Please read “Handling Precautions” carefully and use it correctly. If you feel the blade is dull, we recommend you to use our GLOBAL SHARPENER (GSS-02.) This is designed especially for GLOBAL knife, and it is easy to bring back the sharpness. Of course, you can re-sharpen your knife by whetstone. If you wish to know about our fee charge re-sharpening service (domestic exclusive), please contact us.
For your safety
- Do not use the knife for any purpose than cooking.
- Keep away from child’s reach.
Prevent from snapping, chipping, and nicks
- Please use cutting board made out from wood or plastic.
- Do not give strong impact to the knife by dropping to the sink or floor.
- Never cut frozen food or ice.
- Do not use the knife to cut hard food (pumpkin, corn, dried rice cake, bones, etc.)
- Do not scorch or give heat to the knife on purpose.
- Do not knead the knife or hack to slice food.
Prevent from rust
- Do not use dishwasher or dish dryer.
- Wash with detergent, and wipe off water thoroughly before storing.
- Wash the knife as soon as possible after cutting food with high salt or acid content (citrus, pickles, etc.)
- Do not leave the knife in contact with metal products, such as steel wool or steel knives for a long time. It may cause secondary rusting.
What is stainless steel?
An alloy with at least 10.5% chrome is called stainless steel. Elements other than chrome are also included in stainless steel. Carbon for example, is needed for the heating process to make stainless steel hard enough to be used for knives. (The higher the carbon component, the harder the stainless steel becomes during the heating process, though this makes it more susceptible to rusting.) Other than this type, there are huge variety of stainless steel, which contains nickel, molybdenum, and vanadium. They have different features, such as stronger viscoid and corrosion resistance.
- What is stainless steel?
When stainless steel is exposed to the air, chrome amalgamates with oxygen and forms a thin film (passive film) over the steel, which prevents rust from generating. This prevents dirt, oxygen, or liquid (which causes rust) from sticking to the steel.
- Why stainless steel rusts?
When the knife is unclean or wet, the chrome cannot contact with oxygen and the protective film will be unable to create. The direct coupling of steel and oxygen/water causes rusts. Knife will also rust for the same reason when it is stored in damp environment.
- Why the dishwasher/dryer can’t be used?
As the water is circulated during washing and rinsing, a lot of miniscule residues will remain, preventing the protective film from forming on the knife. Rusting will accelerate if the knife is dried at high temperature in this circumstance. Alkaline detergent used for dishwashers is also harmful to stainless steel. We recommend to hand wash the knife with neutral detergent and drying it thoroughly before storing.