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Global GSF31 Peeler cm. 8

€46.00 €37.70
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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This knife is mainly used for peeling fruits and vegetables.
With a handle thicker and larger than normal peelers, this is also used by customers with large hands.
Length:19.0cm
Blade length:8.0cm
Blading:Double bevel (left- and right-handed use)
Purpose:Vegetable and fruit cutting (peeling)
FAQs
What are the key features of the GSF Series?
The GSF Series includes short and sturdy knives designed for detailed tasks that require precision and close control.
What is the main use?
Ideal for peeling, trimming and precision cuts, it allows full control even when working close to the blade.
Is it suitable for professional kitchens?
Yes, it is widely used in professional kitchens as a support knife.
How should it be maintained?
Immediate cleaning and light but frequent sharpening help preserve performance over time.
What makes Global knives recognisable?
The seamless stainless steel design and the distinctive dimpled anti-slip handle, combined with thin, well-balanced blades.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Who are Global knives suitable for?
They are ideal for those seeking lightness, manoeuvrability and precision, both in professional kitchens and advanced home use.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
What type of maintenance do they require?
Hand washing, immediate drying and regular sharpening are recommended. Avoiding aggressive tools and unsuitable surfaces helps preserve the edge longer.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
Which models are considered essential?
A main knife (chef or gyuto), a paring knife and a serrated bread knife cover most kitchen needs.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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