Product Description
Curved blade with holes slips through cheese without blade sticking. Blade made of high-tech molybdenum/vanadium stainless steel. Stainless-steel care for molded for comfort, dimpled for secure Grip.
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High tech from tip to care for, Global knives from Japan created a sensation when they burst onto the world’s culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and “face-ground” with a long taper somewhat than a short bevel so edges remain sharp longer than even the best high-carbon stainless-steel knives. Edges also are ground at a more acute angle than traditional European-style knives and arrive from the factory razor-sharp. Even if Global also makes a “heavyweight” line for cooks who prefer hefty knives, its original knives–of which this cheese knife is an example–have thinner blades and are lighter than traditional European-style knives. Balance is achieved by injecting a precise amount of sand for a particular blade style into a hollow care for. To make sure balance is continuous, the sand flows inside the care for as a blade is maneuvered. A finger notch between blade and care for provides safety. This 5-1/2-inch knife has holes in its blade so it slips through medium-firm and firm cheeses without sticking. The edge is ground on only one side and is both finely serrated and scalloped for cutting through rinds. Prongs on the end pick up slices for serving.
Stainless-steel handles are Global’s most striking feature. They’re molded to fit the hand and dimpled to withstand slipping. Smaller around than many European-style handles, they’re easy for small-handed cooks to grasp and seamless for sanitation. Global recommends the usage of a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen sharpener. Global also makes a Sharpening Guide Rail so blades may also be honed on a whetstone at the proper angle. Global knives must be hand washed to give protection to edges. They carry a lifetime warranty against defects and breakage. –Fred Brack
Curved blade with holes slips through cheese without blade sticking
Blade made of high-tech molybdenum/vanadium stainless steel
