Global Classic 10-inch Sujihiki

Specifications

• Blade length: 9.8 inches (25 cm), commonly sold as a 10-inch knife
• Overall length: about 15 inches (38 cm)
• Weight: about 6.2 ounces (176 g)
• Steel: Cromova 18 stainless steel (chromium, molybdenum and vanadium, with 18% chromium), ice-tempered and hardened
• Hardness: 56 to 58 HRC
• Edge: double bevel, ground evenly on both sides at 10 to 15 degrees
• Handle: hollow stainless steel, weighted with sand for balance and textured with Global’s dimple pattern
• Origin: Made in Japan by Yoshikin
• Item number: G-47
• Warranty: Global guarantees its products against defects in material, construction and workmanship for the original purchaser when bought from an authorized dealer. Chips, broken tips and rust caused by inadequate care are not covered

Comparing Global Slicing Knives

Tips for Best Results

• Cut with a forward or backward slicing stroke. Chopping straight down onto the board dulls a thin edge faster.
• Keep the edge away from bones, frozen food, hard nuts and hard cheese. If the blade catches on something hard, free it with a forward-and-back motion; twisting it sideways can chip or bend the edge.
• Cut on wood or plastic. Glass, stone, marble and tile surfaces damage the edge.

Care

• Wash by hand with warm water and a mild detergent, rinse, and dry with a towel right away. Global advises against the dishwasher, since the heat and strong detergents can damage the edge and the steel.
• Do not soak the knife or clean it with bleach or chlorine cleansers.
• Hone with a ceramic or diamond rod and sharpen on a whetstone at 10 to 15 degrees. Global recommends ceramic or diamond rods over conventional honing steels.
• A household stainless steel cleaner removes rust spots left by inadequate drying.