For sashimi and sushi at home, the G-11R is the traditional Japanese tool in a form that is easy to keep. Its 25 cm yanagi blade is ground on one side only, the way Japanese sashimi knives have long been made, and the back of the blade is slightly hollow so each slice of fish separates and falls away.
A yanagi is used with a single long pull from heel to tip. The length lets that one stroke cut through a block of tuna or a salmon fillet, leaving a glossy face on the slice that a sawing motion would tear. The single bevel also steers the blade slightly away from the cut side, which helps slices peel off cleanly. Traditional yanagi are usually carbon steel and need oiling after each use; this one needs only washing and drying.
The single-bevel edge is made for the right hand and must be sharpened on whetstones. Cooks new to Japanese sharpening should weigh that before buying.
Which Global Slicer?
The Global Classic 12-inch Yanagi Sashimi Knife is the longer version for large loins and sushi counters. The Global Classic 10-inch Sujihiki is ground on both sides, works in either hand and sharpens like a Western knife. See our kitchen knife shapes guide for more on yanagi and sujihiki.
