Dutch
Deutsch
Dutch
Deutsch (Österreich)
Français
English
Dishwasher
Hand wash
Product description Global Chef's knife GF-32 GF-Series - 16 cm
Quickly cutting large quantities of food? Or chop vegetables? No hobby or professional chef can do without a good cook's knife. A cook's knife belongs to the basic equipment of every cook. Professional chefs prefer a chef's knife with a blade of 26 cm or even larger. Hobby cooks often choose a more modest size, with a blade length of 20 cm. The knife is well suited for cutting vegetables and herbs.
European cooks are mostly used to a heavier knife. In response to this Global released the unique GF(orged) series. This robust series is, with the exception of the other series of Global, forged from a single piece of steel. More steel has been used in the manufacturing process, thus increasing the weight of the knife. The knives from the Global GF series are very hygienic, as they are forged from a single piece of steel. Of course, the balance of the knife is still optimal.
The knives of the Japanese brand Global are made of patented Cromova steel. This type of steel with a hardness of 56 - 58 Rockwell guarantees little breakage and is virtually rust free.
The Global blades are sharpened at an angle of 15 - 17°, giving you an even finer cutting result when in use. With European knives, this is between 20-22°. The small sharpening angle ensures that a Global knife gives less resistance when cutting, making it easier to cut through the ingredient.
The Global knives lie well in the hand, thanks in part to the non-slip dimples incorporated into the handle. The handle is filled with sand for lighter weight and optimum balance.
Storing a sharp knife loose in the kitchen drawer is asking for trouble. Not only is it dangerous, it also damages the cutting edge of the knife. Much better is to store a knife in a Knife block or hang it from a . This extends its life and is safer.
Global Knives are best cleaned with warm soapy water or simply under the hot tap. Do dry immediately after cleaning, otherwise oxidation spots may develop on the blade. Because there are no seams in the blade, the knives are very hygienic and easy to maintain.
