as possible then roll up and place into a baking tray. 3: Set up one side of your BBQ for indirect cooking, the target temperature is 180c. Place the tray onto the indirect side of the barbecue and cook for 20 minutes. Remove the chicken from the parchment then place over the charcoal until you get some caramelisation. 4: Use your Global knife to thinly shred and slice some cabbage, cucumber and onion. 5: Serve the chicken doner meat along with the salad on top of a flat bread or in a warm pitta, dress with some garlic mayonnaise and lashings of my kebab shop chilli sauce. #globalknivesuk #globalknives #chefsknife #japaneseknife
Every chef has a passion for knives. As a private chef for an elite footballer, I can only rely on elite knives. That’s why I chose @globalknivesuk — to work with the very best in the world of blades. @globalknivesuk currently has up to 70% off select products for Black Friday, until 12pm on Friday 5th Dec. Or, use code DIOGO10 for 10% off site wide, valid until the end of the year 🔪🔪
86.8K
1.47K
44
11mo ago
globalknivesuk
Every chef has a passion for knives. As a private chef for an elite footballer, I can only rely on elite knives. That’s why I chose @globalknivesuk — to work with the very best in the world of blades. @globalknivesuk currently has up to 70% off select products for Black Friday, until 12pm on Friday 5th Dec. Or, use code DIOGO10 for 10% off site wide, valid until the end of the year 🔪🔪
Looking for the perfect fakeaway this weekend? 🍔 Come join Michel Roux Jr and Global Knives to cook up a banging burger. Perfect for a cosy weekend in✨❄️ #globalknives #michelrouxjr #fakeaway #cooking #weekend @michel_roux_jr
68.1K
637
35
11mo ago
globalknivesuk
Looking for the perfect fakeaway this weekend? 🍔 Come join Michel Roux Jr and Global Knives to cook up a banging burger. Perfect for a cosy weekend in✨❄️ #globalknives #michelrouxjr #fakeaway #cooking #weekend @michel_roux_jr
Not all ribeyes are created equal 🥩 - The quality starts long before the cook and a proper blade like @globalknivesuk new G-110 is essential 🔪 #butcher #meat #ribeye #steak #ribeyesteak
62.4K
1.13K
28
4mo ago
globalknivesuk
Not all ribeyes are created equal 🥩 - The quality starts long before the cook and a proper blade like @globalknivesuk new G-110 is essential 🔪 #butcher #meat #ribeye #steak #ribeyesteak
AD Hey guys! 👋 Welcome to the first in a series of monthly knife skills, in collaboration with Global Knives 🔪 This one focuses on precision cutting techniques to help you step up your home kitchen game 🥔🍟 Air fryer method: * Place the cut fries into cold water to wash off excess starch * Remove from the water and pat dry * Add to a mixing bowl with a small amount of oil (or spray lightly) * Season with salt * Cook in the air fryer at 200°C for around 15 minutes, or until golden and crisp Once cooked, finish with extra seasoning or flavourings like cracked black pepper, Cajun spice, or even a drizzle of truffle oil with grated Parmesan if you’re feeling fancy ✨ Enjoy 👨‍🍳
54.8K
932
3
6mo ago
globalknivesuk
AD Hey guys! 👋 Welcome to the first in a series of monthly knife skills, in collaboration with Global Knives 🔪 This one focuses on precision cutting techniques to help you step up your home kitchen game 🥔🍟 Air fryer method: * Place the cut fries into cold water to wash off excess starch * Remove from the water and pat dry * Add to a mixing bowl with a small amount of oil (or spray lightly) * Season with salt * Cook in the air fryer at 200°C for around 15 minutes, or until golden and crisp Once cooked, finish with extra seasoning or flavourings like cracked black pepper, Cajun spice, or even a drizzle of truffle oil with grated Parmesan if you’re feeling fancy ✨ Enjoy 👨‍🍳
