Global Sai Vegetable Knife 19 cm

Global kitchen knives were first designed in 1985 by the creative visionary, Komin Yamada. The combination of a durable steel, a unique design and an extremely sharp edge was what caused interest in the Globalkniven to quickly grow. First the knife caught on with the professional chefs, then the home cooks followed. Today, Global is one of the world's most popular knife brands.

Global Sai is a further development of Global's classic knife series. Instead of one layer of steel, the Sai knives are made up of three layers of steel. The core is made from Global's own Cromova 18 steel blend, while the two outer layers and the handle are made from a softer steel. This construction gives the knife blade a rust-resistant surface in combination with an extremely sharp edge. The weld between the blade and the handle is also extra strong, because the outer layers and the handle are made of the same type of steel.
The seven dots on the handles are designed to represent the seven noble virtues of the Samurai’s code of honour; Integrity, Courage, Compassion, Respect, Honesty, Honour and Loyalty.

Sai means "eye-catching" in Japanese. It's a fitting name for this range, which features a unique hammered finish. The knives also have very ergonomic handles. Between the shaft and the blade there is a recess for the thumb, which provides a stable and relaxed grip. To give the Sai knives a perfect balance in the hand, the handles are filled with sea sand. Each blade is individually hammered by hand and designed so that small hollows create air pockets between the blade so food elegantly falls away from the surface.

The Global SAI-04 also known as a Nakiri knife. Knife is a meat and specialist vegetable chopping knife. It has a long flat blade designed to get a clean cut when the knife cuts down onto the board. It is quite a heavy knife and suitable for long hours in the kitchen. With its long 19cm blade and the stretched handle of the SAI series, the SAI-04 knife is the largest vegetable chopper Global produce. 

Hand wash Only
Designed by Komin Yamada
Made by hand in Yoshikin’s factory in Niigata, Japan.

CLEANING
Do not leave your knife unwashed. Hand wash the knife with water and a little detergent and dry it with a kitchen towel immediately after use. Never wash a Global knife in a dishwasher - neither the knife nor the machine is good for it. The baskets of the dishwasher can be destroyed and the detergent can cause corrosion damage to the knife.
BASIS
Use a surface that is gentle on the knife, for example Global's cutting boards in wood, plastic or sugar cane . It is important that the surface is soft. If the cutting board is harder than the knife, the knife will be damaged.
WEAR
Try not to abrade the knife edge unnecessarily. Use the back of the knife when scraping the cutting board to prevent the edge from dulling. Also avoid cutting frozen produce or hard bones.
STORAGE
Global knives should not lie and chafe in the cutlery drawer. It is best to store them in a knife case, knife block or on a magnetic strip . If using a magnetic strip, place the knife on the strip with the back first to avoid damage.
MAINTENANCE
To maintain a sharp edge, it is necessary to sharpen the knife at regular intervals. Maintain your Global Knife by, once a month, running the knife over a sharpening rod or in a wet grinder . When the knife does not get sharp enough with the sharpening stick or the wet sharpener, you need to resharpen the knife. You can then choose to do it yourself with a whetstone or hand the knife in to an experienced sharpener. Keep in mind that Japanese knives must maintain an angle of 10–15 degrees.