KNIFE:GLOBAL#G16:S/S-9.5"COOK

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$271.50

Price

$229.99

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/ EA

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In Stock

Core

Part Number

F24204265

Manufacturer

Brand

Global

ETA

GLOBAL
9.5" COOK/CHEF KNIFE
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Cook's knife is the workhorse of the kitchen. Perfectly balanced for effortless chopping, mincing, and dicing, this is the knife the professional chef reaches for most often
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Size: 10 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #G16
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Use of a chef's knife
The chef's knife - also known as cook's knife - is the most essential of all knives used in the kitchen. It is used for chopping, dicing and mincing of all kind of food.
Chef's knives are available with blade lengths from 6 to 14". An 8" chef's knife is the most used chef's knife by home users; you will find it in almost any starter set. Professional users mostly use a 9 or 10" chef's knife or even larger. The larger size makes it more productive but you also need more experience to handle it (and a bigger cutting board).

The most common cutting techniques are chopping, dicing and mincing (see pictures below).
Chopping and dicing are techniques for making thin slices of e.g. cucumber or mushrooms. The index finger of the left hand is used to guide the knife while the other fingers hold the food. The mincing technique is mostly used to mince fresh herbs like parsley
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Global knives are made from the finest stainless steel material. The blades utilize Molybdenum/vanadium stainless steel, Ice tempered and hardened to Rockwell C56-58 degrees which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion. Like the Samurai swords before them, each knife is carefully weighted to ensure perfect balance in the users hand. The smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene. Global knives are favored today by most high ranking chefs in the most prestigious hotels and restaurants and are featured regularly on television cooking programs in the hands of the most celebrated chefs. They are displayed at most international catering and housewares exhibitions. Just as their fine swords lent distinction to the Samurai, Global knives bring distinction to the chef, whether professional or amateur
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Sharpening a Japanese knife
Japanese knives are sharpened using a much smaller angle than for instance European knives and are sometimes sharpened asymmetrical. Therefore these knives should never been sharpened on a sharpening device design for sharpening using a standard angle. Also we do not recommend sharpening these knives on a regular sharpening steel.
The ways to sharpen Japanese knives are:
- On a fine sharpening stone
- Using a ceramic or diamond coated sharpening steel.
- Using a water sharpener designed for Japanese knives
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-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed