GLOBAL G-21 FLEXIBLE BONING KNIFE

GLOBAL G-21 FLEXIBLE BONING KNIFE

The G-21 boning knife with a 16 cm blade is perfect to have in the kitchen, and for many the task of boning can be done with another knife such as a chef's knife, at least that's what it seems like until you You have the opportunity to try a boning knife, a time when it usually becomes essential in our kitchen. And this sheet format works excellently with food.

The flexible Global G-21 knife stands out for being made entirely of steel, this in a slightly dark satin that gives a sophisticated touch to this oriental knife.

Despite Maintaining a design that appears to be forged from a single piece, the Global G-21 knife is assembled in three pieces, the blade that has gone through a sophisticated forging and sharpening process, and two parts that form the handle, which are concave and filled with sand to maintain the ideal weight and perfect balance in the structure of the knife.

With flexible blade for boning meat. Blade length: 160 mm

FEATURES OF THE GLOBAL G-21 FLEXIBLE BONING KNIFE

- Blade length: 160 mm

- Total length: 290 mm

- Weight: 124 gr

- Blade type: blade sharpened on both sides, suitable for both right and left handed users.

GLOBAL G-21 TECHNICAL DATA

- Global knives are manufactured in Nigata (Japan) and are recognized for their quality. In just a few years they have achieved prestige among professional chefs and cooking enthusiasts.

- One of the main characteristics of Global knives is their design, the entire knife is made of steel, facilitating hygiene. To manufacture the blade, a stainless steel is used, CHROMA 18, its high Chromium composition provides great resistance to oxidation while making the blade very resistant to wear.

- The hardness of the blade is approximately 56º-58º HRC

- Manufactured in one piece, without welding

- Guarantee: Unlimited against any factory defect

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 try 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.