Knives

The Specialist’s Choice for Translucent Slicing The Kikuichi Kasumi 24cm Fuguhiki is not a general-purpose slicer; it is a precision instrument designed for the demanding requirements of fugu (pufferfish) preparation and ultra-delicate sashimi. Forged using the traditional Kasumi method—laminating high-carbon White #2 steel with a softer iron backing—this blade offers the professional chef a razor-sharp edge that is both easier to maintain and more resilient during long shifts behind the sushi bar. Specialized Geometry for Delicate Proteins While the Yanagiba is the workhorse of the sushi world, the Fuguhiki is its more refined, nimble cousin. The blade profile is significantly thinner and lighter, reducing the drag when executing the 'Usu-zukuri' technique. This thinness provides a subtle flexibility that allows the chef to feel the texture of the fish, ensuring perfectly even, paper-thin slices without tearing the muscle fibers. The single-bevel grind (Urasuki) creates a concave back that traps a microscopic pocket of air, preventing the fish from sticking to the blade during rapid service. Traditional Craftsmanship and Materials Every FK24 is fitted with a traditional Japanese Magnolia (Ho) wood handle, chosen for its lightweight feel and natural slip resistance when wet. The Buffalo horn ferrule ensures a secure, long-lasting fit for the tang. Included with this professional blade is a custom-fitted wooden Saya, essential for protecting the high-carbon edge and ensuring safety during transport in a knife roll. Learn More

Craft Masterful Slices: Mac Japanese Series 8.3 in. (210mm) Yanagi Slicer Elevate your culinary artistry with the Mac Japanese Series 8.3-inch (210mm) Yanagi, a precision slicer meticulously crafted for creating impeccably thin cuts of fish and meat. This traditional Japanese knife is the indispensable tool for preparing sushi, sashimi, and delicate roasts, where flawless presentation and texture are paramount. The Yanagi's distinctive long, flat-edged blade is engineered to glide through proteins with a single, unbroken stroke, minimizing cellular damage and maximizing flavor and appearance. This flat profile not only ensures superior slicing but also simplifies the sharpening process on a whetstone, allowing you to maintain its razor-sharp edge with greater ease. Experience the control and finesse required for truly professional results. The Mac Japanese Series Yanagi empowers you to achieve uniform, translucent slices that will impress discerning palates, making it a cornerstone for any serious chef or sushi enthusiast. Learn More

The Global 9.8 in. (250mm) Sashimi Knife (also known as a Yanagi) is used for slicing and carving sashimi, but can also be used on vegetables, fruits, meats and any other product that you'd like to slice into extremely thin peices. One sided, this is a right-handed knife. We also sell the left-handed version. Unlock the art of authentic Japanese sushi and sashimi in your own kitchen with the Global G-11R Yanagi Sashimi Knife. This 25cm (10-inch) blade is specifically designed for the long, uninterrupted strokes required to create pristine, clean slices of fish, essential for visually stunning and deliciously textured sushi and sashimi. What makes this knife unique? The Stainless Steel Advantage: Professional Performance, Effortless Maintenance Traditionally, Yanagi knives are crafted from high-carbon steel, renowned for sharpness but notorious for demanding meticulous care to prevent rust and discoloration. The Global G-11R shatters this notion. Crafted from Global's signature CROMOVA 18 high-carbon stainless steel, it offers: Exceptional Sharpness & Edge Retention: Ice-tempered and hardened to Rockwell C56-58, the blade achieves and maintains a razor-sharp edge, gliding through fish with minimal effort. Superior Rust & Stain Resistance: Enjoy the precision of a Yanagi without the constant worry. Stainless steel means significantly less risk of corrosion, making it ideal for both busy professional kitchens and home enthusiasts. Easy Care & Durability: Simply wash with mild detergent and dry thoroughly after use. No need for immediate, fussy oiling like traditional carbon steel knives. This makes the G-11R a practical, long-lasting investment. Designed to create the perfect slice: The G-11R is a true Yanagi (or Yanagiba), meaning "willow leaf blade," referring to its long, slender profile: Single Bevel Blade (Right-Handed): The traditional chisel edge (ground on one side) creates an incredibly fine cutting surface. This design helps to separate the slice from the main body of the fish cleanly, reducing friction and preventing sticking for a beautiful, glossy finish on your sashimi. Optimal Length: The 25cm (10-inch) blade allows for the essential long, drawing cut, ensuring that each slice is made in a single, fluid motion without sawing. Lightweight & Perfectly Balanced: Global's iconic hollow, sand-filled handle provides perfect balance, reducing fatigue and offering precise control for delicate tasks. Hygienic Seamless Construction: The smooth contours and seamless design between blade and handle eliminate food traps, ensuring superior hygiene. Why Choose the Global G-11R Yanagi? Authentic Japanese Slicing Power: Experience the precision demanded by sushi masters. Low-Maintenance Stainless Steel: Spend more time perfecting your sushi and less time on knife care. Global Quality & Innovation: Renowned worldwide for exceptional performance and design. Versatile: Ideal for sashimi, sushi, and thinly slicing other delicate proteins. Perfect for Home Chefs & Aspiring Sushi Professionals: A fantastic entry point into high-quality Japanese cutlery without the traditional upkeep. Learn More

