GLOBAL Japanese 40th Anniversary Kritsuke Chef's Knife GS-110AN

< style="box-sizing: border-box; margin: 0px; padding: 0px; font-weight: bold;">Global Japanese 40th Anniversary Kritsuke Chef's Knife GS-110AN (Yoshikin)

The newest addition to the Global family is the GS-110, a small 15cm Kiritsuke Knife. Traditionally, Kiritsuke knives are much larger, usually over 24cm long, and are used by Japanese chefs as all-purpose slicing knives. They are often similar to Japanese Usuba vegetable knives and are about the length of a Yanagiba knife. Due to their tough construction, they are often used by the most skilled Japanese chefs as a status symbol. Our smaller Kiritsuke, the GS-110, pays homage to this traditional knife with its slightly curved design that aids in general cutting tasks, and functions effectively as a small chef's or chef's knife. The GS-110AN model is included in all special 40th anniversary sets.

Many Japanese knife makers have traditionally produced a special single-edged blade known as the "Kiritsuke". It required considerable skill to use effectively and in many Japanese restaurants only the head chef was allowed to use it. The Kiritsuke Knife was therefore considered a symbol of expertise, status and seniority. Drawing on this tradition, Global® Knives has designed a Double-Edged version of the Kiritsuke in its Classic series to create a versatile knife. This blade can be used to perform many of the tasks normally performed with a Gyuto or Chef's Knife, but can also be used to perform Nakiri and Sujihiki tasks. It has less curvature than the typical Gyuto, making it less suitable for a "swinging chopping motion" but perfect for a "push and pull" cutting motion. The tip of the blade is particularly suited for fine chopping and dicing.

GS-110AN has a razor sharp edge. It is made of CROMOVA 18 stainless steel, specially developed by GLOBAL, as it is resistant to rust, stains and corrosion. It is cold tempered and has a Rockwell C56-58 hardness. Each knife is carefully weighed by filling the handles with sand to achieve the perfect balance. Another unique feature is its handle design. The dimpled design on the handle provides the best grip and grip, while the gapless design used throughout the knife does not allow the knife to get dirty and food to remain on the blade. Thanks to this design, they are the best knives in terms of hygiene. The 15-degree narrow angle cutting edge provides superior performance and very precise holding.

< style="box-sizing: border-box; margin: 0px; padding: 0px; font-weight: bold;">Features of the knife;

• Cutter Part: 15cm
• Cromova18 Stainless Steel
• Rockwell C56-58
• 15 Degree cutting edge
• 40th Anniversary Special Collection

How is it produced?

Japanese Global Knife; Made from the best high carbon stainless steel available to produce professional quality kitchen knives. Yoshikin uses its own special stainless steel called CROMOVA 18 Stainless Steel, and this material was designed specifically for the Global blade. This hard steel ensures that the perfectly sharp blade does not become dull for a long time. The secret behind the long-lasting blades of Global knives is not only the material used but also their specially designed and sharpened cutting edges.

What Should You Pay Attention to?

• When cleaning your knife, it is recommended that you wash it by hand with a mild dishwashing detergent and plenty of water, and after the washing process is completed, dry it with a towel and put it away.
• Washing in the dishwasher < style="box-sizing: border-box; margin: 0px; padding: 0px; font-weight: bold;">definitely not recommended.
• Cleaning with heavy dishwashing detergents, cleaning lotions or bleach < style="box-sizing: border-box; margin: 0px; padding: 0px; font-weight: bold;">Not recommended.
• Do not try to cut frozen foods and bones with your knife.