[global knife, G-4, culture kitchen knife]
The almighty kitchen knife that the feel is good without being too light without being too heavy!
"Global knife, G-4, culture kitchen knife"
Feelings of the GLOVAL KNIFE global knife
■The material beauty of all stainless steel■
|"Italian design, German product it which it was solid, and had both precisely these Japanese three elements" was an idea of GLOBAL. As for three elements, as for the thing of a proposition to have to fuse at each top-level to the last, development began in a design and the field of of technical two in 1978.
Above all, the concept called "the kitchen knife of one stainless steel structure all from a sword to a pattern" that it did not let different fabrics intervene to a conclusion of the acme of the design to make use of the material beauty (the color beauty and the molding beauty that individual material has both potentially) was completed. I ask Mr. citizen of industrial designer, Ko Yamada for the kitchen knife design by this concept. GLOBAL was born here.
|The dot pattern of the design characterizing GLOBAL. I softened a "cold" impression "to be too sharp" concerned about in what I did by all stainless steel by making this dot pattern on the steering wheel which gave thickness and roundness and brought about a shape to let you think, "you wanted to grasp it" besides.|
|After having punched a stainless-steel plate in the form of the sword, I perform quenching from high temperatures more than 1,000 degrees Celsius. I perform "subzero processing" which suddenly cools off to approximately -80 degrees Celsius less than room temperature afterwards. The hardness increases by taking this step, and the sharpness increases because a metal organization of the stainless steel equalizes it. After this "subzero processing", I perform a temper for approximately four hours. It is to do this process, and a metal organization is stable and tenacity appears to the materials and becomes hard to compromise.|
■Blade charge account■
|I do a clam type when I watch a section of GLOBAL. I do not become sharp and draw a slow curve ball towards the point of a sword linearly from the peak. The sharpness improves keeping away from blade of the thing which I cut keenly. As a result of having repeated trial and error in pursuit of the product which it was easy to use the sharper sharpness for more, this shape was adopted. In addition, in the GLOBAL-PRO series for domestic professionals, an expert craftsman can hit a blade by manual labor by one of them using a water whetstone (this blade charge account).|
It is the Japanese-style kitchen knife having a good place of kitchen knife and 洋包丁.
It is meat, vegetables, a fish, an almighty-like kitchen knife including the fruit.
|Brand name||Culture kitchen knife|
|Length of a blade||18cm|
|Blade charge account||Double-edged blade (left-handed person, right-handed combined use)|
Corrosion resistance is inferior to stainless steel used for tableware and a kitchen sink. When rust appears, please drop it with the small sandpaper of cleaner and eyes for commercial stainless steel
[with the culture kitchen knife]
A culture kitchen knife is a saying all-around kitchen knife commonly, and it may be said that it is the form that condensed the characteristic of a butcher knife of 洋包丁 and the kitchen knife of the sum kitchen knife on a kitchen knife of the one. In addition, I can take the scale of the fish in the part which warped of the peak (back). I do not understand the meaning called the kitchen knife which is rational to be usable in anything (almighty).
[difference between double-edged blade and single edge]
The double-edged blade generally points at 洋包丁 with a kitchen knife (butcher knife, kitchen knife) with a blade charge account as the both sides, and, as for the single edge, a kitchen knife (kitchen knife with a pointed tip, slender kitchen knife) which did a blade charge account says a sum kitchen knife to only one side mainly.
[it became without sharpness]
The simple pencil sharpener is fine, but recommends the dumb person who is the grind in the whetstone.
Because the kitchen knife is vulnerable to the power from the lateral direction, there is a case to cause a nicked part of an edge when I cut hard food. Please warn it not to knead a kitchen knife aside when I cut a pumpkin and a carrot, the hard food including the watermelon.
In addition, please use the food of frozen food, the half thawing after completely defrosting it.
|Use||Fruit, meat, vegetables limit|
|List of product characteristics|
|Italy: A design: Stainless steel: Germany: Solid: A dot pattern: Japan: Precisely: 洋包丁: A sum kitchen knife: A culture kitchen knife: A triple-purpose: Meat: Vegetables: A fish: Fruit: Almighty: Cut: The sharpness: GLOVAL: The material beauty: The color beauty: The molding beauty: A knife: Global: A mail order: A mail order: Sale: Buy: The purchase: A shop: I sell: Shopping|
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