Global G-12 Meat Chopper 160mm CROMOVA 18 Stainless Steel – Made in Japan

Global G-12 Meat Chopper 160mm – Made in Japan

The Global G-12 is a substantial 160mm Japanese meat chopper designed for heavier kitchen cutting tasks including chopping meat, poultry, bones and large, hard vegetables.

Made in Japan, the G-12 weighs approximately 440g, giving it considerably more weight and chopping power than a conventional chef's knife. Global manufactures the blade from its proprietary CROMOVA 18 stainless steel, a blend developed to provide corrosion resistance, edge retention and ease of sharpening. Global specifies a blade hardness of approximately 56–58 HRC.

The G-12 retains Global's distinctive one-piece stainless-steel construction and signature dimpled handle. The hollow handle is filled with sand to achieve the balance Global is known for while the textured dimples provide additional grip.

Why choose the Global G-12?

• 160mm meat chopper – a heavy-duty knife designed specifically for chopping rather than fine slicing
• Approximately 440g – substantial weight to assist with demanding chopping tasks
• CROMOVA 18 stainless steel – Global's proprietary stainless-steel blade material
• 56–58 HRC blade hardness
• Stainless-steel dimpled handle – Global's distinctive grip design
• One-piece stainless-steel construction
• Made in Japan
• Global model G-12

Global recommends the G-12 for chopping tasks including chicken, lamb chops and spareribs, as well as hard vegetables such as pumpkin and butternut squash. Its 160mm blade and substantial weight make it a very different tool from a conventional Global chef's knife.

Specifications

Brand: Global
Model: G-12
Type: Meat Chopper / Meat Cleaver
Blade length: 160mm / 16cm
Overall length: approximately 300mm
Weight: approximately 440g
Blade material: CROMOVA 18 stainless steel
Blade hardness: 56–58 HRC
Handle: Stainless steel with dimpled grip
Country of manufacture: Japan

Care: Hand wash after use and dry thoroughly. Store securely with the cutting edge protected. As with any quality kitchen knife, use an appropriate chopping board and avoid twisting or applying sideways pressure to the blade.