Global 40-year anniversary knife Kiritsuke, 15 cm

The Global knife stunned the entire world when it was launched. Now the knife turns 40 years old and is sharper than ever. This knife set was created for Global's 40th anniversary and is only available in limited edition.

Many Japanese knife manufacturers traditionally produced a specialist knife with one-side grinding known as “Kiritsuke”. It required considerable skill to use effectively, and in many Japanese restaurants, only the head chef was allowed to use one. The Kiritsuke Knife thus became considered to be a symbol of expertise, status and seniority. Feeding off this tradition, Global® Knives proceeded to engineer a Double-Edged version of the Kiritsuke in their Classic series to fashion a very versatile knife, which could be used to perform most of the tasks normally done with a Gyuto or Chef’s Knife, but also those of the Nakiri and Sujihiki. It has less curvature than the typical Gyuto, making it less suited for “rocking action chopping” but perfect for a “push and pull” cutting action. The tip of the blade is particularly suitable for fine dicing and chopping.

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.

Cromova18 Stainless Steel
Rockwell C56-58
Acute 15 Degree Cutting Edge
Handwash Only
Designed by Komin Yamada
Made by hand in Yoshikin’s factory in Niigata, Japan.