Global GF-33 Stainless Steel Double-Edged Chef’s Knife - 21 cm

Global GF-33: Professional Multipurpose Knife with Double-Edged Blade for Balanced, Precise Cuts

The Global GF-33 chef’s knife with double-edged blade is a medium-sized professional multipurpose tool, ideal for working with meat, fish, and other ingredients with precision and versatility. Available online at Polsinelli, it is suitable for both professional and home use, and features a symmetrical edge on both sides of the blade with a centered grind, making it comfortable and safe for both right- and left-handed users.

The 21 cm blade is forged from special Cromova 18 stainless steel—a molybdenum-vanadium alloy with a Rockwell hardness of 56–58 HRC—offering excellent corrosion resistance, long-lasting sharpness, and consistent performance over time. The final handcrafted sharpening guarantees clean, professional cuts even after intensive use.

The ergonomic stainless steel handle is hollow and filled with sand to ensure optimal balance and reduce fatigue during extended use. The seamless one-piece construction between blade and handle ensures maximum hygiene and makes cleaning quick and effective, as it prevents residue buildup.

Like all knives in the GF series, the GF-33 features a larger handle and a thicker spine compared to the G series. It is heavier and more robust, making it particularly well-suited to professionals working long hours in the kitchen. The added weight improves blade penetration and reduces effort during repeated cuts.

Features:

• Brand: Global – Yoshikin
• Series: GF
• Model: GF-33 (double-edged blade)
• Category: Kitchen, multipurpose
• Material: Cromova 18 stainless steel (molybdenum-vanadium alloy, 56-58 HRC Rockwell hardness)
• Blade length: 21 cm
• Total length: 35 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.