Full day of cooking for a premier league footballer and when cooking for the best, you need the equipment to back it up, a sharp reliable knife is what every chef looks for and @globalknivesuk is a perfect Christmas present for your home cook or the pro chefs in your life! #ad Use code JONNY10 at checkout to get 10% off your order. Menu: Chicken gyoza with a spicy Asian dipping sauce Gochujang egg fried rice with sweet soy chicken #globalknives #chefsknife #japaneseknives
44.4K
358
9
11mo ago
globalknivesuk
Full day of cooking for a premier league footballer and when cooking for the best, you need the equipment to back it up, a sharp reliable knife is what every chef looks for and @globalknivesuk is a perfect Christmas present for your home cook or the pro chefs in your life! #ad Use code JONNY10 at checkout to get 10% off your order. Menu: Chicken gyoza with a spicy Asian dipping sauce Gochujang egg fried rice with sweet soy chicken #globalknives #chefsknife #japaneseknives
AD Hey guys! 👋 Welcome back to the knife skills videos, in collaboration with Global Knives 🔪 Use code TOM10 for 10% off Global Knives. Global GSF-22 paring knife for precision prep 🔪 Today we’re focusing on how to prep an avocado cleanly and efficiently 🥑 Learn how to safely remove the stone, peel the avocado, dice it in the skin, create a simple avocado fan, and maximise yield with clean, precise cuts. Perfect for salads, toast, poke bowls, sandwiches and more. Simple Homemade Guacamole 🥑 • 2 ripe avocados • ½ small red onion, finely diced • 1 ripe tomato, deseeded and diced • 1 tbsp chopped fresh coriander • Juice of 1 lime • 1 small garlic clove, grated • Pinch of sea salt • Freshly cracked black pepper • Optional: finely chopped chilli for a little heat 🌶️ Mash everything together until you reach your preferred consistency, then serve with tortilla chips, tacos, grilled chicken or spread on toast. Save this one for your next taco night! 🙌 #GlobalKnives #KnifeSkills #Avocado #Guacamole #HomeCooking ChefTips FoodSkills CookingTips GlobalGSF22 AD
41.7K
715
8
3mo ago
globalknivesuk
AD Hey guys! 👋 Welcome back to the knife skills videos, in collaboration with Global Knives 🔪 Use code TOM10 for 10% off Global Knives. Global GSF-22 paring knife for precision prep 🔪 Today we’re focusing on how to prep an avocado cleanly and efficiently 🥑 Learn how to safely remove the stone, peel the avocado, dice it in the skin, create a simple avocado fan, and maximise yield with clean, precise cuts. Perfect for salads, toast, poke bowls, sandwiches and more. Simple Homemade Guacamole 🥑 • 2 ripe avocados • ½ small red onion, finely diced • 1 ripe tomato, deseeded and diced • 1 tbsp chopped fresh coriander • Juice of 1 lime • 1 small garlic clove, grated • Pinch of sea salt • Freshly cracked black pepper • Optional: finely chopped chilli for a little heat 🌶️ Mash everything together until you reach your preferred consistency, then serve with tortilla chips, tacos, grilled chicken or spread on toast. Save this one for your next taco night! 🙌 #GlobalKnives #KnifeSkills #Avocado #Guacamole #HomeCooking ChefTips FoodSkills CookingTips GlobalGSF22 AD
AD Hey guys! 👋 Welcome back to the knife skills videos, in collaboration with Global Knives 🔪 Use code TOM10 for 10% off Global Knives. Global G2 for clean slicing 🔪 Today we’re focusing on how to prep a pepper with zero waste - clean cuts, full yield, nothing thrown away 🌶️♻️ Once prepped, I show three different cuts, but the star today is that fine julienne (thin strips), perfect for a quick, nutritious stirfry. Chicken StirFry Noodles Ingredients: • 1 chicken breast, thinly sliced • 1 pepper, finely julienned (thin strips) • ½ broccoli, chopped • 1 courgette, sliced • 1 pack soft readytoeat noodles Dressing: • 2 tbsp sweet chilli sauce • Juice of ½ lime • Small handful chopped coriander • 1 tsp soy sauce • 1 tsp toasted sesame seeds (folded into the dressing) To Finish: • Toasted cashew nuts Method: • Heat a wok or large pan over high heat. Add a little oil. • Stirfry the chicken strips for 4–5 minutes until lightly golden and cooked through. • Add the julienne pepper, broccoli and courgette. • Cook for 3–4 minutes until the veg softens slightly but still has bite. • Add the soft noodles and toss everything together for 1–2 minutes to warm through. • Mix the dressing ingredients in a small bowl, then pour over the stirfry and fold through so everything is coated. • Serve and finish with toasted cashew nuts for crunch and extra energy. Per portion Calories: ~585 kcal Protein: ~42g Carbs: ~60g Quick, colourful, and perfect for busy training weeks 👨‍🍳🔥
33.1K
513
3
5mo ago
globalknivesuk
AD Hey guys! 👋 Welcome back to the knife skills videos, in collaboration with Global Knives 🔪 Use code TOM10 for 10% off Global Knives. Global G2 for clean slicing 🔪 Today we’re focusing on how to prep a pepper with zero waste - clean cuts, full yield, nothing thrown away 🌶️♻️ Once prepped, I show three different cuts, but the star today is that fine julienne (thin strips), perfect for a quick, nutritious stirfry. Chicken StirFry Noodles Ingredients: • 1 chicken breast, thinly sliced • 1 pepper, finely julienned (thin strips) • ½ broccoli, chopped • 1 courgette, sliced • 1 pack soft readytoeat noodles Dressing: • 2 tbsp sweet chilli sauce • Juice of ½ lime • Small handful chopped coriander • 1 tsp soy sauce • 1 tsp toasted sesame seeds (folded into the dressing) To Finish: • Toasted cashew nuts Method: • Heat a wok or large pan over high heat. Add a little oil. • Stirfry the chicken strips for 4–5 minutes until lightly golden and cooked through. • Add the julienne pepper, broccoli and courgette. • Cook for 3–4 minutes until the veg softens slightly but still has bite. • Add the soft noodles and toss everything together for 1–2 minutes to warm through. • Mix the dressing ingredients in a small bowl, then pour over the stirfry and fold through so everything is coated. • Serve and finish with toasted cashew nuts for crunch and extra energy. Per portion Calories: ~585 kcal Protein: ~42g Carbs: ~60g Quick, colourful, and perfect for busy training weeks 👨‍🍳🔥
AD – Mexico Beef Quesadilla Sharing Board 🇲🇽🔥 Big flavour, clean fuel and proper match‑day energy — crispy tortillas, sticky beef, fresh salsa and smashed avocado. Ideal for watching the World Cup with your mates or as a clean post‑match option for the team 💪. Give it a go! Global GS‑35 for all the veg prep & Global G‑2 for slicing the quesadillas 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 3–4) Beef Filling • 500g beef mince • 1 red pepper, diced • 1 yellow pepper, diced • 1 medium red onion, diced • 2 tsp smoked paprika • 2 tsp ground cumin • 2 tsp garlic powder • 1 tsp dried oregano • 1 tsp salt • ½ tsp black pepper • 1 tbsp olive oil • 1 tbsp tomato paste • 2 tbsp BBQ sauce • 50–80ml water • 200g grated cheese • 6–8 soft flour tortillas Fresh Tomato Salsa • 3 tomatoes, diced • ½ red onion, diced • 10g coriander • 1 tbsp chopped jalapeños • Juice of 1 lime • Salt Guacamole • 2 avocados • 10g coriander • Juice of 1 lime • Salt Extras • 150g sour cream • Lime wedges 🔪 Method Prep the veg Dice the peppers and onion. Slice and dice the tomatoes. Chop the coriander and jalapeños. Make the salsa Tomatoes – onion – coriander – jalapeños – lime – salt – mix. Smash the avocado Avocado – coriander – lime – salt – smash. Cook the beef filling Sauté onions and peppers. Add the beef and break it up. Season with smoked paprika, cumin, garlic powder, oregano, salt and pepper. Add tomato paste, BBQ sauce and a splash of water. Cook until sticky, 10–15 mins. Build the quesadillas Tortilla → beef → cheese → fold → press → crisp both sides. Slice & serve Slice the crisp quesadillas in half. Serve with salsa, smashed avocado, sour cream, jalapeños and coriander. #worldcup #food
