Global stainless steel butcher knife 6.30 inch

The Global Stainless Steel Butcher Knife 16 cm is a quality chef's knife, suitable for any use in the kitchen, but designed especially for professionals in the trade.
Specializing in the butchering of raw meat, its thin, curved blade is designed to cut joints in raw carcasses. The butcher knife's shape, with the right-angle curve in the blade, is made to cut through meat and separate it from bones, ligaments and other unwanted parts. Especially useful when the burr of raw meat can cause the knife handle to slip. On the other hand, it does not work well for cutting or chopping vegetables and other regular kitchen work.

GLOBAL BUTCHER KNIFE: THE G SERIES

The Global GF-27 professional knife is built for perfect hand balance. The G Series is distinguished by the knives' light weight-they weigh 30 percent less than traditional knives-ensuring that they can be used for extended periods of time without fatigue.
Anatomical sand-filled stainless steel handles ensure perfect balance. The one-piece design and regular profiles offer hygiene and safety. The design is attractive, the cutting edge sharpened by 15 degrees.

GLOBAL BUTCHER KNIFE: HISTORY AND FEATURES

In 1985 Japanese designer Komin Yamada designed the Global range of knives, with the aim of making them recognizable by quality, handling and blade sharpening, which is still done by hand. Since 2002, special Cromova 18 stainless steel has been used for Global blades, which is obtained by tempering the steel to more than 1,000°C and then quickly cooling it. Global's Japanese knives are still made in Japan today.
This process results in a hardness of 56-58 HRC, which, although relatively soft, maintains the cut for a long time and makes Global chef's knives more resistant to staining, corrosion and oxidation. The sharpening of each knife is done by hand.

GLOBAL BUTCHER KNIFE: CARE AND MAINTENANCE

A good chef knows to sharpen his or her knife regularly. Regular use of a Global knife sharpening stone will keep the blade razor sharp.
Before sharpening, place the stone in water for 5 to 10 minutes to allow it to absorb sufficient moisture. Hold the knife so that the blade meets the coarse side of the stone at an angle between 10° and 15°, then complete the process from the fine side. For a perfect result, the front of the blade should be about 70 percent polished and the black blade about 30 percent polished. After sharpening, the knife should be washed in hot water and then dried thoroughly.

Discover on RGmania all the knives in the Global line!

Read RGLife's in-depth review: Global: history, use and characteristics of the Japanese knives most loved by chefs.