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Global 10-Inch Yanagi/Sashimi Knife | 
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| Brand: Yoshikin
Category: Kitchen
List Price: $111.00
Buy New: $110.95
You Save: $0.05
New (4) from $110.95
Rating:  3 reviews
Sales Rank: 49156
Fragile: Yes
Shipping Weight (lbs): 0.7
Dimensions (in): 18.6 x 3.1 x 0.9
MPN: G-11
Model: G-11
EAN: 4943691811486
ASIN: B00005OL4F
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | Razor sharp | | • | Stays sharper longer | | • | Perfectly balanced | | • | Stainless steel seamless construction | | • | Sure-grip handles |
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| Editorial Reviews:
Product Description
This 10-in Sashimi Knife is sharpened on the right side of the blade only, making it suitable only for right handed cooks. The long, thin blade is ideal for slicing delicate raw fish. The mirror finish near the blades edge encourages ingredients to fall away from the knife and allows the cook to keep ingredients pristine. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.
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| Customer Reviews:
 Just rather good December 24, 2007
KeitaroSempai (San Francisco, CA)
2 out of 2 found this review helpful
I bought this knife only because I had a gift card and have a discount at a certain culinary-related store for being in the industry. Needless to say, it's a rather good yanagi, but just rather good.
It's definitely overpriced at $108+ since the steel (56-58rc), while still being harder than German (52-56rc) knives, is still softer than some other stainless yanagi (60rc) at the same price. Ok, you can get carbon steel, but some of us don't want to maintain one. It's even harder to maintain one when you're a cook whose job is not just to cut fish, but a variety of things all day. Another thing I'll mark this knife down for is that it doesn't have a continuous hollow ground back like most yanagi, but you can just wet the blade with a damp cloth to keep fish from sticking.
DO NOT USE A STEEL ON THIS KNIFE OR ANY SINGLE BEVEL KNIVES. This knife should only be sharpened on a high grit waterstone (6000+) and do not sharpen it only on one side as that'll weaken the edge. Even the box says sharpening it at 70/30, but 80/20 should be fine so long as you're only cutting fish.
If I had to pay full price for this knife, I'll have to give it 3/5 stars because although it's a softer steel and doesn't have a hollow ground back, it's stainless, requires extremely low maintenance for a yanagi, and it's more sanitary than an unsealed Japanese wood handle.
 Overrated and overpriced. April 7, 2006
Grunt (Novato, CA USA)
7 out of 12 found this review helpful
Having bought this knife over a year ago I must say I have had much better for less. I have since purchased a carbon steel Japanese Sashimi knife with a wood handle that is equal to the Global save it's blade requires a quick wash and dry to avoid staining. I find the Global's stainless steel blade to require less maintenance, however, due to its brittle temper the tip broke soon after I purchased it. My main critisism is that the continous metal grip is slick and with wet hands (as one might have when slicing a large fish) there is the distinct possiblity of losing your grip and your hand sliding forward toward the blade. In addition, the rear cutting edge of the blade adjacent the grip has a sharp edge exposed and given the slippery handle it is not as safe as other designs. I wouldn't mind the high price as long as you get equal value. In this case there are better traditional Japanese alternatives easily found on the web. I suspect I helped pay for celebrity chef endorsements. I would not reccomend it to anyone unless a contemporary appearance is more important than functionality; It is a good looking knife-even with a broken tip!
 Great knife but Beware on steeling it October 20, 2001
15 out of 18 found this review helpful
Cuts like a Samurai blade quality, and doesn't need to steel as frequent as the Henckels/ Wusthof knives. It has excellent weight for a medium sized hand. However, the handles get quite slippery when wet, so keep your hands clean and dry while using this knife for safety. Also, if you plan on saving money on getting a cheaper steel, DON'T, because this Global blade is much harder than the Henckels/Wusthof blades; a qood quality Diamond coated or ceramic steel is a must, or if you really like the steel design, get the Global steel which can cost quite a bit. Overall, this is a good quality knife with proper care and attention needed, just like a Samurai would do to get use to his sword.
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