32.8K
840
16
4mo ago
globalknivesuk
AD – Mexico Beef Quesadilla Sharing Board 🇲🇽🔥 Big flavour, clean fuel and proper match‑day energy — crispy tortillas, sticky beef, fresh salsa and smashed avocado. Ideal for watching the World Cup with your mates or as a clean post‑match option for the team 💪. Give it a go! Global GS‑35 for all the veg prep & Global G‑2 for slicing the quesadillas 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 3–4) Beef Filling • 500g beef mince • 1 red pepper, diced • 1 yellow pepper, diced • 1 medium red onion, diced • 2 tsp smoked paprika • 2 tsp ground cumin • 2 tsp garlic powder • 1 tsp dried oregano • 1 tsp salt • ½ tsp black pepper • 1 tbsp olive oil • 1 tbsp tomato paste • 2 tbsp BBQ sauce • 50–80ml water • 200g grated cheese • 6–8 soft flour tortillas Fresh Tomato Salsa • 3 tomatoes, diced • ½ red onion, diced • 10g coriander • 1 tbsp chopped jalapeños • Juice of 1 lime • Salt Guacamole • 2 avocados • 10g coriander • Juice of 1 lime • Salt Extras • 150g sour cream • Lime wedges 🔪 Method Prep the veg Dice the peppers and onion. Slice and dice the tomatoes. Chop the coriander and jalapeños. Make the salsa Tomatoes – onion – coriander – jalapeños – lime – salt – mix. Smash the avocado Avocado – coriander – lime – salt – smash. Cook the beef filling Sauté onions and peppers. Add the beef and break it up. Season with smoked paprika, cumin, garlic powder, oregano, salt and pepper. Add tomato paste, BBQ sauce and a splash of water. Cook until sticky, 10–15 mins. Build the quesadillas Tortilla → beef → cheese → fold → press → crisp both sides. Slice & serve Slice the crisp quesadillas in half. Serve with salsa, smashed avocado, sour cream, jalapeños and coriander. #worldcup #food
AD – Tuna Tartare w/ Avocado Salsa, Fresh Lime & Crisp Prawn Crackers 🐟🥑 Clean, lean and high‑quality protein — bright aromatics, healthy fats and a sharp hit of lime. Perfect for a rest‑day lunch, a pre‑workout bite or a summery dinner with a crisp glass of white. Global GS‑11 for precise tuna prep, Global G2 for clean veg slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Tartare 250g fresh tuna loin (diced) 1 tbsp soy sauce 1 tsp sesame oil ½ tsp finely grated fresh ginger ½ red chilli, finely chopped 1 spring onion, finely sliced Small handful coriander, finely chopped Pinch of sesame seeds Avocado Salsa 1 large ripe avocado, finely diced Juice & zest of ½ lime Pinch of salt To Serve Prawn crackers (shop‑bought or freshly fried) Neutral oil for frying Lime wedges Extra coriander leaves Method 1. Make the Avocado Salsa Finely dice the avocado into neat cubes. Mix with lime juice, lime zest and a pinch of salt. Set aside. 2. Make the Tuna Tartare Combine the diced tuna with soy sauce, sesame oil, ginger, red chilli, spring onion and chopped coriander. Mix gently so the tuna stays glossy and intact. Finish with sesame seeds. 3. Fry the Prawn Crackers Heat a small pan of neutral oil until hot. Drop in the prawn crackers one at a time — they’ll puff instantly. Lift out and drain on kitchen paper. (Or use shop‑bought if you prefer.) 4. Assemble Place a ring mould on each plate. Press the avocado salsa into the base to form a clean, even layer. Spoon the tuna tartare on top, filling the mould right to the top. Press lightly, then lift the ring away for a sharp, restaurant‑style finish. Or skip the cheffy mould entirely — bang it straight on the plate and get stuck in. 5. Finish Garnish with extra coriander leaves. Serve with prawn crackers and lime wedges. Per Portion Calories: ~430 kcal Protein: ~30g Carbohydrates: ~10g #tunatartare #avocadosalsa #healthyrecipes #highproteinmeals
31.1K
449
7
3mo ago
globalknivesuk
