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List Price : $118.00
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Product Description
GLOBAL's greatest endorsement comes from its competitors. As a reaction to GLOBAL's success, kitchen knives are evolving. All major knife manufacturers continue to introduce new knives adopting more and more of GLOBAL's revolutionary features. Even manufacturers of those black handled, three riveted, full boltstered, heavy, beveled-edge knives do not believe in their product any more. Why should you? GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle. Thinner blades for lighter weight giving you more agility with less fatigue. Perfect balance using a weighted hollow handle. No bolster design allowing for full edge use and full-blade sharpening. All stainless steel construction with slip free handle.
Amazon.com Review
Japan’s Global knives have created quite a stir in the culinary world, challenging the old orthodoxy that a knife blade needs to be both heavy and thick, with a bolster for proper balance. In contrast, Global blades are ground and hand-sharpened to a long point, not a bevel, creating a wickedly-sharp straight edge that’s actually visible to the naked eye. They’re forged from exceptionally hard molybdenum/vanadium stainless steel, ice-tempered and hardened for corrosion resistance and an edge that lasts longer than even the highest-quality German knives. The thinner blades are also more lightweight, preventing user fatigue during long chopping tasks, while the bolster-free design eases the task of sharpening by allowing you to hone the entire blade. The slip-resistant, textured hollow stainless steel handle contributes to the knife’s light weight, and its diameter is especially suited for smaller hands. The seamless construction is hygienic and easy to clean, and the knives are individually balanced and weighted for exceptional comfort and ease of control. For anyone who’s used to chopping and prepping with a heavy monster of a chef’s knife, these nimble, maneuverable, exceptionally attractive knives will come as something of a revelation.
The seven-inch santoku is an essential Japanese knife, found in most homes as well as professional kitchens. Its broad, straight blade combines characteristics of a Western chef’s knife and a cleaver. Great for chopping and dicing large quantities of herbs or vegetables, it’s the tool of choice for creating razor-thin slices of sashimi, or any other fish, meat, or poultry. Oval-shaped hollows on each side reduce friction for a cleaner cut and help release food so that it falls away from the blade. To protect its edges, hand-wash and dry this knife; use a steel for maintenance, then periodically have edges re-ground. This item is covered by a lifetime warranty. --Mary Park
- Lightweight, maneuverable Japanese-style knife for chopping, dicing, and creating razor-thin slices of meat and fish
- Ultra-hard molybdenum/vanadium stainless steel blade; ice tempered and hardened for edge retention and corrosion resistance
- Ultra-hygienic seamless construction; hand-sharpened and individually balanced
- Slip-resistant hollow stainless steel handle
- Hand-wash; lifetime warranty
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Global G-46 - 7 inch, 18cm Santoku Knife Reviews
| 32 of 32 people found the following review helpful  This is an awesome knife, By GB Guitars "gbroulet" (Colfax, Ca United States) - See all my reviews This review is from: Global G-46 - 7 inch, 18cm Santoku Knife (Kitchen) In Anthoney Bourdain's book "Kitchen Confidential" he talks about how in a real kitchen the chefs don't use Henkle or Wustoff knives, they use Global. Cat Cora of "American Iron Chef" also uses Global knives. I needed a good knife in my kitchen so I decided to check out Global as well.First of all, it's incredibly light. If I'm chopping a LOT of onions for a french onion soup or making a big batch of mirepoix for some beef stock I notice that lightness. Then there's the balance. See that notch where the blade meets the handle? Pick the knife up by that notch and it balanced exactly level. Try that with a standard knife and you'll see how handle heavy they are. Finaly, the edge. These knives are insanely sharp. They cut like a dream. I just went to a knife sharpening clinic by Wustoff and they suggest honeing your knife with 5 or 6 stroks on a steel before every meal that you cook. I've found that this keeps the edge razor sharp. However,... Read more 4 of 4 people found the following review helpful Very Japanese, By This review is from: Global G-46 - 7 inch, 18cm Santoku Knife (Kitchen) I always prefer something that is small, lightweight, and very nimble. That is exactly what this knife is like. For me thats exactly what I wanted and I love it. This is the best knife I have ever used and I LOVE this knife. My wife on the other hand prefers a heavier western style knife and so she hates this knife and bought a wustoff. So as long as you want a lightweight eastern style knife you will love this knife. 1 of 1 people found the following review helpful 18 months old and still going strong., By Jean-Guy S. (Seattle, WA, USA) - See all my reviews This review is from: Global G-46 - 7 inch, 18cm Santoku Knife (Kitchen) I bought this knife in Sep 2007. Since then, it's been my knife of choice for pretty much any kitchen task where a sharp blade is preferred.I have yet to sharpen this knife, and only now, more than 18 months later, do I feel that it may be dulling somewhat. This edge retention is a testament to the quality of the knife. Note that I also take pretty good care of the knife, hand-cleaning after use (it cleans super easy as well) and hand-drying. I hesitate to attempt to sharpen the knife, fearing it will end up duller than when I started. I would not hesitate to buy this knife again. It has been a workhorse, and has pretty much obsoleted every other knife in my kitchen. Few things in life are worth spending a lot of money to get the best. Kitchen knives are one of those things in my opinion, and Global makes a great knife. Other points: - I've read reviews which claim the handle, with its dimples, is hard to clean. Not once... Read more |
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