Interesting story on Global Japanese knives if you're interested:
https://therationalkitchen.com/gl...es-review/
Pros and Cons
Pros: Razor sharp blade, light and nimble, more affordable than comparable Japanese knives, great looks, lots of buying options.
Cons: Blade is thin and can chip on hard foods, the handles are small and can be slippery when wet or greasy, the sharp heel can poke your hand if you're not careful.
Recommendation
If you want a light, nimble Japanese knife that's razor sharp and easy to maintain, Global Classic is it. If you want a shorter blade, or a triangular or contoured handle, go with Global Classic GS.
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SUMMARY
- Made to the exacting standards of Japanese professional chefs, Global's award-winning knives are an excellent choice for the discerning home cook. Use this general-purpose knife for small tasks, such as slicing fruits and vegetables or portioning sandwiches. Serrations in the blade make it especially useful for cutting foods with firm exteriors and soft interiors – from crusty bread and sausage to citrus fruits and tomatoes.
- 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 impressive sharpness and edge retention.
- Stainless-steel handle is seamlessly constructed and textured for a good grip.
- Crafted to professional standards, this knife is lightweight yet perfectly balanced.
- Made in Japan
https://www.williams-sonoma.com/p...id=SF18317
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