Global G-46 - 7 inch, 18cm Santoku Knife

Global G-46 - 7 inch, 18cm Santoku Knife Review

Global G-46 - 7 inch, 18cm Santoku Knife Feature

• Lightweight, maneuverable Japanese-style knife for chopping, dicing, and creating razor-thin slices of meat and fish
• Ultra-hard molybdenum/vanadium stainless steel blade; ice tempered and hardened for edge retention and corrosion resistance
• Ultra-hygienic seamless construction; hand-sharpened and individually balanced
• Slip-resistant hollow stainless steel handle
• Hand-wash; lifetime warranty

Japan’s Global knives have created quite a stir in the culinary world, challenging the old orthodoxy that a knife blade needs to be both heavy and thick, with a bolster for proper balance. In contrast, Global blades are ground and hand-sharpened to a long point, not a bevel, creating a wickedly-sharp straight edge that’s actually visible to the naked eye. They’re forged from exceptionally hard molybdenum/vanadium stainless steel, ice-tempered and hardened for corrosion resistance and an edge that lasts longer than even the highest-quality German knives. The thinner blades are also more lightweight, preventing user fatigue during long chopping tasks, while the bolster-free design eases the task of sharpening by allowing you to hone the entire blade. The slip-resistant, textured hollow stainless steel handle contributes to the knife’s light weight, and its diameter is especially suited for smaller hands. The seamless construction is hygienic and easy to clean, and the knives are individually balanced and weighted for exceptional comfort and ease of control. For anyone who’s used to chopping and prepping with a heavy monster of a chef’s knife, these nimble, maneuverable, exceptionally attractive knives will come as something of a revelation.

The seven-inch santoku is an essential Japanese knife, found in most homes as well as professional kitchens. Its broad, straight blade combines characteristics of a Western chef’s knife and a cleaver. Great for chopping and dicing large quantities of herbs or vegetables, it’s the tool of choice for creating razor-thin slices of sashimi, or any other fish, meat, or poultry. Oval-shaped hollows on each side reduce friction for a cleaner cut and help release food so that it falls away from the blade. To protect its edges, hand-wash and dry this knife; use a steel for maintenance, then periodically have edges re-ground. This item is covered by a lifetime warranty. --Mary Park GLOBAL's greatest endorsement comes from its competitors. As a reaction to GLOBAL's success, kitchen knives are evolving. All major knife manufacturers continue to introduce new knives adopting more and more of GLOBAL's revolutionary features. Even manufacturers of those black handled, three riveted, full boltstered, heavy, beveled-edge knives do not believe in their product any more. Why should you? GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle. Thinner blades for lighter weight giving you more agility with less fatigue. Perfect balance using a weighted hollow handle. No bolster design allowing for full edge use and full-blade sharpening. All stainless steel construction with slip free handle.

Messermeister Asian Precision 4-Inch Petty Knife

Messermeister Asian Precision 4-Inch Petty Knife Review

Messermeister Asian Precision 4-Inch Petty Knife Feature

• Made in Seki, Japan
• 1-Piece, fully stamped
• Ergonomic balance
• Paper pakkawood composite handle
• 3 Rivet construction

The Messermeister Asian Precision 4-inch Petty Knife can be used as a parer, often to remove skin from fruits and vegetables, and can be utilized as a precision tool when preparing sushi and sashimi. It is used to peel, pare, and carve vegetables/fruits and also to cut herbs and other delicate items.

Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener

Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener Review

Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener Feature

• Sharpener for American-, European-, and Asian-style knives, including straightedge and serrated
• Converts 20-degree factory edge into high-performance Trizor 15-degree edge
• Three stages include diamond abrasives and flexible, abrasive stropping disks
• Flexible spring guides automatically adjust for the proper angle; simple on/off switch
• Measures approximately 6-1/5 by 12 by 6-2/5 inches; 3-year limited warranty

The new Chef's Choice Trizor XV Sharpener is another breakthrough from the world's leading manufacturer of quality knife sharpeners. With ultra-sharp EdgeSelect technology and the stability of a triple bevel (Trizor) edge, you can hone your knives to a high performance 15 degree angle. The three stage process and efficient flexible stropping disks sharpen the edge with minimal metal removal, helping to extend the life of fine knives. Diamond abrasives on the conical disks in Stage 1 create extremely fine micro- grooves (for more bite), while simultaneously creating the first major bevel of the arch shaped edge. Stage 2 uses even finer diamond abrasives on conical disks which shape the second, smaller bevel with finer microgrooves. Stage 3 uses the patented flexible abrasive stropping disk system to create a microscopically smooth, sharp edge. It creates the third and final bevel while polishing the micro-grooves formed in stages 1 and 2. Stage 3 is also used to sharpen serrated knives, as it straightens and sharpens each tooth.

Zwilling J.A. Henckels MIYABI 7000D Gyutoh 8-Inch Knife

Zwilling J.A. Henckels MIYABI 7000D Gyutoh 8-Inch Knife Review

Zwilling J.A. Henckels MIYABI 7000D Gyutoh 8-Inch Knife Feature

• 8-inch Gyutoh knife ideal for cutting meat and preparing large size vegetables
• Blade core of hard CMV60 wrapped with 32 layers of select stainless steel in wavy Damask design
• Finished with scalpel-like sharpening using the traditional Honbazuke honing technique for a 19-degree cutting edge
• Traditional, perfectly balanced D-shaped handle made of layered, compacted compound of linen and resin
• Hand wash only; limited lifetime warranty; made in Japan

MIYABI 7000D Gyutoh: Chefs knife used for cutting meat and preparing large size vegetables.

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife Review

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife Feature

• Made in Seki, Japan
• 1-Piece, fully stamped
• Ergonomic balance
• Paper pakkawood composite handle
• 3 Rivet construction

The Messermeister Asian Precision 10-inch Yanagiba is a long, narrow, single edge blade with a blunt tip. used for cutting different thicknesses of meat, poultry and fish. Ideal for slicing raw fish and sushi.

Kyocera Revolution Series 4-Inch Mini Santoku Knife, Black Handle with White Blade

Kyocera Revolution Series 4-Inch Mini Santoku Knife, Black Handle with White Blade Review

Kyocera Revolution Series 4-Inch Mini Santoku Knife, Black Handle with White Blade Feature

• Ultra-sharp 4 inch ceramic Mini Santoku knife with white blade for a wide variety of cutting tasks, from fine chopping to dicing
• Ceramic blade ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
• Totally impervious to acids, juices, oils, salts or other elements; will never rust
• Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
• Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for free sharpening

Our Kyocera 4-Inch Mini Santoku offers all the benefits of a regular 5-1/2-Inch Santoku: chopping boneless meats, fish, fruits and vegetables, just on a smaller scale. Perfect for people who want to feel a little more control and for the smaller hand. Distinctively shaped resin handle in black.

Zwilling J. A. Henckels Miyabi 5000S Santoku 7" Three Virtues Knife

Zwilling J. A. Henckels Miyabi 5000S Santoku 7" Three Virtues Knife Review

Zwilling J. A. Henckels Miyabi 5000S Santoku 7" Three Virtues Knife Feature

• Forged from high quality stainless steel, with same hardness of all Twin German steel knives.
• All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique.
• Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking
• Miyabi 500S knives can be sharpened with either a wet stone or sharpening steel
• Miyabi knives are guaranteed against defects in materials or craftmanship

Santoku: Means three virtures; Symetric blade used for cutting fish, meat and vegetables