Product Description

"Debone a rack of ribs with this forged boning knife from Global. This knife is made from a single piece of high quality CROMOVA 18 stainless steel. The pointed tip and narrow blade make it easier to go around the bone for more precise cutting. The ice hardened, convex edge can hold a sharper edge for a longer time. With this sturdy knife you can debone and skin a cut of beef easily to make spare rib tips for the family. It has an ergonomic handle with a dimple pattern making it comfortable and slip resistant, useful for repetitive slicing. The knife’s perfect weight is achieved through the hollow handle that is filled with sand for ideal balance.6-1/4" L High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and "face-ground" with a long taper rather than a short bevel so edges remain sharp longer than even the best high-carbon stainless-steel knives. Edges also are ground at a more acute angle than traditional European-style knives and arrive from the factory razor-sharp. Although Global's original knives have thinner blades and are lighter than traditional European-style knives, Global also makes a "heavyweight" line for cooks who prefer hefty cutlerylike this 6-1/4-inch boning knife, whose stiff blade is as thick as a traditional European knife's and ideal for meat and poultry and cutting through joints. Global also dispensed with bolsters on most of its knives, although this knife has one. Most Global knives have hollow handles, but the handle on this knife is solid. Stainless-steel handles are Global's most striking feature. They're molded to fit the hand and dimpled to resist slipping. Smaller around than many European-style handles, they're easy for small-handed cooks to grasp and seamless for sanitation. Global recommends using a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen sharpener. Global also makes a Sharpening Guide Rail so blades can be honed on a whetstone at the proper angle. Global knives should be hand washed to protect edges. They carry a lifetime warranty against defects and breakage. Fred Brack "

Amazon.com

High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and "face-ground" with a long taper rather than a short bevel so edges remain sharp longer than even the best high-carbon stainless-steel knives. Edges also are ground at a more acute angle than traditional European-style knives and arrive from the factory razor-sharp. Although Global's original knives have thinner blades and are lighter than traditional European-style knives, Global also makes a "heavyweight" line for cooks who prefer hefty cutlery--like this 6-1/4-inch boning knife, whose stiff blade is as thick as a traditional European knife's and ideal for meat and poultry and cutting through joints. Global also dispensed with bolsters on most of its knives, although this knife has one. Most Global knives have hollow handles, but the handle on this knife is solid.

Stainless-steel handles are Global's most striking feature. They're molded to fit the hand and dimpled to resist slipping. Smaller around than many European-style handles, they're easy for small-handed cooks to grasp and seamless for sanitation. Global recommends using a ceramic sharpener or a diamond steel instead of a metal sharpening steel for its knives, supplemented by a synthetic whetstone, a ceramic whetstone, or a Shinkansen sharpener. Global also makes a Sharpening Guide Rail so blades can be honed on a whetstone at the proper angle. Global knives should be hand washed to protect edges. They carry a lifetime warranty against defects and breakage. --Fred Brack