Global G-47 Sashimi Knife (25cm Blade)

What makes this knife suitable for sashimi preparation?

The Global G-47 features a thin 25cm blade specifically designed for fish cutting. The convex 15-degree edge geometry creates exceptionally sharp cutting surfaces that slice cleanly through fish flesh without crushing delicate textures. The blade length allows single-stroke cuts essential for proper sashimi technique, whilst the balanced weight provides precise control when creating uniform thin slices. Professional sushi chefs value this design for maintaining fish quality and presentation standards.

How does the sand-filled handle improve performance?

The hollow handles contain precisely measured sand that counterbalances the blade weight, creating perfect equilibrium. This engineering reduces hand fatigue during extended cutting sessions and enables precise control when making delicate cuts. The balanced design prevents the blade from feeling heavy or unwieldy, particularly important when creating thin 2mm sashimi slices that require steady, controlled movements. Users report significantly less strain compared to poorly balanced knives.

What maintenance does this knife require?

Hand washing and immediate drying maintains the blade's performance and appearance. The seamless stainless steel construction resists corrosion but requires proper care to preserve the sharp edge. Regular honing with appropriate sharpening tools maintains the convex edge geometry. Avoid dishwashers as high temperatures and harsh detergents can damage the blade finish. Store in a knife block or magnetic strip to protect the edge from damage and maintain sharpness between uses.

Can this knife handle other kitchen tasks besides fish?

Whilst optimised for fish preparation, the G-47 excels at slicing other delicate proteins and vegetables requiring precision cuts. The sharp edge handles thin meat slicing, vegetable julienne and herb preparation effectively. However, avoid using for deboning, chopping hard vegetables, or cutting frozen foods as these tasks can damage the thin blade. The knife's design prioritises precision over heavy-duty cutting, making it ideal for finishing work rather than primary food preparation.

How sharp is this knife compared to traditional sashimi knives?

The convex 15-degree edge creates exceptional sharpness that rivals traditional single-bevel Japanese knives whilst offering easier maintenance. Unlike carbon steel yanagiba knives that require specialised sharpening techniques, the G-47's double-bevel design works with standard sharpening methods. Users report achieving 2mm slice thickness easily, demonstrating the blade's precision capabilities. The stainless steel construction maintains sharpness longer than many conventional knives whilst resisting staining from acidic fish preparations.

What's the difference between this and cheaper sashimi knives?

The Global G-47 uses premium Chromova 18 steel that maintains edge retention significantly longer than budget alternatives. The precision-ground convex edge geometry requires advanced manufacturing techniques not found in mass-produced knives. The sand-filled handle balancing system represents sophisticated engineering absent from cheaper models. Professional reviews consistently rate Global knives for durability and performance, with many lasting decades under regular use compared to frequent replacement of budget alternatives.

Is this knife suitable for left-handed users?

Yes, the double-bevel edge design accommodates both right and left-handed users equally well. Unlike traditional single-bevel yanagiba knives that require specific handed versions, the G-47's symmetrical edge geometry cuts effectively regardless of hand dominance. The cylindrical handle shape provides comfortable grip for all users without favouring particular hand positions. This versatility makes it practical for shared kitchen environments where multiple users may handle the knife.

What size fish can this knife handle effectively?

The 25cm blade length suits fish ranging from small fillets to medium-large whole fish preparation. It excels with salmon, tuna, sea bass and similar sized fish commonly used for sashimi. For very large fish, the blade provides sufficient reach for most filleting tasks, though extremely large specimens may require longer knives. The thin profile works particularly well with delicate fish like sole or plaice where preserving flesh integrity is crucial. Professional kitchens often choose this size as optimal for most fish preparation tasks.