Global Classic Takashi Knife Block, Set of 9

Summary

Professional cooks worldwide praise Global cutlery for its perfect balance, light weight and seamless construction. The knives in the company's Classic line are handcrafted in Japan of stainless steel and tempered in a process inspired by the ancient art of samurai sword making. Each knife features a blade with exceptional sharpness and edge retention, as well as a textured handle for comfort and control. This collection includes all the essential knives you need, as well as a honing steel, shears and a handsome bamboo storage block.

• Stamped blades are crafted of exceptionally hard Cromova 18 stainless steel and ice tempered to resist corrosion.
• Prominent 1/4" edges are visible to the naked eye and ground straight to a point rather than beveled, resulting in exceptional sharpness and edge retention.
• Textured stainless-steel handles are seamlessly constructed for comfort and control.
• Crafted to professional standards to be lightweight yet perfectly balanced.
• Honing steel has durable ceramic rod.
• Bamboo storage block has slots for 7 knives, shears and honing steel.
• Knives are made in Japan.

Set includes:

• 3" peeling knife
• 4 1/4" utility knife
• 5 1/2" vegetable knife
• 6" serrated utility knife
• 8" chef's knife
• 8 1/2" serrated bread knife
• Honing steel
• Kitchen shears
• Storage block
• Please note: storage block is counted as individual piece.

Dimensions & More Info

• 3" Peeling Knife: 3" blade, 3 3/4" handle; 4.8 oz.
• 4 1/4" Utility Knife: 4 1/4" blade, 4 1/4" handle; 4.8 oz.
• 5 1/2" Vegetable Knife: 5 1/2" blade, 5 1/2" handle; 4.8 oz.
• 6" Serrated Utility Knife: 6" blade, 4 1/2" handle; 4.8 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 8 oz.
• 8 1/2" Serrated Bread Knife: 8 1/2" blade, 4 1/2" handle; 8 oz.
• Honing Steel: 8 1/2" rod, 5" handle; 11 oz.
• Kitchen Shears: 8 1/4" long; 7 oz.
• Storage Block: 4 1/2" x 10 1/4" x 9" high.
• Knives are made in Japan.
• Shears, honing steel and storage block are made in China.

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.
• Use honing steel only when knives have lost some of their original sharpness – usually no sooner than 6 months after first use. With continued use, knives will require more frequent honing. If you need to hone knives more than once every 2 weeks, it is time to have them sharpened.
• Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives using sharpener specifically designed for serrated blade or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.