Global Yanagi Sashimi Knife 25 cm
The 25 cm Yanagi Sashimi Knife is the emblem of Japanese knife-making tradition: born in the kitchens of master sushi and sashimi chefs, it is designed to slice raw fish in a single, fluid movement, preserving fibre structure and guaranteeing impeccable, lustrous and perfectly uniform slices. Single-edge blade (kataba) of 25 cm, professional-grade steel with hardness HRC 58–62: the perfect cut, in a single gesture.
Key features
- Single-edge blade sharpened on one side only for clean cuts without compressing or tearing the fish flesh
- 25 cm length allows slicing in a single stroke from tip to heel
- Slim, elongated profile reduces resistance during slicing
- Traditional Ho wood handle or premium composite material, ergonomic and balanced for extended working sessions
- Single-piece or full-tang construction for maximum structural strength
Design and blade geometry
- Single-edge blade (kataba) – the asymmetrical bevel, sharpened on one side only, enables clean cuts without compressing or tearing the fish flesh.
- Length 25 cm – ideal for medium and large fillets (tuna, salmon, amberjack, sea bass), allows the cut to be completed in a single pass from tip to heel.
- Slender, elongated profile – minimises resistance during slicing for high-cuisine aesthetic results.
Materials and construction
- Blade in high-carbon steel or professional-grade stainless steel, with elevated hardness HRC 58–62 for a durable edge and easy resharpening.
- Traditional handle in Ho wood (magnolia) or premium composite material, ergonomic and balanced for extended working sessions.
- One-piece or integral tang construction for maximum structural integrity.
Professional use
The tool of choice for sushi bar chefs, Japanese restaurants and high-end kitchens, the 25 cm Yanagi Sashimi is equally appreciated by passionate cooks seeking perfection in raw fish slicing. Perfect for preparing sashimi, nigiri, fish carpaccio and tartare.
Care and maintenance
- Wash by hand with lukewarm water and dry immediately – do not wash in the dishwasher.
- Sharpen with water stone (grit 1000–3000 for maintenance, 6000+ for finishing) respecting the original bevel angle.
- Store on a magnetic knife rack or in a protective sheath to preserve the edge.
One knife, one gesture – the perfection of sashimi begins with the right blade.