Global G-46 Santoku Knife — One-Piece CROMOVA 18 Steel

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Global G-46 Santoku Knife — One-Piece CROMOVA 18 Steel

Name: Global G-46 Santoku Knife — One-Piece CROMOVA 18 Steel
Brand: Global
SKU: JPRIME-HOME-GLBL-G46-SANTOKU
Price: 121.00 USD
Availability: InStock
Rating: 4.5 (521 reviews)

Brand Global

$121.00

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Brand Attributes

Global

Founded 1954Blade specialist since 1960Designed in 1985 by komin yamadaOwn cromova 18 steel

Format: Standard

Standard

Our G-46 santoku is formed from one piece of CROMOVA 18 steel, so no seam can trap dirt. Knives that rust or feel unbalanced make cooking harder. We add a dimpled hollow handle for a secure grip. Cooking feels better with a knife built to last.

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100% authentic
Made in Japan
Crafted in Japan

بائع:Global

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Global G-46 Santoku Knife — One-Piece CROMOVA 18 Steel

$121.00

Brand	Global
Type	G-46 santoku knife
Dimensions	Blade 180 mm, about 310 mm overall, about 50 mm wide
Material	CROMOVA 18 stainless steel, one piece
Made In	Japan
Key Features	Dimpled hollow handle, long flat edge, double-edged for either hand

Smooth push-cuts through cabbage and radish
We give the blade a long, flat edge that meets the board along a wide stretch, so you can push the knife forward and cut cleanly. Cabbage, radish and herbs come out in even slices, and the work feels smooth and effortless.
One-piece steel with no seams to clean
We form the blade and hollow handle from a single piece of steel, so no seam or gap can trap dirt or moisture. Wiping the knife clean takes a moment, and your knife stays hygienic through years of daily cooking.
A dimpled handle for a secure, balanced grip
Our hollow handle carries a pattern of dimples that grip your hand even when it is damp. The hollow construction balances the weight against the blade, so the knife feels controlled and steady during every cut you make.
Steel designed for this knife alone
We use our own CROMOVA 18 stainless steel, an alloy of chromium, molybdenum and vanadium developed for our knives. It keeps a sharp edge and resists rust, so the knife stays reliable through years of cooking at home.
One santoku for meat, fish, vegetables and fruit
The 180 mm santoku is about 50 mm wide, so it slices meat, fish, vegetables, cheese, herbs and fruit with equal ease. You reach for one dependable knife again and again, and your kitchen stays simple and uncluttered.
A design that began in 1985
We began in 1954 in Tsubame, Niigata, turned to blades in 1960, and in 1985 launched this design by industrial designer Komin Yamada. You hold a knife whose shape has been trusted by cooks for decades.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children. Do not twist the blade through very hard foods such as pumpkin or corn, and dry the knife after washing.

Specifications

Brand: Global
Type: G-46 santoku knife
Dimensions: Blade 180 mm, about 310 mm overall, about 50 mm wide
Material: CROMOVA 18 stainless steel, one piece
Made In: Japan
Key Features: Dimpled hollow handle, long flat edge, double-edged for either hand

Features

1 Piece Of CROMOVA 18 Stainless Steel: Blade and handle are formed together with no seam.

180 mm Blade, About 310 mm Overall: A broad santoku size for everyday cutting.

50 mm Blade Width: A wide blade for scooping and transferring food from the board.

Dimpled Hollow Handle: The dimples grip the hand and the hollow body balances the knife.

2 Edges, Either Hand: A double-edged blade suits right- and left-handed cooks.

6 Food Groups Shown: Meat, Fish, Vegetables, Cheese, Herbs And Fruit: One all-purpose knife for most of your cooking.

Benefits

Smooth push-cuts through cabbage and radish: We give the blade a long, flat edge that meets the board along a wide stretch, so you can push the knife forward and cut cleanly. Cabbage, radish and herbs come out in even slices, and the work feels smooth and effortless.

One-piece steel with no seams to clean: We form the blade and hollow handle from a single piece of steel, so no seam or gap can trap dirt or moisture. Wiping the knife clean takes a moment, and your knife stays hygienic through years of daily cooking.

A dimpled handle for a secure, balanced grip: Our hollow handle carries a pattern of dimples that grip your hand even when it is damp. The hollow construction balances the weight against the blade, so the knife feels controlled and steady during every cut you make.

Steel designed for this knife alone: We use our own CROMOVA 18 stainless steel, an alloy of chromium, molybdenum and vanadium developed for our knives. It keeps a sharp edge and resists rust, so the knife stays reliable through years of cooking at home.

