Summary
Global’s award-winning knives are made to the exacting standards of professional Japanese chefs. A versatile knife for chopping and slicing, the santoku combines the benefits of a cleaver and a chef’s knife. Indentations on the blade edge reduce drag and minimize sticking. Made in Japan, this knife features a lightweight, ergonomic handle that provides a slip-resistant grip.
- Stamped blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion.
- Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled, resulting in remarkable sharpness and edge retention.
- Hollow-ground indentations along blade increase efficiency and decrease sticking.
- Stainless-steel handle is seamlessly constructed and textured for superior grip.
- Crafted to professional standards, this knife is lightweight yet perfectly balanced.
Dimensions & More Info
- 7" blade, 5 1/2" handle.
- 6.4 oz.
- Made in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than 6 months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone knife more than once every 2 weeks, it’s time to have it sharpened.
- Sharpen knife using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
