Global stainless steel Santoku knife 7.08 inch

The Global 18 cm stainless steel santoku knife is a quality chef's knife designed especially for professionals in the trade.
Santoku is a Japanese word that literally means "three ways" and is used to describe the three cutting tasks the knife is designed for: slicing, dicing, and chopping.the shape makes the Santoku knife brilliant for Western-style cooking as the blade is flat, deep, and powerful, making it ideal for cutting many heavy root vegetables, such as zucchini, sweet potatoes, and celeriac. Santoku knives are also well matched with grooves that help prevent these vegetables from sticking to the blades.

GLOBAL SANTOKU KNIFE: THE G SERIES

The Global G-77 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-thereby 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 SANTOKU 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 SANTOKU KNIFE: CARE AND MAINTENANCE

A good chef knows to sharpen his or her knife regularly. Regular use of a sharpening stone for the Global knife 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!

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