Global G-22 Left-Handed Stainless Steel Bread Knife - 20 cm
Descrizione
Global G-22 Left-Handed Knife: Versatility and Precision for Bread and Pastry
The Global G-22 knife, available online at Polsinelli, is specifically designed for left-handed users and ensures precise slicing of bread, cakes, fruit, and even tomatoes. With its 20 cm serrated blade and a total length of 32 cm, it guarantees uniform slices without crushing the food.
Its versatility, thanks to a highly sharp serration, makes it ideal not only for crusty baked goods but also for pastry and the preparation of delicate ingredients such as ripe fruit and thin-skinned vegetables.
Made of Cromova 18 stainless steel, an exclusive molybdenum-vanadium alloy with a hardness of 56-58 HRC on the Rockwell scale, the Global G-22 offers long-lasting sharpness and high corrosion resistance. The ergonomic stainless steel handle, balanced with sand inside, ensures a comfortable and secure grip, reducing fatigue even during prolonged use. The seamless connection between the blade and handle prevents food residue buildup.
Perfect for bakers, pastry chefs, and professional chefs, the Global G-22 combines Japanese craftsmanship with innovation, delivering high performance for every kitchen need.
Features:
- Brand: Global – Yoshikin
- Series: G
- Model: G-22 (for left-handed users)
- Category: Bread and Pastry
- Material: Cromova 18 stainless steel (molybdenum-vanadium alloy, 56-58 HRC Rockwell hardness)
- Blade length: 20 cm
- Total length: 32 cm
- Hand-sharpened according to traditional Japanese standards
- Ergonomic handle
- Seamless one-piece handle and blade design
- Materials compliant with current hygiene and sanitary regulations
- Made in Japan
Useful Tips:
To best preserve the quality of the knife, even though it is made of stainless steel, hand washing with warm water and neutral soap is recommended, followed by immediate drying with a soft cloth. The use of a dishwasher is not advised to prevent potential damage caused by the oxidizing salts in aggressive detergents. For optimal maintenance, prolonged contact with acidic substances should be avoided, as they may cause slight surface oxidation.
