Stainless Steel Yanagi 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

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

Unleash Left-Handed Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision, tailored specifically for left-handed culinary artists, with the Mac Japanese Series 10.25-inch Left-Handed Yanagiba. This exceptional knife is celebrated by professionals who demand flawless performance with their dominant hand. Designed with a traditional single-bevel edge, ground for left-handed use, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease and control, creating visually stunning, paper-thin slices. The Left-Handed Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized left-handed grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation, superior texture, and ergonomic comfort for left-handed users. Embrace the precision of Japanese craftsmanship and elevate every dish you create with a tool perfectly suited to your style. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More

Unleash Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision with the Mac Japanese Series 10.25-inch Yanagiba, a knife celebrated by professional chefs and gourmet enthusiasts alike. Designed with a traditional single-bevel edge, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease, creating visually stunning, paper-thin slices. The Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation and superior texture. Embrace the precision of Japanese craftsmanship and elevate every dish you create. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More

The I.O. Shen 10.7 in. (270mm) Yanagi is made of I.O. Shen Triplex Steel Technology so it tests on the Rockwell scale at 62 giving this knife good edge retention. This stainless Yanagi is made like a traditional carbon Yanagi so it features a Shinogi line. The Shinogi line is the flat face at the same angle as the edge. Use this Shinogi line to allow the knife to lay flat on a sharpening stone making this a much easier knife to hand sharpen. Learn More

Minonokuni Gin-san 210mm Yanagi Learn More

Minonokuni Gin-San 240mm Yanagi Learn More

The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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The MAC 290mm Yanagi is an excellent choice for the working sushi chef or home enthusiast. The stainless steel blade is easier to care for than most traditional carbon steel yanagis, so you can work quickly without worrying about whether your knife will rust (it wont). This blade shape is ideal for creating thin slices of fish, prosciutto, carpaccio, or any other protein. It can also be used to fillet, create garnishes and so much more. This is an excellent introduction into traditional Urasuki Chisel ground knives and would make an excellent gift for any culinary creative.  Learn More