| Global G-11 - 10 inch, 25cm Yanagi Sashimi Knife |
This 10-in Sashimi Knife is sharpened on the right side of the blade only, making it suitable only for right handed cooks. The long, thin blade is ideal for slicing delicate raw fish. The mirror finish near the blades edge encourages ingredients to fall away from the knife and allows the cook to keep ingredients pristine. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.
Global G-11 - 10 inch, 25cm Yanagi Sashimi Knife Product By Global No customer reviews yet.( customers reviews) Available From 4 Sellers  |
Product FeaturesRead Customer Reviews at Amazon.com Click Here...
- Razor sharp
- Stays sharper longer
- Perfectly balanced
- Stainless steel seamless construction
- Sure-grip handles
Customer Reviews
- I have 5 slicers: 3 double edge slicers (Mac, Shun, Henckels) and 2 single edge (this one and a cheapy Kai Wasabi). This one is by far the best knife for slicing seafood. It is well balanced and has the sharpest blade. It has good weight that along with it's edge makes slicing the densest seafood (like Conch) easy. Many reviewers have commented on the handle's tendency to be slippery. I totally disagree. Traditional Japanese knives are designed to be pulled, not pushed. The handle is designed to be anchored by wrapping the index finger around the top of the handle. This is secure even with oily hands as long as you pull through the cut. You must use the knife the way it was designed, it is not a western styled knife. Also, this knife is one of the few Yanagi that doesn't have the traditional Japanese handle. I dislike traditional Japanese handles because they tend to unbalance the knife and make it blade heavy. To me this knife is the best since it offers single edge sharpness and a full tang-like handle. And it is very affordable compared to other Japanese Yanagi's. Can't recommend it more.
- This knife has met my needs very well. The blade holds a very good edge but on a sad note.The handle is a little short for those of us with larger hands. Since it has a short handle it forces the user to chock up on the blade.This can be a little dangerous when the hand gets wet from fish oils.-JAX
- I bought this knife only because I had a gift card and have a discount at a certain culinary-related store for being in the industry. Needless to say, it's a rather good yanagi, but just rather good.
It's definitely overpriced at $108+ since the steel (56-58rc), while still being harder than German (52-56rc) knives, is still softer than some other stainless yanagi (60rc) at the same price. Ok, you can get carbon steel, but some of us don't want to maintain one. It's even harder to maintain one when you're a cook whose job is not just to cut fish, but a variety of things all day. Another thing I'll mark this knife down for is that it doesn't have a continuous hollow ground back like most yanagi, but you can just wet the blade with a damp cloth to keep fish from sticking.
DO NOT USE A STEEL ON THIS KNIFE OR ANY SINGLE BEVEL KNIVES. This knife should only be sharpened on a high grit waterstone (6000+) and do not sharpen it only on one side as that'll weaken the edge. Even the box says sharpening it at 70/30, but 80/20 should be fine so long as you're only cutting fish.
If I had to pay full price for this knife, I'll have to give it 3/5 stars because although it's a softer steel and doesn't have a hollow ground back, it's stainless, requires extremely low maintenance for a yanagi, and it's more sanitary than an unsealed Japanese wood handle.
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