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Slicing Knives
As their name suggests slicing knives are designed to be used when slicing meat. These long, thin blades typically range from 8 to 14 inches in length and are very similar to carving knives with exception to their rounded tips. The tip of a slicing knife has been rounded for the protection of anyone on the other side of a carving station who may be overly eager to reach in for an extra helping of roast beef
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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 More$179.95
