Knife Anatomy: Understanding the Parts of a Global Knife
Are you looking to invest in a premium kitchen knife? Understanding knife anatomy can help you appreciate the quality and performance behind a well-crafted blade. Let's take a closer look at the key parts of a Global knife:
The Point: The point is the extremely sharp tip of the blade. On a chef's knife, the point allows you to pierce through tough outer layers of vegetables and meats. A sharp, precise point is crucial for tasks like deveining shrimp or trimming fat.
The Edge and Blade: The blade is the elongated portion of the knife extending from the handle. The blades are made of CROMOVA 18 stainless steel, ice tempered and hardened to Rockwell C56- 58 which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.
The Spine: The non-sharpened, top edge of the blade is the spine. It provides stability and strength to the knife and can be used for tasks requiring a blunt edge, such as crushing garlic or cracking nuts.
The Heel: Where the spine meets the handle, you'll find the heel of the blade. This lower corner can be used for crushing garlic cloves or herbs with a rocking motion.
The Handle: Global's iconic handles are made seamlessly to the blade from a single piece of stainless steel. They are durable, hygienic, and designed to provide a smooth, ergonomic grip.
The Butt: The butt is the end of the handle opposite the blade's point. On Global knives, the butt has a hollowed-out shape to minimize weight and create an exceptional balance in the hand.
With its premium materials like Cromova 18 stainless steel and precision manufacturing, each component of a Global knife works together to offer an outstanding cutting experience for the discerning home chef or professional. Understanding this knife anatomy can help you appreciate the quality and performance behind these masterfully crafted kitchen tools.
