{"product_id":"global-coltello-yanagi-sashimi-cm25","title":"Yanagi Sashimi Knife Global 25 cm HRC 58","description":"\u003cp\u003eThe \u003cstrong\u003e25 cm Yanagi Sashimi Knife\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch2\u003eDesign and blade geometry\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-edge blade (kataba)\u003c\/strong\u003e – the asymmetrical bevel, sharpened on one side only, enables clean cuts without compressing or tearing the fish flesh.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength 25 cm\u003c\/strong\u003e – 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlender, elongated profile\u003c\/strong\u003e – minimises resistance during slicing for high-cuisine aesthetic results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaterials and construction\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade in \u003cstrong\u003ehigh-carbon steel\u003c\/strong\u003e or professional-grade stainless steel, with elevated hardness \u003cstrong\u003eHRC 58–62\u003c\/strong\u003e for a durable edge and easy resharpening.\u003c\/li\u003e\n\u003cli\u003eTraditional handle in \u003cstrong\u003eHo wood\u003c\/strong\u003e (magnolia) or premium composite material, ergonomic and balanced for extended working sessions.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOne-piece or integral tang construction\u003c\/strong\u003e for maximum structural integrity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eProfessional use\u003c\/h2\u003e\n\u003cp\u003eThe tool of choice for \u003cstrong\u003esushi bar chefs, Japanese restaurants and high-end kitchens\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003ch2\u003eCare and maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWash by \u003cstrong\u003ehand\u003c\/strong\u003e with lukewarm water and dry immediately – do not wash in the dishwasher.\u003c\/li\u003e\n\u003cli\u003eSharpen with \u003cstrong\u003ewater stone\u003c\/strong\u003e (grit 1000–3000 for maintenance, 6000+ for finishing) respecting the original bevel angle.\u003c\/li\u003e\n\u003cli\u003eStore on a \u003cstrong\u003emagnetic knife rack\u003c\/strong\u003e or in a protective sheath to preserve the edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eOne knife, one gesture – the perfection of sashimi begins with the right blade.\u003c\/em\u003e\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is a Yanagi Sashimi knife and what is it used for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Yanagi Sashimi knife is one of the most iconic traditional Japanese knives: the long, slender blade, sharpened on one side only (kataba), is designed to slice raw fish in a single fluid movement, without compressing or tearing the fibres. It is essential for preparing sashimi, nigiri, fish carpaccio and tartare.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between kataba and double-bevel blades?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe kataba (single-edge) blade is sharpened on one side only: this enables clean, precise cuts typical of traditional Japanese knife-making, ideal for raw fish. The double-bevel blade is sharpened on both sides and is more common in Western cutlery. For sashimi and sushi, the single-edge blade is the professional choice par excellence.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhy choose a 25 cm blade for sashimi?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe 25 cm length allows medium and large fillets (tuna, salmon, amberjack, sea bass) to be sliced in a single pass from tip to heel, reducing interruptions that could damage the fish's surface and guaranteeing uniform, lustrous slices.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you correctly sharpen a Yanagi Sashimi knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eA water stone is recommended: grit 1000–3000 for regular edge maintenance, grit 6000 or higher for finishing. It is essential to respect the original bevel angle and sharpen only on the sharpened side (right side for the standard version). Avoid manual roll sharpeners or electric sharpeners not specific to kataba blades.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Yanagi Sashimi knife dishwasher safe?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. The Yanagi Sashimi knife should be washed exclusively by hand with lukewarm water and dried immediately after use. Dishwasher washing can irreparably damage the blade edge and compromise the Ho (magnolia) or composite wood handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"GLOBAL","offers":[{"title":"G-11R","offer_id":49493123727705,"sku":"","price":149.9,"currency_code":"EUR","in_stock":true},{"title":"G-11","offer_id":49493123760473,"sku":"","price":179.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/yanagi-sashimi-su-cemento-bianco-vista-2.png?v=1775056416","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/global-yanagi-sashimi-knife-25cm","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}