Knives

Precision Geometry Meets Modern Metallurgy: The Global G-14R 300mm Yanagiba In the world of high-end sushi and precision protein fabrication, the Global G-14R 11.8-inch (300mm) Yanagiba stands as a bridge between ancient Japanese tradition and contemporary kitchen performance. While many knives claim versatility, the Yanagiba is a specialist, designed with a singular purpose: to glide through raw fish with zero resistance, preserving the delicate cellular structure of the protein and ensuring a mirror-like finish on every slice. This is not a standard slicer. The G-14R utilizes a traditional single-sided chisel grind (Urasuki). The back of the blade is slightly concave, creating a pocket of air that prevents the fish from sticking to the steel. This geometry allows the chef to produce tissue-thin slices of Hamachi or Maguro that practically fall away from the blade. At 300mm, the length is optimized for the 'long pull' technique—one continuous motion from heel to tip—eliminating the jagged edges caused by the back-and-forth sawing motion of shorter, inferior blades. Constructed from Global’s proprietary Cromova 18 Stainless Steel, this knife offers a significant advantage over traditional high-carbon Yanagibas: it is exceptionally stain-resistant. For a professional in a high-volume environment, this means you can focus on your craft rather than constant blade wiping and oxidation management. The ice-tempering process brings the steel to a Rockwell Hardness of 56-58, striking the perfect balance between a razor-sharp edge and the toughness required to resist chipping during a demanding 12-hour shift. Learn More

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision. Knife includes saya. Learn More

The Soul of the Sushi Chef: Experience Unrivaled Precision with the Minonokuni Matsu 300mm Yanagi For the artisan who understands that a slice is not merely a cut, but the final, reverent touch, we present the Minonokuni Matsu 300mm Yanagi. This is more than a knife; it is a testament to centuries of Japanese blade-making heritage, meticulously hand-forged to serve as an extension of your will. For the professional sushi chef or the passionate culinary purist, this is the ultimate tool for transforming the finest ingredients into edible art. A Blade Forged in Tradition, Honed for Perfection At the core of this masterpiece is a blade of Aogami-ko Kasumi (Blue Steel No. 2), a revered high-carbon steel known for its surgical sharpness and remarkable edge retention. Forged by master craftsmen, the blade's single-bevel grind allows it to glide through fish and delicate meats with ethereal grace, creating translucent slices with pristine, unblemished surfaces. The resulting mirror-like finish on each cut is a hallmark of a truly superior Yanagi. With a Rockwell hardness of 63-65, this blade is not only incredibly sharp but also exceptionally resilient, ready to perform flawlessly in the most demanding professional kitchens. Ergonomic Elegance, Flawless Control Grasp the traditional octagonal handle, crafted from beautifully grained, oiled Japanese Magnolia (Ho) wood. It feels warm, light, and perfectly balanced in the hand, designed for hours of comfortable and precise work. The handle is crowned with a genuine water buffalo horn ferrule, a classic touch that adds both durability and a timeless aesthetic. Weighing a nimble 7 ounces, the knife's balance is engineered to make the long 300mm blade feel like a natural part of you, enabling effortless, fluid strokes. An Heirloom in the Making Each Minonokuni Matsu Yanagi is a unique work of art, destined to become a cherished tool in your collection. It arrives protected in a custom-fitted wooden Saya (sheath), preserving its immaculate edge and ensuring its longevity. Learn More

The Masahiro Shiro-Ko 270mm Yanagiba is a traditional Japanese slicing knife crafted for flawless, single-stroke cuts of raw fish and proteins. Forged from White #2 steel (Shirogami), this high-purity carbon steel is renowned for achieving exceptional sharpness with ease, delivering the clean, precise cuts essential to sushi and sashimi preparation. With its long, slender 270mm Yanagiba blade, this knife is designed to glide effortlessly through fish in one smooth pull, preserving texture and appearance while minimizing cell damage. The result is beautifully clean slices that reflect the elegance and discipline of Japanese cuisine. A lightweight Paulownia (Empress) wood handle paired with a classic water buffalo horn ferrule provides excellent balance, comfort, and control during extended prep. Refined, responsive, and expertly crafted, the Masahiro Shiro-Ko Yanagiba is an essential tool for chefs and serious home cooks who demand precision, sharpness, and tradition in every slice. Learn More

The Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More

The Professional’s Standard for One-Stroke Sashimi Mastery When working at a high-volume sushi station, the difference between a good cut and a world-class presentation lies in the length of the draw. The Masahiro Traditional Carbon 13-inch (330mm) Yanagi is not just a knife; it is a specialized instrument built for the 'one-stroke' technique. At 330mm, this blade provides the necessary runway to slice through large loins of Maguro (Tuna) or Hamachi in a single, fluid pulling motion. This prevents the 'sawing' effect that damages the delicate cellular structure of the fish, ensuring a glass-like surface and superior mouthfeel. Crafted from Yellow Paper Steel (Kigami), this blade offers a pure carbon steel experience. It sharpens to a surgical level of keenness that stainless steels simply cannot match. The traditional Urasuki (concave) grind on the back side creates an air pocket during the cut, significantly reducing drag and preventing the fish from sticking to the blade. This is a tool designed for the professional who demands precision during a 12-hour shift where speed and aesthetic perfection are equally weighted. The 330mm length is specifically chosen by senior sushi chefs because it allows for the processing of larger species without repositioning the knife. While a 240mm or 270mm Yanagi might struggle with a thick sakudori (block) of tuna, this 13-inch powerhouse glides through with ease, making it the definitive choice for fine-dining environments and busy sushi bars. Learn More

Master the Art of Sashimi with the Masahiro Traditional Carbon Takobiki Knife Experience the precision and elegance of traditional Japanese cutlery with the Masahiro Traditional Carbon 12 in. (300mm) Takobiki knife. This masterfully crafted blade is designed for the discerning chef who demands the utmost in performance and quality. The Takobiki, a traditional sashimi knife, is distinguished by its long, slender blade and squared-off tip, a design perfected in the Kanto region of Japan. This unique shape is exceptionally well-suited for thinly slicing fish and seafood with a single, graceful pull-cut, preserving the delicate texture and flavor of the ingredients. The squared tip is a convenience that keeps you from accidentally bumping the tip or puncturing the flesh of the product you're cutting. Crafted from high-quality Yellow Paper carbon steel, this Masahiro Takobiki offers an incredibly sharp edge that holds its keenness through extended use. The 300mm blade provides the necessary length to handle large cuts of fish, while the single-bevel grind ensures the cleanest possible cuts, a hallmark of professional Japanese knives. The knife's construction and materials are a testament to the rich history of Japanese bladesmithing, offering a tool that is not only a high-performance kitchen instrument but also a work of art. The Takobiki's design is not merely for aesthetics; its form is intrinsically linked to its function. The thin, narrow blade minimizes friction, allowing for the paper-thin "usuzukuri" style of slicing. While traditionally known as an "octopus slicer", the Takobiki is a versatile tool for any delicate slicing task where precision is paramount. This knife is ideal for preparing sashimi and sushi, and its elegant design makes it a prized possession for both professional and home chefs. Learn More

The Masahiro Traditional Carbon Left Handed 270mm Yanagi is most commonly used for slicing fish. The The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More

The Minonokuni Sakura Damascus 270mm Yanagiba is a refined expression of traditional Japanese knife craftsmanship, purpose-built for the art of sashimi and sushi preparation. Designed for clean, uninterrupted pull cuts, this long, slender blade allows proteins to be sliced with exceptional precision, preserving texture, flavor, and presentation. Forged from Shirogami (White Steel) Damascus, the blade delivers outstanding sharpness and edge responsiveness, prized by professional chefs for its ability to take a razor-fine edge with ease. The elegant Damascus cladding showcases subtle flowing patterns, inspired by “Sakura” (cherry blossoms)—a nod to the fleeting beauty and craftsmanship rooted in Japanese tradition. Hardened to HRC 60–62, the blade balances keen cutting performance with controlled toughness. The traditional Urasuki chisel grind creates a slight hollow on the blade face, reducing drag and ensuring smooth, effortless release during long slicing motions—an essential feature for precise fish work. At 270mm, the yanagiba’s extended length excels at single-pass cuts through larger fillets, minimizing cell damage and delivering pristine results. Finished with a Red Sandalwood wa-handle, the knife offers a warm, comfortable grip and excellent balance, complementing the blade’s refined performance with understated elegance. Handcrafted in Japan, the Minonokuni Sakura Damascus Yanagiba is an exceptional choice for chefs and dedicated enthusiasts who value tradition, sharpness, and uncompromising slicing performance. Learn More