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Global Classic Knives
Crafted in Japan since 1983, Global Classic knives are known for their distinctive single-piece stainless steel construction. The blades are made from CROMOVA 18, a high-carbon stainless steel containing chromium, molybdenum, and vanadium, which provides good stain resistance and edge retention. Instead of a traditional tang, the hollow stainless steel handle is filled with sand to achieve an ideal weight and balance. This seamless design offers hygienic benefits, as there are no gaps where food can be trapped.
The blade edge on Global knives is ground to an acute angle, resulting in a notably sharp edge that lasts. The handles feature a signature dimpled pattern for a secure, slip-resistant grip. Favored by both professional chefs and home cooks, these lightweight knives are designed for balance and precision in a variety of kitchen tasks.
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Global Classic 10-inch Sujihiki
A sujihiki is the Japanese answer to the Western slicer: a long, narrow blade ground on both sides, made to slice fish and boneless meat in a single drawing stroke. The G-47 brings that shape to the Global Classic line with a 25 cm blade.The length lets the knife draw through a block of tuna, a salmon fillet or a beef tenderloin in one motion, which leaves a smooth, clean face on each slice. The narrow blade has little surface for food to drag against. It carves boneless roasts for the table and slices terrines neatly.Because the edge is ground on both sides, the G-47 works equally well in the right or left hand and can be sharpened like any other double-bevel knife, which makes it the practical choice for a cook who wants a sashimi-length slicer without the upkeep of a single-bevel yanagi.
Sujihiki or Yanagi?The Global Classic 10-inch Yanagi Sashimi Knife is single-bevel and right-handed. It produces a finer cut on raw fish but takes whetstone skill to maintain. Choose the G-47 for versatility and easier care. Global lists the blade at 25 cm, which retailers often round to 10 inches; it measures 9.8 inches. Our guide to sujihiki, yanagi and other knife shapes explains the differences. Learn MoreRegular Price: $179.95
Special Price $143.96
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Global Classic 10-inch Yanagi Sashimi Knife
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. Learn MoreRegular Price: $184.95
Special Price $147.96
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Global Classic 12-inch Yanagi Sashimi Knife
At 30 cm, the G-14R is the length used behind sushi counters, where whole loins of tuna and full sides of salmon are portioned and sliced through service. The extra reach lets one long pull carry through a wide block of fish, so every slice has a single clean face.Like all yanagi, it is ground on one side, with a slightly hollow back that helps each slice release from the blade. The cook draws the knife from heel to tip without pressing down, letting the length do the work. That technique matters more here than with shorter slicers, and the long blade needs a large board and some practice to control.This knife is right-handed and is sharpened on whetstones only. For a kitchen that slices raw fish every day, it also saves the oiling a carbon steel yanagi requires.
12-inch or 10-inch?For home sushi and smaller fillets, the Global Classic 10-inch Yanagi Sashimi Knife is easier to handle. If you want a long slicer that works in either hand and sharpens like a Western knife, choose the Global Classic 10-inch Sujihiki. The Knife Merchant guide to knife shapes covers single-bevel Japanese knives. Learn MoreRegular Price: $229.95
Special Price $183.96
