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Global SAI-M02 Utility Knife, 6"

€139.00 €113.93
Availability: In stock
The Global SAI knives are manufactured by the Japanese artisan producers of the Global knives in the Yoshikin factory and are made with three strati of stainless steel.
All the experience in the production of hollow stainless steel handles and the modern technology in the manufacture of knives were applied to the production of the new GLOBAL SAI knives.
Designed by Komin Yamada, with his 25 years experience in this field, these knives have three excellent functional characteristics :
they are elegant, ergonomic and made in a high quality steel .
The blades are manufactured in a special steel with a central blade of an exceptional hardness of 58-59 Rockwell and an excellent cutting-edge and the two strati of outer stainless steel are SUS419 resistant to corrosion.
The hammered finishing makes the knives very elegant and incredibly this prevents that the foodstuffs stick to the blade, creating a more slipping cut.
This knife fit for many cuts in kitchen has a blade of 10 cm length.
FAQs
What characterises the Global SAI Series?
The SAI Series is designed to provide enhanced ergonomics and superior control, featuring redesigned handles and blades intended for prolonged professional use.
Who is the SAI Series designed for?
It is ideal for professionals and experienced users who spend long hours in the kitchen and require comfort, precision and consistent reliability.
How does it differ from other Global series?
Compared to more traditional lines, the SAI Series focuses on ergonomics and stability in hand, helping to reduce fatigue during intensive use. The knife body is forged, heavier than Global's G series.
How should SAI Series knives be maintained?
Regular sharpening on whetstones and the use of proper cutting boards 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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