AD – Tuna Tartare w/ Avocado Salsa, Fresh Lime & Crisp Prawn Crackers 🐟🥑 Clean, lean and high‑quality protein — bright aromatics, healthy fats and a sharp hit of lime. Perfect for a rest‑day lunch, a pre‑workout bite or a summery dinner with a crisp glass of white. Global GS‑11 for precise tuna prep, Global G2 for clean veg slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Tartare 250g fresh tuna loin (diced) 1 tbsp soy sauce 1 tsp sesame oil ½ tsp finely grated fresh ginger ½ red chilli, finely chopped 1 spring onion, finely sliced Small handful coriander, finely chopped Pinch of sesame seeds Avocado Salsa 1 large ripe avocado, finely diced Juice & zest of ½ lime Pinch of salt To Serve Prawn crackers (shop‑bought or freshly fried) Neutral oil for frying Lime wedges Extra coriander leaves Method 1. Make the Avocado Salsa Finely dice the avocado into neat cubes. Mix with lime juice, lime zest and a pinch of salt. Set aside. 2. Make the Tuna Tartare Combine the diced tuna with soy sauce, sesame oil, ginger, red chilli, spring onion and chopped coriander. Mix gently so the tuna stays glossy and intact. Finish with sesame seeds. 3. Fry the Prawn Crackers Heat a small pan of neutral oil until hot. Drop in the prawn crackers one at a time — they’ll puff instantly. Lift out and drain on kitchen paper. (Or use shop‑bought if you prefer.) 4. Assemble Place a ring mould on each plate. Press the avocado salsa into the base to form a clean, even layer. Spoon the tuna tartare on top, filling the mould right to the top. Press lightly, then lift the ring away for a sharp, restaurant‑style finish. Or skip the cheffy mould entirely — bang it straight on the plate and get stuck in. 5. Finish Garnish with extra coriander leaves. Serve with prawn crackers and lime wedges. Per Portion Calories: ~430 kcal Protein: ~30g Carbohydrates: ~10g #tunatartare #avocadosalsa #healthyrecipes #highproteinmeals
AD – Sirloin Steak w/ Chimichurri, Parmesan Garlic & Thyme Hasselback Potatoes, Tender stem Broccoli & Caramelised Shallot 🌶️🧄 Proper treat‑night plate — crisp hasselbacks, bright chimichurri and a beautifully cooked sirloin. High‑protein, big flavour and built with performance in mind. Perfect after a training day… or a solid shout for date night. Global GS‑35 for precise prep, Global G2 for clean slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Steak 2 sirloin steaks (200g each) Salt & black pepper 1 tbsp oil 1 knob butter 2 garlic cloves, crushed 2 thyme sprigs & 1 rosemary sprig Chimichurri Small bunch parsley, finely chopped 1 garlic clove, grated ½ red chilli, finely chopped 1 tbsp red wine vinegar 3 tbsp olive oil ½ tsp dried oregano Pinch of salt Hasselback New Potatoes 10 new potatoes 1 tbsp olive oil 1 garlic clove, grated 1 tsp thyme leaves 2 tbsp grated parmesan Salt & pepper Veg 200g tender stem broccoli 2 shallots, halved 1 tsp butter or oil Method 1. Hasselback New Potatoes Slice each potato three‑quarters of the way down. Mix olive oil, garlic, thyme, salt and pepper. Brush generously over the potatoes. Roast at 200°C for 25–30 minutes until golden and crisp. Add parmesan for the final 5 minutes. 2. Make the Chimichurri Mix parsley, garlic, chilli, vinegar, olive oil, dried oregano and salt. Keep it loose, bright and punchy. 3. Cook the Steak & Caramelise the Shallots Season the steak well. Sear in a hot pan with a little oil until deeply golden. Add butter, garlic, thyme and rosemary. Baste continuously. Push the steak to one side of the pan. Place the shallots cut‑side down in the same pan and cook gently in the buttery steak juices until golden and soft. Rest the steak for 5 minutes. 4. Cook the Broccoli Blanch the broccoli in seasoned boiling water until tender with a little bite. Drain well. 5. Serve Slice the rested steak, add the hasselback potatoes, broccoli and caramelised shallots, spoon chimichurri over steak & glaze the broccoli. Per Portion Calories: ~750 kcal Protein: ~50g Carbohydrates: ~35g #steaknight #highprotein #elitefuel #kniv
