Global Sai Chef's Knife
Legendary industrial designer Komin Yamada brings a new age of innovation to Global cutlery with Sai—individually hand-hammered knives with one-of-a-kind character. Unifying function and design, this distinctive Japanese chef's knife combines an ergonomic handle with a triple-layered steel blade whose razor-sharp edge is ideal for a wide variety of everyday kitchen tasks, including mincing, dicing, chopping and slicing.
- The first new cutlery line produced by Global in more than 30 years, Sai blends the Japanese company’s tradition of craftsmanship with modern technological advancements.
- Designer Komin Yamada pairs user-friendly organic designs with individually hand-hammered blades that make each knife unique.
- The knives combine three layers of steel: a core of patented, ultra-hard Cromova 18 Sanso stainless-steel alloy and two outer layers of more flexible 18/8 steel for added strength and resistance to rust.
- Professional-quality blades are ice-hardened and tempered to increase hardness, resist corrosion and maintain long-lasting sharpness.
- Each blade is hand-hammered to create hollow air pockets that reduce drag, allowing the blade to glide through food without sticking.
- 12.5-degree blade edge is mirror-polished by hand for exceptionally long-lasting sharpness.
- The perfectly balanced handle has an ergonomic thumb rest for a smooth, efficient cutting motion and steady, comfortable grip.
- Iconic dots on the knife's hollow handle represent seven traditional Japanese virtues from the Samurai code of honor.
- Made in Japan.
- Dimensions & More Info
- 5 1/2" Chef's Knife: 5 1/2"-long blade; 5"-long handle; 5 oz.
- 7 1/2" Chef's Knife: 7 1/2"-long blade; 6"-long handle; 8.5 oz.
- 9 3/4" Chef's Knife: 10"-long blade; 6"-long handle; 11.25 oz.
- Use & Care
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as the blade can be easily damaged.
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Use the honing steel only when you feel the knife has lost some of its original sharpness, usually no sooner than six months after its first use. As you continue to use your Global knife, it will require more frequent honing. If you need to hone your knife more than once every two weeks, it is time to have it sharpened.
- Sharpen your knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Next Day Delivery
- Gift with Purchase
- Free Knife Sharpening in Stores
Working with a sharp knife is safer, more effective and much less tiring than trying to cut and slice with a dull one. To ensure top performance, bring your favorite knife into your local store and one of our cutlery experts will give it a fresh, new edge using our precision equipment. The first knife is free; each additional knife is just $5.
Our stores also offer knife demonstrations to teach you the correct grip, positioning and basic knife techniques and can help you find the perfect cutlery for your needs – just ask a store associate for assistance.