Global Classic Butcher's Starter Knives, Set of 2

Summary

Global's award-winning knives are made to the exacting standards of professional Japanese chefs. This set includes a traditional chef's knife and boning knife – two essential pieces of cutlery for kitchen butchery. When prepping meat, poultry and seafood in the kitchen, cooks rely on a chef's knife for tackling bigger cuts and a flexible boning knife for more precise boning, filleting and slicing.

• Knife blades are stamped from 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.
• Chef's knife is helpful for butchering bigger cuts of meat or parting a whole bird.
• Boning knife has a flexible blade that slides easily between bones and delicate flesh, allowing you to remove even large fillets in pristine condition.
• Stainless-steel handles are seamlessly constructed and textured for superior grip.
• Handcrafted in Japan, these knives are lightweight yet perfectly balanced.

Dimensions & More Info

• Chef's Knife: 8" blade, 4 3/4" handle; 8 oz.
• Boning Knife: 6" blade, 5" handle; 4.2 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 six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened.
• Sharpen your knife at home 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.