One santoku for meat, fish, vegetables and fruit: The 180 mm santoku is about 50 mm wide, so it slices meat, fish, vegetables, cheese, herbs and fruit with equal ease. You reach for one dependable knife again and again, and your kitchen stays simple and uncluttered.

A design that began in 1985: We began in 1954 in Tsubame, Niigata, turned to blades in 1960, and in 1985 launched this design by industrial designer Komin Yamada. You hold a knife whose shape has been trusted by cooks for decades.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the knife

Avoid very hard foods

Who Is This For

The Long-Game Home Cook: You cook with a knife you plan to keep for years and want it to glide through cabbage, meat and fish with a smooth push. Knives that rust, feel unbalanced or wear out make cooking harder than it should be, and that is a build problem, not your fault. Our G-46 santoku is formed from one piece of CROMOVA 18 stainless steel, with a dimpled hollow handle for a secure grip and a long flat edge made for push-cutting. Cook with a knife that is built to last and easy to keep clean.

Product Story

We began in 1954 in Tsubame, Niigata Prefecture, a city famous for its metalwork, first making tableware. In 1960 we turned our attention to high-carbon stainless steel blades. In 1983 we invited the industrial designer Komin Yamada to create a knife that combined our manufacturing skills with modern design, and in 1985 we launched the first knives of this line. They are formed from our own CROMOVA 18 stainless steel, a blend of chromium, molybdenum and vanadium. Today this santoku carries that story into your kitchen.

What's Inside

Global G-46 Santoku Knife 180 mm

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Do not twist the blade through very hard foods such as pumpkin or corn, and dry the knife after washing.

Ingredients and Materials

CROMOVA 18 stainless steel: Chromium, molybdenum and vanadium alloy used for the whole knife

Comparison

Quick Answer

Our G-46 santoku knife is formed from one piece of CROMOVA 18 stainless steel, with a 180 mm blade and a dimpled hollow handle. It is double-edged for either hand, made in Japan, and from a line first launched in 1985 by a maker that began in 1954.

The Push-Cut Cook

You cut with a smooth pushing motion. A long, flat edge meets the board along its whole length, so every slice of cabbage, radish and herbs comes out clean.

The Rust-Averse Keeper

You have had a knife rust on you before. A one-piece stainless knife with no joints keeps moisture out, so you wash and store it with real peace of mind.

The Loyal Second-Knife Owner

You liked one knife from this maker for years. A second one in your new kitchen brings the same balance and sharpness, like greeting an old friend.

The Knife-Gifting Parent

You pass good tools to your children. A well-designed one-piece santoku looks elegant, feels balanced and serves them through decades of cooking in their own homes.

Frequently Asked Questions

Where is this knife made?

Our G-46 santoku is made in Japan, and the origin is engraved on the blade itself. We began in 1954 in Tsubame, Niigata Prefecture, a city known for metalwork, and we ship this knife directly from Japan. The country of origin is also listed plainly in the specifications, so you know exactly what you are getting.

What is the knife made of?

The blade and the hollow handle are formed from one piece of CROMOVA 18 stainless steel, our own alloy of chromium, molybdenum and vanadium. Because there is no joint between blade and handle, there is no gap where dirt or water can collect. The dimples on the handle help your hand grip securely, even when it is damp.

What is push-cutting?

Push-cutting is a way of cutting by pushing the knife forward and down, rather than rocking it. The long, flat edge of this santoku meets the board along a wide stretch, so a push-cut slices cabbage, radish and herbs cleanly and evenly. It is easy to learn, and with a little practice it gives very smooth, controlled cuts every time you cook.

How should I care for this knife?

Wash the knife by hand soon after use and dry it before storing it. Use a wood or soft plastic cutting board to protect the edge, and do not twist the blade through very hard foods such as pumpkin or corn, because that can chip the edge. Store it in a knife block or with a blade guard.

Is it suitable for left-handed cooks?

Yes. Our G-46 is double-edged, so right-handed and left-handed cooks can use it with the same comfort. The dimpled hollow handle is shaped to be gripped from any side, and the broad blade, about 50 mm wide, makes it easy to scoop sliced food from the board into the pan or bowl without any fuss at all.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Any item with a shelf life ships with a minimum of 6 months remaining. Tracking is provided so you can follow your parcel from our shipping point to your door. Your knife is packed carefully so the blade arrives safely and ready for your kitchen.