GLOBAL SAI-03 Santoku

Global SAI-03 Knife – Top-Level Ergonomics and Superior Sharpness

The Global SAI-03 combines sleek design with advanced technology, offering modern ergonomics, a razor-sharp blade, and unmatched comfort in use.

Hiomakivi's store owner shares

The basic Global G series is very familiar to me, as I have sharpened hundreds of them. However, for some reason, the SAI series has received less attention. I got this knife in my hands for the first time when I started selling them, and I have to say, I was pleasantly surprised. Finally, a reasonably priced Japanese knife with a proper sharpening angle. The feel in the hand impressed me even more – even fans of traditional wooden handles could be positively surprised. This knife went straight into my personal use after the first test.

The knives in the SAI series are crafted using an innovative triple-layered steel structure. The hard CROMOVA 18 core is surrounded by softer steel layers, which improve the knife’s durability and reduce the risk of rust. The blade angle of around 12.5 degrees makes SAI knives incredibly sharp, ensuring precise and effortless cutting.

The ergonomically designed handle is built for long-term use, with an integrated finger guard that ensures a secure and comfortable grip. The stylish textured surface enhances grip and also adds aesthetic appeal.

The blade’s curved and refined, slightly matte finish gives the knife a modern look while also helping to reduce food from sticking to the blade during cutting. This makes the SAI-03 the perfect tool for anyone who values top-notch performance and style in their kitchen.

Manufacturer: Global
Region: Japan
Type: Santoku
Blade length: 190 mm
Overall length: 340 mm
Weight: 248 g
Hardness:  58 HRC 
Steel:  Cromova-18


ATTENTION !

Un couteau de qualité mérite un traitement approprié. Ne le lavez pas au lave-vaisselle. Après utilisation, lavez-le à l’eau chaude. Séchez-le avec un torchon et rangez-le sur une barre magnétique ou dans un bloc à couteaux. N’utilisez pas le couteau pour faire levier et, en général, il est déconseillé de couper des arêtes, des os ou de la viande congelée. Cela permet d’éviter l’ébréchure du tranchant ou la casse de la pointe.