Global G-47 Classic 9.8" (250mm) Sujihiki Slicer: The Art of the Perfect Slice Experience the pinnacle of Japanese precision slicing with the Global G-47 Classic Sujihiki. This 9.8-inch (250mm) slicer is expertly designed for creating flawless, paper-thin cuts of boneless fish for sashimi and sushi, as well as elegant, even slices of roasts, poultry, and other delicate proteins. The G-47 Sujihiki is a testament to Global's commitment to exceptional quality, innovative design, and unparalleled performance. Engineered for Flawless Slicing The heart of the G-47 Sujihiki is its long, narrow, and remarkably sharp blade. This specific design allows for: Effortless, Long Strokes: The generous 250mm length enables you to make long, uninterrupted cuts in a single motion. This minimizes cellular damage to the food, preserving its natural juices, texture, and flavor – crucial for delicate items like raw fish or perfectly cooked roasts. Precision & Control: The slim profile of the Sujihiki blade reduces friction, allowing it to glide through food with minimal resistance, ensuring clean, precise slices every time. Versatility: While a master at slicing boneless fish, this knife also excels at carving boneless roasted meats (beef, pork, lamb), poultry, terrines, and even large fruits or vegetables where long, clean cuts are desired. Signature Global Quality & Design CROMOVA 18 Stainless Steel: Crafted from Global's proprietary CROMOVA 18 high-carbon stainless steel, the blade is ice-tempered and hardened to Rockwell C56-58. This ensures exceptional edge retention, stain resistance, and the ability to achieve and maintain an incredibly sharp, acute edge. Razor-Sharp Double-Bevel Edge: The blade is ground steeply to a point on both sides (typically 15-17 degrees per side), resulting in a razor-sharp edge that performs with precision. This double-bevel design makes it suitable for both right and left-handed users. It also enables this knife to be easily re-sharpened with draw sharpeners unlike many other sashimi slicers that can only be sharpened by hand on stones. Iconic Hollow Handle: The unique, seamless hollow stainless steel handle is filled with sand to achieve the perfect weight and balance. Its ergonomic, dimpled design provides a secure, comfortable, and slip-resistant grip, even with wet or greasy hands, reducing fatigue during extended use. Hygienic Seamless Construction: The smooth contours and seamless construction from blade tip to handle end eliminate food and dirt traps, ensuring superior hygiene and easy cleaning.
Lightweight & Balanced: Global knives are renowned for their lightweight feel and perfect balance, making them agile and comfortable to use for prolonged periods. Ideal For: Preparing sashimi and sushi from boneless fish fillets. Carving roasted beef, turkey, ham, and other boneless meats. Slicing terrines, pâtés, and charcuterie. Portioning delicate cakes or pastries with precision. Learn More

Hand forged in Japan using traditional Kasumi knife-making techniques, the Kikuichi White Carbon 240mm Yanagi Kiritsuke is a specialized slicing knife designed for exceptional precision and clean, effortless cuts. Combining the elegant profile of a yanagiba with the distinctive kiritsuke tip, this knife excels at preparing sashimi, sushi, and other delicate proteins where presentation is paramount. The blade is crafted using a traditional hagane/shingane construction, where White Carbon Steel is forge-welded to a softer steel backing. This time-honored method creates an incredibly sharp cutting edge while providing the support and durability needed for daily use. White Carbon Steel is highly regarded for its ability to take an exceptionally fine edge and for its ease of sharpening, making it a favorite among professional chefs and serious knife enthusiasts. Unlike double-bevel Western-style knives, this Yanagi Kiritsuke features a traditional single-bevel edge designed for right-handed users, allowing for remarkably precise cuts and superior food release. The blade is paired with a classic Japanese ho wood handle accented by a genuine black buffalo horn ferrule for a lightweight, comfortable feel and excellent balance. Each knife includes a fitted wooden saya for safe storage and protection when not in use. Learn More

The Minonokuni Matsu 210mm Yanagi is a hand-forged traditional Japanese slicer designed for use by professionals and cooks serious about the craft. Made with hon kasumi Aogami Blue 2 Steel (Carbon Steel) this blade will hold an edge very well and can be sharpened to a very fine edge. Like all properly made Yanagis this knife has an Urasuki (chisel) Grind that must be maintained using whetstones. The blade of this knife is seated in an octagonal shaped Magnolia Wood Handle fitted with a Buffalo Horn Ferrule. Precisely shaped and beautifully ground the quality, fit and finish of the Minonokuni Matsu series is guaranteed to surpass that of any similarly priced knife. This knife offers exceptional value given the level of craftsmanship displayed by the master blacksmith who forged this blade. This knife comes with a traditional Japanese magnolia (ho) wood saya. Learn More

