Global GF-40 Wide Boning Knife in Stainless Steel - 15 cm

Code: COP0287
Brand: Global
€ 100.00
Product available
Shipping within 5 working days (from Monday to Friday) from the receipt of payment.
Shipping costs: € 19.67
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Description

Global GF-40: Ideal for Boning and Precise Meat Trimming

The Global GF-40 wide boning knife is a professional-grade tool designed for boning and meat trimming operations. Perfect for use in butcher shops and professional kitchens, it is also ideal for demanding home cooks. Featuring a wide, thin 15 cm blade, it allows for easy separation of meat from bone and precise removal of excess fat. Its compact size (29 cm total length) offers excellent control, even for delicate work.

The blade is forged from special Cromova 18 stainless steel—a molybdenum-vanadium alloy with a Rockwell hardness of 56–58 HRC—ensuring excellent edge retention and corrosion resistance. The final handcrafted sharpening provides smooth, clean cuts even after prolonged use.

The ergonomic stainless steel handle, hollow and filled with sand, ensures perfect balance and a stable, comfortable grip that reduces fatigue during extended use. The monobloc, seamless construction between blade and handle guarantees maximum hygiene and easy cleaning by preventing residue buildup.

Like all knives in the GF series, the GF-40 features a larger handle and thicker blade spine than the G series. Its extra weight is especially appreciated by professionals who work long hours, as it enhances stability and reduces effort during cutting operations.

Features:

  • Brand: Global – Yoshikin
  • Series: GF
  • Model: GF-40
  • Category: Butchery
  • Material: Cromova 18 stainless steel (molybdenum-vanadium alloy, 56-58 HRC Rockwell hardness)
  • Blade length: 15 cm
  • Total length: 29 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.

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