Review Global 7-inch Hollow Edge Asian Chef’s Knife

Global 7-inch Hollow Edge Asian Chef's Knife
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Detailed review of Global 7-inch Hollow Edge Asian Chef’s Knife:

– Nimble and easy to control, razor sharp, 7-inch asian style chef’s knife
– Hollow edge (dimples) create air pockets while cutting to help prevent sticking as food falls away from the blade
– High tech molybdenum/vanadium Cromova 18 high carbon stainless steel blade; 56-58 Rockwell Hardness rating
– Global signature handle: Stainless steel molded dimpled handle for safe grip filled with the right amount of sand to create the perfect balance
– Made in Japan with a lifetime manufacturer’s warranty against defects

Product Description of Global 7-inch Hollow Edge Asian Chef’s Knife:

The Global Hollow Edge Asian Chef’s Knife is an all-purpose knife ideal for meat and fish, yet performs beautifully on vegetables as well. Offers plenty of knuckle clearance when cutting on a board. The hollow edges on the blade help food release from the blade more easily. Global Knives have two most innovative features, their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife. Made in Japan with a lifetime warranty.

Rectangular vegetable cleavers, which are conventional in Asia, have a straighter edge that, unlike curving Western-style knives, stays in contact with food as you cut and chop, ostensibly streamlining vegetable prep. Unlike meat cleavers, which have thick, heavy blades along with a blunter advantage for hacking via bone, vegetable cleavers have thin blades which taper gently to a honed edge, for cleanly slicing vegetables and other, more delicate boneless foods.

When establishing your kitchen, some items will be more significant than others. Since most people use their knives at least once or twice a day, it is a very good idea to investigate and be sure you are getting one of the top 7 best Chinese vegetable knives. These knives are flexible, durable, and simple to keep. To make your choice, just consider how much space you have, whether you desire the knife to be dishwasher safe, and how big of a knife you need.
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There are two standard sorts of vegetable cleaver. Chinese-style vegetable cleavers (also referred to as Chinese chef’s knives look like meat cleavers but are slimmer and versatile: besides chopping vegetables and fruits, they’re also used for slicing boneless meats and mincing and crushing aromatics, and they can serve as a wide surface for scooping and transferring chopped foods from cutting board to bowl or pan. Japanese-style vegetable cleavers (available either as double-bevel nakiri or single-bevel usuba) are shorter, resemble a squared-off santoku, and are mostly used for cutting vegetables.


You also need to pay attention to the overall quality of International 7-inch Hollow Edge Asian Chef’s Knife, Tempered Glass Block. Though they may cost a tiny bit more, the best vegetable cleaver is going to be forced to last an entire lifetime. Some may even have extensive guarantees with the occasional lifetime guarantee. It is worth spending the extra money on one of those Chinese cleavers because you won’t need to replace it — ever.


To take care of your Chinese vegetable cleaver and help preserve it for the longest possible time, you are going to want to store it in a knife block or sleeve that has a similar design. Many products will already come with this storage method so listen to whether or not the one you are considering does. Otherwise, check its dimensions to ensure it fits from the knife block you currently have so that you don’t need to make additional purchases.


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