Global Soshiki Bamboo In Drawer Set, Set of 7

Summary

Global's award-winning knives are designed to the exacting standards of Japanese professional chefs, making them an excellent choice for dedicated home cooks. The stamped blades are made from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. This collection includes five essential knives, kitchen shears and a bamboo tray to keep them neatly organized in a drawer.

• Stamped blades are made from exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion.
• Prominent 1/4" edges are visible to the naked eye and ground straight to a point rather than beveled for remarkable sharpness and edge retention.
• Lightweight yet perfectly balanced.
• Stainless-steel handles are seamlessly constructed and textured to provide secure grip.
• Storage tray is made of carbonized bamboo and safely holds up to 5 knives.

Set includes:

• 3 1/2" paring knife
• 5 1/2" nakiri
• 6" serrated utility knife
• 8" chef's knife
• 9" bread knife
• Classic shears
• In-drawer storage tray
• Please note: storage tray is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 3 1/2" handle; 2.8 oz.
• 5 1/2" Nakiri: 5 1/2" blade, 4 1/2" handle; 4.8 oz.
• 6" Serrated Utility Knife: 6" blade, 4 1/2" handle; 3.2 oz.
• 8" Chef's Knife: 8" blade, 4 3/4" handle; 6.4 oz.
• 9" Bread Knife: 8 1/2" blade, 4 3/4" handle; 6.4 oz.
• Classic Shears: 4" x 8 1/4" long; 6.4 oz.
• In-Drawer Storage Tray: 6" x 17 1/4" x 4 1/2" high; 6 lb. 3 oz.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent.
• Rinse and dry immediately.
• Avoid using cleaners containing bleach and citrus extracts.
• Sharpen as needed. With regular use and honing once a week, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edged knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives using sharpener specifically designed for serrated blades or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.