27.8K
669
5
2mo ago
globalknivesuk
AD – Sirloin Steak w/ Chimichurri, Parmesan Garlic & Thyme Hasselback Potatoes, Tender stem Broccoli & Caramelised Shallot 🌶️🧄 Proper treat‑night plate — crisp hasselbacks, bright chimichurri and a beautifully cooked sirloin. High‑protein, big flavour and built with performance in mind. Perfect after a training day… or a solid shout for date night. Global GS‑35 for precise prep, Global G2 for clean slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Steak 2 sirloin steaks (200g each) Salt & black pepper 1 tbsp oil 1 knob butter 2 garlic cloves, crushed 2 thyme sprigs & 1 rosemary sprig Chimichurri Small bunch parsley, finely chopped 1 garlic clove, grated ½ red chilli, finely chopped 1 tbsp red wine vinegar 3 tbsp olive oil ½ tsp dried oregano Pinch of salt Hasselback New Potatoes 10 new potatoes 1 tbsp olive oil 1 garlic clove, grated 1 tsp thyme leaves 2 tbsp grated parmesan Salt & pepper Veg 200g tender stem broccoli 2 shallots, halved 1 tsp butter or oil Method 1. Hasselback New Potatoes Slice each potato three‑quarters of the way down. Mix olive oil, garlic, thyme, salt and pepper. Brush generously over the potatoes. Roast at 200°C for 25–30 minutes until golden and crisp. Add parmesan for the final 5 minutes. 2. Make the Chimichurri Mix parsley, garlic, chilli, vinegar, olive oil, dried oregano and salt. Keep it loose, bright and punchy. 3. Cook the Steak & Caramelise the Shallots Season the steak well. Sear in a hot pan with a little oil until deeply golden. Add butter, garlic, thyme and rosemary. Baste continuously. Push the steak to one side of the pan. Place the shallots cut‑side down in the same pan and cook gently in the buttery steak juices until golden and soft. Rest the steak for 5 minutes. 4. Cook the Broccoli Blanch the broccoli in seasoned boiling water until tender with a little bite. Drain well. 5. Serve Slice the rested steak, add the hasselback potatoes, broccoli and caramelised shallots, spoon chimichurri over steak & glaze the broccoli. Per Portion Calories: ~750 kcal Protein: ~50g Carbohydrates: ~35g #steaknight #highprotein #elitefuel #kniv
AD – Pan‑Roasted Rosemary & Garlic Lamb Rump w/ Warm Red‑Pepper‑Pesto Couscous & Harissa–Mint Yogurt 🌿🐑 Rich, colourful and properly satisfying — high‑quality protein, clean carbs and big flavour. Ideal for a post‑training dinner or a recovery‑day plate 💪. Give it a go! Global G2 for clean slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Lamb • 2 lamb rumps (160–180g each) • 2 sprigs rosemary • 2 cloves garlic, crushed • Olive oil • Salt & black pepper Warm Couscous Salad • 120g couscous • 200ml hot veg or chicken stock • 150g aubergine, diced • 1 courgette, diced • 1 red pepper, diced • 6 sun‑blushed tomatoes, chopped • 2 tbsp red pepper pesto • Olive oil • Salt & black pepper Harissa–Mint Yogurt • 4 tbsp Greek yogurt • 1 tsp harissa paste • Fresh mint, finely chopped • Juice of ½ lime • Pinch of salt To Finish • Rocket • Pomegranate seeds • Toasted almonds • Extra mint Method 1. Cook the vegetables Pan‑fry aubergine, courgette and red pepper in olive oil until softened and caramelised. Season. Stir through chopped sun‑blushed tomatoes. 2. Cook the couscous Season couscous, pour over hot stock, cover 5 minutes, fluff. Once cooked, fold through warm veg and red pepper pesto. 3. Pan‑roast the lamb Season well. Sear until golden. Add rosemary + garlic. Transfer to a 180°C oven for 6-8 minutes. Rest 5–7 minutes. 4. Make the yogurt Mix yogurt, harissa, mint, lime and salt. 5. Assemble Plate the warm pesto couscous, top with sliced lamb, rocket, yogurt, pomegranate, almonds and mint.
