The 25 cm Stainless Steel Global yanagi sashimi fish knife is a quality chef's knife designed especially for professionals in the trade.
It is a Japanese knife that specializes in slicing pieces of fish for sushi and sashimi. The long blade of the yanagi sashimi fish knife allows the chef to make long, wide strokes to make sure the cut is done at once. The single bevel allows professional chefs more control, so they can define the precise thickness of the sashimi slices and make sure the cut is perfect for presentation.
GLOBAL YANAGI SASHIMI FISH KNIFE: THE G SERIES
The Global G-11 R Yanagi professional knife is built to ensure perfect hand balance. The G Series is distinguished by the lightness of the knives-they weigh 30 percent less than traditional knives-thus ensuring the possibility of prolonged use without fatigue. Anatomical sand-filled stainless steel handles ensure perfect balance. The one-piece design and regular profiles offer hygiene and safety. The design is attractive, the cutting edge sharpened by 15 degrees.
YANAGI SASHIMI GLOBAL FISH KNIFE: HISTORY AND FEATURES
In 1985 Japanese designer Komin Yamada designed the Global range of knives, with the aim of making them recognizable by quality, handling and blade sharpening, which is still done by hand. Since 2002, special Cromova 18 stainless steel has been used for Global blades, which is obtained by tempering the steel to more than 1,000°C and then quickly cooling it. Global's Japanese knives are still made in Japan today.This process results in a hardness of 56-58 HRC, which, although relatively soft, maintains the cut for a long time and makes Global chef's knives more resistant to staining, corrosion and oxidation. The sharpening of each knife is done by hand.
GLOBAL SASHIMI YANAGI FISH KNIFE: CARE AND MAINTENANCE
A good chef knows to sharpen his or her knife regularly. Regular use of a sharpening stone for the Global knife will keep the blade razor sharp.Before sharpening, place the stone in water for 5 to 10 minutes to allow it to absorb sufficient moisture. Hold the knife so that the blade meets the coarse side of the stone at an angle between 10° and 15°, then complete the process from the fine side. For a perfect result, the front of the blade should be about 70 percent polished and the black blade about 30 percent polished. After sharpening, the knife should be washed in hot water and then dried thoroughly.
Discover on RGmania all the knives in the Global line!
ReadRGLife's in-depth article: Global: history, uses and characteristics of the Japanese knives most loved by chefs and Oriente-mania: the best products for oriental-inspired places.
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