Global Classic Knife Set w Block 20pcs CROMOVA 18 Stainless Steel NEW

  
An excellent choice for the discerning home cook, this sleek, award-winning cutlery from Japan is carefully balanced for exceptional precision, control and comfort. This 20-piece set gives you a complete assortment of kitchen cutlery, including four steak knives and a bamboo block. Stamped blades are made from 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. 3 1/2" and 4" paring knives. 5 fluted chef's knife. 5" and 7" hollow-ground santoku knives. Please note: Storage block is counted as an individual piece. 3" Tomato Knife: 3"-long blade; 4 1/2-long handle; 3.2 oz. 3 1/2" Paring Knife: 3 1/2"-long blade; 3 3/4-long handle; 2.2 oz.

4" Paring Knife: 4"-long blade; 4 1/4-long handle; 3.2 oz. 5" Fluted Chef's Knife: 5"-long blade; 4 1/4-long handle; 1.9 oz. 5 1/4" Utility Knife: 5 1/4"-long blade; 4 1/2-long handle; 3.7 oz.

5" Vegetable Knife: 5"-long blade; 4 1/2-long handle; 1.9 oz. 5" Hollow-Ground Santoku: 5"-long blade; 4 1/2-long handle; 3.2 oz. 6" Serrated Utility Knife: 6"-long blade; 4 1/2-long handle; 3.7 oz. 6 1/4" Boning Knife: 6 1/2"-long blade; 4 3/4-long handle; 4.8 oz.

7" Hollow-Ground Santoku: 7"-long blade; 4 1/2-long handle; 5.3 oz. 8" Chef's Knife: 8"-long blade; 4 1/2-long handle; 5.5 oz. 8 1/4" Carving Knife: 8 1/4"-long blade; 4 1/2-long handle; 5.7 oz. 8 3/4" Bread Knife: 8 3/4"-long blade; 4 1/2-long handle; 5.5 oz. Steak Knife (4): 3 1/2"-long blades; 5 1/4"-long handles; 3.2 oz.

Kitchen Shears: 8 1/4 long. Ceramic Sharpener: 9 1/4"-long rod; 4 1/2"-long handle; 8 oz. Bamboo Storage Block: 3" x 9 1/4" x 12 high; 8.5 lb.

Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged. Hand-wash with warm water and a mild detergent. 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 your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.