Global Classic OSAKA Knives, Set of 6

Summary

Global's award-winning knives are made to the exacting standards of professional Japanese chefs. This set includes five hardworking Global Classic knives housed in an eye-catching contemporary bamboo block that shows off the blades and makes them easy to identify at a glance.

• Stamped blades are made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion.
• Prominent 1/4" edges are visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention.
• Stainless-steel handles are seamlessly constructed and textured for a good grip.
• Crafted to professional standards, these knives are lightweight yet perfectly balanced.
• Bamboo storage block has a clear acrylic window that offers a view of the knife blades.

6-Piece Set includes:

• 3" peeling knife
• 4 1/4" utility knife
• 5 1/2" vegetable knife
• 6" serrated utility knife
• 8" chef's knife
• Bamboo block with five slots
• Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• Peeling Knife: 3" blade, 3 3/4" handle; 4.8 oz.
• Utility Knife: 4 1/4" blade, 3 3/4" handle; 6.4 oz.
• Vegetable Knife: 5 1/2" blade, 4 1/2" handle; 6.4 oz.
• Serrated Utility Knife: 6" blade, 4 1/2" handle; 6.4 oz.
• Chef's Knife: 8" blade, 4 3/4" handle; 8 oz.
• Bamboo Block: 5" x 3" x 14 1/2" high; 2 lb.
• Knives made in Japan; block made in China.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife other than a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened.
• Sharpen non-serrated knives at home using whetstone or sharpener, or have them sharpened by a professional.
• Sharpen serrated knives with sharpener designed for serrated blades, or have them sharpened by a professional.
• Store knives in a safe place to protect edges and prevent injury.