- Precisely balanced, with 7-inch blade for fish butchering and hard vegetables.
- Blade made of high-tech molybdenum/vanadium stainless steel.
- Edge retains razor sharpness exceptionally well.
- Stainless-steel handle molded for comfort, dimpled for safe grip.
- Lifetime warranty against defects and breakage.
Product Description
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The slightly longer curved ergonomic handle provides a
comfortable grip and features 7 signature black dots which
represent the 7 Samurai codes of honor and moral principles. The
beautiful hammered finish applied to the patented Cordova 18 core
(Chromium, Molybdenum, Vanadium and Carbon) produces air pockets
which help release food while cutting, giving the blade non-stick
properties. Legendary industrial designer Komin Yamada brings a
new age of innovation to Global cutlery with Sai, unifying
function and design, these distinctive Japanese knives combine
revolutionary ergonomic handles with triple-layered steel blades
that maintain their exceptionally sharp edges. The first new
cutlery line produced by Global in more than 25 years, Sai blends
the Japanese company's tradition of craftsmanship with modern
technological advancements. The knives combine three layers of
steel: a core of patented, ultra-hard Cromova 18 Sanso
stainless-steel alloy and two outer layers of more flexible 18/8
steel for added strength and resistance to rust.
Professional-quality blades are ice-hardened and tempered to
increase hardness, resist corrosion and maintain long-lasting
sharpness. Each blade is hand-hammered to create hollow air
pockets that reduce drag, allowing the blade to glide through
food without sticking. 12.5-degree blade edge is mirror-polished
by hand for exceptionally long-lasting sharpness. The perfectly
balanced handle has an ergonomic thumb rest for a smooth,
efficient cutting motion and steady, comfortable grip. Made in
Japan.
.com
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High tech from tip to handle, Global knives from Japan created a
sensation when they burst onto the world's culinary stage as an
alternative to traditional European-style cutlery. Blades are
made of hard molybdenum/vanadium stainless steel and
"face-ground" with a long taper rather than a short bevel so
edges remain sharp longer than even the best high-carbon
stainless-steel knives. Edges also are ground at a more acute
angle than traditional European-style knives and arrive from the
factory razor-sharp. Balance is achieved by injecting a precise
a of sand for a particular blade style into a hollow handle.
To ensure balance is continuous, the sand flows inside the handle
as a blade is maneuvered. A finger notch between blade and handle
provides safety. Although Global also makes a "heavyweight" line
for cooks who like hefty knives, its original knives have thinner
blades and are lighter than traditional European-style knives.
This , however, is relatively heavy. Thick at the back, the
broad, 7-inch blade, designed for butchering fish and chopping
hard vegetables, carries enough weight to chop through fish
s. For clean, low-friction cutting, the blade is tapered to
an edge on only one side so it's even sharper than other Global
knives.
Stainless-steel handles are Global's most striking feature.
They're molded to fit the hand and dimpled to resist slipping.
Smaller around than many European-style handles, they're easy for
small-handed cooks to grasp and seamless for sanitation. Global
recommends using a ceramic sharpener or a diamond steel instead
of a metal sharpening steel for its knives, supplemented by a
synthetic whetstone, a ceramic whetstone, or a Shinkansen
sharpener. Global also makes a Sharpening Guide Rail so blades
can be honed on a whetstone at the proper angle. Global knives
should be hand washed to protect edges. They carry a lifetime
warranty against defects and breakage. --Fred Brack