The Minonokuni Matsu 210mm Left Handed Yanagi is a traditional Blue Steel sushi knife. Shaped to create the thinest possible slices, this knife is an excellent choice for the preparation of sashimi and nigiri. It can also be used to fillet whole fish and to slice vegetables, meats or poultry. This is a one-sided, knife ground like an urasuki chisel that is biased for left-handed use. If you are right handed we also carry the right-handed version of this knife.  This knife comes with a traditional wooden saya for storage.  Learn more about Care and Maintenance of Carbon Steel Knives Learn More

Minonokuni Matsu 240mm Yanagiba: The Art of the Perfect Slice Embrace the revered tradition of Japanese culinary artistry with the Minonokuni Matsu 240mm Yanagiba. Named "Matsu" for the enduring pine tree – a symbol of resilience and timeless elegance – this blade is meticulously crafted for the precise, single-stroke cuts essential for flawless sashimi and sushi. It's an indispensable tool for professional sushi chefs and discerning home cooks who demand uncompromising sharpness and control. The long, slender 240mm blade is forged from Hitachi AoGami (Blue Paper) Steel, a premium carbon steel renowned for its exceptional purity, sharpness and edge retention. The HonKasumi designation is a hallmark of meticulous craftsmanship. This is a method of forging in which the soft iron )igane) steel is expertly formed around the hard Aogami (hagane) core that forms the cutting edge. They are then polished ot reveal a beautiful and subtle contrast. This traditional right hand biased, single-bevel grind is precisely ground by the hands of Minonokuni's master artisans who've hardened the blade to a hardness ranging from 63-65 HRC. The unparalleled sharpness of this blade allows it to glide effortlessly through fish, minimizing cellular damage and preserving the delicate texture and flavor of your ingredients.  If you're new to the world of carbon knives we recommend that you review this informational to learn about the Care and Maintenance of Carbon Steel Knives This knife is right handed. We also carry a Left-Handed version, which is available here.  Key Features & Benefits: Premium Hitachi HonKasumi Aogami Steel: The core cutting edge is forged from legendary Hitachi HonKasumi Aogami (Blue Paper Steel), known for its superior toughness, exceptional edge retention, and ability to achieve an incredibly fine edge. Extreme Hardness (63-65 HRC): Expertly hardened to a professional-grade HRC range, this blade delivers outstanding durability and edge stability, requiring less frequent sharpening. Optimized Blade Geometry: Features a spine thickness of 3.5mm for strength and a blade width of 29mm, ideal for precise slicing tasks. Classic Yanagiba Design: The 240mm length is ideal for slicing most fish fillets in a single, fluid motion, ensuring clean, pristine surfaces essential for sashimi and sushi. Traditional Single Bevel Edge (Right-Handed): Expertly ground for right-handed users, this design creates an incredibly acute cutting angle for the ultimate slicing performance. The concave Ura (back side) helps food release easily and aids in sharpening. "Matsu" Elegance: Reflecting the steadfast beauty of the pine, this knife embodies a refined aesthetic, combining traditional form with flawless function. Balanced Weight & Handling: Weighing approximately 4.7 ounces, the knife is well-balanced, offering comfortable handling and precise control during extended use. Authentic Oiled Japanese Magnolia (Ho) Wood Handle: Features a traditional "Wa" handle, beautifully crafted from Oiled Japanese Magnolia (Ho) wood with a distinctive Water Buffalo Horn Ferrule. This light, comfortable, and naturally moisture-resistant handle provides excellent balance and a secure, traditional grip. Handcrafted in Japan: A testament to Minonokuni's dedication to centuries-old bladesmithing techniques, ensuring each knife is a unique piece of functional art. Sashimi & Sushi Specialist: Specifically designed for preparing raw fish, allowing you to achieve professional-quality results that honor the ingredients. (Note: High-carbon Aogami steel is reactive and requires immediate cleaning and drying after use to prevent rust, forming a protective patina over time) Learn More

The Minonokuni Matsu 240mm Left-Handed Yanagiba is a traditional hand-forged Japanese slicer. This knife is made from pure carbon steel that is chisel ground to create the thinest possible edge. This blade is perfectly shaped to create the thinnest possible slices of fish, meat, poultry and produce. The 240mm lenght is a good choice for anyone who wants to ensure they have a long enough blade to complete every cut in one smooth motion, but is not so large that it is difficult to control. This knife includes ho wood saya for storage.  Please note that this model is intended for left-handed use, we also carry a right handed Matsu 240mm Yanagi.  Learn about the Care and Maintenance of Carbon Steel Knives Learn More