Global Classic G-21 Steel Boning Knife - 16cm

$237.64 $196.40 Save 17%
SKU: GBL-79522

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Global Classic G-21 Steel Boning Knife - 16cm
$237.64 $196.40
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The G-21 is a classically shaped boning knife designed for precision tasks. Its long narrow blade tapers to a fine point, making it perfect for maneuvering around bones in beef, lamb, or pork joints. The blade's flexibility is ideal for tasks like filleting fish, and the bolster adds extra safety when working with raw meat and fish.

Size

Blade Length: 16 cm

Material

The G-21 is crafted from CROMOVA 18 stainless steel, a specialty of GLOBAL®. This steel ensures a razor-sharp edge, resistance to rust, stains, and corrosion, and is ice-tempered and hardened to Rockwell C56-58 for durability. The knife is expertly weighted by filling the handle with sand, achieving optimal balance. Its seamless construction eliminates food and dirt traps for maximum safety and hygiene. The 15-degree acute angle cutting edge provides superior performance and edge retention.

Specifications

  • CROMOVA 18 stainless steel blade, retaining razor sharpness and resisting rust, stains, and corrosion.
  • Acute 15 Degree Cutting Edge for exceptional performance and superior edge retention.
  • Ice tempered and hardened to Rockwell C56-C58 for durability.
  • Smooth contours and seamless construction eliminate food and dirt traps, ensuring the ultimate in safety and hygiene.
  • Perfectly balanced handles precisely calibrated to offset the weight of the blade.
  • Lifetime warranty against manufacturing defects.
  • Made in Japan

Warranty

Global guarantees any stainless steel product it sells to be free from defects in material, construction, or workmanship under normal use and following the care instructions. This warranty excludes damage caused by misuse or accidents. It extends only to the product's original purchaser. Chips in the knife blades, broken knife tips, discoloration from food, and rust spots are not covered. Knife chips and broken tips can often be repaired by re-sharpening.
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