GLOBAL GF-31 BONING KNIFE

GLOBAL GF-31 BONING KNIFE

Global Gf-31 boning knife has a 16 cm cutting blade with a wide curved and shaped cutting line shape that offers excellent usability for all deboning or deboning meats or fish.

The blade of this 160 mm boning model, following its manufacturing line in its blades, also present in other series of professional knives of the Global brand, maintain a forging in Cromova18 stainless steel, metal with alloys of chrome, vanadium and molybdenum that gives us a satin-finished, corrosion-resistant blade, its hardness is a professional level of 56-58 HRC and an incredible sharpness that satisfies the kitchen professional's need for a knife with sufficient capacity to make cuts accurate on all types of foods.

The avant-garde design in its manufacture with stainless steel, leaves us its characteristic mark that it leaves on this model of 160 mm boning kitchen knife. Its handle has a length of 13.5 cm and a very ergonomic design that maintains good resistance, and offers a light and soft feeling in the hand, which together with its micro-perforation texture facilitates good control of the cut.

Global also dispenses with yokes in its original knives to reduce weight. Balance is achieved by injecting a precise amount of sand into a hollow-handled blade. To ensure continuous balance, when you use the knife the sand flows into the handle.

FEATURES OF THE GLOBAL GF-31 CHEF KNIFE::

- Series: Global GF

- Blade Material: Stainless Steel Cromova Chromium 18%, Molybdenum, Vanadium

- Handle type: Metallic – one piece with the blade

- Blade length: 160 mm

- Total length: 290.5 mm

- Manufacturing: Forged

- Finish: Smooth

- Hardness: 56-58 HRC

- Sharpening: Whetstone

- Weight: 190 gr

- Blade type: blade sharpened on both sides

- Suitable for both right and left handed people

- Dishwasher safe: No

- Manufacture: Japan

CARE AND USE

It is advisable to clean the knife by hand using a damp kitchen cloth and mild soap. After rinsing the knife, it is advisable to dry it immediately with a towel or dry cloth.

Do not wash the knife using the dishwasher. Firstly because the edge can be damaged when it comes into contact with other objects inside it. And secondly, because if the knife is exposed to extreme temperatures it can be very harmful, especially for knives with a high carbon content.

Do not use bleaching detergents under any circumstances.

Do not wet the knife abundantly during washing. And above all, do not put the knife in containers with water or bleach.

Do not attempt to cut frozen foods or bones under any circumstances.

Do not use the knife for any purpose other than preparing food. That is, for example to pry or as a screwdriver

Do not use the knife on a marble, stone or glass surface.