27.8K
494
15
5mo ago
globalknivesuk
AD – Pan‑Roasted Rosemary & Garlic Lamb Rump w/ Warm Red‑Pepper‑Pesto Couscous & Harissa–Mint Yogurt 🌿🐑 Rich, colourful and properly satisfying — high‑quality protein, clean carbs and big flavour. Ideal for a post‑training dinner or a recovery‑day plate 💪. Give it a go! Global G2 for clean slicing 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Lamb • 2 lamb rumps (160–180g each) • 2 sprigs rosemary • 2 cloves garlic, crushed • Olive oil • Salt & black pepper Warm Couscous Salad • 120g couscous • 200ml hot veg or chicken stock • 150g aubergine, diced • 1 courgette, diced • 1 red pepper, diced • 6 sun‑blushed tomatoes, chopped • 2 tbsp red pepper pesto • Olive oil • Salt & black pepper Harissa–Mint Yogurt • 4 tbsp Greek yogurt • 1 tsp harissa paste • Fresh mint, finely chopped • Juice of ½ lime • Pinch of salt To Finish • Rocket • Pomegranate seeds • Toasted almonds • Extra mint Method 1. Cook the vegetables Pan‑fry aubergine, courgette and red pepper in olive oil until softened and caramelised. Season. Stir through chopped sun‑blushed tomatoes. 2. Cook the couscous Season couscous, pour over hot stock, cover 5 minutes, fluff. Once cooked, fold through warm veg and red pepper pesto. 3. Pan‑roast the lamb Season well. Sear until golden. Add rosemary + garlic. Transfer to a 180°C oven for 6-8 minutes. Rest 5–7 minutes. 4. Make the yogurt Mix yogurt, harissa, mint, lime and salt. 5. Assemble Plate the warm pesto couscous, top with sliced lamb, rocket, yogurt, pomegranate, almonds and mint.
AD – Mediterranean Harissa Chicken & Chorizo Rice 🟡🌶️ Crispy skin harissa chicken, veggie packed rice and big Mediterranean flavour — high protein, clean fuel and all done in one pan. Ideal for post match recovery and just as good for a quick midweek dinner with family or team mates. Global G2 for precise veggie prep 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Chicken Marinade: 1.5 tbsp harissa paste, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp honey, 1 clove garlic, grated Zest of ½ lemon, Pinch of salt, ½ tsp dried oregano or thyme Chicken: 4 chicken thighs, bone in, skin on Rice Base: 60g diced chorizo, 1 diced courgette, 1 diced red pepper, 100g sliced mushrooms, 150g basmati or long grain rice,1 tbsp tomato purée, 1 tsp smoked paprika, 350ml chicken stock, ½ tsp ground cumin, ½ tsp dried oregano, 1 bay leaf, Splash of white wine (optional), squeeze of lemon juice, salt & black pepper, 1 lemon, sliced. Parsley–Lemon Yoghurt Dressing: 3 tbsp Greek yoghurt, zest of ½ lemon, juice of ½ lemon, small handful parsley, finely chopped, Pinch of salt, splash of olive oil To Finish: Fresh basil leaves, Ripped mozzarella, Black pepper, Olive oil Method 1. Marinate & Sear the Chicken: Mix all marinade ingredients and coat the thighs. Sear skin side down in a hot oven safe pan until deep golden and crisp. Flip briefly, then remove and set aside. 2. Build the Rice Base: Cook the chorizo until it releases its oil. Add courgette, pepper and mushrooms — season. Stir in tomato purée, smoked paprika, cumin and oregano. Add the rice and coat it in the spiced oil. Add lemon juice, then pour in chicken stock and add the bay leaf. 3. Assemble & Bake: Nestle the chicken thighs on top, skin side up. Add lemon slices. Cover and bake at 180°C for 20–25 minutes until the rice is fluffy and the chicken is tender (core temp over 75°C). 4. Make the Dressing: Mix yoghurt with lemon zest, lemon juice, parsley and salt. 5. Finish & Serve: Fluff the rice. Top with chicken, basil, ripped mozzarella, black pepper and olive oil. Drizzle with the parsley–lemon yoghurt dressing. Per Portion Calories: ~720–780 kcal Protein: ~48–5
