This is a sashimi knife, with a pointed tip like a willow tree leaf. "Yanagiba" ("willow blade") is a style of knife originated in the western region of Japan ("Kansai.") It is suitable for using "hiki kiri" (cutting with a pulling movement.)
Global knives are unique because of their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife.
To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons. First, it is a far more precise than using a tang and a bolster. Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.
Global knives are made from the finest high carbon stainless steel available for producing professional quality kitchen knives. Yoshikin uses its own proprietary stainless steel which it calls CROMOVA 18 Stainless Steel. This steel is hard enough for Global knives to keep their edge for a long time, but soft enough so that it is not too difficult to sharpen the knives. The CRO in CROMOVA 18 stands for chromium and the 18 is the percentage of chromium in the steel. This high percentage of chromium contributes to Global's good stain resistance.
A Fine Yanagiba!
Posted by bogiesan on 21st Feb 2022
I use this knife for a variety of raw and cooked proteins with great pleasure. And it is starkly beautiful. Global's version of this traditional willow-shaped sashimi blade is a bit heavier and longer than many others. Most traditional yanagiba are hollow-ground on the back side; the Global is dead flat but I have not found slices stick inconveniently to the knife.
Posted by Pramote Chompu on 21st May 2021
Beautiful Yangi knife
Posted by armando on 13th Apr 2021
Very sharp, well balanced and finely finished.
You should need a license
Posted by Jim L on 5th Dec 2015
We just received this as a gift (I'm sure they paid a lot more than Sointu's price). This knife is razor sharp, I mean razor sharp, and as long as your lower arm. Some would say you should have to get a license to buy a blade this sharp and this long. It is that ... impressive. We have no idea what we'll do with this blade, but it's the most beautiful of our collection.
I'm in love
Posted by Tae Jong Cho on 30th Sep 2015
It was on sale, and just had to get it. I've been using it for last few weeks, and I just love it, the weight, the sharpness, even the look, I put my chef knife away since.