Global G-46 Santoku Knife (18cm, Silver)

Can I put this Global knife in the dishwasher?

No, you should never put Global knives in the dishwasher. The manufacturer specifically states hand wash only and dry immediately. Dishwasher detergents and high temperatures can damage the blade's edge and potentially affect the handle's sand filling. Always wash in warm water with mild detergent and dry with a soft cloth to maintain the knife's performance and longevity.

How do I sharpen the Global G-46 when it becomes dull?

Global recommends using their Mino Sharp or Global Sharpener specifically designed for their knives. The 15-degree convex edge requires proper sharpening technique to maintain its unique geometry. Avoid using standard Western knife sharpeners as they're designed for different blade angles. Professional sharpening services familiar with Japanese knives are also an excellent option for maintaining optimal performance.

What makes the handle design special and how does it affect performance?

The hollow stainless steel handle is filled with sand to achieve perfect weight balance with the blade. This means the knife balances exactly at the junction between blade and handle, reducing hand fatigue and improving control. The textured metal surface provides secure grip even when wet and the seamless construction eliminates bacteria-harbouring joints found in traditional riveted handles.

Is this knife suitable for cutting through bones or frozen foods?

No, the Global G-46 is not designed for cutting bones or frozen foods. The thin, sharp blade could chip or break when used on hard materials. This santoku knife excels at vegetables, fruits, fish and meat preparation but should not be used as a cleaver or for heavy-duty tasks. Use appropriate tools like bone saws or cleavers for such applications.

How long does the blade stay sharp with regular use?

The high carbon stainless steel and 15-degree convex edge design help the blade maintain sharpness significantly longer than standard knives. With proper care and cutting board selection, many users report excellent sharpness lasting 6-12 months with regular home use. Professional kitchens may require more frequent sharpening due to higher usage volume. Proper storage and avoiding hard surfaces extends edge retention.

What cutting boards work best with this knife?

Use wooden or plastic cutting boards to preserve the blade's edge. Avoid glass, stone, or ceramic cutting surfaces as these will quickly dull the sharp edge. End-grain wooden boards are ideal as they're gentle on the blade whilst providing stable cutting surface. Quality plastic boards designed for knives also work well and are easier to sanitise.

How should I store this knife to protect the blade?

Global recommends storing the knife in a Global Knife Rack or protecting the edge with a Global Magnetic Knife Guard. Never store loose in drawers where the blade can contact other utensils and become damaged. Knife blocks, magnetic strips, or individual blade guards all work well. Ensure the knife is completely clean and dry before storage to prevent corrosion.

What's the difference between this santoku and a traditional chef's knife?

The santoku features a wider, shorter blade (18cm) compared to traditional chef's knives, making it excellent for chopping and dicing. The flat edge and wide blade profile make it ideal for scooping ingredients. The 15-degree edge angle is sharper than typical Western knives (20-25 degrees), providing cleaner cuts. The balanced design and lighter weight offer different handling characteristics preferred by many home cooks.