25.5K
453
7
2mo ago
globalknivesuk
AD – Mediterranean Harissa Chicken & Chorizo Rice 🟡🌶️ Crispy skin harissa chicken, veggie packed rice and big Mediterranean flavour — high protein, clean fuel and all done in one pan. Ideal for post match recovery and just as good for a quick midweek dinner with family or team mates. Global G2 for precise veggie prep 🔪 Discount code: TOM10 for 10% off 🛒 Ingredients (Serves 2) Chicken Marinade: 1.5 tbsp harissa paste, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp honey, 1 clove garlic, grated Zest of ½ lemon, Pinch of salt, ½ tsp dried oregano or thyme Chicken: 4 chicken thighs, bone in, skin on Rice Base: 60g diced chorizo, 1 diced courgette, 1 diced red pepper, 100g sliced mushrooms, 150g basmati or long grain rice,1 tbsp tomato purée, 1 tsp smoked paprika, 350ml chicken stock, ½ tsp ground cumin, ½ tsp dried oregano, 1 bay leaf, Splash of white wine (optional), squeeze of lemon juice, salt & black pepper, 1 lemon, sliced. Parsley–Lemon Yoghurt Dressing: 3 tbsp Greek yoghurt, zest of ½ lemon, juice of ½ lemon, small handful parsley, finely chopped, Pinch of salt, splash of olive oil To Finish: Fresh basil leaves, Ripped mozzarella, Black pepper, Olive oil Method 1. Marinate & Sear the Chicken: Mix all marinade ingredients and coat the thighs. Sear skin side down in a hot oven safe pan until deep golden and crisp. Flip briefly, then remove and set aside. 2. Build the Rice Base: Cook the chorizo until it releases its oil. Add courgette, pepper and mushrooms — season. Stir in tomato purée, smoked paprika, cumin and oregano. Add the rice and coat it in the spiced oil. Add lemon juice, then pour in chicken stock and add the bay leaf. 3. Assemble & Bake: Nestle the chicken thighs on top, skin side up. Add lemon slices. Cover and bake at 180°C for 20–25 minutes until the rice is fluffy and the chicken is tender (core temp over 75°C). 4. Make the Dressing: Mix yoghurt with lemon zest, lemon juice, parsley and salt. 5. Finish & Serve: Fluff the rice. Top with chicken, basil, ripped mozzarella, black pepper and olive oil. Drizzle with the parsley–lemon yoghurt dressing. Per Portion Calories: ~720–780 kcal Protein: ~48–5

GLOBAL KNIVES UK (@globalknivesuk) Instagram Stats & Analytics

GLOBAL KNIVES UK (@globalknivesuk) has 21.2K Instagram followers with a 2.23% engagement rate over the past 12 months. Across 163 posts, GLOBAL KNIVES UK received 102K total likes and 4.67M impressions, averaging 628 likes per post. This page tracks GLOBAL KNIVES UK's performance metrics, top content, and engagement trends — updated daily. To benchmark @globalknivesuk against other accounts, use Socialpruf's Instagram competitor analysis tool.

GLOBAL KNIVES UK (@globalknivesuk) Instagram Analytics FAQ

How many Instagram followers does GLOBAL KNIVES UK have?+
GLOBAL KNIVES UK (@globalknivesuk) has 21.2K Instagram followers as of November 2026.
What is GLOBAL KNIVES UK's Instagram engagement rate?+
GLOBAL KNIVES UK's Instagram engagement rate is 2.23% over the last 12 months, based on 163 posts.
How many likes does GLOBAL KNIVES UK get on Instagram?+
GLOBAL KNIVES UK received 102K total likes across 163 posts in the last 12 months, averaging 628 likes per post.
How many Instagram impressions does GLOBAL KNIVES UK get?+
GLOBAL KNIVES UK's Instagram content generated 4.67M total impressions over the last 12 months.
Can I compare GLOBAL KNIVES UK with other Instagram accounts?+
Yes. Add @globalknivesuk to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.