Global G02 Stainless Steel Chef's Knife - 20 cm
Description
Chef's Knife G-02: The Perfect Balance Between Tradition and Innovation
The Global G-02 kitchen chef's knife, available online at Polsinelli, is designed to ensure precision and efficiency in cutting and portioning raw meat. With a sharp 20 cm blade and a total length of 33 cm, it is an essential tool for both professionals and cooking enthusiasts.
Made of Cromova 18 stainless steel, an exclusive molybdenum-vanadium alloy with a hardness of 56-58 HRC on the Rockwell scale, this knife offers superior corrosion resistance and long-lasting sharpness. The seamless monobloc design between the blade and handle ensures optimal hygiene by preventing food residue buildup.
The ergonomic stainless steel handle, hollow and filled with sand for optimal balance, provides excellent handling and unparalleled comfort even during prolonged use. This feature reduces hand fatigue, making it ideal for precise and safe work.
The Global G-02 knife combines tradition and innovation, offering a reliable and versatile professional tool, perfect for achieving clean and precise cuts with minimal effort.
Features:
- Brand: Global – Yoshikin
- Series: G
- Model: G-02
- Category: Kitchen, multipurpose
- Material: Cromova 18 stainless steel (molybdenum-vanadium alloy, 56-58 HRC Rockwell hardness)
- Blade length: 20 cm
- Total length: 33 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.
