Global G-47 Sashimi-YO Knife, 25 cm.

Global G-47 Yanagiba Knife – Professional Japanese Sushi & Sashimi Knife

The Global G-47 Yanagiba knife is a professional Japanese kitchen knife specifically designed for cutting raw fish, making it an essential tool for preparing sushi, sashimi, and precision Japanese cuisine. Its long, narrow, and ultra-sharp blade allows for clean, single-stroke cuts that preserve the texture of the fish without tearing.

Made from high-quality Japanese stainless steel exclusive to Global, the G-47 delivers exceptional sharpness, excellent corrosion resistance, and outstanding durability. It is engineered to maintain consistent cutting performance even under intensive professional use.

The Yanagiba geometry is optimized for the pull-cut technique, enabling ultra-thin, even slices of fish, especially for salmon, tuna, and white fish sashimi. This level of precision makes it one of the most valued knives in professional Japanese cutlery.

Global’s signature monoblock design provides a seamless transition between blade and handle, ensuring maximum hygiene, easy cleaning, and full control during use. Its lightweight construction also reduces fatigue during long cutting sessions, which is essential in professional kitchens.

The ergonomic stainless-steel handle, filled with sand for perfect balance, ensures a secure, stable, and comfortable grip, even during highly delicate cutting tasks where precision is critical. This iconic design is widely recognized and trusted by professional chefs worldwide.

The Global G-47 Yanagiba is an essential tool for anyone seeking ultimate precision in raw fish preparation, delivering professional results in both high-end restaurants and advanced home kitchens.

Features, Global G-47 Sashimi, 25 cms Knife:

• • • Blade of stainless steel molibdénio and vanádio.
  • • The knives global remain sharpened by more time.
  • • Non-slipping handles.
  • • Easy cleanliness.
  • • Resistant to the oxide.
  • • The knives global are perfectly balanced.
  • • Made in Japan

Información adicional

Treatment and usage of Global knives:

• Its advisable to clean the knife by hand using a wet cloth and soft soap. After rinsing the knife it is important to dry it inmediately with a dry towel or cloth.

• Do not wash the knife when using the dishwasher. First of all because the edge can get damaged when coming into contact with another objects inside the dishwasher. Secondly, because if the knife is exposed to extreme temperatures it can be quite damaging above all for knives containing a high level of carbon.

• Use under no concept bleaching washing powders.

• Do not wet the knife a lot while it´s being washed. And above all don´t put the knife in water or bleach containers.

• Try to cut frozen food or bones under no concept.

• Do not use the knife for other purpose than for making food, that is, for example to lever it open or as if it were a screwdriver.

• Do not use the knife on a marble, stone or glass surface.

Global knives are made in Nigata (Japon) and they are famous for their quality. In a few years they have achived prestige among professional cooks and cooking amateurs. One of Global knives main characteristics is their design; all the knife is of steel, thus making it easier for hygiene. For making the leaf a stainless steel called CHROME 18 is used. Their high container in chrome gives them rusting high resistance and at the same time this makes the leaf very erosion resistant. The leaf hardness is about  56º-58º HRC.