Global Classic Butcher's Knife, Set of 9

Summary

Global's award-winning knives are made to the exacting standards of professional Japanese chefs. This set includes a chef's knife, boning knife and cleaver – three essential pieces of cutlery for kitchen butchery – as well as a carving set for slicing and serving, and a set of four steak knives that slice effortlessly through steaks and chops.

• 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.
• Cleaver is thick and heavy to cut through joints, tendons and bones, tasks that may damage a less substantial blade.
• Boning knife has a flexible blade that slides easily between bones and delicate flesh, allowing you to remove even large fillets in pristine condition.
• Chef's knife is helpful for butchering bigger cuts of meat or parting a whole bird.
• Two-piece carving set includes a carving knife and fork.
• Set of four steak knives have serrated edges for extra sharpness and durability.
• Stainless-steel handles are seamlessly constructed and textured for superior grip.
• Handcrafted in Japan, these knives are lightweight yet perfectly balanced.

9-Piece Set includes:

• 6 1/2" cleaver
• 6 1/4" flexible boning knife
• 8" chef's knife
• 8 1/4" carving knife
• 11" carving fork
• Four 4 1/2" steak knives

Dimensions & More Info

• Cleaver: 6 1/2" blade, 5" handle; 15.4 oz.
  Boning Knife: 6 1/4" blade, 5" handle; 4.2 oz.
• Chef's Knife: 8" blade, 4 3/4" handle; 8 oz.
• Carving knife: 8" blade; 4 3/4" handle; 6.4 oz.
• Fork: 11" long overall; 4.8 oz.
• Steak Knives: 4 1/2" blade, 4 1/4" handle; 3 oz. each.
• 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.