The Global 21 cm Stainless Steel Slicing Kn ife is a quality chef's knife, suitable for any use in the kitchen, but designed especially for professionals in the trade.
Defined as 'for slicing' because of its blunt, rounded end. The slicing knife blade works particularly well on meat close to the bone, such as chicken or duck. Shape and size and still make it a true all-rounder-it can, for example, also be used to cut vegetables.
GLOBAL SLICING KNIFE: THE G SERIES
The Global G-1 professional knife is built for perfect hand balance. The G Series is distinguished by the lightness of the knives-they weigh 30 percent less than traditional knives-thus ensuring the possibility of prolonged use 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 SLICING 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 cooling it quickly. 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 SLICING 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, uses and characteristics of the Japanese knives most loved by chefs.
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